Pork Ribs in Passion Fruit and Annatto Glaze with Soft Green Plantain Tigrillo and Cheese

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F.

2. 2

   Season the pork ribs with 6 g salt, black pepper, cumin, half of the crushed garlic, and annatto paste. Mix well to coat all the meat.

3. 3

   Heat 1 tablespoon of oil in a wide pot or deep skillet over medium-high heat. Brown the ribs in batches for 6 to 8 minutes, turning to sear all sides. Remove and set aside.

4. 4

   In the same pot, add the remaining tablespoon of oil, the red onion, red bell pepper, and the rest of the garlic. Sauté for 4 minutes until fragrant and slightly softened.

5. 5

   Add the passion fruit pulp, grated panela, vinegar, and water or broth. Stir in 4 g salt and cook for 2 minutes, scraping the bottom of the pot to combine the flavors.

6. 6

   Return the ribs to the pot and coat them with the sauce. Cover and bake for 70 minutes at 190 °C / 375 °F, until the meat is very tender.

7. 7

   Meanwhile, cook the green plantains in boiling water for 18 to 20 minutes, until tender. Drain well.

8. 8

   Heat the butter in a large skillet over medium heat. Add the cooked plantains and mash them until rustic in texture.

9. 9

   Gradually add the milk and mix. Fold in the crumbled fresh cheese, beaten eggs, and half of the chopped cilantro. Cook for 3 to 5 minutes, stirring constantly, until the eggs are softly set and the tigrillo is creamy. Adjust with the remaining salt if needed.

10. 10

    Remove the ribs from the oven. If you want a thicker sauce, place the pot or sauce over medium heat and cook 4 to 6 minutes longer, spooning the passion fruit glaze over the ribs.

11. 11

    Serve a bed of soft tigrillo, top with the glazed ribs, and finish with the remaining fresh cilantro. Serve with lime wedges for squeezing over the dish.