Pork Ribs in Tamarillo-Ginger Sauce with Mashed Green Plantain and Toasted Corn

Instructions

1. 1

   1. Season the pork ribs with 4 g (3/4 tsp) salt, black pepper, and cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large pot over medium heat and add the annatto oil. Brown the ribs on all sides for 8 to 10 minutes until well colored. Remove and set aside.

3. 3

   3. In the same pot, add the red onion, garlic, and ginger. Cook for 4 minutes, stirring, until the onion softens and the garlic becomes fragrant without burning.

4. 4

   4. Add the chopped tamarillo and grated panela. Cook for 5 minutes, gently pressing the tamarillo with a spoon so it releases its juices.

5. 5

   5. Return the ribs to the pot. Add the hot pork broth or water and half of the culantro or cilantro. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 50 minutes, stirring once or twice, until the meat is tender and the sauce thickens. Adjust with 2 g (1/2 tsp) salt if needed.

6. 6

   6. While the ribs cook, place the green plantain pieces in a pot with enough water and a pinch of salt. Boil over medium heat for 20 to 25 minutes until very tender. Drain well.

7. 7

   7. Mash the hot plantains with the butter and warm milk until you get a rustic mash. Mix in the crumbled fresh cheese and adjust with 2 g (1/4 tsp) salt if needed. Keep warm.

8. 8

   8. Heat a skillet over medium-high heat with the vegetable oil. Add the corn kernels and toast for 5 to 7 minutes, stirring, until they develop golden spots. Add the lime juice and the remaining culantro or cilantro; toss and remove from the heat.

9. 9

   9. For a deeper finish, transfer the ribs to a baking dish and roast them for 8 minutes at 400°F / 200°C while the sauce continues reducing in the pot for the same time.

10. 10

    10. Serve a layer of mashed green plantain on each plate, place the ribs on top, spoon over the tamarillo sauce, and finish with the toasted lime corn.