Entree: Brazil – Goias – Costelinha com Quiabo (Stewed pork ribs cooked with tender okra in a savory tomato-onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 2.5 lb (1.1 kg) pork spare ribs, cut into portions, approx. usable weight
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large yellow onion, sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 2 medium tomatoes, diced (about 10 oz / 280 g)
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika
- Salt to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 lb (450 g) fresh okra, trimmed
- 1 cup (240 ml) chicken or pork stock, plus more as needed
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped green onions (scallions)
- 1 tbsp (15 ml) lime juice (optional)

Instructions

1. Pat the pork ribs dry and season with salt and pepper. In a heavy Dutch oven or large pot, heat the lard or oil over medium-high heat and brown the ribs in batches until well caramelized on all sides, about 4–6 minutes per batch; transfer to a plate.
2. Add the diced bacon to the pot and cook until it renders fat and begins to crisp, about 4 minutes. Add the sliced onion and sauté until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 1 minute more.
3. Add the diced tomatoes, bay leaf, cumin, and smoked paprika; cook 3–4 minutes until the tomatoes begin to break down. Return the browned ribs to the pot and pour in 1 cup (240 ml) stock to come about halfway up the ribs. Bring to a gentle simmer.
4. Cover, reduce heat to low, and simmer gently until the ribs are tender, about 1 to 1 1/2 hours, adding additional stock or water in 1/2 cup (120 ml) increments if the liquid reduces too far.
5. When the ribs are nearly tender, stir in the trimmed okra and simmer uncovered for 10–15 minutes until the okra is cooked through but not mushy. Adjust seasoning with salt and pepper and add lime juice if using.
6. Remove the bay leaf, sprinkle with chopped cilantro and green onions, and serve hot with rice or your preferred sides.