Entree: Brazil – Minas Gerais – Costelinha com Ora-pro-nóbis (Braised pork ribs cooked with ora-pro-nóbis, a leafy succulent, and Minas Gerais seasonings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 3 lb (1.36 kg) bone-in pork spareribs, cut into sections
- 4 oz (115 g) bacon, diced
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 1 tbsp (15 g) tomato paste
- 3 cups (90 g) ora-pro-nóbis leaves, washed and coarsely chopped
- 1/4 cup (60 ml) dry white wine
- 1 cup (240 ml) beef or chicken broth
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the pork ribs dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Heat oil in a large heavy pot or Dutch oven over medium-high heat. Brown ribs in batches until golden on all sides, about 3–4 minutes per side; transfer to a plate.
2. In the same pot, add diced bacon and cook until fat renders and edges are crisp, about 4 minutes. Add sliced onions and sauté until softened and translucent, about 6–8 minutes.
3. Add minced garlic and tomato paste and cook 1 minute to bloom the paste. Stir in chopped tomatoes and cook until they begin to break down, about 5 minutes.
4. Deglaze the pot with white wine, scraping up browned bits, then return browned ribs to the pot. Pour in broth and add bay leaves, cumin, and smoked paprika. Bring to a gentle simmer.
5. Cover and simmer over low heat, or transfer to a 325°F (160°C) oven, and braise until ribs are tender, about 1½ to 2 hours. Check occasionally and add a splash of water or broth if the liquid reduces too much.
6. During the last 10–15 minutes of cooking, stir in the chopped ora-pro-nóbis leaves to wilt and preserve their vibrant color and texture. Adjust seasoning with additional salt and pepper if needed.
7. Remove bay leaves, sprinkle with chopped parsley or cilantro, and serve hot with rice, farofa, or sautéed kale typical of Minas Gerais.