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Prep time
1 hour 10 minutes
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Cook time
2 hours
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Serves
6
Author Notes
This sweet and deeply aromatic Malta braise works great with spare ribs, but also boneless or country-style ribs. Malta is a nonalcoholic fermented drink made from barley and hops and is especially popular throughout the Caribbean, Latin America, and Africa. Think of it almost like a sweeter, nonalcoholic Guinness. Its molasses-y, slightly bitter taste works wonderfully in braised meats such as this one. The combination of Malta and culantro—often described as cilantro’s bolder big brother (and also known as recao)—gives this dish an undeniable Caribbean flavor. —César Pérez
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Ingredients
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2 tablespoons
kosher salt
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1 tablespoon
freshly cracked black pepper
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1 tablespoon
smoked paprika
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1 tablespoon
onion powder
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1 tablespoon
garlic powder
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2 teaspoons
ground coriander
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2 teaspoons
ground cumin
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1
rack pork spare ribs, separated into individual ribs
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1 tablespoon
extra-virgin olive oil
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1
onion, sliced
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5
cloves garlic, smashed
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6
ají dulce or small sweet peppers, chopped
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3
slices ginger
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2 tablespoons
tomato paste
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1 teaspoon
vanilla bean paste
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2 cups
chicken broth
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3
bay leaves
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1
cinnamon stick
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6
sprigs cilantro, chopped
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3
sprigs culantro, chopped
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1
12-ounce bottle Malta
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Chopped cilantro and pickled onions, for garnish
Directions
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Make the spice rub: Combine the salt, pepper, smoked paprika, onion powder, garlic powder, coriander, and cumin in a small bowl.
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Season ribs with spice rub at least 1 hour (at room temperature) or up to 48 hours (covered and refrigerated) in advance.
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Heat 1 tablespoon of oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, sear spare ribs until deeply golden brown on both sides, around 5 minutes per side.
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Add onion, garlic, peppers, and ginger. Sauté until the onion is translucent.
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Stir in tomato paste and vanilla bean paste, and cook for 1 minute.
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Add chicken broth, bay leaves, cinnamon stick, cilantro, and culantro. Cover and simmer on low heat for 1.5 hours, or until the ribs are tender but not falling off the bone. Add more broth or water if necessary to prevent drying out.
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Once the ribs are mostly tender, remove the lid and pour in 1 bottle of Malta. Increase the heat to high, allowing the Malta to boil vigorously. This will reduce and caramelize the sauce around the ribs.
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Watch the pot closely as the Malta reduces to prevent burning. Stir often to make sure all the ribs are coated. Cut the heat once the sauce can coat the back of a spoon.
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Plate the ribs, garnishing with additional cilantro and pickled onions.
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