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I adapted this recipe from a very popular cuban pork recipe on Allrecipes. I used boneless country style ribs instead of pork roast, because they were on sale and easier! I also boiled instead of roasting, because I find it makes the pork even more tender. I was very happy with the results. Incredibly flavorful and wonderful over black beans and rice!

Prep time:
Cook time:
Servings: 4-6
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Ingredients

Cost per serving $3.49 view details

Directions

  1. Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir or shake constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  2. Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil. Pour the contents of the bowl into a pot just large enough for each of the ribs to lie flat in the bottom, then place the ribs in the pot. It's OK if they are touching and a little crammed. Pour in 2-3 cups of water...just enough to mostly cover the ribs.
  3. Bring the pot to a high boil, then reduce to a low simmer. Simmer ribs for 1 hour, turning over once if a portion of the ribs is not covered by the water. After 1 hour, turn the heat up to medium and let the liquid boil down to just about half way up the ribs or less...about 1 hour.
  4. At this point the ribs will be mouthwateringly tender. Serve over black beans and rice or another starch dish. The thickened sauce is very pungent. I loved it over my ribs. It was a bit strong for my kids, who liked it mixed in the rice but not over the ribs. The ribs are wonderful served either way...dry or with sauce poured them.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 523g
Recipe makes 4 servings
Calories 894  
Calories from Fat 649 73%
Total Fat 72.13g 90%
Saturated Fat 21.89g 88%
Trans Fat 0.61g  
Cholesterol 222mg 74%
Sodium 1399mg 58%
Potassium 838mg 24%
Total Carbs 10.59g 3%
Dietary Fiber 0.5g 2%
Sugars 5.53g 4%
Protein 43.81g 70%
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Reviews

  • Nancy Miyasaki
    I really enjoyed this. I went easy on the sauce though as it is very pungent.
    I've cooked/tasted this recipe!
    1 person likes this review

    Comments

    • Susan Jeffries
      May 29, 2010
      WhooooHoooo! My sister and mom cooked up 80 pounds of pork roast for my niece's wedding. My sis and I pulled apart every bit of it to nothing but the delicious strings of meat. I wanted the recipe, but she had fooled around with it and forgot to make a copy for me--I am making yours as soon as possible! I love, love, love Cuban pork!
      • John Spottiswood
        May 20, 2010
        Very similar...but a little more flavorful.
        • Cristina
          May 19, 2010
          Like the ingredients, looks very flavorful. Is it like carnitas?
          1 reply

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