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Fricasé de Costillitas (Baby Back Ribs Fricassée)

Costillitas de fricase, baby back ribs fricassee served with fried yuca and red bean congri and maduros.
Cooking Method
Cuisine
Courses
Difficulty Easy
Time
Prep Time: 150 min Cook Time: 120 min Total Time: 4 hrs 30 mins
Servings 6
Ingredients
    Baby Back Ribs (Costillitas) Marinade
  • 6-7 pounds Baby Back Ribs
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Black Pepper
  • 25-30 Fresh Garlic Cloves (smashed or minced)
  • 1/2 cup Lime Juice
  • 3 cups Naranja Agria
    • Fricasé
  • 4 tablespoons Olive Oil
  • 1 Bell Pepper (chopped)
  • 1 Onion (chopped)
  • 20 Fresh Garlic Cloves (smashed or minced)
  • 1/2 cup Vino Seco (white wine)
  • 1 pound Cherry Tomatoes (puréed)
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • 2 tablespoons Cumin
  • 1 Bay Leaf
  • 32 ounces Chicken Stock
Instructions
    Baby Back Ribs (Costillitas) Marinade
  1. A bowl of naranja agria, a bowl of lime juice and a mortar and pestle with smashed garlic for marinating baby back ribs.Remove the membrane or silver skin from the baby back ribs. This needs to be done for a more tender cook. Then cut the rack of ribs into sections of 2 bones each. Salt and pepper both sides of ribs. I like to use kosher salt when seasoning meat. Smash or mince the garlic. In a bowl or ziplock bag add garlic, naranja agria and lime juice.
  2. Baby back ribs marinating in naranja agria, lime juice and garlic.Add ribs to marinade and let the ribs marinate for 2 hours.
    3. Fricasé
  3. Diced onions and bell peppers along with smashed garlic for costillitas fricasé.While the ribs are marinating, prep the rest of the ingredients. Chop the bell pepper. Chop the onion. Smash or mince the garlic.
  4. Purée the cherry tomatoes.
  5. Browning baby back ribs in olive oil for costillitas fricasé.After the ribs have been marinated, heat 4 tablespoons of olive oil in a large pot on medium high heat. Remove ribs from marinade and brown each rib section on both sides. When browned remove and reserve on a plate. Do not overcrowd the ribs while browning. Cook in batches if necessary. Don't worry about any browned bits left in the pot.
  6. Sautéing ingredients for baby back ribs fricassée.In the same pot sauté the onions and bell peppers for a few minutes. When the onions and peppers start to soften add the smashed or minced garlic. Cook for 2-3 minutes until fragrant.
  7. After vegetables have sautéed deglaze with vino seco and stir up bits.Next, deglaze the pan with the vino seco (white wine) and scrape up all of the browned bits and stir.
  8. Add puréed cherry tomatoes to vegetables.Stir in the puréed cherry tomatoes.
  9. Add chicken broth to sauce.Next, add 1 teaspoon salt, 1 teaspoon garlic powder, 2 tablespoons cumin and 1 bay leaf. Stir in 32 oz of chicken stock. Let sauce simmer on medium heat for 5-10 minutes to let the flavors combine. Taste sauce and adjust salt and seasoning if needed.
  10. Cooked baby back ribs fricassée.Add the ribs back into the fricasé and bring to a boil. After a boil is reached, reduce heat to low. Put a lid on and continue cooking for another 1 1/2 to 2 hours. Ribs are done when completely tender. Serve with beans and rice.
Read it online: https://theactable.com/recipe/fricase-de-costillitas-baby-back-ribs-fricassee/