Preparation Time: 20 minutes

Cooking Time: 1 hours, 40 minutes

Serves: 4

Ingredients

3 medium-size yellow onions, coarsely chopped
4 cloves garlic, crushed
15 mL (1 tbsp) sugar
300 mL (1¼ cups) water
1.4 kg (3 lbs) pork spareribs or beef short ribs, cut into 2-rib widths
550 mL (2¼ cups) canned crushed tomatoes
45 mL (3 tbsp) red wine vinegar
30 mL (2 tbsp) molasses
1 large banana, peeled and sliced 1 cm (½ in) thick
50 mL (¼ cup) raisins
10 mL (2 tsp) ground ginger
3 mL (3/4 tsp) dried oregano, crumbled
1 mL (¼ tsp) hot red pepper sauce
250 g (8 oz) green beans, trimmed and cut into 2.5 cm (1 in) lengths
250 mL (1 cup) long-grain white or brown rice
Flat-leaf parsley sprigs (optional garnish)

Directions

1. Place the onions and garlic and sprinkle with the sugar in a large pot. Add 250 mL (1 cup) of the water and simmer, uncovered, over moderate heat until the water has evaporated and the onions are very soft—about 10 minutes.
2. Add the ribs, remaining water and tomatoes, vinegar, molasses, banana, raisins, ginger, oregano and red pepper sauce. Mix well.
3. Bring to a boil, cover and transfer into aluminum foil or a shallow covered pan.
4. Place on low heat on the grill and let cook until the ribs are tender and the meat falls away from the bone–about 1 hour 20 minutes.
5. Stir in the green beans, cover and bake until the beans are tender–15 to 20 minutes more.
6. Serve with the rice and garnish with the parsley sprigs if desired.

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