Number of servings :
Cooking time: 2 ½ hours
Type of meal : | Main Courses | Main Courses
Special diet :
3 medium-size yellow onions, coarsely chopped
4 cloves garlic, crushed
15 mL (1 tbsp) sugar
300 mL (1 1/4 cups) water
1.4 kg (3 lbs) pork spareribs or beef short ribs, cut into 2-rib widths
550 mL (2 1/4 cups) canned crushed tomatoes
45 mL (3 tbsp) red wine vinegar
30 mL (2 tbsp) molasses
1 large banana, peeled and sliced 1 cm (1/2 in) thick
50 mL (1/4 cup) raisins
10 mL (2 tsp) ground ginger
3 mL (3/4 tsp) dried oregano, crumbled
1 mL (1/4 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)
Preheat the oven to 180°C (350°F). Place the onions and garlic in a 5L (5 quart) Dutch oven and sprinkle with the sugar. 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.
Add the ribs, the remaining water, and the tomatoes, vinegar, molasses, banana, raisins, ginger, oregano, and red pepper sauce, and mix well. Bring to a boil, cover, and transfer to the oven. Bake until the ribs are well-done — about 1 hour 20 minutes.
Stir in the green beans, cover, and bake until the beans are tender — 15 to 20 minutes more. Meanwhile, cook the rice according to package directions. Serve with the rice and garnish with the parsley sprigs if desired.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:188