Brazil

Pork ribs

Lemon

Garlic Clove

Large Onion

Goat pepper or girl's finger

Ginger

Salt and black pepper

Boiling water

Super tender and juicy ribs (recipe from Minas Gerais)

Bata num processador (ou pique bem) o alho, o gengibre, o sal e a pimenta. 
Coloque a costelinha numa tigela, junte o tempero e o suco de 1 limão e massageie bem.


Blend the garlic, ginger, salt and pepper in a food processor (or finely chop).
Place the ribs in a bowl, add the seasoning and the juice of 1 lemon and massage well.


Em uma panela grande, aqueça o óleo e doure  a cebola.
Junte a costelinha e doure bem de um lado, formando aquela borra no fundo da panela sem mexer.

In a large pan, heat the oil and brown the onion.
Add the ribs and brown well on one side, forming the dregs at the bottom of the pan without stirring.

Quando estiver bem douradinha adicione 1 concha de água para soltar o fundo, mexa e acrescente água até cobrir. Deixe a água secar, acrescente mais água até cobrir, mexa e deixe a água secar novamente. Se quiser mais macia ainda, repita mais uma vez. 

When it's golden, add 1 ladle of water to loosen the bottom, stir and add water until covered. Let the water dry, add more water to cover, stir and let the water dry again. If you want it even softer, repeat one more time.

Super tender and juicy ribs (recipe from Minas Gerais)

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