Costeline grilled with guava paste and molasses

Components

• 1.5 kg of pork ribs, approximately 12 ribs in total
• 1/3 cup (tea) of smooth guava paste
• 1/4 cup of cane molasses
• Three onions
• 4 garlic cloves
• 2 bell peppers
• 2 tablespoons of lemon juice
• 3 tablespoons of cachaça
• 1/4 cup of water (tea)
• Two tablespoons of olive oil Walk
• Four sprigs of rosemary
• 2 tablespoons ground cumin
• Add salt and ground pepper gradually to achieve the desired flavor.

Setup phase

1. Combine the ground cumin with 2 teaspoons of salt and pepper to your preference in a bowl.

1. Trim any extra fat from the rib, if present. Place the rib on a large baking tray and evenly coat it with the spice blend. Cover and refrigerate for a minimum of 3 hours, or for best results, marinate overnight.
2. Set the oven to 160 °C (low heat) and allow the rib to come to room temperature — the meat should not be frozen when cooking.
3. Slice the onions in half, peel them, and then cut each half into three segments, slicing through the root to keep the layers intact during roasting. Use the flat side of the knife to crush and peel the garlic cloves.
4. Rinse, dry, and slice the sweet peppers lengthwise down the middle. Use the knife tip to remove and discard the seeds, then cut the halves into 1 cm pieces. Tip: To prevent irritation from spicy residue on your fingers, rub oil or olive oil on your hands after handling the peppers, since capsaicin—the compound that causes the burning sensation—is fat-soluble. Afterwards, wash your hands with soap to remove the oil.
5. In the miniprocessor, add the guava paste, molasses, lemon juice, sliced pepper, garlic cloves, and 1 teaspoon of salt. Blend for approximately 2 minutes until the mixture becomes smooth—if needed, pause blending and scrape down the sides with a spatula to ensure even mixing.
6. Place the rib with the meat side facing up. Using a spoon, evenly spread half of the melted goiabada sauce over the entire meat surface. Arrange onion rings and rosemary sprigs around the meat, then season with salt, ground pepper, and olive oil.
7. Line the baking tray with aluminum foil and cook for 1 hour and 50 minutes, or until the meat becomes very tender.
8. Take the baking sheet out of the oven and reveal the rib. Raise the oven temperature to 220 °C (high heat). Use the spoon to coat the rib with the remaining sauce and pour the cachaça and water into the baking pan.
9. Place the meat back in the oven and continue baking for an additional 20 minutes until it is tender. Take the baking sheet out of the oven once more and let it rest for 10 minutes before serving, allowing the meat’s juices to redistribute, making the rib juicier and more flavorful.
10. When ready to serve, move the ribeline to a board and slice between each sling. Present it alongside the roasted onions and the baking dish.

Did you catch that, COSTELIN?

Discover how chef Aline Guedes transformed ribeline and roasted manioc leftovers into a dish using a chef’s pot!

Please provide the text you would like me to paraphrase.

This recipe can be prepared in two different ways.

The initial step is to season the rib the day before and allow it to marinate in the spices, so it only needs to be baked the following day.

The second step is to proceed with the initial phase of baking. Bake for 1 hour and 50 minutes, then set the pan aside, covered with aluminum foil, without refrigerating. On the same day, shortly before serving, complete the dish by adding the remaining sauce and finishing it in a hot oven at 220°C.