Costelinha à Mineira

Name: Costelinha à Mineira
Cuisine: Brazilian
Ingredients: 3 garlic cloves, chopped; 1 tablespoon tomato paste; Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; ⅓ cup cachaça (optional); 3 tablespoons vegetable oil or bacon fat; 3 tablespoons vegetable oil or bacon fat; 1 large onion, chopped; 3 pounds pork back ribs; 1 sprig thyme; 1 sprig rosemary; 1 sprig marjoram; 10 scallions, including some of the green, chopped; 2 cups cooked pinto or cranberry beans or prepared Tutu Peri Peri without the addition of manioc flour (farinha de mandioca); 2 cups cooked pinto or cranberry beans or prepared Tutu Peri Peri without the addition of manioc flour (farinha de mandioca); 2 cups cooked pinto or cranberry beans or prepared Tutu Peri Peri without the addition of manioc flour (farinha de mandioca); Malagueta pepper oil or hot pepper sauce, for serving; 2 tablespoons fresh lime juice; 1½ cups fiddleheads or asparagus tips; 1½ cups fiddleheads or asparagus tips; 1 bay leaf; 1 teaspoon urucum (tasteless red coloring) or 1 teaspoon mild paprika dissolved in ¼ teaspoon vegetable oil; 1 teaspoon urucum (tasteless red coloring) or 1 teaspoon mild paprika dissolved in ¼ teaspoon vegetable oil; 1 teaspoon urucum (tasteless red coloring) or 1 teaspoon mild paprika dissolved in ¼ teaspoon vegetable oil; 2 cups cooked pinto or cranberry beans or prepared Tutu Peri Peri without the addition of manioc flour (farinha de mandioca); 2 cups cooked pinto or cranberry beans or prepared Tutu Peri Peri without the addition of manioc flour (farinha de mandioca); 1 cup homemade or canned low-sodium chicken stock; 1 cup homemade or canned low-sodium chicken stock; Malagueta pepper oil or hot pepper sauce, for serving

Little Ribs and Fiddleheads

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

In the forests and along the multitudes of streams and rivers throughout the state of Minas Gerais, folks forage for wild mushrooms, herbs, and fiddlehead ferns. This pork dish often appears with the addition of fiddlehead ferns in the spring.

Ingredients

3 pounds pork back ribs
1 sprig thyme
1 sprig

Americas
Brazil
Minas Gerais
Main course
Gluten-free
Spring

Method

In a large soup kettle, add the ribs, thyme, rosemary, marjoram, cachaça, and enough cold water to cover and bring to a boil. Boil for 5 to 10 minutes, depending on the fattiness of the ribs. Cool in the liquid.

Remove the ribs from the liquid and cut them in single lengths.

In a large, deep, heavy skillet, heat the oil or bacon fat over medium-high heat. Add the ribs, in batche