“Dry-Fried” Pork Ribs

This cooking technique is a little like braising with a different wrinkle. You start by cooking the meat in liquid which is allowed to evaporate. By then enough fat will have rendered out that the pork is on the point of “frying” in its own fat. It finishes cooking in a simple chile sauce. The extra-lean U.S. pork has to be watched lest it dry out—do not overcook.

The dish goes well with refried beans (make them on the soupy rather than dry side) and sliced plantains fried in a litt