Indulge in the comforting flavors of traditional Brazilian countryside cooking with our Mineira-Style Pork Ribs, cooked to perfection on a wood-fired stove. Accompanied by vibrant sautéed collard greens, this dish delivers a nostalgic taste of the past, celebrated with every savory bite.
Ingredients
For the Pork Ribs:
🐖 1.5-2 kg Pork Ribs Costelinha suína
🧂 Salt
🌶️ Calabrian Pepper Flakes
🧂 1-2 tbsp Turmeric Powder
🍃 1 tsp Bay Leaf Powder
🍋 Juice of 1 whole Lime
🫙 Freshly Ground Black Pepper
🧄 4-5 cloves of Minced Garlic
🫒 A few tablespoons of Oil
💧 Enough Water to cover the ribs in the marinade
For the Sautéed Collard Greens:
🥓 200-300g Diced Bacon
🧄 2-3 cloves of Laminated Garlic
🥬 Shredded Collard Greens 1-2 bunches
🍅 A small handful of Halved Cherry Tomatoes
🧈 A generous dollop of Pork Lard
🧂 Salt
🫙 Freshly Ground Black Pepper
Instructions
1- Prepare the Pork Ribs:
- Cut the pork ribs between the bones into individual pieces.
- Place the cut ribs into a large mixing bowl.
- Season with salt, Calabrian pepper flakes, turmeric, bay leaf powder, and lime juice.
- In a small bowl, mix oil with minced garlic and pour over ribs.
- Add water until the ribs are submerged, mixing thoroughly to coat.
- Marinate for approximately 2 hours, mixing every 15-20 minutes.
2- Grill the Pork Ribs:
- Preheat the wood-fired grill and place ribs on the grates.
- Grill until cooked through and golden brown, turning regularly.
3- Prepare the Sautéed Collard Greens:
- Place cast-iron pan on the wood-fired stove's heat.
- Add pork lard to melt and heat.
- Fry diced bacon until crispy.
- Add laminated garlic, sauté until fragrant.
- Quickly add shredded collard greens, season with salt and pepper.
- Sauté until the greens are just wilted but vibrant in color.
- Remove from heat and garnish with cherry tomatoes.
Prep Time: 30 minutes
Marinating Time: 2 hours
Cook Time: 45 minutes for ribs, 10 minutes for greens
Total Time: Approximately 3 hours 25 minutes
Servings: Serves approximately 4
Calories: 650 per serving
Proteins: 45g per serving
Fats: 45g per serving
Carbohydrates: 10g per serving
Equipment:
- Wooden Cutting Board
- Starrett Chef's Knife
- Large Wooden Mixing Bowl
- Small Bowls for Spices
- Wooden Pepper Grinder
- Red Kettle
- BendForm Brick Grill/Wood-fired Stove
- Stainless Steel Grill Grates
- Metal Tongs with Wooden Handles
- Cast-Iron Pan Disco de Arado
- Wooden Spoons/Spatulas
- "CHURRASQUEADAS" Denim Apron
Cooking Tips
- Choose well-marbled, meaty ribs for tenderness.
- Frequent mixing during marinating ensures even flavor distribution.
- To prevent garlic from burning, add it after bacon is crisped.
- Quickly sauté the greens to retain color and texture.
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