Buttered Spareribs Stew

Standard

Slow cooking makes sure you get the maximum taste of your meat. Flavors become richer, concentrated and harmoniously blended. This stew is a favorite in my Mom’s crib.  She usually uses babyback ribs but I kinda thought spareribs would be as good and was I right!

Best eaten with steamed rice, I guarantee you 50 burps after you eat this!

Buttered Spareribs Stew

1  kilo pork spareribs, chopped into cubes

5 medium-sized tomatoes

2 heads of garlic

1 oinion, sliced

1 cup green peas

3/4 cup butter (reserve half for final flavoring)

1 tsp soy sauce

canola oil

1 tsp cayenne pepper

salt and pepper to taste

water

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Season pork with salt and pepper.

Saute onion, garlic, tomatoes, soy sauce and half the butter. Add Pork and cover with water. Set in low-medium heat and bring to a boil until meat is done or you may add water until desired tenderness is achieved (about 1 cup only everytime needed).

When sauce has been reduced to half:

Add green peas, cayenne pepper, 1/2 cup canola oil and the remaining half of the butter about 15 minutes before turning off the heat. Serve hot.

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About caren yrastorza

Might take forever and a day to describe who I am and what I do. In condensed words, I am a transient traveller of life.Sure, you may never freeze moments in time, but hey, you may write about them! So, please, join me as I walk you through the hallways of my mind, heart and soul. Come, join me in my journey back Into My World...

2 responses »

  1. Mouthwatering! Karen I have a q…
    When I make a tomato-based stew, sometimes the sauce ‘splits’. As in the following day, it seems like the tomato sauce is separating and the stew becomes ‘watery’. Any tips?

  2. Pingback: My Mama, Her Food and Me « The Eating Room

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