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
1 tsp cayenne pepper
salt and pepper to taste
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.