Buttered Spareribs Stew

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.