Usuba
Pork Ribs with Physalis Sauce
Meat braised in a tangy sauce made from ground cherries, cilantro, and jalapeño. The ribs become tender and juicy, while the sauce develops a rich flavor with a slight heat and herbal notes.
- Total
- 120 min
- Standard serving
- 213.4 g
Ingredients
Total 12
Instructions
- 1
Step 1
Place physalis and jalapeño peppers in a sauté pan. Pour water to a depth of approximately 2.5 cm. Bring to a boil over high heat and cook for 5 minutes. Drain the water and let the vegetables cool.
- 2
Step 2
In a food processor, chop cilantro, sugar, 4 garlic cloves, jalapeño peppers, and physalis. Do not blend until smooth — the sauce should have chunks.
- 3
Step 3
Cut the ribs and place them in a pot. Pour in 4 cups of water and cook over medium heat. When the water evaporates, continue cooking until the ribs are lightly caramelized.
- 4
Step 4
Add 6 minced garlic cloves, oregano, and onion cut into 8 pieces. Cook, stirring, until the vegetables are browned.
- 5
Step 5
Add the sauce from the food processor, bring to a boil and cook for about 30 minutes until the sauce thickens.
- 6
Step 6
Add the sliced zucchini and cook for another 5 minutes. Season with salt and black pepper to taste.
- 7
Step 7
Place the ribs on plates, drizzle with sauce, and serve with warm flatbreads.
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