These roasted spareribs will please the whole crowd this holiday season!
ROASTED SPARERIBS WITH BEANS
2 tablespoons ground annatto seed
1/4 cup dried oregano
3 tablespoons pickled chilies (chopped)
1 tablespoon paprika
3 tablespoons sugar cane
kosher salt and freshly ground black pepper (to taste)
4 pounds pork spareribs (cut in 1 to 2-inch pieces)
2 tablespoons olive oil
BLACK BEAN STEW
2 tablespoons olive oil
1 pound linguica (sliced in 2-inch slices)
1 onion (chopped)
3 ribs celery (sliced in 1-inch slices)
3 carrots (peeled and sliced 1-inch slices)
1 1/2 cups manioc (peeled and cut in 1/2-inch cubes)
3 cloves garlic (sliced)
1 pound black beans (soaked overnight, reserve 3 cups of bean water)
3 bay leaves
1 cup jasmine rice (rinsed, for serving)
4 cups water
1/2 cup cilantro (chopped)
2 jalapenos (sliced plus additional for garnish)
lime wedges (for garnish)
Preheat oven to 300ºF. Place broiler rack in a roasting pan.
Make the Rub: in a small bowl, add the annatto seed, oregano, pickled chilies, paprika and sugar and mix to combine. Divide the rub evenly over the spare ribs and season with kosher salt and freshly ground black pepper.
Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Add spareribs and cook until all sides are browned, about 5-7 minutes. Cook in batches if necessary. Place spareribs on roasting rack and place in the oven meaty side up. Roast for 30 minutes, then flip. Roast another 20-30 minutes until the outside is crisp but the inside is tender.
Remove from the oven and serve with the black bean stew.
For the Black Bean Stew: in a large pot add 2 tablespoons olive oil and heat over medium-high heat. Add linguica and cooked until browned, about 7-9 minutes. Set aside. Reserve 2 tablespoons of linguica fat.
Add the onion, celery, carrots, manioc and garlic and cook until almost tender, about 7 minutes. Season with Kosher salt and freshly ground black pepper. Add black beans and linguica to the pot. Add water, bay leaves and reserved bean water. Bring to a boil and reduce to a simmer. Cook for 2 1/2 hours or until beans are tender. Mash half of the beans with the back of a fork. Serve with spareribs.
Helpful Tip: when cooking the beans, do not season the water with salt. This makes the beans hard. Also be sure to keep the beans on low heat and refrain from stirring and breaking them up too much.