Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2 pounds of boneless pork country-style ribs evenly with 4 minced garlic cloves, 1 teaspoon ground cumin, 2 teaspoons fine sea salt, and 1 teaspoon freshly ground black pepper on all sides.

2. 2

   Place the seasoned pork ribs into a vacuum-sealable bag with 1/4 cup of roughly chopped fresh cilantro leaves, then vacuum seal the bag, removing as much air as possible.

3. 3

   Set your sous-vide water bath to 145°F (63°C) and immerse the sealed bag of pork ribs, cooking for 10 hours to achieve tender results.

4. 4

   While the pork cooks, prepare the glaze by combining 1 cup of lulo pulp, 1/2 cup of dissolved aguapanela, 2 finely chopped lemongrass stalks, 1 tablespoon of Aji Amarillo paste, and 2 tablespoons of fresh lime juice in a small saucepan.

5. 5

   Bring the glaze mixture to a gentle simmer over medium heat, stirring occasionally, and reduce for 15-20 minutes until the glaze thickens slightly, then stir in 1 tablespoon of unsalted butter and remove from heat.

6. 6

   Once the pork ribs are cooked, remove them from the bag, pat them thoroughly dry with paper towels, and sear them in a hot pan over medium-high heat for 3-4 minutes per side until beautifully browned and crispy.

7. 7

   Brush the seared pork ribs generously with the warm Lulo-Lemongrass Glaze, ensuring an even coating before serving immediately.