Pork ribs with coffee sauce, güicoy soufflé and potatoes with aromatic herbs. A complete and delicious dish. Sear the ribs, caramelize with sugar, garlic, and ginger, add coffee and thicken. Bake and brown.
For the ribs, season with salt, pepper, and paprika, then sear in a hot skillet. Remove and caramelize a mixture of sugar, garlic, and ginger, adding beer and coffee to thicken.
In the oven, bake the ribs covered at low temperature. When serving, accompany with güicoy soufflé and potatoes sautéed with herbs.
Pork ribs with coffee sauce
Ingredients
2 pounds of Pork ribs
1 ½ cup of Espresso coffee
1 cup of Sugar
1 cup of Beer
1 tablespoon of Chopped ginger
1 tablespoon of Chopped garlic
2 tablespoons of Cornstarch
1 tablespoon of Paprika
1 Güicoy
3 Eggs
½ cup of Parmesan cheese
¼ cup of Cream
2 tablespoons of Butter
½ cup of Wheat flour
1 pound of Potato
1 tablespoon of Chopped garlic
1 tablespoon of Onion
1 tablespoon of Thyme
1 tablespoon of Rosemary
1 tablespoon of Chopped parsley
2 tablespoons of Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Season the ribs with salt, pepper, and paprika.
Step 2 : Sear them in a hot skillet for three minutes on each side, then remove.
Step 3 : In the same skillet, add sugar, garlic, and ginger to caramelize.
Step 4 : Then add beer and let the alcohol level reduce slightly.
Step 5 : Incorporate the coffee and thicken with cornstarch dissolved in half a cup of water.
Step 6 : Place the ribs in a baking dish, cover with aluminum foil, and bake at 350 degrees Fahrenheit for an hour.
Step 7 : Subsequently, remove from the oven and foil, letting it brown for another 20 minutes at 300 degrees Fahrenheit.
Step 8 : For the soufflé, boil water with salt in a pot and add the chopped güicoy, cooking until well done.
Step 9 : Remove the peel, make a puree to which add parmesan cheese, cream, butter, stiff egg whites, salt, and pepper.
Step 10 : The mixture is placed in a previously floured mold and baked for 40 minutes at 300 degrees Fahrenheit.
Step 11 : Then drain and sauté in a skillet with olive oil, onion, and garlic.
Step 12 : Add the potatoes, aromatic herbs, salt, and pepper.
Step 13 : To serve, place a portion of soufflé and potatoes in the center of the plate, and arrange the ribs vertically on top.
Step 14 : Finally, decorate.
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