Pepper-Pot Beef Ribs
- 4 pounds meaty beef back ribs, sliced between each bone and excess fat trimmed
- 1 teaspoon fine sea salt, divided
- 1 tablespoon canola oil
- 1 large onion, halved and thinly sliced
- 1 habanero or scotch bonnet pepper, seeded
- 3 cloves garlic
- 2 teaspoons red wine vinegar
- 1/4 teaspoon ground allspice
- 2 bunches collards, thick stems removed and leaves thinly sliced
Sprinkle ribs with 1/2 teaspoon of the salt.
Heat oil in a large pot over high heat.
Add half of the ribs and cook, turning frequently, until browned on all sides, about 8 minutes.
Transfer ribs to a plate and repeat with the remaining ribs.
Pour off and discard all the oil from the bottom of the pot.
Return to heat, add onion and cook, stirring constantly, until browned, about 4 minutes.
Meanwhile, combine habanero and garlic in a blender with 3/4 cup water and blend until pureed.
Pour into pot and add vinegar, allspice and remaining 1/2 teaspoon salt.
Add collards a few handfuls at a time, stirring and allowing them to cook down, until all fit in the pot.
Return ribs to pot, lower heat, cover, and simmer until ribs are very tender and meat is almost falling off the bone, about 2 hours.
Transfer ribs to a platter and keep warm.
Use a slotted spoon to remove collards, leaving liquid in the pot, and add them to the platter with the ribs.
Pour liquid into a gravy separator or into a glass measuring cup and allow fat to rise to the top; pour off liquid from gravy separator or spoon fat from glass measuring cup.
Serve ribs and collards with juices poured over the top.
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- 4 pounds meaty beef back ribs, sliced between each bone and excess fat trimmed
- 1 teaspoon fine sea salt, divided
- 1 tablespoon canola oil
- 1 large onion, halved and thinly sliced
- 1 habanero or scotch bonnet pepper, seeded
- 3 cloves garlic
- 2 teaspoons red wine vinegar
- 1/4 teaspoon ground allspice
- 2 bunches collards, thick stems removed and leaves thinly sliced