Pepper-Pot Beef Ribs

Pepper-Pot Beef Ribs

Rated:
Serves 4
This rich, rustic dish gets nice heat from a single habanero or scotch bonnet pepper. If you'd like an even hotter experience you can use 1 1/2 or, if you dare, 2 peppers instead. Remember to wear gloves when working with them.
Ingredients: 
  • 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
Method: 
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.
Nutritional Info: 
Per Serving: 880 calories (450 from fat), 50g total fat, 20g saturated fat, 270mg cholesterol, 920mg sodium, 13g carbohydrates, (6 g dietary fiber, 2g sugar), 91g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.