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Mango Guacamole and Tortilla Chips

Ginger-Braised Spareribs with Cilantro Scented Red Beans

Key Lime Pudding Cake

Sweet, savory, and satisfying. These three S words best describe this Charlie Trotter dish of a long braise of meat and a good stew of beans. It has flavor working on so many levels that you can pick out a different one to focus on even after several delicious bites.  The cilantro scented beans provide for a flavorful backdrop to everything going on with the pork.  Have a few corn or flour tortillas on hand to wipe up the sauce or even to make an impromptu taco during the meal.  Mmmm!

Sunday Dinner one year ago
Printable Recipe

Ginger-Braised Spareribs with Cilantro Scented Red Beans
serves 6

For the Spareribs
2 Tablespoons Safflower or other neutral oil 
1 medium yellow onion, chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
1 medium leek, white and pale green parts, rinsed and chopped
1/3 cup peeled and sliced fresh ginger
1/4 cup mild molasses
1/2 cup light brown sugar
2 Tablespoons whole black peppercorns
1-2 chipotle peppers in adobe
5 pounds country-style pork spareribs
Kosher salt and freshly ground black pepper
6-8 cups beef stock

For the Beans
2 cups red beans, soaked overnight in water
1 red bell pepper, seeded and finely diced
3 cloves garlic, peeled
4 cups chicken stock
8 sprigs of cilantro, plus more for garnish

For the Spareribs
Preheat the oven to 300° F.  Heat the oil in a large roasting pan over medium-high heat.  Add the onion, celery, and carrot and saute until caramelized, about 10 minutes.  Add the leeks and ginger and cook for 5 minutes.  Add the molasses, sugar, peppercorns, and peppers and stir until combined. Season the ribs with kosher salt and freshly ground pepper and place on top of the vegetables.  Add enough of the stock to cover the ribs.  Cover the pan with aluminum foil and bake for 2 1/2 to 3 hours or until the meat falls off the bone.

For the Beans
Drain the beans and place in a large saucepan with the red pepper, garlic, and stock.  Simmer over medium-low heat for 1 1/2 hours, adding water if necessary.  Add the cilantro sprigs and cook for 30 minutes or until the beans are tender.  Remove the cilantro and garlic and discard.  Season with salt and pepper.

For the Sauce
Remove the ribs from the liquid and vegetables and strain the liquid through a fine-mesh sieve.  Remove the meat from the bones and break into into smaller pieces, place in a saucepan, and season with salt and pepper.  In a separate saucepan, cook the strained liquid over medium heat for 45 minutes or until reduced to about 3 cups.  Add 1/4 cup of the reduced liquid to the meat and cook over medium-low heat for 5 minutes or until heated through.

To serve, spoon some of the beans in the center of each plate and top with the shredded meat.  Spoon the sauce over the meat and beans and around the plate and sprinkle with the chopped cilantro.  Enjoy!

Source: Adapted form Charlie Trotter Cooks at Home


  1. I would love for you to share your key lime cake recipe, it sounds lovely!

    1. The Key Lime Pudding Cake was a first-- good, but needs some tweaking before it is blog worthy.

  2. I am intrigued by the key lime pudding cake and can't find the recipe??? Thanks!

  3. I only feature one recipe from our Sunday diner menu. The key lime pudding needs a few tweaks before it is is blog worthy.

  4. Now I am intrigued too... Great dinner!


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