Pork Spare Ribs with Zucchini and Corn
- 5 poblano chilies, charred
½ lb tomatoes
- water to cover tomatoes
- 3 cloves garlic, whole
- 1 yellow onion, quartered
- 3 T lard (optional) or extra-virgin olive oil
- 2 lbs pork spare ribs
- 4 c beef stock
1-½ lbs zucchini, small dice
- 3 ears of corn, husked, silk removed, cleaned, kernels removed
- Sea salt
- Black pepper
½ lb firm Mexican cheese (garnish)
- Char peppers directly on flame of the stove, in the oven while broiled, or in a pan with 2t extra-virgin olive oil. Once charred, place in a bowl and cover with plastic wrap. After 15 minutes, uncover, peel charred skin, remove seeds, and stem. Julienne each pepper.
- In a large pot, add tomatoes and cover with water. Boil tomatoes until soft, about 5 minutes. When done, add tomatoes to blender (discard liquid) and add garlic and onions. Blend until smooth.
Set pressure cooker to "sear" and adjust time to 20 minutes. Add lard (optional) or olive oil and press "start/stop". Season ribs with salt and pepper and add ribs. Sear until brown. Cook in batches, if necessary. Remove ribs; set aside. In the remaining fat, add blender contents, stir, return pork spare ribs to pressure cooker and add beef stock.
- Close and lock lid and set pressure cooker to "meat/stew". Adjust time to 45 minutes and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and check to see if ribs are done and tender. If done, add zucchini, corn, and poblano peppers. Stir. Close and lock lid and set pressure cooker to "meat/stew". Adjust time for an additional 6 minutes.
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and season to taste. Plate each spare rib and top with cheese, corn, zucchini, and poblano strips.