This deeply aromatic braise is great with boneless or country-style ribs. the Malta, a nonalcoholic, fermented drink, sweetens and gives it undeniable Caribbean flavor.
This sweet and deeply aromatic Malta braise works great with spare ribs, but also boneless or country-style ribs. Malta is a nonalcoholic fermented drink made from barley and hops and is especially popular throughout the Caribbean, Latin America, and Africa. Think of it almost like a sweeter, nonalcoholic Guinness. Its molasses-y, slightly bitter taste works wonderfully in braised meats such as this one.
: Combine the salt, pepper, smoked paprika, onion powder, garlic powder, coriander, and cumin in a small bowl.Heat 1 tablespoon of oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, sear spare ribs until deeply golden brown on both sides, around 5 minutes per side.Stir in tomato paste and vanilla bean paste, and cook for 1 minute.
Add chicken broth, bay leaves, cinnamon stick, cilantro, and culantro. Cover and simmer on low heat for 1.5 hours, or until the ribs are tender but not falling off the bone. Add more broth or water if necessary to prevent drying out. Once the ribs are mostly tender, remove the lid and pour in 1 bottle of Malta. Increase the heat to high, allowing the Malta to boil vigorously. This will reduce and caramelize the sauce around the ribs.
Watch the pot closely as the Malta reduces to prevent burning. Stir often to make sure all the ribs are coated. Cut the heat once the sauce can coat the back of a spoon.
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