Costelinha com Ora-Pro-Nóbis

Costelinha com Ora-Pro-Nóbis is a beloved dish originating from the lush culinary heritage of Minas Gerais, Brazil. Known for its rich flavors, this dish combines succulent pork ribs with the unique and nutritious ora-pro-nóbis leaves, which are often described as a superfood. Ora-pro-nóbis, meaning "pray for us" in Latin, is a plant treasured in Brazilian cuisine for its high protein content and versatility. Pork ribs, or "costelinha," bring a delightful depth of flavor to this comforting stew-like dish that is best enjoyed with family and friends.

Ingredients

• 1 kg of pork ribs, cut into strips
• 200g of fresh ora-pro-nóbis leaves
• 3 tablespoons of olive oil
• 1 large onion, diced
• 4 cloves of garlic, minced
• 4 tomatoes, diced
• 1 green bell pepper, sliced
• 2 bay leaves
• Salt and black pepper to taste
• 1 teaspoon of sweet paprika
• 500 ml of chicken broth
• 1 tablespoon of white vinegar

Preparation

Marinating the Pork Ribs

1. Start by marinating the pork ribs for at least 1 hour. In a bowl, combine the ribs with garlic, salt, pepper, and white vinegar. Massage the ribs well and ensure they are coated evenly.
2. Cover the bowl with plastic wrap or a lid and place it in the refrigerator to let the flavors meld.

Preparing the Vegetables and Leaves

1. Rinse the ora-pro-nóbis leaves thoroughly under cold water. Pat them dry and set aside.
2. Dice the onion, mince the garlic, and slice the green bell pepper.
3. Dice the tomatoes and set them aside separately.

Cooking Process

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the marinated pork ribs and sear them on all sides until golden brown. This step is crucial for building flavor. Remove the ribs from the pot and set them aside.
3. In the same pot, add the onion and sauté until translucent. Add the garlic and continue to sauté until fragrant.
4. Add the tomatoes, green bell pepper, and stir well to combine. Let this vegetable mixture cook until the tomatoes start to break down and release their juices.
5. Return the ribs to the pot. Add the bay leaves, sweet paprika, and season with additional salt and pepper to taste.
6. Pour in the chicken broth. Bring the mixture to a gentle simmer, cover, and let cook for about an hour or until the meat is tender. Consider using a cooking timer to keep track of this step.
7. Once the ribs are tender, add the ora-pro-nóbis leaves. Stir well and let the dish simmer for another 10 minutes, allowing the leaves to wilt and incorporate their flavor into the dish.

How to Enjoy

Costelinha com Ora-Pro-Nóbis is typically served with a side of fluffy rice and farofa, a toasted cassava flour accompaniment. The dish pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. For a true Minas Gerais experience, enjoy it with a spoonful of hot pepper sauce and a cold glass of your favorite beverage.