Recipe for barbecue ribs with white bean purée and bacon crispy

One of the most popular cuts among Brazilians, ribs are rich in fibers, which further enhances their succulence. Versatile, it also pairs well with different sauces and side dishes.

Our tip is to bet on barbecue sauce, which is sweet and sour, slightly spicy, and gives a smoky flavor to the dish. To complete, we prepared a recipe that goes beyond the ordinary and includes white bean purée and bacon crispy, providing a lot of crunchiness.

INGREDIENTS

Ribs:

• 1 piece of ribs Estância 92
• Salt to taste
• Ground black pepper to taste
• 2 tablespoons of oil
• 1 chopped onion
• 2 cloves of garlic
• 1 chopped carrot

Barbecue sauce:

• 4 tablespoons of oil
• 1 large chopped onion
• 2 cloves of garlic
• 1 ½ cups of ketchup
• 1 ½ cups of water

Salt to taste:

• Ground black pepper to taste
• 1 tablespoon of vinegar
• 5 tablespoons of sugar
• 5 tablespoons of Worcestershire sauce

White bean purée:

• 4 cups of cooked white beans
• 4 tablespoons of water
• 2 tablespoons of Alma Lusa olive oil
• 2 cloves of garlic
• Salt to taste
• 2 tablespoons of butter

Bacon crispy:

• 200g of chopped bacon

Finishing:

• Chopped parsley to taste

PREPARATION:

Ribs:

Cut the ribs into two-rib pieces and season with salt and ground black pepper to taste. Over medium heat, heat a pressure cooker without a lid and add the oil.

Grill the ribs until golden brown.

Remove the excess oil and add the onion, garlic, and carrot. Mix well for 2 minutes.

Add the grilled ribs, cover with water, and close the pan. When the pressure starts to whistle, count 30 minutes and turn off the heat.

Let all the pressure out and open it carefully. Remove the excess fat and reserve in the same pan.

Barbecue sauce:
In a medium saucepan, add oil and heat over medium heat.

Add the onion and garlic. Sauté for 1 minute.

Add the ketchup, water, salt, black pepper, vinegar, sugar, and Worcestershire sauce. Mix well and let it cook for 20 minutes.

Put the barbecue sauce together with the cooked ribs and let it simmer for 10 minutes. Reserve.

White bean purée:
Arrange the cooked white beans in the food processor with the water and blend until smooth. Reserve.

In a medium saucepan, add the olive oil and heat over medium heat. Add the garlic and mix for 30 seconds.

Add the white bean purée, season with salt, and finish with butter. Reserve.

Bacon crispy:
Take the chopped bacon to a heated skillet over medium heat. Let it fry until crispy. Drain on paper towels and reserve.

Finishing:
Serve the white bean purée with the barbecue ribs, bacon crispy, and parsley.