My husband, being from a city known for their good BBQ ribs, is always curious to try different pork rib recipes. The seasonings used in this recipe are typical of Ecuador. However, the way that these ribs are served is common in South America. The best part of the Fritada is that the meat is soft and crunchy at the same time. That’s because we cook the meat for 1.5 hours in water to make them soft, and once the water evaporates you fry the ribs in their own fat.
The typical Fritada is usually served with hominy and salsa. The salsa is pretty similar to pico de gallo but without the spice. These ribs are common to find it in the farmers market, and it is usually a meal that you would eat with your whole family and friends.
Fritada is pretty easy to make if you plan in advance. So please don’t run away when you see the cooking time, because it is not hard to make and it is worth the wait.
Mix the cumin, black pepper, garlic cloves, red wine vinegar, and salt. Then Coat the ribs in the mixture, and let marinate for 2 hours, but the longer the better. Overnight will help to intensify the flavor.
In a large pot add water and cook the pork ribs for 1.5 hours. On a medium low heat. Looking for a slow simmer.
After the 1.5 hours, their should be little water remaining, just the juice from the ribs, aka their own fat. Turn the Heat up to Medium-High. Brown each side of the ribs until golden, using leftover juices. If your ribs were lean you can add some oil or fat to the pot, if needed. to make this process a little easier, I typically do this in batches.
DIRECTIONS FOR HOMINY (OPTIONAL)
Preheat the oven to 400 F
Place the hominy in baking pan.
Sprinkle olive oil, salt, and pepper.
Bake the hominy for 10 minutes.
After baking for 10 minutes, broil the hominy for 10 more minutes.