To make this recipe, I seasoned the pork ribs a day before with the juice of 1 lemon, salt, black pepper and lots of crushed garlic.
When preparing it, I left a mug of boiling water next to the pan (you’ll understand why).
I sautéed a large chopped onion in olive oil until it was almost transparent, added the pieces of ribs and slowly browned them. When it started to take on color, I added 4 tablespoons of soy sauce (shoyu), 2 tablespoons of Worcestershire sauce, 2 tablespoons of meat broth (I used industrialized liquid, but you can use 1 tablet or 1 sachet if it is in powder form) and let it taste. When it started to “stick” to the bottom of the pan, I dripped some of the boiling water, stirred and covered the pan. I repeated this operation about 3 times until the meat was cooked and soft. Last time, I added a little more water and let it sit for just a few minutes. I removed the ribs from the sauce and set them aside.
I completed the sauce with a little more water until it totaled around 1L, mixed 2/3 American cup of cornmeal with 1/2 cup of water and added it to the sauce, stirring until it thickened. I added a little more salt, pepper and 3 tablespoons of grated parmesan.
I heated 100ml of barbecue sauce (I used the industrialized one from Hunt’s), added 1 tablespoon of honey and coated the ribs. Serve over polenta! An indecency!
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