Biaxigui

Ingredients

• 2¼ pounds / ~1 kg bone-in pork ribs, with fat
• Salt, to taste
• 1 small head garlic, halved horizontally and lightly smashed
• 1¼ pounds / ~550 g tomatoes (Solanum lycopersicum)
• 2 fresh chiles criollos del Istmo or jalapeños (Capsicum annuum)
• Approximately 2 cups / 500 ml water or broth (for the tomato sauce)
• 12 plain corn-leaf tamales (unsalted, no fat added), to serve
• 6 bananas, cooked unpeeled and seasoned with salt and sugar, to serve

Method

1. 1
   Place pork ribs in a wide, heavy pan. Cover with cold salted water. Add the halved garlic head. Bring to a gentle simmer.
2. 2
   Cook uncovered for approximately 35 minutes, until the ribs are just tender and the water has nearly cooked away.
3. 3
   Squeeze the softened garlic flesh out of the skins back into the pan. Discard the papery husks.
4. 4
   Continue cooking, turning the ribs occasionally, until the meat browns in the fat that remains in the pan. Remove from heat when deeply golden.
5. 5
   Meanwhile, prepare the tomato-chile broth: char tomatoes and chiles on a dry comal or under a broiler, then blend with water or broth. Season with salt and heat through.
6. 6
   Cook bananas unpeeled in boiling water or on a comal until soft. Split and season with salt and a pinch of sugar.
7. 7
   Serve the browned pork ribs with plain corn-leaf tamales, seasoned bananas, and the tomato-chile broth alongside.