Stepped ribs in tomato jam: Masterchefa

Paulina, you're so cool, so cool, what a master chef . You talk about jam, you make that trendy little dip on the plate, really good, Paulina, really good. Tell me, babe, do you know what a jam is? Do you know the difference between a jam, a jelly, a marmalade, a sweet?

Oh, Mr. Annoying, don't get mad at me. I did some research on how to properly name this sauce, but along the way, I got bored and named it " confetti ," the prettiest-sounding name. You know, if there's any punishment in your Annoying People book for a culinary error, I'll follow through. I wouldn't want to get into trouble with you.

You have to start an organic jam SME and call it “Jaleas Francisco.”

I won't do it.

It's your turn.

It's none of my business, Pesado. You're me. I mean, I'm writing the character . So, you have no idea if this is jelly, jam, preserves, or what. Just like me. You see the sweet and sour ribs and that's it.

Let's get to the recipe.

Ingredients

for 2 stingy portions

• 2 pork ribs
• 2 perita tomatoes
• 1 tbsp. brown sugar (or regular sugar)
• 1 cup of balsamic vinegar
• Oil, salt and pepper

Sweet and sour ribs in tomato jam recipe

the flavor is very good, intense

1. Cut the tomato into chunks, without peeling it, and place it in a hot, dry pan without any liquid. Let it cook for a minute until the tomato begins to brown.
2. Add a splash of olive oil
3. Add the tablespoon of sugar and cook for one minute. A caramel will begin to form.
4. When the sugar is almost completely dissolved, add the vinegar and stir. Reduce the heat and cook for 7-10 minutes.
5. Remove from heat and strain through a sieve or colander, pressing to release the sauce and separate the tomato skins and seeds.
6. In a hot pan with a little oil, brown the pork ribs over high heat. Turn them over and brown them for another minute over high heat.
7. Reduce the heat to medium and cover each pork rib with the sweet and sour tomato confit
8. Remove and serve. I served it with beans and olive oil. Mashed potatoes would also be great.

Here are my sweet and sour ribs in tomato jam.

Total Masterchefa