- 10 pounds St. Louis pork ribs, trimmed
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 1/4 cup Soy sauce
- 3 tablespoons Vegetable oil
- 1 1/2 cups Sweet onion, 1/4-inch dice
- 3/4 cup Green bell pepper, 1/4-inch dice
- 3/4 cup Red bell pepper, 1/4-inch dice
- 6 quarts Chicken stock, unsalted
- 6 cups Stewed tomatoes, canned
- 3 quarts USA jasmine rice, cooked
- 6 cups Sorghum, popped
- 2-2/3 cups Scallion, 1/8-inch slice
- In a 1-gallon metalwork bowl, combine ribs, salt, pepper, and soy sauce. Refrigerate for 30 minutes.
- Heat oil in a rondo, and brown the pork over medium-high heat for 5 to 7 minutes or until pork is medium brown in color. Remove pork from rondo and reserve.
- Add onion, green bell pepper, red bell pepper, and chicken stock. Bring to a boil over high heat, reduce flame to medium, and add pork.
- Cover and transfer rondo to an oven set to 350°F. Allow pork to braise for 3 hours.
- Remove pork from sauce, and reserve. Add stewed tomatoes to sauce, and puree using an immersion blender.
- To make one portion: in a heated bowl, pour 1 cup sauce. Place 1/2 cup rice in the center of the bowl, arrange 5 ounces pork around rice, and top with 1/4 cup popped sorghum and 1 tablespoon scallion.
Optional: Serve with hot sauce and lime wedges.