📝 About This Recipe
Hailing from the heart of Minas Gerais, this rustic masterpiece is the ultimate Brazilian comfort food, blending coarse corn grits with succulent, fall-off-the-bone pork ribs. It is a dish born from colonial history, where simple ingredients are transformed through slow-cooking into a rich, smoky, and deeply satisfying stew. Every spoonful offers a perfect harmony of textures, making it the definitive soul food of the Brazilian countryside.
🥗 Ingredients
The Pork Ribs
- 1 kg Pork Ribs (cut into individual bite-sized pieces)
- 2 Lime (juiced, for cleaning and marinating)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Smoked Paprika
The Canjiquinha (Corn Grits)
- 1.5 cups Canjiquinha (Yellow Corn Grits/Quirera) (rinsed thoroughly until water runs clear)
- 1.5 liters Hot Water (more if needed for consistency)
- 150 grams Bacon (diced into small cubes)
- 150 grams Paio Sausage or Calabresa (sliced into thin half-moons)
Aromatics and Finish
- 1 large Onion (finely diced)
- 2 Roma Tomato (seeded and diced)
- 2 tablespoons Lard or Vegetable Oil (traditional lard provides better flavor)
- 2 Bay Leaves
- 1/2 teaspoon Turmeric (for a vibrant golden color)
- 1/2 cup Green Onions and Parsley (Cheiro-Verde) (freshly chopped)
👨🍳 Instructions
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1
Begin by cleaning the pork ribs with the lime juice. Rinse under cold water and pat dry. Season the ribs with the minced garlic, salt, black pepper, and smoked paprika. Let them marinate for at least 30 minutes to absorb the flavors.
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2
In a large, heavy-bottomed pot or a traditional soapstone pot, heat the lard or oil over medium-high heat.
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3
Add the pork ribs to the pot in batches. Brown them thoroughly on all sides until they develop a deep, caramelized crust. This 'fond' on the bottom of the pot is essential for the final flavor.
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4
Add the diced bacon and sliced sausage to the pot with the ribs. Sauté until the bacon fat has rendered and the sausage is lightly browned.
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5
Stir in the onions and cook until translucent. Add the tomatoes, bay leaves, and turmeric, stirring constantly for 3 minutes to create a thick, aromatic base.
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6
Pour in enough hot water to cover the ribs by two inches. Cover the pot, reduce heat to low, and simmer for about 30-40 minutes, or until the meat is tender but not yet falling off the bone.
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7
While the ribs simmer, rinse the canjiquinha in a fine-mesh sieve several times to remove excess starch and any hulls.
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8
Add the rinsed canjiquinha directly into the pot with the ribs and their cooking liquid. Stir well to prevent the corn from sticking to the bottom.
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9
Add the remaining hot water. Keep the pot over medium-low heat, stirring every few minutes. The corn grits will absorb the liquid and thicken significantly.
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10
Cook for approximately 20-25 minutes. If the mixture becomes too thick or 'heavy,' add more hot water half a cup at a time. The ideal consistency is like a thick, chunky soup or a loose risotto.
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11
Once the canjiquinha is soft to the bite and the ribs are perfectly tender, taste and adjust the salt and pepper.
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12
Turn off the heat and stir in half of the chopped green onions and parsley. Let the dish rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use hot water when replenishing the liquid to maintain a consistent cooking temperature for the corn. Rinsing the canjiquinha is crucial; it prevents the dish from becoming unpleasantly gummy. For an authentic 'Mineiro' touch, use pork lard instead of vegetable oil to brown the meat. If you have time, marinate the ribs overnight in the fridge for a much deeper flavor profile. Don't walk away from the pot once the corn is added; it contains high starch and can scorch the bottom easily.
🍽️ Serving Suggestions
Serve in deep ceramic bowls to keep the heat in. Accompany with a side of sautéed collard greens (Couve à Mineira) with crispy garlic. Provide a small bowl of 'Molho de Pimenta' (Brazilian chili oil) for those who like a kick. A side of white rice is traditional, though the dish is a complete meal on its own. Pair with a cold Brazilian lager or a small glass of high-quality aged Cachaça.