Method
- 01
Pat your pork ribs dry and season both sides with kosher salt, black pepper, paprika, and cumin.
- 02
Heat your olive oil in a cast iron skillet or Dutch oven over medium-high heat until shimmering.
- 03
Sear the ribs on both sides until deeply browned, about 3-4 minutes per side. Work in batches if needed to avoid crowding the pan.
- 04
Remove the ribs and set aside. Pour off all but 1 tablespoon of fat from the pan.
- 05
Add your diced onion and cook until softened, about 2-3 minutes.
- 06
Stir in your minced garlic and cook for 30 seconds until fragrant.
- 07
Add your brown sugar, orange juice, and orange zest. Scrape up any browned bits from the bottom of the pan.
- 08
Pour in your chicken broth and add the bay leaves. Return the seared ribs to the pan.
- 09
Bring to a simmer, then reduce heat to medium-low. Cover partially and braise for 20-25 minutes until the ribs are tender and the braising liquid reduces slightly and thickens into a glaze.
- 10
While the ribs braise, warm your black beans in a separate small pot over medium heat with 1 minced garlic clove and a pinch of salt and pepper. Keep warm.
- 11
Remove the bay leaves from the ribs. Taste the glaze and adjust salt and pepper as needed.
- 12
Divide the black beans between two bowls or plates. Top with the glazed pork ribs, spooning extra glaze over each portion.
- 13
Garnish with fresh cilantro and serve with lime wedges on the side.
