MY COUNTRY STYLE RIBS with GANDULES over a bed of SOFT BOILED YUCA

​One of my loving Davidsito’s all-time favorite, GANDULES verdes (or Pigeon Peas), cooked in any form or fashion. Today, I decided to make stewed Gandules with diced Country Style Pork Ribs, over super tender seasoned yucca. Just added the corn and avocado, done!
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost: $9.24 or $4.62 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2
 
 
Ingredients
1 can 15 oz. Pigeon Peas, (Gandules Verde) drained and rinsed ($1.49)
1 ½ tbsp. Angie’s basting oil (.60)
1 ½ tsp. AdoboChón (.25)
1 c. chicken broth (.65)
1 large frozen disc of sofrito (.25)
1-Sazon Seasoning (.25)
3 Country Style Pork Ribs ($2.45)
½ bag of frozen yucca ($1.35)
2 fresh corn on the cob, (shucked) (.70)
1 avocado sliced in 4 parts ($1.25)
 
Directions

• Clean the ribs of all fat, season with 1 ½ tbsp. of basting oil and 1 tsp. of AdoboChón.
• Fill a pot with enough water to cover the corn, a pinch of salt and bring to a boil.
• Drop the shucked corn into the water, add ½ bag of yucca, cover and reduce the heat to medium.
• Cook both, the corn and yucca until the kernels are tender, and the yucca soft, for about 7-8 minutes. Remove from water, drain and set aside.
• In a skillet sauté the ribs in their own marinate briefly, then add the Pigeon Peas and stir.
• Add 1 c. of chicken broth, the sofrito disk, ½ tsp. AdoboChón and Sazón seasoning. Bring to a light boil, reduce to low and cook for about 5 minutes.

 
To plate this meal, place 2 or 3 pieces of yucca in the plate, scoop a generous amount of the pigeon peas stew over it, add the avocado and corn. Done!