Prep Time: 8   hours  |  Cooking  Time: 1 hour
Country style ribs 2-3 lbs

For the marinade
Scotch bonnet pepper 1
Fresh ginger 1 tablespoon
Garlic 3 cloves
Sugar 2 teaspoons
Salt 1 teaspoon
Scallion ¼ cup
Pineapple juice ½ cup

For the rice bowl
Coconut oil 5 tablespoons
Curry powder 2 tablespoons
Chili powder 1 teaspoon
Cumin 1 teaspoon
Onions ½ cup chopped
Hot peppers 1 teaspoon chopped
Scallion ¼ cup chopped
Sweet peppers ½ cup chopped
Parsley ¼ cup chopped
Sugar 2 tablespoons
Long grain rice 3 cups
Coconut milk 4 cups
Gungo Peas 1 can
Salt 1 teaspoon

Steps:
1. Combine all the marinade ingredients in a blender, blend and pour over the ribs and allow them to soak overnight (8 hours)
2. Chop meat into cubes
3. In a pot warm 2 tablespoons of coconut oil add the curry powder and mix
4. Add the meat and sear until all sides are brown
5. Add 1 ½ cup of coconut milk to the mixture and simmer on low for 30 minutes
6. In another pot, warm the remaining coconut oil and saute the onions
7. Add cumin, chili powder, salt, hot peppers, some of the scallion, parsley and rice
8. Stir until all the rice is coated with seasonings and oil
9. Add the coconut milk, gungo peas and the simmering pork mixture
10. Allow this to come to a boil
11. Add the sugar, sweet peppers and remaining scallion
12. Stir then cover with foil and reduce to low heat for 30 minutes
13. After 30 minutes remove from the heat and allow it to rest for 5 minutes before fluffing and serving

Tips:
1. Don’t throw away bones and meat scraps they can be used to make sauces and stock
2. Use the entire contents of the canned peas, don’t strain it