Antioquian fried pork ribs (Costillas de cerdo fritas)

Marinate the ribs Pat the ribs dry and place them in a covered, refrigerator-safe dish. Mix the hogao with the panela, salt and pepper, coat the ribs evenly, cover and refrigerate for 1 hour. Do not marinate at room temperature.

Simmer until tender Transfer the ribs and all marinade to a heavy covered pot. Add the measured water, cover and bring just to a simmer. Cook gently for about 30 minutes, turning once, until the meat is tender but still holds to the bone. Avoid a hard boil.

Dry the ribs and prepare the oil Lift the ribs from the pot and let excess liquid drain. Pat every surface dry with paper towels; wet ribs can make hot oil spit. Reserve the cooking liquid for another use or discard it safely. Heat the measured oil in a deep, heavy skillet to 160–170°C, filling the vessel no more than halfway.

Fry in batches Lower a few ribs gently into the oil, leaving space between pieces. Fry, turning with tongs, until browned and crisp at the edges. Check the thickest piece near the bone with a clean thermometer: it must reach at least 62.8°C. Move each batch to a rack and rest for at least 3 minutes. Let the oil return to temperature between batches.

Serve and store safely Serve the ribs hot. Keep the pan attended and turn off the heat if the oil smokes. Let used oil cool completely before disposal. Refrigerate leftovers in shallow containers within 2 hours; use within 3–4 days and reheat throughout to 73.9°C.