Nela

100% natural, unrefined & unprocessed panela sugar

Dan Smith

Panela Baby Back Ribs

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You've had ribs, but you've never had ribs made with panela! The smoky, molasses flavor that occurs naturally in panela gives these ribs amazing flavor.

Yield 4 servings

Ingredients

Sauce:

  1. 1/2 cup panela
  2. 1/2 cup apple butter
  3. 1/4 cup apple cider vinegar
  4. 3 tablespoons apple cider
  5. 2 tablespoons Dijon mustard
  6. optional: 1/4 cup bourbon whiskey

Ribs

  1. 1 tablespoon coarse kosher salt
  2. 1 tablespoon (packed) panela
  3. 1 1/2 teaspoons dry mustard
  4. 1 1/2 teaspoons dried thyme
  5. 1 teaspoon ground ginger
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon cayenne pepper
  8. 2 2- to 2 1/4-pound racks baby back pork ribs
  9. 1 large onion, sliced
  10. 1 cinnamon stick, broken in half
  11. 6 thin rounds peeled fresh ginger
  12. 1 1/4 cups apple cider

Directions

For basting sauce: whisk all ingredients in medium bowl to blend.

For ribs:

  1. Mix seven dry ingredients ingredients in small bowl. Set aside.
  2. Preheat oven to 325°F.
  3. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane).
  4. Rub 1 tablespoon of dry ingredient mix into each side of each rib rack. Place ribs in large roasting pan.
  5. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider.
  6. Return ribs, meat side down, to pan and cover the pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
  7. Start your grill (hopefully charcoal) to medium high heat
  8. Grill ribs until heated through and charred, about 5 minutes per side.
  9. Brush ribs on all sides with basting sauce. Grill until the sauce becomes s sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board
  10. If you like, cut racks between bones into individual ribs.
  11. Serve with sauce on the side.

Panela Sugar Loaf

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This is a delicious home-made loaf with pockets of molten Panela sugar at every turn. It can be great for a breakfast food along with butter or made into French toast. It would also be a delicious dessert along with raisins and orange zest or with nuts or other spices. You could also drizzle an icing sugar glaze over top. The options are endless!

Yield 4 servings
Prep Time 105 minutes
Calories 770

Ingredients

  1. 1 tablespoon yeast
  2. 1/2 cups warm water
  3. 1 1/2 cups milk
  4. 3 tablespoons butter
  5. 2 teaspoons salt
  6. 5 cups bread flour
  7. 1 cup panela/Nela (12 tablespoons)
  8. 1 tablespoon cinnamon

Directions

  1. Toss together the Panela and cinnamon. Set aside.
  2. Dissolve the yeast in the warm water.
  3. Scald the milk and add the butter. Let cool a little.
  4. In a large bowl, combine the milk with 2 cups of flour and the salt. Stir in the dissolved yeast. Add more flour until the dough is no longer sticky but still quite soft. Knead for a couple minutes until the dough is smooth. Knead in the Panela and cinnamon.
  5. Cover the dough with a cloth and let rise until double.
  6. Dive the dough in half, shape into loaves, and place in greased loaf pans. Let the bread rise for 30 minutes, until not quite double in size.

Venezuelan Plantain Casserole

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The Venezuelan Casserole is typically served as a side dish for BBQ’S and fancy dinners. However, it often makes a delightful weeknight meal. It is so delicious because it has a very complex flavor that plays between sweet and salty. In Spanish, it’s called “Torta De Platano” or Plantain Cake. But the name might be misleading, it is not a cake, it’s cheesy, sweet and salty dish with a crusty top!

Yield 12 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  1. 3 pounds plantains (bag of frozen fried)
  2. 10 ounces cheese (shredded white latin)
  3. 2 eggs
  4. 2 cans condensed milk (14 oz)
  5. 2 tablespoons flour
  6. 1 tablespoon panela (Nela)

Directions

  1. Preheat Oven to 350 Degrees F.
  2. Cut plantains in half (so pieces can become thinner)
  3. Place the condensed milk, eggs and flour in a blender until combined
  4. In a rectangular 15x7 baking dish arrange a layer of plantains, sprinkle the panela (Nela) sugar, half of the cheese and half of the milk mixture. Repeat with the second layer
  5. Bake for 45-50 minutes until top is brown

Agua de panela - panela limeade

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Panela Limeade is a Colombian specialty now enjoyed all around the world. There are very few things as refreshing as an ice-cold glass of Panela limeade.

Yield: 0.25 gallons (1quart)
Active time: 15 minutes
Total time: 8 hours

  1. Combine lime zest, panela and 1 cup of water (8 oz.) in a small sauce pan over medium heat. Stir frequently until the panela is completely dissolved. Remove from heat and let it cool at room temperature.
  2. Once cool, remove the lime zest. Pour into a large a large measuring cup and add the lime juice with enough water to equal 4 cups total liquid (32 oz.).
  3. Refrigerate until completely cool and serve in iced-filled glass, garnished with lime zest if desired.

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