Mi Cushina cu Jeffrey

Preparing the Stew:

1. Heat the oil in a large pot over medium heat. Add the brown sugar and stir until caramelized.
2. Add the ribs and sear them on all sides until they develop a golden-brown color.
3. Stir in the butter, chopped bell pepper, onion, tomatoes, and mushrooms. Sauté until softened.
4. Season with garlic powder, onion powder, black pepper, and paprika powder.
5. Add the sliced ginger, water, ketchup, BBQ sauce, soy sauce, red wine, and chili sauce. Stir well.
6. Cover and let the stew simmer on low heat for about 1.5 to 2 hours, stirring occasionally.
7. Adjust seasoning if necessary and continue cooking until the meat is tender and the sauce thickens.

Preparing the Rice:

1. In a pot, bring 4 cups of water to a boil.
2. Add the rice, salt, and black pepper. Stir and reduce heat to low.
3. Cover and cook until the rice absorbs all the water and becomes tender.
4. In a separate pan, melt the butter and sauté the spinach until wilted.
5. Add the sautéed spinach to the cooked rice and mix well.
6. Steam or lightly sauté the asparagus and serve as a side.