Trim excess fat from the ribs.

Cut the ribs at the joints.

Finely chop the green onion.

Marinate the ribs with the green onion and garlic for 15 minutes in the refrigerator.

Cut the potatoes in half and sauté them until lightly golden.

In a baking dish or oven-safe pan, melt the butter and add a small splash of oil to prevent the butter from burning.

Add the ribs.

Turn the ribs occasionally so they cook slowly on all sides.

Add the orange juice.

Grate the panela or use brown sugar.

Add the panela or brown sugar.

Cook until it starts to caramelize.

Let the sugar form a syrup and coat the ribs.

Add the mustard.

Then add the tomato paste.

Stir until everything is well combined.

Serve the ribs topped with the cooking juices—enjoy this delicious dish!