For the stew: Preheat oven to 350°.

Cut ribs into 2 inch cubes and season all sides with salt and pepper.

Add oil to large heavy bottom pot and heat over medium-high heat. Brown meat on all sides, about 5 minutes, adding garlic cloves as meat is nearly browned.

Remove meat from pot and add tomato paste. Cook for 30 seconds, stirring constantly. Add tomatoes in small batches, squeezing and juicing them into pan before adding.

Add 1.5 cups of water, the juice of ½ a lemon, paprika, bay leaf, and 3-5 slices of jalapeno. Add meat back to pot, spacing evenly. Sprinkle with the sugar. Turn heat down to low and simmer uncovered on low while preparing the okra.

Lightly fry the okra: heat 3 tablespoons of oil in a medium pan over high heat, add okra, tossing until bright green and lightly blistered, 1-2 minutes. Remove from heat, toss with ¼ teaspoon of salt and a squeeze of lemon juice.

Add okra to pot, spacing evenly around the meat. Add 6-10 mint leaves, cover and bake in the oven for 2 hours, checking every 30 minutes. If liquid reduces too much add water.

After 2 hours, the meat should be very tender when stuck with a knife. At this point, uncover and broil for 10-12 minutes, until dark and caramelized.

Remove from oven. Taste and season with salt and pepper to taste. Sprinkle with a handful of mint leaves, and serve warm with rice.
Keeps for 5 days stored in airtight container. Even better the next day!

For the rice:
Heat 2 tablespoons of oil over high heat in a small sauce pan. Add rice and stir, toasting until the rice grains are too hot to touch. Add bay leaves, coriander, and 1.5 cups of boiling water.

Bring to a boil, then lower heat to a simmer, cover and let cook undisturbed for 20 minutes.

Remove rice from heat and let rest for 10 minutes.

Gently fluff rice with spoon, then cover and let rest until ready to serve.