Soak the ribs in cold water for 1-2 hours to remove any blood. Remove the white membrane from the bones, then wash again with running water.To make the atsuete oil, combine the atsuete seeds and oil in a pan. Cook gently over medium heat until the seeds darken in color. Strain the oil and set it aside.

In a pot, combine the ribs, garlic, peppercorns, turmeric powder, atsuete oil, and 3 cups of water. Bring to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 50 minutes to 1 hour, or until the pork is tender.

When the pork is tender, pour in the seasoning ingredients. Do not cover the pot and do not stir. Bring the mixture back to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes. Stir only after 20 minutes have passed.

Strain the sauce, remove the peppercorns and garlic, then set the pork aside. Stir 1/4 cup Greek yogurt and a dash of paprika into the sauce to make it rich and creamy.

Serve with garlic rice, mashed potato or garlic noodles.