beet and pork rib pot

I saw some large bunches of beets in the market. I've never cooked beets before, and have always heard that they are so sweet that they can be used to make sugar. So I came home with a bunch of three big beets. Then, I thought it'd be nice to try out a recipe that could benefit from the sweetness of some beets.

Recipe: Beet and pork rib pot (for 4)

Ingredients:
Main ingredients
- 1 lb pork ribs, trimmed of fat, cut to 2-3" pieces
- 1.5 beet, peeled and chopped to 1" cubes
Seasonings

- 2 TB cooked lotus seed

- 2 TB green olives
- 1/2 tp caper with juice
- 1 tp garlic powder
- 1 tp dried oregano leaves
- 5 bay leaves
- dash of cumin
- 2 tp parsley flakes
- 3 TB white wine
- 1 tp lemon or lime juice
- 2 tp red wine vinegar
- 1 tp olive oil

- 1/4+1/8 tp kosher salt (to taste)

- 1/8 tp black pepper
- juice of 1 key lime
Side vegetables
- 1-2 cups chopped celery leaves

Procedure:
1. Mix all the seasoning ingredients together.
2. Place the pork ribs and the chopped beets in a pot with a lid. Add all the seasoning ingredients. Bring to a boil for 2-3 minutes on med-high heat. The liquid should come up to about 3/4 the height of the meat and the beet. Add some water if necessary to bring the liquid to this level. Cover lid and allow to cook on low to med-low heat for 30-45 minutes. Stir occasionally to make sure that the meat above liquid level does not dry up.
3. Allow to cool on stove top for 2 hours or chill overnight. Reheat the whole pot at serving time.
4. Remove bay leaves. Take the meat and the beet out of the pot. Thicken the liquid by heat if necessary. Cook chopped celery leaves in the liquid. Serve hot.
5. Squeeze into the pot the juice of a key lime and mix just before serving.