Spanish Roasted Pork Ribs

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These are utterly sensational! A carnivore’s delight. There’s nothing more satisfying than working your way through a rack of pork ribs, gnawing at the tiniest morsel of meat. These Spanish ribs combine all the great flavours of sherry, paprika and wine and create something very sophisticated. Maybe too sophisticated to pick up and ravage like a buzzard.

RECIPE for 2 people:

INGREDIENTS:
Marinade:

2 racks of pork ribs
160ml sherry
4 garlic cloves (minced)
1 shallot (grated) or 1 tablespoon grated onion
120ml white wine
1 tablespoon Italian parsley (chopped)
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon Spanish paprika (smoked or sweet)
1 lemon (juice of)
salt & pepper

Other:
1/2 cup sherry vinegar

DIRECTIONS:

Mix well all the marinade ingredients together and then either in a large bowl or plastic bag, coat the ribs. Leave them in the fridge to soak up all the flavour for at least an hour, but the longer the better.

When you’re ready to cook, preheat the oven to 200ºC. Pour the sherry vinegar plus 1/2 cup warm water into the bottom of a large roasting tin. Put the ribs meaty side down into the tin. Pour over all the marinade. Bake in the oven for 30 minutes, basting the meat with the juice every 10 minutes.

Turn over the meat to meaty side up. Bake for a further 1 hour, basting the meat regularly to keep it juicy. Remove from the oven and rest the meat for a minute or so, then with a sharp knife cut into individual ribs and serve.

SERVING:
Pile the ribs high and scatter over a handful of chopped parsley. I served with a salad which neither of us ate – we were too busy chowing into the ribs.

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One Response

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