Spanish Roasted Pork Ribs

I know I say everything I make is delicious, but as God is my witness, these are one of the finest things ever invented. EVER. E.V.E.R. Words can’t describe just how satisfying they are. Sweet, sour and absolutely without fault. Combining all the armoatic flavours of sherry, paprika and wine we’re left with something very complex and sophisticated. Maybe too sophisticated to pick up and ravage like a ravenous buzzard. I’ve been making these for years, and I must say, they are one of my top 5 best of… You must try them before you die.

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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