feed me meat
Recipe: Andalusian pork ribs
You can absolutely buy some cheaper cuts of meat if you then put in just that little bit of extra effort to make them truly delicious. That is certainly the case with spareribs—just wait until you’ve tasted this insanely good dish. Andalusians are crazy about it!
You can find quince jelly at well-stocked supermarkets; Bonne Maman makes one, for example. For this recipe, Tish recommends using ribs from a traditional breed of pig if possible.
How to make Andalusian pork ribs with almonds and coriander
- Rinse the spareribs under the tap and cut them into portions of 3 or 4 ribs.
- Place them on a tray and sprinkle them with the salt. They should be completely covered.
- Place them in the refrigerator for 1 hour.
- Rinse them under the cold tap to remove the salt.
- Preheat the oven to 120 °C/100 °C (fan).
- Place the ribs in a deep ovenproof pan with enough cold water to cover them.
- Add the garlic, thyme, bay leaves, star anise and cloves and cover the pan with aluminum foil.
- Place it in the oven for 2–2½ hours, or until the meat is very tender but has not yet fallen off the bone. Keep an eye on the temperature, as the meat must not cook too quickly—check it 2 or 3 times and skim the liquid well.
- Put the quince jelly, coriander seeds, paprika and 100 ml water in a pan and gently melt over low heat. This is the ‘glaze’. Set it aside.
- Remove the cooked ribs from the oven and let them cool in the cooking liquid.
- Then drain them well (use the cooking liquid for something else, such as a sauce or soup) and place them on a tray.
- Pour most of the glaze over them (reserve some for basting) and make sure the ribs are well coated all over.
- You can finish them in several ways, for example on the grill of a barbecue over hot coals, or in a ridged grill pan.
- Roast or grill them for 3–4 minutes per side, or until hot and evenly caramelized. Meanwhile, baste them with the remaining glaze.
- Sprinkle them with sea salt, flaked almonds and coriander leaves and serve.
- Serve with potatoes fried in olive oil.
Title: Moors
Author: Ben Tish
Price: €29,99
Publisher: Kosmos
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