I make a version of pork ribs all the time when we have people coming over. They only need a little prep to make a marinade, then some time in the fridge, then time in the oven – so easy because you don’t have to do anything else except wait. I love to serve them with drinks while everyone is standing around the kitchen bench talking and licking their fingers. This recipe has Spanish flavours and is made so much tastier by using Our Cow grass fed and free range pork. To place your order, use code ourcow10 for 10% off and 1kg free sausages! Thanks guys
PREP 15 MIN
COOK 60 MIN
What you’ll need:
60g blanched almonds
200g roasted red capsicums in oil, drained
2 cloves garlic
2 tbs sherry vinegar
⅓ cup olive oil
2 tsp dried oregano
2 tsp smoked paprika
2 tsp coriander seeds, toasted & ground
1.5kg pork ribs (about 2 racks)
lemon wedges and continental parsley, to serve
sea salt and black pepper
What to do:
Place almonds, capsicums, garlic, vinegar, oil, oregano, paprika and coriander in a food processor and blend until smooth. Season with salt and pepper. Place ribs in a large non-metallic bowl. Add the romesco sauce and toss to coat. Cover with plastic wrap and refrigerate overnight to marinate.
Preheat oven to 150°C Fan.
Pour ribs and all the marinade into a large roasting tray and season with salt. Cover tightly with foil and roast for 50 minutes. Remove the foil and increase the oven temperature to 200°C and roast for a further 30 minutes, turning half way through cooking, until the ribs are caramelised and the meat comes away from the bone easily.
Pile up onto a platter and serve with lemon wedges and parsley.