Costillas de Cerdo al Horno

Braised Pork Rib Racks

Preparation info
  • Tapas


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

Meaty, sticky, smoky and sweet — these braised pork ribs are fun finger food for carnivores. There is something primal about holding a bone in your hand and pulling the meat off with your teeth. Some people can do this with such style and panache that it becomes sensual.

In Spain, costillas are sold in shops pre-marinated with paprika and garlic, ready to be taken home and cooked. They are brilliant when slowly chargrilled — as are these pork ribs. This is a recipe we develop