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 developed recently, a smoky rich marinade that clings to sweet gelatinous ribs.
Put the rib racks in a large bowl. Season them with the sea salt then add the garlic, extra virgin olive oil, lemon juice, paprika, honey, sherry, white wine, mustard and parsley. Mix thoroughly, making sure the ribs are carefully covered in the marinade. Marinate for at least 1 hour.
In a large roasting tin, pour in
To serve, cut the ribs apart into single bones with a sharp knife and serve warm.
© 2007 All rights reserved. Published by Murdoch Books.