José's mum's pork ribs

Name: José's mum's pork ribs
Yield: 4
Ingredients: 100ml extra virgin olive oil; 200ml white wine; 2 tbs dried oregano; 3 garlic cloves, finely chopped; Juice of 1 lemon; 1.3 kg rack Ibérico pork ribs, or spare ribs, cut individually (you can ask your butcher to do this for you)

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https://healthimprovements.info/recipes/joses-mums-pork-ribs/329rtk44 — José's mum's pork ribs

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by José Pizarro

Apr 01, 2019

“My mother, Isabel, knows how much I love her ribs recipe, and she always wants to cook them for me when I go home to visit her. A close second is found at José Vicente, a restaurant in Aracena, and are cooked very simply, with a little bit of salt over a low heat, almost like my mum’s.” This is an edited extract from Andalusia by José Pizarro with photography by Emma Lee (Hardie Grant, $49.99).

100ml extra virgin olive oil
200ml white wine
2 tbs dried oregano
3 garlic cloves, finely chopped
Juice of 1 lemon
1.3 kg rack Ibérico pork ribs, or spare ribs, cut individually (you can ask your butcher to do this for you)

Method

1.

Combine the olive oil, wine, oregano, garlic and lemon juice in a ceramic or glass dish and season with salt and pepper. Add the ribs, cover the dish with plastic wrap and refrigerate to marinate for 20 minutes or overnight if time allows.
2.

Preheat the oven to 150°C and take the meat out of the fridge. Place the ribs in a large roasting tray, leaving space between each and pour half the marinade over them. Season with a little salt and roast for 20 minutes.
3.

Increase the heat to 200°C and cook for another 30 minutes, turning the ribs over occasionally, until caramelised and crisp. About 10 minutes before taking the ribs out of the oven, add the rest of the marinade.Serve immediately.