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["METHOD
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1. Grind all the ingredients in a mortar to achieve a uniform paste and set aside
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2. Cut any spare cartilage or edges with blood off the rack of ribs using a knife
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3. Cut the portions off the rack: leave 3 bones together when cutting the broad part and 4 or 5 when cutting the thinner one
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4. Season each portion on both sides, then fry on a pan with 30gr of oil on a high heat until golden brown on both sides. Set aside
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5. Coat the ribs with the sweet pimenton and then with the Salmorejo sauce
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6. Melt the pork butter over a medium heat, mixing with the sunflower oil. Then, coat the ribs with the mix
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7. Cover the ribs with oven paper and place in an over tray. Ribs need to be covered at all times while cooking to retain the juices of the butter
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8. Cook in the oven for 3 hours and a half at 130u00b0C
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9. To check if the meat is cooked, it must easily fall off the bone
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10. Remove the fat with a laddle and set it aside for 10 minutes
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11. Separate the bone from the meat, being careful not to break the meat, and cut it into portions of about 120gr
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12. Filter the fat which was set aside on step 10, keeping only the Salmorejo sauce, which will be used as sauce for the ribs
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13. Heat the Salmorejo sauce up, season to taste with water and salt if necesary and set aside.", "TO SERVE
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1. Pre-heat the oven to around 220u00b0C and heat the ribs on both sides for 2 minutes
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2. Cover the ribs with the hot Salmorejo sauce and serve
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3. Serve the hot Salmorejo sauce on top"]
