Pork Ribs In Salmorejo Sauce By Albert Adriá For Ibérica Restaurants

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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"]

* Per serving · 4 servings · Values may vary.