Spanish Pork Ribs with Sherry & Garlic
User Reviews
4.8
54 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Marination
1 d
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Servings
6
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Calories
1367 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Spanish
Spanish Pork Ribs with Sherry & Garlic
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Smoky, sweet and utter finger-licking magic, my meaty, juicy pork ribs bathed in Spanish Sherry, smoked paprika and garlic are a revelation of flavour. Learn how to create the magic at your home...
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Ingredients
- 2 pork rib racks (spare ribs, baby back, St Louis)
For the marinade
- 1 small red onion (roughly chopped)
- 1 cup fino sherry (dry Spanish sherry) (not sweet)
- 2 tbsp smoked Spanish paprika
- 2 cups white wine
- 2 cups chicken stock (or water)
- 8 garlic cloves (peeled)
- 3 tbsp sherry vinegar
- 1 lemon (juice of)
- ⅓ cup parsley (chopped)
- 2 tbsp fresh oregano (chopped)
- 1 bay leaf
- 1 tbsp sugar
- 1 tbsp salt
- pepper
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Instructions
- In a blender or with an immersion blender, blend the onion with the sherry, garlic and paprika. Set aside.
- Add the ribs to a large plastic bag and pour in the onion/sherry puree along with all the other marinade ingredients. Seal the bag and toss the racks around a bit to evenly coat. Place in the fridge for 24 hours (4 hours minimum).
- Before cooking, remove from the fridge and bring to room temperature for about an hour.
- Heat the oven to /350ºF180ºC
- You'll need a large roasting tin, large enough to fit the ribs together, side by side. If you don't have one large enough, use two tins - one for each rack.
- Place the ribs, into the roasting tin(s) meat side down and pour over all the marinade. (divide the marinade between both tins if using two) Shake the pan to distribute.
- Bake in the oven for 40 minutes. Baste the meat in the juices, by spooning the cooking liquid after about 20 minutes.
- Turnover the ribs and roast for a further 50 minutes, basting the meat every 10 minutes or so. If the sauce dries up, add a little stock or water to the pan to keep it liquid (this may happen if you use two tins, so just keep an eye out. This helps the ribs stay juicy.
- After 50 minutes, the ribs should have browned on top and the sauce be thick and clingy.
- Remove the ribs from the pan carefully cut into individual ribs. Return to the baking pan and toss in the roasting juices. Tumble the ribs onto a large platter and scatter with lots of parsley and serve hot!
Nutrition Information
Show Details
Calories
1367kcal
(68%)
Carbohydrates
15g
(5%)
Protein
70g
(140%)
Fat
103g
(158%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
18g
Monounsaturated Fat
38g
Trans Fat
1g
Cholesterol
349mg
(116%)
Sodium
1640mg
(68%)
Potassium
1381mg
(39%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1467IU
(29%)
Vitamin C
17mg
(19%)
Calcium
132mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1367 kcal
% Daily Value*
| Calories | 1367kcal | 68% |
| Carbohydrates | 15g | 5% |
| Protein | 70g | 140% |
| Fat | 103g | 158% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 38g | 190% |
| Trans Fat | 1g | 50% |
| Cholesterol | 349mg | 116% |
| Sodium | 1640mg | 68% |
| Potassium | 1381mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1467IU | 29% |
| Vitamin C | 17mg | 19% |
| Calcium | 132mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
54 reviews
Excellent
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