Garlic Pork Ribs
In this Spanish dish, pork, a popular meat in Spain, is cooked with another beloved ingredient – garlic.
Ingredients
Yields 4 Servings
- 1 3/4 pounds of small pork spare ribs
- 3 tablespoons of olive oil
- 1/2 cup of chicken broth or vegetable broth
- 1 bay leaf
- 1 large garlic clove
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- Kosher salt or sea salt
- Freshly ground black pepper
Instructions
- Cut the pork into individual ribs, then slice each rib crosswise into 2-inch pieces.
- Heat the olive oil in a deep earthenware casserole dish or Dutch oven over medium heat.
- Add the pork ribs and cook, turning occasionally, until they’re browned on all sides.
- Reduce the heat to low, add the broth and bay leaf, cover, and simmer for about 45 minutes.
- Uncover and cook until most of the broth has evaporated.
- Remove some of the excess fat, leaving about 2 tablespoons in the sauce, and discard the rest.
- In a mortar or mini-processor, mash the garlic, parsley, salt, and pepper.
- Stir this garlic mixture into the ribs, cover, and let it sit for 2 minutes.
- (You can prepare the ribs in advance, but don’t add the garlic mixture until the last minute.
- ) Remove the bay leaf.
- If you’re using an earthenware dish, serve the garlic pork ribs hot in the dish, or transfer them to a platter.
Notes & Wine Advice
Enjoy this flavorful Spanish dish!