INGREDIENTS - Serve 2-4
100 ml (3. fl oz/scant . cup) extra-virgin olive oil
200 ml (7 fl oz/. cup) white wine
2 tablespoons dried oregano
3 garlic cloves, finely chopped juice of 1 lemon
sea salt and freshly ground black pepper
1.3 kg (2 lb 14 oz) rack Ibérico pork ribs, or spare ribs, cut individually (you can ask your butcher to do this for you)
METHOD
Combine the olive oil, wine, oregano, garlic and lemon juice in a ceramic or glass dish and season to taste with salt and pepper. Add the ribs, cover the dish with cling film (plastic wrap) and marinate in the fridge for at least 8 hours, or preferably overnight.
Preheat the oven to 150C (300F/Gas 2) and take the meat out of the fridge. Place the ribs in a large roasting tin, leaving space between each one, and pour over half of the marinade. Season with a little salt and roast for 20 minutes. Increase the heat to 200C (400F/Gas 6) and cook for another 30 minutes, until caramelised and crisp, turning the ribs over occasionally, you want the ribs to be dark and tender. A few minutes before taking the ribs out of the oven, add the rest of the marinade. Remove from the tin and serve immediately.
Recipes from Andalusia (Eat Around Spain) | Picture: Emma Lee
