This recipe is a lot easier to make compared to Paella and takes about 25 minutes to cook. Pork ribs in Spanish cuisine are cooked in many different ways such as stews and with different kind of sauces. In today's recipe we are going to use white wine but if wine is not available, beer can be used, giving to ribs a slightly different flavor but delicious too. The matching side dish for this meal can be fried potatoes, boiled rice or salad.
INGREDIENTS for 2 people:
- 1/2 Kilogram of chopped Pork Ribs.
- 1/2 Glass of White Wine or Beer.
- 1 Full Garlic cut into slices.
- 3 Leaves of Bay leaf.
- 4 Tablespoons of Olive Oil.
- 1/2 Teaspoon of Salt.
|STEP 1 - In a hot deep pan add 4 tablespoons of Olive Oil...|
|STEP 2 - ...and add the Chopped Garlic, stir and fry it for 30 seconds till become slightly golden brown.|
|STEP 3 - Add the Ribs and stir fry for 2 minutes (keep moving all with a wooden spoon).|
|STEP 4 - Add the 3 Bay leaves and keep moving...|
|STEP 5 - ...till Ribs become slightly golden brown.|
|STEP 6 - Add 1/2 glass of White Wine or Beer and cover the pan with a lead, so every 2 minutes for 5 times take the lead off and stir the Ribs.|
|STEP 7 - When Wine or Beer has almost evaporated, take lead off and allow Ribs to fry for extra 5 minutes in its own juices.|
|STEP 8 - Once all liquid has evaporated, switch the pan off.|
|STEP 9 - Place the Ribs on a dish and are ready to eat with a good Wine.|
1 - PORK RIBS IN BEER AND GARLIC SAUCE COOKED BY KIYOMI-SAN FROM TOKYO (JAPAN) NOVEMBER 2012.
My dear friend Kiyomi-san from Tokyo cooked pork ribs but using beer. It looks really delicious, definitively Kiyomi-san seems to have a vary good hand at cooking. She drank beaujolais nouveau, all good mediterranian stuff.
2- PORK RIBS IS GARLIC AND WHITE WINE SAUCE COOKED BY GUSTAVO FROM TOKYO (JAPAN) JUNE 2013
My dear friend and blog reader Gustavo, who is a professional Chef in Tokyo made this wonderful and delicious dish in June 2013.
CONGRATULATIONS MY BROTHER GUS!!!
If you are interested in Gus-tha-Chef cuisine, please click here