Ribs, who doesn’t love them?
I got a whole rack of Iberian pork ribs from Mr.Meat and decided to cook them in a special, more summer-appropriate rub made of orange juice, zest, pine nuts and garlic.
Why Iberian pork you might be asking, well the Iberian pig is a specie that is only found in the Iberian Peninsula where it follows a Mediterranean-style type of diet. This type of pork is recognized to be one of the top quality one around the world. It has a uniquely tender, rich, rosy meat (almost beef-y) with a high degree of marbling. Moreover, Iberian meat has high Oleic Acid content due to breed selection and nutrition, which makes it cholesterol friendly, while providing an important source of protein for the muscle development.
I am sure you will be after trying this dish. Let’s cook it 🙂
Ingredients (serves 4):
- 1 rack of Iberian pork ribs
- 2 oranges
- 2 tbsp pine nuts
- 1 tsp oregano
- salt and pepper
- 8 heads of garlic, peeled
- 4 tbsp extra virgin olive oil
- 1 tbsp seasonal salt
for the side
- 1 tbsp olive oil
- 2 potatoes
- 1 onion
- 1 cob of fresh corn
Preheat oven to 250 C .Grab the ingredients for the rub: oranges, garlic, pine nuts, salt and oregano.
Place them in a blender (you want the orange juice and zest)
and puree until smooth. Set aside
take your ribs,
if too excessive fat, trim some off (you would keep it all if you were to grill this on a bbq, but as they go into the oven I prefer to get rid of some of the extra fat)
Place the ribs bone down on a baking tray and dress them with salt, pepper and seasonal salt
pour the marinate and make sure it coats the whole rack
Bake for about 50 min – give it 10-15 min to set outside the oven
For the vegetables, just cut the cob of corn into 4 pieces,
slice the onion into wedges and dice the potatoes. Dress them with salt, pepper and drizzle of olive oil
and bake at 200 for about 30 min
Cut in between ribs and serve them nice and hot!