| Prep: 20 mins | Cook: 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 700 | 45g | 15g | 4g |
| sugars | fibre | protein | salt |
| 2g | 0g | 60g | 2g |
Why I Love Spanish Marinated Pork Ribs
Marinated Pork Ribs, there’s something undeniably satisfying about the name itself. Originating from the flavorful culinary landscape of Spain, this dish, with its heady mix of aromatic spices, citrus juices and succulent pork, has long been a favorite in my kitchen. Born to Nigerian parents and raised in the melting pot of Atlanta, my love for soulful cooking with a touch of global influences was inherited. But even though my tastes are firmly rooted in Afro-Southern cuisine, the Marinated Pork Ribs recipe is one that I’ve fallen in love with time and again for its intoxicating fusion of flavors.
The Allure of Marinated Pork Ribs
What captivates me most about this Spanish recipe is its surprising simplicity – you don’t need a pantry full of exotic ingredients. Quite like my favorite Southern collard greens, this dish allows everyday ingredients to sing. The unity of tender pork ribs, multiple layers of citrus, and aromatic herbs masterfully marinated in dry white wine and olive oil creates a taste experience that’s hard to forget. The smoky depth of the paprika and the nuanced notes of the wine bring out the sumptuous flavors of the pork, creating a concert of flavors in every mouthful.
The Inspiration behind the Dish
While I cannot pinpoint a specific chef that directly inspired this recipe, it’s undeniable that the prodigious Jose Andres, has greatly influenced my approach to Spanish cuisine. His imaginative blending of flavors and his reverence for the ingredient speaks deeply to me, much like the recipes passed down through generations in my Nigerian family.
Marinated Pork Ribs can be a star player in any meal. It works beautifully partnered with a crisp, cool salad – a nod to my Southern roots – or with a serving of hearty Spanish potatoes on colder nights. It also rings closely to a Nigerian favorite of mine, Suya-spiced Barbecue Ribs, only it replaces the heat of suya with the mellow warmth of smoked paprika.
The joy of cooking stems from exploration, the thrill of combining ingredients and seeing how they dance together to create something delicious. The Marinated Pork Ribs recipe exemplifies this by harmonizing flavors in an unexpected, yet extremely euphonious way. Each time these pork ribs come sizzling out of my oven, it reaffirms the reason why I fell in love with this recipe in the first place.
What You’ll Need
- 3 pounds of pork ribs
- 1 cup of dry white wine
- 6 cloves of garlic, minced
- 1/4 cup of fresh lemon juice
- 1/4 cup of fresh orange juice
- 1/4 cup of olive oil
- 1 tablespoon of smoked paprika
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh thyme, chopped
- 1 tablespoon of sea salt
- 1/2 tablespoon of fresh ground black pepper
- 4 bay leaves
Method
Step One
Begin by laying the pork ribs out in a baking dish or casserole. Ensure that they are evenly spread out and not stacked on top of each other.
Step Two
In a medium bowl, combine the dry white wine, minced garlic, fresh lemon juice, and fresh orange juice. Mix thoroughly until they are well incorporated.
Step Three
Next, add in the olive oil, smoked paprika, chopped rosemary, chopped thyme, sea salt, and fresh ground black pepper. Stir well to combine.
Step Four
Pour the marinade over the pork ribs, ensuring that they are covered evenly. Tuck the bay leaves in between the ribs.
Step Five
Cover the baking dish with foil or a lid and refrigerate for at least 2 hours, or overnight if possible. This allows the ribs to deeply absorb the flavors of the marinade.
Step Six
When ready to cook, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Remove the foil or lid and bake the ribs for approximately 1.5 hours, or until they are tender and the meat easily comes off the bone.
Step Seven
Finally, switch the oven to broil and cook the ribs for an additional 5 minutes, or until they are nicely caramelized. Serve hot and enjoy your marinated pork ribs!
