Pork ribs rubbed with a garlic, parsley and vinegar paste, marinated and roasted for 45 minutes, with cherry tomatoes fried alongside.
The paste, and giving it time
Four garlic cloves mashed in a mortar with a good amount of oil, a dash of vinegar, chopped parsley, salt and pepper. That is the entire seasoning and it does all the work.
Fifteen minutes is what the recipe asks for and it says at least, which is worth taking literally. Garlic and oil need time to penetrate anything, and fifteen minutes on 700 grams of ribs is a surface treatment.
An hour makes a difference. Overnight in the fridge makes a bigger one, and it costs nothing but planning.
Forty-five minutes, and then look
The recipe gives 45 minutes at 180°C and then adds, sensibly, that if they are not done to your liking you should leave them longer.
Ribs are not uniform. A meaty rack takes considerably longer than a thin one, and ovens differ. What you are looking for is meat that has shrunk back from the ends of the bones and gives when you push it with a finger.
A little water in the tray halfway through is the recipe's own insurance against drying, and it is worth doing rather than waiting to see.
The tomatoes on the side
Twelve cherry tomatoes fried in a skillet with oil and parsley, which takes a couple of minutes and is done while the ribs finish.
They burst and go jammy, and the acidity cuts the fat of the ribs. It is a small thing that makes the plate work.
Regular tomatoes cut up do the same job if cherry ones are not around.
Making the paste properly
A mortar rather than a blender. Mashing garlic with salt breaks the cells down and releases the oils, and a blender chops rather than crushes.
The oil goes in generously, which is what the recipe means by a good amount, because it is the vehicle: it carries the garlic and parsley over the whole surface of the ribs and helps them brown.
More pork
- Pork leg roast — the big one.
- Pork skewers — with a beer marinade.
- Chicharrones — the other pork.
- Homemade barbecue sauce — if you want a glaze.
Roasted Pork Ribs FAQ
About 45 minutes at 180°C, and the recipe is honest that it may not be enough. Ribs vary a lot in thickness. They are ready when the meat has pulled back from the ends of the bones and gives easily when pushed.
At least 15 minutes, which is what the recipe says, and longer is noticeably better. A garlic and oil paste needs time to get anywhere, so an hour or a few hours in the fridge is worth it if you have them.
To stop them drying out. Ribs this size at 180°C for three quarters of an hour lose a lot of moisture, and a little water in the tray also gives you a small amount of pan juice.
Regular red tomatoes cut into pieces, fried the same way with a few herbs or spices. That is the recipe's own suggestion.
180°C, which is 350°F. It is worth putting it on when you start marinating, since the ribs only need fifteen minutes in the paste.
The recipe does not say to, but a few minutes under a hot grill at the end darkens the outside if they have come out pale.
📖 Recipe
Ingredients
- 700 g pork ribs
- 4 cloves garlic (peeled)
- 12 cherry tomatoes (or regular tomatoes: see the notes)
- Parsley (chopped)
- Oil (a good amount, for the paste)
- A dash of vinegar
- Salt and pepper
Notas
Instructions
- Peel the garlic cloves, put them in a mortar and mash them with a good amount of oil, a dash of vinegar, chopped parsley, salt and pepper.
- Coat the ribs with that paste and leave them to marinate for at least 15 minutes. Meanwhile, heat the oven to 180°C (350°F).
- Put them on an oven tray and roast for about 45 minutes. If they look dry, add a little water halfway through.
- If they are not done to your liking after 45 minutes, give them longer.
- Fry the cherry tomatoes in a skillet with a little oil and parsley.
- Serve the ribs with the tomatoes, or with any side you like.
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