Costillas de Cerdo Asadas (Roasted Pork Ribs)

No ratings yet

Pork ribs rubbed with a garlic, parsley and vinegar paste, marinated and roasted for 45 minutes, with cherry tomatoes fried alongside. Seventy minutes in all, two servings.

Prep Time10

Cook Time45

Marinating15

Total Time1 10

Course: Main Course

Cuisine: Colombian

Keyword: roasted pork ribs

Servings:

Calories: 87kcal

Author: Angela Giraldo

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

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.

Notes

If you cannot find cherry tomatoes, regular red tomatoes work, cut into pieces and fried the same way with a few herbs or spices. That is what the recipe suggests and it is the only substitution it offers. Fifteen minutes is a short marinade and the recipe says at least, which is worth taking literally. A garlic and oil paste needs time to get anywhere, and an hour or a few hours in the fridge makes a noticeable difference to ribs this size. Forty-five minutes at 180°C is the figure and the recipe is honest that it may not be enough. Ribs vary enormously in thickness and meatiness. They are ready when the meat has pulled back from the ends of the bones and gives easily when you push it. A little water in the tray halfway through is what stops them drying, and it also makes a small amount of pan juice worth spooning over.

Nutrition