Pork ribs in Salmorejo sauce by Albert Adriá for Ibérica Restaurants

June 24, 2014
2 Ratings
  • Serves 4
Author Notes

In June we welcomed Albert Adriá for an evening of authentic Spanish gastronomy at Ibérica Farringdon (London). Those not lucky enough to attend the meal are still able to experience Albert Adriá’s exceptional culinary talents in the form of two special tapas from his restaurant Tickets (Barcelona) that will be served throughout June in Ibérica restaurants.
One of them "Pork ribs in Salmorejo sauce", a traditional recipe from the Canary Islands made with a purée of tomatoes, bread, oil, garlic and vinegar. —Ibérica Restaurants

What You'll Need
  • For the pork ribs
  • 1000 grams Pork ribs
  • 25 grams Sweet pimentón
  • 500 grams Pork butter
  • 500 grams Sunflower oil
  • 35 grams Extra virgin olive oil
  • Black pepper
  • For the Salmorejo sauce
  • 2 bunches Dry bay leaves
  • 9 grams Cumin grains
  • 12 grams Fresh oregano
  • 15 grams Fresh thyme
  • 225 grams Fresh & peeled garlic
  • 120 grams White wine vinegar
  1. METHOD 1. Grind all the ingredients in a mortar to achieve a uniform paste and set aside 2. Cut any spare cartilage or edges with blood off the rack of ribs using a knife 3. Cut the portions off the rack: leave 3 bones together when cutting the broad part and 4 or 5 when cutting the thinner one 4. Season each portion on both sides, then fry on a pan with 30gr of oil on a high heat until golden brown on both sides. Set aside 5. Coat the ribs with the sweet pimenton and then with the Salmorejo sauce 6. Melt the pork butter over a medium heat, mixing with the sunflower oil. Then, coat the ribs with the mix 7. Cover the ribs with oven paper and place in an over tray. Ribs need to be covered at all times while cooking to retain the juices of the butter 8. Cook in the oven for 3 hours and a half at 130ºC 9. To check if the meat is cooked, it must easily fall off the bone 10. Remove the fat with a laddle and set it aside for 10 minutes 11. Separate the bone from the meat, being careful not to break the meat, and cut it into portions of about 120gr 12. Filter the fat which was set aside on step 10, keeping only the Salmorejo sauce, which will be used as sauce for the ribs 13. Heat the Salmorejo sauce up, season to taste with water and salt if necesary and set aside.
  2. TO SERVE 1. Pre-heat the oven to around 220ºC and heat the ribs on both sides for 2 minutes 2. Cover the ribs with the hot Salmorejo sauce and serve 3. Serve the hot Salmorejo sauce on top

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