Segovian Piglet Ribs with Sherry and Garlic - Costillas de Cochinillo Segoviano al Jerez y Ajo

Create the real taste of Spain with this suckling pig recipe; a delicacy that you can acquire from the region of Segovia, to the North West of Madrid, it is also where some of the best pigs come from! The hard work in preparing this meal is done for you by the marinade, which, if allowed enough time will tenderise and imbue the pork wth the most fabulous combination of flavours. It will have you coming back for more long after the tin has been licked clean.

Serves 4

90 minutes

Ingredients

approx 1.5-2 kg Rack of Piglet Ribs

250 ml Dry Sherry - suggest Alfonso Oloroso Seco

1 small Red Onion chopped

2 Tbls Smoked Sweet paprika

500 ml Dry White WIne - suggest Barriobero 1964 White

500 ml Chicken Stock

8 cloves peeled Fresh Garlic, minced

3 Tbls Sherry Vinegar

Juice of 1 lemon

Generous handful Fresh Parsley, chopped

2 Tbls Fresh Oregano - chopped

1 Bay leaf

1 Tbls Sugar

1 Tbls Salt

Ground Pepper

You May Also Need

Goes Well With

Barriobero Crianza 2019

£16.00

Directions

1.Blend together the onion, sherry, paprika and garlic. Add the reminder of the marinade ingredients, including the wine and stock, and mix well. Keep some parsley back for garnsh

2.Pre-season the ribs with Salt, Pepper, a touch of Paprika and set aside.

3.Light your BBQ! Do this first so as to let it heat up whilst you prep your ribsa and sauce and anything else you want to eat with it!

4.Place the ribs in the roasting tin meat side down so that they are not on top of each other. Evenly pour over all the marinade.

5.Roast in the oven for 40 minutes, basting well half way through.

6.Turn ribs over and continue to cook for a further 50 minutes, basting every ten minutes or so to keep the meat moist. If necessary add a little more stock or water to maintain some liquid. After 50 minutes tmeat should be browned on top and the sauce thickened and sticky.

7.Portion the ribs and serve with a generous coating of the sauce. Garnish with some chopped parsley.

8.You may want to accompany the ribs with some simply minted boiled new potates and a salad.