Sergovian Piglet Ribs with Sherry and Garlic

Create the real taste of Spain with this easy but deicious recipe. Suckling pig is a delicacy and the best pigs come from the region of Sergovia to the North West of Madrid. 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

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.Immese the ribs in the marinade, either in a large dish or use a plastic bag. Make sure the ribs are well covered and place in a refrigerator to infuse for at least 4 hours or longer, ideally overnight.

3.When almost ready to cook reove from fridge and allow to come to room temperature. In teh meantime, preheat your oven to 180degC (Fan 170degC) and prepare a large roastiong tin that will accommodate the ribs (two if necessary).

4.Place te 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 teh oven for 40 minutes, basting well half way through.

6.Turn ribs over and continue to cook for a further 50 minutes, bsting 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 shoudl 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.Youo may want to accompany the ribs with some simply minted boiled new potates and a salad. Accompany this with a good red wine such as Barriobero Crianza.