Let's cook some delicious Aljomar Iberian Pork Ribs roasted with garlic, parsley, and mustard . In his recipe, Martín Berasategui recommends serving them with a well-dressed green salad to cleanse the palate.
Ingredients
(For 4 people)
For the rib:
- 8 beautiful pieces of Aljomar Iberian pork rib
- 2 cloves of chopped garlic
- Parsley cut into strips
- 1 pinch of olive oil
- 1 pinch of lemon juice
- 1 generous tablespoon of wholegrain mustard
- 1 pinch of vinegar
- 1 dash of white wine
- Water and salt
Preparation of roasted Iberian pork ribs with garlic, parsley and mustard
For the ribs: Season the ribs generously and coat them with olive oil, chopped garlic, and lemon juice. Place them in a baking dish with the meat side down and add at least 1 cup of water and a splash of white wine.
We put it in a preheated oven at 200ºc for about 25 minutes.
After that time, turn the rib over, drizzle with the juices from the bottom, and let it finish roasting for another 20 minutes, or until it is well toasted.
It's best to baste it occasionally with the juice to keep it nice and golden. The bottom should never be dry; if necessary, add more wine or water.
Finish and presentation
Place the ribs on a tray and pour the juices from the bottom into a saucepan over the heat, bringing them to a boil. Then add the tablespoon of mustard, the vinegar, and plenty of chopped parsley, stirring to combine.
We season the juice and drizzle it over the meat.
It is always advisable to accompany this type of roast with a well-dressed green salad to cleanse the palate.
