Today we're preparing another simply delicious dish with Aljomar Iberian pork ribs. Chef Martín Berasategui suggests we look carefully and seek out quality meat. It's easy to recognize because good meat is characterized by its pinkish color, firmness, and freshness. This color and aroma are the result of a proper diet for the animal, rich in aromatic herbs and natural foods, such as berries and fruits, and it makes a big difference.
Let's get started! We'll cook Aljomar Iberian pork ribs with parsley and lemon sauce step by step.
Ingredients
- 1 kg of ribs of Iberian pork ALJOMAR
- 2 liters of water
- 1 whole onion (approx. 120g)
- 1 whole carrot (approx. 100g)
- 1 small leek (approx. 50g)
- 1 stalk of celery (35 g)
- 1ALJOMAR acorn shoulder bone
- 1 pinch of salt
- 1 tablespoon of olive oil
- 30g of soy sauce
For the parsley and lemon sauce:
- 3 tablespoons of extra virgin olive oil
- 2 roasted garlic cloves (10 g)
- 20g of lemon juice
- 1 tablespoon of apple cider vinegar
- Chopped parsley
- Salt and pepper
Preparation of Aljomar Iberian pork ribs with parsley and lemon sauce
Place the onion, carrot, leek, celery stalk, and ham bone in a pot. Add 2 liters of water, a pinch of salt, and bring to a boil. Once boiling, add the ALJOMAR Iberian pork ribs. Cook for 50 minutes after it returns to a boil. Skim off any impurities as they rise to the surface. After 50 minutes, remove the ALJOMAR Iberian pork ribs from the broth, cool them slightly in the refrigerator, and place them on a baking tray.
Preheat the oven to 210ºc (grill mode).
Mix the soy sauce with the tablespoon of olive oil and brush the ribs with the help of a brush.
For the parsley and lemon sauce:
Mix the parsley with the olive oil. Add the roasted garlic cloves, lemon juice, and vinegar. Blend everything together with an immersion blender.
Finish and presentation
Bake them for about 20 minutes until they are toasted and golden brown. Every 5 minutes, brush the ribs again to keep them juicy. Remove them from the oven, drizzle with the parsley sauce, and serve.
