The Costillas de la matanza are pork ribs dusted with thin, smoked and made flavors with some of the best and fresh pigs on which you can get your hands on ..
Ribs of matanza
We stop your day for something very important: the ribs. Not only ribs, but Costellas de la Manzanza – Castles Killer. Well, ok, it’s a super loose translation. More carefully “ribs of the massacre” or “rib from the slaughter”. But these ribs from Charcetería: the soul of Spain They are sprinkled with thin, smoked flavors and should be made with some of the best and fresh pork on which you can get your hands. This type of recipe concerns simple flavors and quality product. Not sauces, palettes or heavy rubbings (and I love a heavy rubbing as the next girl). Jeffrey Weiss covers a wide variety of recipes specialized in authentic skills of Spanish butcher and meat cultivation with step by step instructions and wonderfully robust photographs. Charcetería: the soul of Spain It is a book of kitchens for hard core cooking enthusiasts.
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In a large pan, add the salt, black pepper, sugar, crumbled bay leaves and ground cinnamon, creating a cure.
Place the ribs in the pan and throw them with the cure, covering them evenly. Sprinkle with the olorly Sherry. Cover with plastic wrapping and refrigerate for 24 to 36 hours.
Preheat the oven to 250f.
Remove the ribs from the cure. Rinse well and dry with paper towels.
Put the ribs in a large Dutch oven with the lemon zest, the cinnamon sticks, the garlic and the leaves of the whole bay. Cover with the pork fat made.
Place the Dutch oven over medium heat and bring the fat over low heat. Remove from the heat.
Cover and put in the oven for 2 hours, until the ribs are tender and the bones easily move away from meat. Remove from the oven.
Leave the ribs to cool at room temperature in the Dutch oven, then place in the refrigerator to cool the confit during the night.
In a medium-high heat saucepan, add the Sherry PX and the Sherry PX vinegar. Bring to a boil and then reduce over low heat.
Cook over low heat for 8-10 minutes, until the volume of the sauce is reduced to ⅓ cup. Remove from the heat and set aside.
Turn on a coal grid or heat a grid over high heat (fair warning: the ribs fry a lot in an oven, then use caution!). Remove the ribs from fat, clean any excess. Place the ribs, the side of the meat and cook for 10 minutes, until they are cooked and fixing the brown.
Glaze the ribs with the sauce on the side of the bone. Upside down and glaze on the other side.
Continue to cook for 5 minutes, until it is well glazed and just charred a little in points. Remove from the heat and serve. “
I broke it at one night by rubbing, cooked in the Dutch oven the next morning, I was cold, then I finished on the grill when we were ready to eat
Calories: 1190Kcal | Carbohydrates: 11G | Protein: 61G | Fat: 92G | Saturated fat: 29G | Cholesterol: 316mg | Sodium: 7306mg | Potassium: 1089mg | Fiber: 2G | Sugar: 3G | Vitamin A: 15Iu | Vitamin C: 1.5mg | Soccer: 132mg | Iron: 4.8mg
