Be sure to ask for ribs with plenty of meat and less bone.

People :

4

Preparation time :

1 h 40 min

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 800g of pork ribs, chopped into 6cm pieces
  • 800g Conference pears
  • 200g sugar
  • 50ml rancio wine ( of 25ml sweat sherry and 25ml dry sherry)
  • 50ml pear eau – de – vie
  • Extra virgin olive oil
  • Salt and black pepper
  • 1 lemon
Preparation
  1. Place the chopped ribs in a roasting tin that they fit snugly into, coating them whit a little oil, salt and freshly ground black pepper.  Roast them in 190 c oven for halve and hour.
  2. Remove the tin from the oven and our over the rancio wine, then carry on cooking for 45 more minutes, turning the  heat down to 150 c
  3. Meanwhile, prepare by scooping out medium size balls of pears flesh whit a scoop.
  4. Place a litre of water containing   200g of sugar and the peel of a lemon on the boil. Just as it comes to the boil add the pear balls and cook for 5 minutes. Turn of the heat and add the pear eau- de – vie.
  5. To finish of the roast, drain the pears and sauté in a little oil with some salt and pepper. Cook them just long enough to give them a golden brown hue.
  6. Add the pear balls to the roasting tin, along whit 5 spoonfuls of the pear cooking juices, which will dissolve all the gelatine that has stuck at the bottom of the tin, resulting in a fragrant sauce. Allow everything to cook in the oven for a further 5 minutes.
Èlia de Ficaria vins – D.O. Montsant Petalos del Bierzo descendients J.Palacios – D.O. Bierzo Dalmau Reserva de Marques de Murrieta – D.O.C. Rioja

Additional information

People :

4

Preparation time :

1 h 40 min

Difficulty:

Media