Rioja-style Pork Ribs

Ingredients

• 2 pounds (900g) pork ribs 2 pounds (900g) pork ribs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 cup (240ml) Rioja wine 1 cup (240ml) Rioja wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 9g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
4. 4.
   Season the pork ribs with salt, pepper, smoked paprika, and cayenne pepper.
5. 5.
   Push the onion and garlic to one side of the pot and add the seasoned ribs. Brown the ribs on all sides.
6. 6.
   Pour in the Rioja wine and chicken broth, and add the tomato paste. Stir well to combine.
7. 7.
   Cover the pot and transfer it to the preheated oven. Let the ribs cook for 2 to 2.5 hours, or until they are tender and the meat easily pulls away from the bone.
8. 8.
   Remove the pot from the oven and let it rest for a few minutes.
9. 9.
   Garnish the ribs with fresh parsley before serving.

Treat your ingredients with care...

• Pork ribs — For the best results, choose meaty ribs with a good amount of fat marbling. This will ensure that the ribs remain tender and juicy during the slow cooking process.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the marinade.
• If you prefer a milder flavor, you can reduce the amount of smoked paprika.
• To achieve a deeper color and flavor, sear the ribs on a hot grill before transferring them to the pot.
• If you don't have Rioja wine, you can substitute it with another dry red wine such as Merlot or Cabernet Sauvignon.
• Make sure to let the ribs rest for a few minutes before serving to allow the flavors to settle.

Serving advice

Serve the Rioja-style Pork Ribs hot, accompanied by a side of crusty bread or roasted potatoes. The tender meat and flavorful sauce are perfect for dipping and savoring.

Presentation advice

Arrange the Rioja-style Pork Ribs on a platter, garnished with fresh parsley. Drizzle some of the sauce over the ribs for an appetizing presentation. Serve with a side of roasted vegetables or a fresh green salad to add color and balance to the plate.