Bursting with flavours, this Spanish supper is ideal when you fancy a change in the kitchen.
- 50ml olive oil
- 1.5 kg pork spare ribs
- 1 Spanish onion, roughly chopped
- 5 garlic cloves, unpeeled
- 100g chorizo (fresh or semi-dried), roughly chopped
- 100g panceta or bacon, roughly chopped
- 1 tablespoon clear honey
- 1 teaspoon sweet pimentón
- 1 bay leaf
- 4 sprigs of thyme
- 2–3 potatoes, peeled and roughly chopped
- 330 ml lager of your choice
- Bread, to serve
Method1 You can do this recipe in two different ways: either by cooking the whole dish in a large pan on the hob or by finishing it off by roasting it in the oven. If using the oven, preheat to 180°C/gas mark 4.
2 Put the olive oil into a roasting tray, a large terracotta pot or a heavy-based pan and place over a high heat. Add the ribs and pan-fry for about 5 minutes.
3 Add the onion, garlic cloves, chorizo and pancetta and cook for a few minutes until golden and starting to caramelize. Add the honey, pimentón, bay leaf, thyme and potatoes and cook, stirring, for a further 3 minutes.
4 Pour the beer into the tray or pan and either cook in the preheated oven for 1 hour or leave to simmer on the hob for about 45 minutes.
5 Serve these ribs with plenty of fresh bread to mop up the sauce and enjoy!
Prep Time10 minutes
Cook Time1 - 1/4 hours
Nutrition InformationServes 4 as main dish
More tasty recipes to try:
Chorizo, Roasted Vegetables and Roasted Tomato Lasagne
Steak and Chilli and Chocolate Sauce
Authentic Chilli Con Carne
Extracted from Tapas Revolution by Omar Allibhoy. Published by Ebury Press, £20
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