SERVES 10

PREP 15 MIN

COOK 60 MIN

Ingredients:

• 60g blanched almonds
• 200g roasted red capsicums in oil, drained
• 2 cloves garlic
• 2 tbs sherry vinegar
• ⅓ cup olive oil
• 2 tsp dried oregano
• 2 tsp smoked paprika
• 2 tsp coriander seeds, toasted & ground
• 1.5kg pork ribs (about 2 racks)
• lemon wedges and continental parsley, to serve
• sea salt and black pepper

Method:

Place almonds, capsicums, garlic, vinegar, oil, oregano, paprika and coriander in a food processor and blend until smooth. Season with salt and pepper. Place ribs in a large bowl. Add the romesco and toss to coat. Cover with plastic wrap and refrigerate overnight to marinate.

Preheat oven to 150°C Fan.

Pour ribs and marinade into a large roasting tray, separating the ribs so they’re not touching. Season with salt and roast for 30 minutes. Increase oven temperature to 180°C and roast for a further 20 minutes, turning occasionally, until caramelised and tender.

Pile up onto a plate and serve with lemon wedges and parsley.

 

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Recipe & image by FALCON