PREP 15 MIN
COOK 60 MIN
- 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
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.
Recipe & image by FALCON