Pork ribs roasted with two mustards

Meat4 people
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By Ángela

This Baked pork ribs It is really tender and very juicy. The mustard adds a delicious flavor to the pork, and the rosemary dressing adds a great aroma to the roast. Ideal for a Sunday lunch that is magnificent accompanied with a HOMEMADE POTATO MASH and washed down with its own sauce reduced in the skillet.

Pork ribs roasted with two mustards

Print recipe

This Roasted Pork Rib with Two Mustards is exquisite. There will be nothing left on the plate

Pork ribs roasted with two mustards
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Rations: 4
  • Total time:

Ingredients

  • 1 rib of pork (Iberian if possible) of approximately 1 kg
  • 50 ml extra virgin olive oil
  • 50 ml of chicken or meat broth
  • 100 ml of fine wine from Jerez
  • 1 green bell pepper
  • 1 purple onion
  • 3 tablespoons old mustard
  • 3 tablespoons Dijon mustard
  • 2 teaspoons minced fresh rosemary
  • 1 tablespoon cornmeal (cornstarch).

Preparation

  1. Cut the onion and pepper into small julienne strips.

  2. We transfer the vegetables to a bowl together with the two mustards, the chopped rosemary and a splash of the broth; With a fork, we remove all these ingredients well

  3. Season the ribs with salt and pepper and smear it well with the mustard mixture with the help of a brush or with very clean hands

  4. We place it in a baking dish where we pour the remaining broth, 50 ml of wine and the oil.

  5. Bake for 40-45 minutes at 200º C

  6. If we see that it browns too much, we cover it with aluminum foil and continue baking.

  7. We have to watch that it does not run out of broth and replace it in such a case.

  8. Remove the ribs to a tray and rinse (deglaze) the baking tray with the remaining wine

  9. We transfer those juices to a pan, add a teaspoon of cornmeal

  10. Mix the sauce with a few rods and let it reduce for about 10 minutes over low heat, stirring from time to time.

  11. We cut the ribs one by one, water them with a little of the sauce (passed through a Chinese if we want it thinner), and serve them with a portion of mashed potatoes.

Image: boredcook


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