Main course · Spanish

Costillas Adobadas (Sticky Adobo-Marinated Pork Ribs)

Name: Costillas Adobadas (Sticky Adobo-Marinated Pork Ribs)
Total time: 60 min
Yield: 4
Cuisine: Spanish
Ingredients: 1200 g pork spare ribs; 2 tsp smoked paprika; 1 tsp dried oregano; 4 garlic cloves; 3 tbsp olive oil; 2 tbsp red wine vinegar; 2 tbsp honey; 1 tsp sea salt

60 min Serves 4 ~962 kcal/serving ~£8.80 (£2.20/serving) Gluten-freeDairy-freeKid-friendly

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Ingredients

1200 g pork spare ribs
2 tsp smoked paprika
1 tsp dried oregano
4 garlic cloves
3 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp honey
1 tsp sea salt

Nutrition (per serving)

Calories: 962 kcal
Protein: 49.9 g
Carbohydrate: 9.1 g
of which sugars: 8.2 g
Fat: 80.5 g
of which saturates: 27.2 g
Fibre: 0.6 g
Salt: 2.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Crush the garlic and mix with the smoked paprika, dried oregano, olive oil, red wine vinegar, honey, and sea salt to make the adobo marinade.
2
Coat the ribs generously all over with the marinade. If time allows, cover and refrigerate for at least 2 hours or overnight for the best flavour.
3
Preheat the oven to 180°C/160°C fan. Arrange the ribs in a single layer in a large roasting tin, cover tightly with foil, and roast for 45 minutes.
4
Remove the foil, increase the temperature to 220°C/200°C fan, and roast for a further 15 minutes until sticky, caramelised, and lightly charred at the edges.
5
Rest for 5 minutes, then cut into individual ribs and serve as a sharing plate with plenty of napkins.

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