Iberian pork ribs served with pork jowl
Difficulty: Medium
1 kg of clean papada, 1 kg of pimenton, 1 kg of ribs, 1 kg of sugar, 4 l. of olive oil, 1 kg of salt, rosemary, garlic, sage and cinnamon.
Preparation
Pour the ribs and papates for eight hours in the salt, pepper and sugar mixture.
Remove from maceration, wash and dry with a cloth. Put in a saucepan the rib and the papada covering them with oil, with garlic, sage, cinnamon and rosemary.
Trust slowly for 6 hours.
Finish the dish in the salamander to get a good golden color.
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