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Iberico Pork Ribs


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Here's some super tasty pork ribs from last week. These are from the black pigs from the Spanish Iberian Peninsula. They roam wild on the hills and in the woods and eat a diet of acorns, mushrooms and whatever they forage for. This makes them really intense in flavour!

 

This was a bit of a cheat cook as I was following a Spanish recipe, so braised them with garlic, carrot, celery, thyme, bay leaves, star anise and cloves and then only finished them on the Kamado with a quince glaze. Served with Patatas Aioli and asparagus. They were good.....

 

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