Slow-cooked pork ribs with mushrooms, fino and rosemary (Costillas con setas) from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • rosemary
  • wild mushrooms
  • pork ribs
  • dried porcini mushrooms
  • field mushrooms
  • fino sherry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amraub on May 12, 2012

    Delicious, earthy-flavoured ribs. I cooked in the slow cooker on low for 8 hours to make this a weeknight meal and to make sure the ribs were very tender. After sauteeing the mushrooms, the cooking liquid was poured in with them to simmer for a few minutes before serving.

  • DKennedy on May 07, 2012

    The ribs did not get tender. Otherwise, delicious.

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