Braised pork rib racks (Costillas de cerdo al horno) from MoVida by Frank Camorra and Richard Cornish

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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

  • mcvl on May 30, 2011

    Saturday, 28 May 2011 This time I made the recipe properly, marinating the ribs for several days and then cooking them as directed. (I often do this, make a recipe only partially to see whether it interests me, and then if it does, make it as directed.) Delish! My one confusion is with the word "braised" in the recipe title. For me, braising requires a closed pan only a tiny bit bigger than what's being braised, some fat and some liquid, and a low temperature. I'd call these ribs wet-roasted, not braised. But no matter, they're great.

  • mcvl on May 22, 2011

    Thursday, 19 May 2011 Used the dressing as a glaze rather than a marinade, and slow-roasted the ribs rather than braising them. */Very/* good, next time I'll cook it properly. The two of us seem to need 5 ribs the first night and then 7 ribs from the leftovers, which were divine.

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