Pork Ribs In Salmorejo Sauce By Albert Adriá For Ibérica Restaurants

METHODrn1. Grind all the ingredients in a mortar to achieve a uniform paste and set asidern2. Cut any spare cartilage or edges with blood off the rack of ribs using a knifern3. Cut the portions off the rack: leave 3 bones together when cutting the broad part and 4 or 5 when cutting the thinner onern4. Season each portion on both sides, then fry on a pan with 30gr of oil on a high heat until golden brown on both sides. Set asidern5. Coat the ribs with the sweet pimenton and then with the Salmorejo saucern6. Melt the pork butter over a medium heat, mixing with the sunflower oil. Then, coat the ribs with the mixrn7. Cover the ribs with oven paper and place in an over tray. Ribs need to be covered at all times while cooking to retain the juices of the butterrn8. Cook in the oven for 3 hours and a half at 130u0b0Crn9. To check if the meat is cooked, it must easily fall off the bonern10. Remove the fat with a laddle and set it aside for 10 minutesrn11. Separate the bone from the meat, being careful not to break the meat, and cut it into portions of about 120grrn12. Filter the fat which was set aside on step 10, keeping only the Salmorejo sauce, which will be used as sauce for the ribsrn13. Heat the Salmorejo sauce up, season to taste with water and salt if necesary and set aside.
TO SERVErn1. Pre-heat the oven to around 220u0b0C and heat the ribs on both sides for 2 minutesrn2. Cover the ribs with the hot Salmorejo sauce and servern3. Serve the hot Salmorejo sauce on top