Pork ribs with Chilean merquén

El Carmenere Micro Terroir 2007, es el santo grial de las ensaladas para los amantes del vino. ENG

1.8 kg (4lb) pork ribs (washed in warm water, and without skin)
147ml spicy sauce (try Gourmet Red Mickelsen)
1 garlic clove (minced)
1 teaspoon merquén
1 teaspoon vinegar
1 teaspoon oregano 
1 teaspoon pepper
Salt (to taste) 
 

Cut the ribs in 4 portions. Combine all the ingredients (except the salt) to create a marinade and leave it to rest overnight. Put the marinated ribs in a cooking dish and salt the meat. Cook in the oven at 325° for 30 minutes. Take out the dish and baste the meat again with the sauce in the dish. Return the ribs to the oven for another 30 minutes of cooking until they are tender.
 

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