Ingredients
2 tbsp smoked paprika
1 tbsp hot paprika plus 1 tsp for dusting
2 cups flat-leaf parsley, roughly chopped
4 cloves garlic, chopped
250ml fino sherry
200ml extra-virgin olive oil
5kg American pork ribs, half plate
3 lemons
Method
Heat oven to 110C. Place paprika, half the parsley, garlic, sherry and olive oil in a blender and blend until smooth to make marinade.
Rub the ribs well with the marinade, saving 200 millilitres for basting.
Place the ribs in a deep roasting dish, cover with baking paper and then foil. Bake for 3 hours. Remove from oven and test a rib by squeezing the meat. If it has a small amount of give, it's ready.
You don't want the meat to fall away from the bone or it will be hard to grill on the barbecue. Let ribs cool, then place in the fridge to firm up. When you're ready to eat, heat barbecue.
Lightly brush ribs with marinade, place them on the grill and leave for a few minutes, then baste again and turn over. Grill and baste until they are charred and hot. Serve with a lemon cheek, a sprinkle of the remaining parsley and a pinch of hot paprika.
Serve with Frank Camorra's fennel slaw.
