Pork Ribs with Maize Stew
Prepare the marinade by combining the oregano, garlic paste, ground pepper, Brown sugar, sea salt, orange juice, olive oil, white wine and merkén. Pour over the ribs and let marinade in covered bowl or container over night.
Pre-heat the oven to 120ºC and then bale the ribs for 2 to 3 hours (the longer they roast, the more tender they’ll be), basting it with more orange juice and white wine several times.
While the ribs are roasting, lightly fry the onions in olive oil in two tablespoons of olive oil n a pot and then add the maize to cook with the onions for about 30 seconds. Add the turkey broth and cook until the liquid is completely absorbed. Then, add the milk and finish cooking it on low heat, until it has the consistency of risotto.
Once the ribs are cooked and the meat is tender, it will fall off the bone. Let them sit for 15 minutes before cutting them and serve together with the maize stew.
1 kilo of pork ribs in four portions
½ cup dry oregano
1 tablespoon sweet paprika
1 tablespoon store-bought garlic paste
½ teaspoon freshy ground pepper
½ tabpespoon brown sugar
sea salt to taste
1 cup orange juice
2 tablespoons olive oil
2 cups white wine
2 tablespoons olive oil with merkén (chilean spice)
1 cup of maize
2 cups turkey broth
1 cup milk
1 onion in small cubes
Salt and pepper to taste
With the soft flavors but fatty richness of pork, a perfect match to pair with it is a friendly red with a lot of black fruit flavors, like Merlot. The black fruit and mentholated aspects of the wine make it a refreshing complement to the ribs.