I was at the bookstore the other day searching for some novels and cookbooks, and bumped into a cookery book by Jose Pizarro, a renowned Spanish chef who resides and owns two restaurants in London: Jose and Pizarro.
This marinade is inspired by one of his recipes. Its combination of flavours is delicious and can be used for other meats, such as chicken, or even for a salad dressing.
- 2 stacks of pork ribs, 16 ribs
- For marinade:
- 3 tablespoons mustard (I used Groninger Mosterd, which has no sugar or additives)
- 4 tablespoons raw honey
- 2 tablespoons ground rosemary
- 6-8 cloves garlic, minced
- juice of one lemon
- 6 tablespoons olive oil
- coarse sea salt, to taste
- Clean and separate the ribs.
- Mix all the marinade ingredients together.
- Place the marinade in ribs either in a plastic or glass container, where the marinade can cover the ribs.
- Refrigerate overnight or for a few hours before cooking.
- I cooked the ribs in the oven at 180C (350F) in the same oven-proof, glass dish I used to marinate them. I left them in the marinade and simply turned them over a few times during the cooking time, about 35-40 minutes.
- Serve with your favourite side dish.