BRAISED IBERIAN PORK RIBS

I always cut ribs into small sections, against the bone. This is common in Spain: it looks more elegant, and you can eat the ribs with a knife and fork, instead of with your hands.

These ribs are best started on a charcoal barbecue, as this gives them that smoky flavour. But you can also pan-fry them until golden brown, then braise them in the oven. Iberian pork ribs are really fatty, so when you braise them they become very glazed and sticky. If you use regular pork ribs, you will need to add slightly more liquid and reduce it further.

Mashed potato works well with this dish – the combination of creamy with sticky is a good one.

FOR 4–6

a little olive oil, if using a pan

2kg Iberian pork ribs (ask your butcher to cut them into 3 sections against the bone)

2 onions, cut in half

2 leeks, cleaned

4 sticks of celery

3 carrots, peeled

8 plum tomatoes

3 litres chicken stock

150ml orange blossom honey

150ml Pedro Ximénez (PX) balsamic vinegar

2 bay leaves

2 dried chillies

fronds from 2 fennel bulbs (save the bulbs for the tomato, fennel and avocado salad, here)

Preheat the oven to 160–170°C.

Heat your barbecue or pan (if the latter, add a little oil). Add the ribs and let them caramelize, then place in a roasting tray.

Add the onions to the barbecue or pan and char on both sides, then do the same with the whole leeks, celery, carrots and tomatoes.

Cut all the charred vegetables into quite thick chunks (around 2cm), on an angle. Add to the roasting tray with the chicken stock, honey, vinegar, bay leaves and chillies, then braise for 2½–3 hours.

When the meat is very tender, you want to make the cooking liquid and juices sticky. This may have happened already in the oven but, if it hasn’t, pour the liquid off into a saucepan and cook until reduced.

Pour the sauce over the ribs and sprinkle over the fennel fronds.