From the Spanish Meseta: Rustic & Savory Garlic Pork Ribs (Costillas al Ajillo)
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This classic Spanish dish, "Costillas al Ajillo," is a testament to the power of simple, high-quality ingredients. A beloved staple across Spain, this recipe transforms humble pork ribs into a mouth-watering feast, perfect for garlic lovers. The ribs are first browned to create a rich, flavorful crust, then simmered with an abundance of garlic cloves and a splash of white wine, creating a succulent texture and a sauce that begs to be soaked up with crusty bread. It's a rustic, comforting main course that brings the heart of Spanish home-cooking to your table.
Ingredients
Instructions
Season the Ribs
Pat the pork ribs dry and season them generously on all sides with salt and freshly ground black pepper.
Brown the Ribs
In a large, wide pan or skillet, add a few tablespoons of olive oil and heat over high heat. Once hot, add the ribs to the pan. Cook, turning occasionally, until they are nicely browned on all sides.
Sauté the Garlic
Add the whole, peeled garlic cloves and the thyme sprig to the pan with the ribs. Reduce the heat to medium and continue to cook, stirring, until the ribs are golden brown and the garlic cloves have started to color.
Deglaze the Pan
Pour the white wine into the pan. Increase the heat to high and scrape up any browned bits from the bottom of the pan. Allow the wine to bubble and reduce for a few minutes.
Simmer
Add the water, bring to a simmer, then reduce the heat to medium-low. Cover the pan and let the ribs cook for about 40 minutes, or until the meat is tender and cooked through. If the sauce reduces too much during cooking, you can add a little more water.
Serve
Once the meat is tender and the sauce has thickened slightly, remove from the heat. Garnish generously with fresh chopped parsley and serve immediately. These ribs are delicious served with a simple salad or fried potatoes.
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