How to make Ben Tish’s Andalucían pork ribs with almonds and coriander
By Ella Walker. Published 2020-05-02BOLD-Food
Worth getting in a mess over when eating them.
“Ribs, like many of the cheaper, tougher cuts of meat, require some work to bring out the best in them, but the results are always rewarding and, as in this recipe, often stunning,” explains chef and cookbook author, Ben Tish. “Andalucíans love ribs. Lamb ribs are popular too and would have been the obvious choice for the Moors, who would have cooked them over a charcoal fire until crisp and charred.“The ribs in this recipe are delicious! The quince glaze is one of the best that I’ve ever used for ribs. It has a perfectly balanced sweet and sour flavour while the cooking liquor retains all the natural flavour and body from the bones, and can be used as a base for soups or as a delicious broth for cooking pulses.“This is one of my favourite summer dishes for when I’m cooking over fire. The ribs are equally as good straight from a hot griddle. Serve with some chips cooked in olive oil.”