Spanish Garlic Pork Ribs (Costillas de Cerdo al Ajillo)

Innovative Spanish-style garlic pork ribs inspired by Gambas al Ajillo — seared golden brown in olive oil with loads of garlic, chili peppers, and dry white wine.

Ingredients

• 800 g pork ribs
• 1 whole garlic
• 3 stalks red and green chili peppers
• 1 piece star anise
• 2 leaves bay leaves
• 4 tbsp olive oil
• 2 tbsp dry white wine
• 1 tbsp soy sauce
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp dried parsley
• 1 piece lemon

Instructions

1. 1Blanch the pork ribs

   

   Place the pork ribs into a pot of cold water along with star anise and bay leaves. Bring the water to a boil to effectively draw out impurities and remove any unwanted gamey flavors from the meat.

   Tip: Always start with cold water so the impurities release gradually as the temperature rises.
2. 2Skim the boiling foam

   

   As the water comes to a rolling boil, use a fine mesh skimmer to carefully remove and discard the foam and scum that rises to the surface. This keeps the cooking base clean and pure.

   Tip: Skim continuously until the water stays clear for a cleaner final taste.
3. 3Chop the fresh chilies

   

   Take fresh red and green chili peppers and slice them finely on a wooden cutting board to prepare the spicy aromatics for the dish.

   Tip: Adjust the amount of chili according to your personal preference for heat.
4. 4Mince the garlic

   

   Finely mince fresh garlic cloves using a sharp knife on a wooden cutting board. Garlic is the star aromatic for building the Gambas al Ajillo flavor profile.

   Tip: Mince the garlic to a uniform size so it fries evenly without burning.
5. 5Fry the garlic in olive oil

   

   Heat a generous amount of olive oil in a pan over medium heat, then add the minced garlic. Fry until the garlic turns fragrant and golden brown.

   Tip: Keep the heat at medium to prevent the garlic from burning and turning bitter.
6. 6Sear the pork ribs

   

   Add the pre-blanched pork ribs directly into the pan containing the fried garlic and hot olive oil. Sear them until the ribs are nicely browned and absorb the rich garlic flavor.

   Tip: Ensure the ribs are well-drained before adding them to avoid oil splatters.
7. 7Add chilies and seasonings

   

   Add the freshly chopped red and green chilies directly into the pan alongside the searing pork ribs. Season the mixture with soy sauce, salt, and black pepper, infusing the pork with savory depth and vibrant heat.

   Tip: Adjust the amount of chili according to your spice preference, but keep both red and green colors for a visually appealing presentation.
8. 8Garnish and deglaze the pan

   

   Sprinkle a generous amount of dried parsley over the ribs to add an aromatic herbal note. Pour in a splash of dry white wine to deglaze the pan, scraping up the flavorful browned bits from the bottom while the liquid sizzles away.

   Tip: Let the wine simmer for a few seconds to cook off the harsh alcohol taste while leaving behind a rich aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions