Costela de Porco/Brazilian Pork Ribs
This dish is a great dish for when having plenty of friends over for a party/dinner.
Makes 5-6 portions
2 kg pork spare ribs rack
5 garlic cloves roughly chopped
1 medium onion chopped
2 spring onions chopped
1 tablespoon of fresh thyme
Juice of 2-3 limes
1-2 tablespoons of sea salt (to taste)
1-2 tablespoons of course black pepper (to taste)
2 tablespoons of olive oil
Place rack of ribs in an oven tray. Rub in the coarsely chopped garlic, onion, thyme, salt, pepper, olive oil and half the lime juice. Cover with tin foil and allow to marinate for at least a few hours in the fridge. Before you are ready to cook the meat, take out of the fridge and allow meat to acclimatize to room temperature for about 20 minutes. Meanwhile preheat oven to 180C (160C fan/350F/Gas mark 4). Whilst the oven is warming up, rub in the spring onions and the remainder of the lime juice and some more sea salt and coarse pepper.
Return the tin foil over the pork and place in the oven for about 1 ½ to 2 ½ hours (depending on the size and thickness of your meat). When the meat is looking close to finished, remove the tin foil, increase the oven temperature to 220C (200C fan/425F/Gas mark 7), and continue cooking for between 20 and 30 minutes to allow the meat to brown on top and be more crispy. Take out of the oven and leave to stand for 15 minutes before slicing the individual ribs. Serve with plenty of lime juice and chili sauce. Que delicioso!