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Ribs of pork al fernet: a cordovan platazo

There's nothing richer than pork ribs. Or is it? : the pork ribs with fernet, that is, with the Cordovan touch.


Roast lovers and rib lovers. Our sacred drink: the fernet. That's why a combination of this heavenly dish with our national and provincial drink is a delight. We tell you all the tips you have to follow to create this Cordovan dish that will make diners suck their fingers.


For rib:

  • 6 pork ribs
  • 2 tbsp. honey (liquid)
  • 4 or 5 tbsp. of Fernet
  • One tbsp. of white sesame seeds previously roasted
  • Salt and pepper, to taste

For sweet potatoes:

  • 3 large sweet potatoes in cubes
  • 2 finely chopped green onions
  • Salt
  • 2 tsp smoked paprika
  • ground chili
  • pepper

Step by step to get to aplateen

For rib:

  1. In a bowl, mix the honey with the fernet and sesame seeds. This is going to be the key sauce that will give the special touch to your food. So prepare it with love and dedication.
  2. Place the rib in a baking dish, and salt from the right and inside out.
  3. On top place part of the preparation to macerate them. Allow to stand for 20 minutes before sending to the fire.
  4. Then bring to the bottom of the oven, close to the fire, so honey is caramelized and the meat takes golden color.
  5. In the middle of cooking, add the leftover of the preparation and turn over.
  6. Once the meat is browned, turn off the oven and let stand for 5 minutes.

For sweet potatoes:

  1. Put the sweet potatoes on a baking plate and mix with the oil, chopped green onions and seasonings. If you like it, you can also add vegetables such as potatoes or pumpkin.
  2. Mix well with hands, place in a dish and bring to moderate oven until golden brown.

If you like gourmet presentations, this dish makes it possible to a thousand and one options. Depending on how fernet lover you are, you can leave aside a little of the preparation of honey, seeds and fernet, to bathe the vegetables on the plate . Or create decorations with that liquid. Mmm... Let's eat!

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