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Pork ribs to fernet: a cordovan platazo

There's nothing richer than pork ribs. Or yes? : the pork ribs to the fernet, that is, with the cordovan touch.


Roast lovers and lovers of ribs. Our sacred drink: fernet. That is why a combination between this paradise 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   they suck your fingers.  



  For the rib:  

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

  For sweet potatoes:  

  • 3 large cubed sweet potatoes
  • 2 finely chopped green onions
  • Salt
  • 2 tsp. smoked paprika
  • Ground chili pepper

  Step by step to reach a platazo  


  For the rib:  

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

  For sweet potatoes:  

  1. Arrange 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 your hands, place in a dish and bring to moderate oven until golden brown.

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

Publication Date: 01/05/2020

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