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Monday, August 26, 2013

COSTILLAS DE CERDO WITH RECIPE FOR SPARE RIBS




Spare Ribs for Sale, Mercado de las Maravillas, Madrid
Photo by: Lord-Williams
Ribs Separated Ready for Cooking
Photo by: Lord-Williams
OCast conchas, Eng. pork spareribs. In León spareribs are soaked and put in the pot with vegetables. After the acceptance of rice during the Middle Ages, those living in Leonese mountains gradually began preparing spareribs with it but even today the addition of rice is a surprise, not a custom. In Vera, Estremadura spareribs are marinated for about eight days and then fried or roasted. In Madrid they are simply cut into small pieces and grilled over a wood fire. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003; Serradilla. 1993:90; and Villena/Calero. 2002:29b]


SPARE RIBS – this recipe is repeated from Cochina wih Spare Ribs
published March 11, 2013 because there is just no better way to eat them!

Ingredients

1 lb spare ribs
2 tbsp lard
salt and white pepper to taste

Eating Spare Ribs the Medieval Way
Photo by: Lord-Williams
Preparation

Cut the spare ribs. 

The ribs are best barbecued and served as hors d'oeuvres. Neither salt nor sauce is necessary. If a barbecue is not available they can be broiled or pan fried as follows:

Heat a frying pan and add the lard. Fry the ribs until browned. Add salt and pepper to taste. Serve warm.

Eat the medieval way picking up a rib between the thumb and the index finger of the right hand. Wear rings with stones on the ring finger and baby finger. The stones are to ward off poisons and evil spirits. If any grease falls on the stones, they will loose their power and the eater will be considered a cochina or cochino (a greasy mess)!





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