BARBECUED PORK RIBS WITH TRUFFLED QUINOA AND CAULIFLOWER GARNISH

Maridaje:

Ingredientes:

For ribs:

1 kg of pork ribs.

4 cloves of garlic.

1 teaspoon of salt.

½ teaspoon ground black pepper.

½ teaspoon of Oregano.

1 teaspoon ground sweet paprika.

½ cup of GUAiNOS chilli flavoured Extra Virgin Olive Oil.

1 cup Oloroso sherry.

3 tablespoons of GUAiNOS Spicy Bloody Mary Jam.

For the truffled quinoa with cauliflower:

1 cup Quinoa.

1 cup of cauliflower cut into small florets.

½ clove of garlic, finely chopped.

1 finely chopped shallot.

1 and ½ cups of water.

1 tablespoon of Extra Virgin Olive Oil flavoured with GUAiNOS White Truffle.

Sea salt and ground black pepper to taste.

Preparación:

From pork ribs:

Wash the ribs in cold water and dry them well with paper towels.
Crush the garlic, salt, oregano, oregano, pepper, paprika and oil in a mortar or electric food processor.
Spread this mixture all over the ribs.
Cover with cling film and marinate for 1 hour.
Preheat the oven to 180°C or 350°F with top and bottom heat for 10 minutes.
Place the ribs on a baking tray. When the oven is preheated, place them in the oven until they begin to brown lightly for 15 minutes. Turn them over and wait a further 15 minutes.
Lower the oven temperature to 120°C or 250°F. Baste with the fragrant sherry.
Turn them every 15 minutes, using a large spoon, baste the ribs with the fragrant sherry and the juices they release at the bottom of the baking tray, until golden brown on both sides. This step is very important so that they do not dry out and the slight sweetness of the sherry will help them to brown.

From quinoa with cauliflower:

Most quinoa on the market does not need to be washed.
In a pan over medium-high heat, add 1 tablespoon of olive oil flavoured with white truffle.
Add the quinoa and toast it a little to get a better flavour and to lose the wet taste.
Add the garlic and shallot. Sauté very well with a wooden paddle. Add the cauliflower florets and continue frying until lightly browned.
Add the water. Bring to a rolling boil.
When the water has reduced to the level of the surface of the quinoa, lower the heat to the minimum, cover the pot and wait for the quinoa to finish cooking.

Emplatado

In the microwave, heat the GUAiNOS Spicy Bloody Mary Jam for 5 seconds.
On a serving platter, place the quinoa with cauliflower in the centre.
Separate the ribs with a sharp knife, place them around the quinoa, forming a crown. Or you can also create your own presentation, however you like it and think it will look best on your platter.