1 pork ribs without skin (2.5 kg)
Port wine
2 cups of water
1/3 cup of olive oil
1/4 cup of balsamic vinegar
1 tablespoon of salt
6 cloves of garlic
3 sprigs of thyme
2 chopped onions
Cobertura
2 cups of chopped onion
3 tablespoons of butter
2 tablespoons of fresh thyme
1 tablespoon of mustard
6 slices of bread, cubed
To decorate
Fresh thyme
Accessory
Large baking sheet
1 pork ribs without skin (2.5 kg)
Port wine
2 cups of water
1/3 cup of olive oil
1/4 cup of balsamic vinegar
1 tablespoon of salt
6 cloves of garlic
3 sprigs of thyme
2 chopped onions
Cobertura
2 cups of chopped onion
3 tablespoons of butter
2 tablespoons of fresh thyme
1 tablespoon of mustard
6 slices of bread, cubed
To decorate
Fresh thyme
Accessory
Large baking sheet
Port wine 0
1
Blend the ingredients in a blender
2
Place the pork ribs in a large bowl and make holes in the meat
Combine the port wine, cover with plastic wrap, and refrigerate for the next day
3
Heat the oven to medium temperature
Transfer to the baking sheet
the pork ribs, along with the port wine
Cover with aluminum foil
Bake for an hour
Remove the foil and bake for another hour
Cobertura
1
In a pan, fry the onion in butter for 15 minutes or until soft
Add thyme and bread and mix well
Remove from heat
2
Take the pork out of the oven and brush its surface with mustard
Cover the pork with thyme crust and bake for another 40 minutes or until golden brown
Serve the pork and, on the side, the sauce from the baking sheet.
