Pork Ribs

Name: Pork Ribs
Yield: 8
Ingredients: 1.3 kg of pork ribs without bone and fat; 1/2 liter of dry white wine; 2 cloves of garlic, minced; 1 tablespoon of salt; 1/2 teaspoon of black pepper; 3 sprigs of rosemary; 4 tablespoons of lard; 1/2 teaspoon of paprika; 1 kg of cooked and flour-coated tripe; 1/2 kg of fresh linguiça; 1 kg of morcela, sliced; 1/2 cup of olive oil

1
1.3 kg of pork ribs without bone and fat
2
1/2 liter of dry white wine
3
2 cloves of garlic, minced
4
1 tablespoon of salt
5
1/2 teaspoon of black pepper
6
3 sprigs of rosemary
7
4 tablespoons of lard
8
1/2 teaspoon of paprika
9
1 kg of cooked and flour-coated tripe
10
1/2 kg of fresh linguiça
11
1 kg of morcela, sliced
12
1/2 cup of olive oil

Ingredients

1
1.3 kg of pork ribs without bone and fat
2
1/2 liter of dry white wine
3
2 cloves of garlic, minced
4
1 tablespoon of salt
5
1/2 teaspoon of black pepper
6
3 sprigs of rosemary
7
4 tablespoons of lard
8
1/2 teaspoon of paprika
9
1 kg of cooked and flour-coated tripe
10
1/2 kg of fresh linguiça
11
1 kg of morcela, sliced
12
1/2 cup of olive oil

Directions

1
Cut the meat into squares about 10 cm in size
2
Mix the wine, garlic, salt, black pepper, and rosemary
3
Add the meat and let it rest for 2 hours
4
Place everything without excess liquid into a pot
5
Let it cook until the seasoning is dry
6
Add the lard and let it fry slowly until the meat is browned, adding water as needed to ensure that the meat browns and cooks simultaneously
7
Add the paprika
8
In separate pans, fry the tripe and linguiça, and sauté the morcela slices in olive oil
9
Arrange on a platter the cooked meat and fried accompaniments with boiled and colored potatoes
10
Serve 8 portions