Servings: 4 as a main course or 12 as an appetizer
This popular Spanish dish is simple but wonderful. Serve the ribs as a hearty appetizer with plenty of napkins or as a main course with sautéed greens and chickpeas. Use good-quality dried oregano in the sauce and add some diced roasted red pepper (especially Spanish piquillos) if you have them on hand.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Good flavor buy WAY too salty! I'm wondering if there was a typo calling for 2 tbsp vs tsp?
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?