Ingredients

  • Ingredients for the ribs:

  • Pork ribs g 600
  • Organic extra virgin olive oil g 30
  • Organic red wine ml 120
  • Honey g 25
  • Brown stock (or gravy) ml 150
  • Fresh rosemary to taste
  • Salt to taste
  • Pepper to taste

  • For the cabbage:

  • Red cabbage g 300
  • Organic extra virgin olive oil g 20
  • Red wine vinegar ml 15
  • Honey g 5
  • Salt to taste
  • Pepper to taste

Procedure

  1. Season the pork ribs with salt, pepper, and rosemary, then rub them with organic extra virgin olive oil.
  2. Sear the ribs in a hot skillet until they develop an even crust. Deglaze with organic red wine and let the alcohol evaporate.
  3. Add the brown stock and cook over low heat, covered, for 40–50 minutes until the meat is tender. In the last few minutes, add the honey and baste the ribs until a glossy, thick glaze forms.
  4. Meanwhile, thinly slice the red cabbage. Sauté it in a pan with organic extra virgin olive oil, salt, and pepper. Add the red wine vinegar and honey, and continue cooking over low heat until it reaches a soft, slightly sweet-and-sour consistency.
  5. To serve, arrange the red cabbage on a plate as a base, place the glazed ribs on top, and finish with the cooking juices and a drizzle of raw organic extra virgin olive oil. Garnish with fresh rosemary.

EXTRA VIRGIN OLIVE OIL PAIRING

A red wine from Jaen in the Dão region pairs harmoniously with this dish. Its aromas of red fruits and pleasant freshness lighten the richness of the ribs and balance the sweetness of the honey glaze.

ORGANIC WINE PAIRING

To highlight the dish’s simplicity, we recommend an Encruzado white wine from the Dão region. Its minerality and fresh acidity complement the intensity of the garlic and lend elegance to the oil’s richness.