Spanish green olives grilled pork ribs
This Spanish green olive roasted pork rib is inspired by childhood memories, olives are one of my favorite snacks when I was a child, it is sweet and sour, appetizing, cough reliever, and has the effect of soothing and rejuvenating. It’s just that this time the wild olives I ate when I was a child were replaced with Spanish green olives, Spanish green olives come from the distant Mediterranean Sea, the nutritional value is richer, the taste is because it is pickled, so on the basis of the sweet and sour taste, there is an extra salty aroma, and the ribs are combined, the salty aroma and sweet and sour taste of the Spanish green olives are all absorbed by the ribs, and there is no greasy feeling at all.
The practice of grilled pork ribs with green olives in Spain
Step 1
500 grams of pork ribs, chop into sections, wash and put into a cooking pot, add water that has covered the ribs, 4 slices of ginger, 1 green onion, 2 tablespoons of cooking wine, blanch over heat, and continue to cook for 2 minutes after turning on the pot.
Step 2
Remove the blanched pork ribs, rinse them with cold water, foam them and set aside.
Step 3
Preheat the pan, pour in an appropriate amount of oil, add 2 grams of rock sugar and melt until foamy.
Step 4
Add the blanched pork ribs, stir-fry evenly to taste and color.
Step 5
Add the cut Spanish green olives, 2 bay leaves and 3 star anise, stir-fry evenly, add an appropriate amount of water, cover and simmer for 30~60 minutes.
Step 6
Until the ribs are stewed and the soup is dry, the ribs absorb the taste of olives, which is sweet and delicious.
Step 7
Remove from the pan and put on a plate.
Cooking tips for grilled ribs with green olives in Spain