Make the most delicious shrimp aguachile with Sangrita Castiza, a true treat for your taste buds.
Ingredients:
Serves 4
2.2 lb (1 kg) pork ribs
- 2 cups (500 ml) Sangrita Castiza
- 2 dark beers
- 1 cup apple cider vinegar
- 2 carrots, sliced into rounds
- 2 celery stalks, cut into small pieces
- 5 dientes de ajos pelados.
- 5 garlic cloves, peeled
- 1 white onion, cut into medium dice
- 5 sprigs fresh thyme
- 5 bay leaves
- 5 whole black peppercorns
- Salt
- 3 potatoes, cut into wedges
- 3.5 oz (100 g) Parmesan cheese
Instructions:
- Preheat the oven to 350°F (180°C).
- In a baking dish, arrange the celery, carrots, garlic, and onion to form a bed.
- Place the ribs on top of the vegetables.
- Pour the Sangrita Castiza, beer, and apple cider vinegar over the ribs.
- Finally, add the thyme, bay leaves, peppercorns, and salt over the meat.
- Bake the ribs for 1 hour, or until very tender, basting them with the cooking liquid every 20 minutes.
- For the potatoes, cut them into wedges and boil them in water with a pinch of salt for 15 minutes.
- Drain, spread them on a baking sheet, and toss with the Parmesan and bouillon powder.
- Bake at 350°F (180°C) for 20 minutes.
- Once the ribs are done, remove them from the oven, transfer to a plate, and spoon the cooking juices over them. Serve with the potatoes.
