Crusted Iberian Pork Rib Recipe
This delightful ribs recipe from the Pietro brothers sees Iberian pork ribs cooked sous vide, before coating in a mustard crust for a crispy finish.
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Ingredients
- 600g of Iberian pork spare ribs
- 1 sprig of rosemary
- 8 white asparagus spears, peeled
- 700ml of vinegar
- 400g of sugar
- 7g of salt
- 300g of flatbread, (preferably Schüttelbrot), toasted
- 3 tsp Dijon mustard, plus extra for brushing
- extra virgin olive oil to taste
- salt to taste
- pepper to taste
- 8 asparagus spears, peeled
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