How to make José Pizarro’s Spanish baked rice with pork ribs - José Pizarro’s slow-cooked Spanish arroz al horno brings ...

Freshly ground black pepper. 2 rack St. Louis-style spare ribs or baby back ribs, halved. 3 scallions, thinly sliced on an angle. 1 tablespoon sesame seeds ...

Ingredients: 1 kilogram pork ribs A pinch of sesame seeds Marinade ingredients 3 tablespoons soy sauce 1 tablespoon oyster sauce 3 tablespoons cooking wine 2 tablespoons rice wine 2 tablespoons ...

Spread some of the marinade left in the bowl over the ribs. If cooking out­doors, cover the grill with the lid; if using the oven, place the tray about 6cm from the heating element.

Seal ribs and marinade in a plastic bag to marinade for as long as you can – remember the more it marinades, the better the flavour will be (marinade for a minimum of 3 hours). Sticky pork ribs ...

Rib marinade: Pulse all ingredients in a food processor until a smooth mixture forms. Ribs: Season ribs liberally on both sides with salt and pepper. Rub with marinade (roughly 3 ounces per rack ...

Place pork on oiled grates; grill, uncovered, until chops are deeply caramelized and lightly charred and a thermometer inserted into thickest portion of meat registers 135°F, 4 to 5 minutes per side.