There is no shortage of pork for sale in Spain, but the quality can vary considerably. The pork-associated recipes I am featuring should ideally be made using the best quality pork you can find, whichever country you are cooking in. Quality is possibly never more important than when cooking ribs. I have experienced ribs with lots of fat and little meat. Or ones with no meat at all. Effectively just bones. But this dish is succulent and a joy to eat when you use meaty ribs and any of the wonderful mushrooms that hail from Spain.


  • 1.5 kilos of pork ribs
  • 500 grams of fresh mushrooms
  • 8 tablespoons of olive oil
  • 2 garlic cloves, finely chopped
  • 1 teaspoon of fresh rosemary, finely chopped
  • 200 ml of fino sherry
  • 200 ml of water
  • Sea salt and black pepper


Slice the mushrooms up roughly. In a large frying pan over a medium heat, add half of the olive oil and when it is hot, the mushrooms. Stir well and cook for ten minutes or until soft. Season with salt and pepper, drain off any excess oil and set aside.
Meanwhile, in a large, heavy saucepan, heat the remaining olive oil over a high heat and add the pork ribs. Season and seal until golden on all sides. Remove and set aside. In the same pan, but over a medium heat, add the garlic and rosemary and fry until the garlic turns golden. Add the sherry and water. Then the ribs. Loosely cover and simmer over a low heat with the lid on for between 90 and 120 minutes, or until the ribs are tender. Add more water if required. Serve and enjoy.