Pork Ribs Glazed with Romesco, Almond Crunch, and La Vera Paprika

• 1 kg pork ribs (cut into 3-4 rib portions)
• 100 g sliced almonds
• 2 tablespoons sweet La Vera paprika
• 1 teaspoon hot La Vera paprika
• 1 slice stale sourdough bread (50 g, crust removed)
• 1 clove garlic
• 1 tablespoon Sherry vinegar
• 2 tablespoons rosemary honey
• 3 tablespoons crushed tomatoes
• 1 tablespoon extra virgin olive oil
• to taste sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 leaf bay leaf

👨‍🍳 Step-by-step instructions

1. 1

   Preheat the air fryer to 180°C (350°F) for 5 minutes. Meanwhile, pat the ribs dry with paper towels—moisture is the enemy of crispiness. Season with salt and pepper on both sides, then place them in the air fryer basket without overcrowding. Cook at 180°C (350°F) for 12 minutes, flip, and cook for another 8 minutes. The meat should be tender but not yet browned—the glaze will take care of that.

2. 2

   While the ribs cook, prepare the romesco: In a mortar, crush the stale bread with the garlic, almonds, paprikas, vinegar, and a drizzle of olive oil until you get a thick paste. Add the crushed tomatoes and mix well. If it’s too thick, loosen with 1 tablespoon of water. Taste and adjust for salt or vinegar—it should be bold, with a perfect balance of sweet, smoky, and tangy.

3. 3

   Remove the ribs from the air fryer and brush them generously with rosemary honey. Return them to the air fryer at 200°C (400°F) for 3 minutes—the high heat will activate the honey’s caramelization without burning it. Brush with more honey and cook for another 2 minutes. The glaze should be glossy and sticky, like a sweet varnish.

4. 4

   Mix the romesco with the glazed ribs and sprinkle the sliced almonds on top. Return to the air fryer at 180°C (350°F) for 2 minutes—just enough time to lightly toast the almonds and let the romesco infuse the meat. Serve immediately, with that crunch that melts in your mouth like a sigh.

💡 Chef's tip

The key is the glaze temperature: honey needs to reach 115°C (239°F) to caramelize, but if it exceeds 140°C (284°F), it burns and turns bitter. That’s why the air fryer’s 200°C (400°F) is perfect—3 minutes gets the honey to that magic temperature without overdoing it. If you don’t have a thermometer, watch the color: it should be dark amber, not black. And use rosemary honey—its low water content speeds up caramelization.

📝 Our take

Esta receta es un verdadero festín para los sentidos, con la textura crujiente de las almendras y el pimentón, la suavidad de la carne de cerdo y el intenso sabor del romesco. Cada bocado es una celebración de la diversidad y la riqueza de la cocina española. Al probarlo, entenderás por qué esta fusión de sabores es tan mola, flipas de verdad.

🍷 Wine & food pairing

Pide un tinto joven de la DO Ribera del Duero, cuya acidez y taninos equilibran la riqueza de las costillas, mientras que su fruta domada complementa los sabores ahumados y especiados del plato.