Ingredients

• Several aromatic cloves
• 1 spoon of cumin
• 2 spoons of fennel leaves
• 2 spoons of black pepper
• 2 spoons of salt
• A bunch of rosemary
• Some laurel leaves
• Thyme
• 2 garlics
• Orange zest (1 orange)
• Orange juice (1 orange)
• Balsamic vinegar
• A bottle of ketchup
• Olive Oil
• Bitter-Sweet Smoked Paprika Powder “La Chinata”

Elaboration

The sauce

In a mortar we crush the cloves, the cumin, the fennel leaves, the entire black pepper and the salt. We pour the obtained mix in a big baking tray and then we add the rosemary, the laurel, the thyme and the garlic, everything previously chopped. Then, we add the orange zest and its juice, four big spoons of our Smoked Paprika Powder “La Chinata”. Finally we incorporate the  bottle of ketchup and a stream of olive oil and vinegar.

The ribs

We mix the barbecue sauce with the meat, we wrap it with aluminum foil and we put it inside the oven for one hour and a quarter at 180º approximately.

You can also cook it a little bit in a grill after the oven for a more intense flavour.