Intense flavours and slow cooking to enjoy autumn in Mallorca
Autumn is a magical moment in the Mallorcan gastronomic calendar. Autumn rains in which the first forest mushrooms appear, meats call for longer and more comforting cooking, and palates seek more intense and enveloping flavours. That is why seasonal transitions are perfectly reflected in the eating habits of our customers. We observe how demands gradually change: requests for barbecue meats decrease, and those for cuts suitable for stews and braises increase. Bones for broths regain prominence, and stronger spices return to Mallorcan kitchens.
Pork ribs are the undisputed stars of this transitional period. Their gelatinous and flavourful meat benefits enormously from slow cooking, developing textures and flavours that are impossible to achieve with faster methods.
We select ribs with a good balance of meat and fat, from free-range pigs that have developed firm muscles and infiltrated fat of exceptional quality. The glazing technique, which combines sweet and savoury, is perfect for this time of year. The natural sugars in the honey caramelise during prolonged cooking, creating a shiny and appetising surface that contrasts with the juicy interior of the meat. Mustard adds a touch of acidity that balances the sweetness, while the spices add that aromatic complexity characteristic of autumn dishes. This type of preparation requires time and patience—values we recover when autumn arrives.
Recipe: Glazed ribs with honey and mustard
Ingredients:
- 1 kg pork ribs
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 garlic cloves
- 1 teaspoon grated ginger
- 1 tablespoon apple cider vinegar
- 1 tablespoon sweet paprika
- Olive oil, salt and pepper
Preparation:
- Clean the ribs, removing any loose bone pieces or cartilage. Pat them dry with kitchen paper.
- In a bowl, mix the honey, Dijon mustard, soy sauce, finely chopped garlic, grated ginger, apple cider vinegar and sweet paprika until you obtain a homogeneous marinade.
- Season the ribs with salt and pepper on both sides.
- Place the ribs in a large tray and cover them completely with the marinade, massaging well so the flavours penetrate.
- Cover with cling film and refrigerate for at least 2 hours, ideally overnight.
- Preheat the oven to 160°C.
- Place the ribs on an oven tray lined with aluminium foil, reserving the leftover marinade.
- Cover the ribs with aluminium foil and bake for 1 hour.
- Remove the foil and brush with the reserved marinade.
- Bake 30 minutes more, brushing every 15 minutes to create the glaze.
- Increase the oven to 200°C for the last 10 minutes to caramelise.
- Check tenderness and let rest before cutting.
- Serve with the strained and reduced cooking sauce if desired.
