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Pork ribs with Mexican persillade

This is a variation on the classic persillade. The ribs remain succulent thanks to the marrow in the persillade and you can vary with different herbs and spices from other cuisines.

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Allergens and dietary requirements

  • Mustard
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

250
g
flat-leaf parsley
500
g
beef marrow, poached
1
bunch
coriander
75
g
breadcrumbs
125
g
mustard
2
jalapeño peppers
5
cloves
garlic
50
g
coriander seeds
1
white onion
2
limes
150
g
butter

Scale recipe

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