Azorean Marinated Pork Torresmos

1. The day before, or at least 3 hours before, cut the ribs into large pieces and set aside.
2. In a deep dish, mix the red crushed red pepper very well with the crushed garlic, paprika, the wine and a pinch of salt.
3. Add the meat and mix well.
4. Cover and let it sit in the refrigerator for at least 3 hours or overnight.
5. When you're ready, place the meat in a thick-bottomed pan together with the marinade. 
6. Heat the pan and add the lard or oil.
7. Cook for approximately 10 minutes on high heat.
8. Lower the heat and cover with a lid.
9. Cook on a very low heat for 2 hours and 45 minutes, or until the meat is very tender and it peels off the bone, stirring gently from time to time.
10. Rectify the salt and sprinkle with white and black pepper.
11. Mix and cook for another 5 minutes over low heat.
12. Remove the pan from the heat, let it sit with the lid on for 10 to 15 minutes, drain the fat and serve.

Recipe & Photo Credit: receitas.mundoazores.com