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Tuga Pops − Friday, June 5, 2020, 6 Years ago in Pork Recipes
4 out of 5 with 76 ratings

Azorean Torresmos de Vinha D'alhos – Traditional Recipe

Try azorean torresmos de vinha d'alhos: juicy pork ribs marinated in red wine, garlic, and paprika. It's a truly delicious taste of culinary tradition!
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6 h 10 min 6 servings Easy Prep time 15 min Cooking Time 2 h 55 min

Why You Will Love This Recipe

Get ready to whip up some delicious azorean torresmos de vinha d'alhos in your kitchen! This recipe for Portuguese marinated pork ribs is all about that rich, tangy vinha d'alhos flavor. Slow-cooked until they’re melt-in-your-mouth tender, these ribs are a true taste of the islands. Perfect for satisfying your cravings and sharing with friends, this dish is sure to impress!


Tips for Success

For the best flavor, marinate the pork spare ribs in the garlic, red crushed pepper, red wine, and spices for at least 12 hours (or overnight) in the refrigerator before cooking. This will enhance the depth of flavor in the final dish.

When frying the ribs, avoid overcrowding the pan. Fry them in batches if necessary to ensure even browning and crispiness. Overcrowding can cause steaming instead of frying, resulting in less crispy skin.

Be cautious with the salt. Since the lard or oil will impart additional flavor, taste the marinade before adding more salt to avoid over-seasoning. Remember that the final dish will also have a concentrated flavor from the cooking process.

Frequently Asked Questions

Can I substitute the lard or vegetable oil with another fat for cooking?

Yes, you can substitute lard or vegetable oil with olive oil or butter. Keep in mind that using butter may impart a slightly different flavor to the dish.

How can I store leftovers of torresmos de vinha d'alhos?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the dish for up to 3 months; just make sure to cool it completely before transferring it to the freezer.

What should I do if the pork is not tender after cooking for 2 hours and 45 minutes?

If the pork is not tender, it may need more time to cook. Keep the lid on and continue to simmer on low heat, checking every 15-20 minutes until the meat is tender and easily pulls away from the bone.

Recommended Drink Pairings

  • Vinho Verde: This light and refreshing Portuguese wine complements the richness of the pork with its crisp acidity.
  • Alvarinho: A full-bodied white wine that offers floral notes and citrus, balancing the savory spices in the dish.
  • Porto: A sweet fortified wine that pairs well with the garlic and pepper flavors, adding a rich contrast.
  • Sparkling Water: The effervescence cleanses the palate between bites, enhancing the overall dining experience.
  • Black Coffee: The bitterness of coffee can cut through the fat of the pork, providing a satisfying finish to the meal.

Ingredients

4 lbs (1.8 kg) pork spare ribs, the fattest part4 tbsp (60 ml) red crushed pepper5 crushed garlic cloves1 cup (240 ml) red wine1/2 tsp (2.5 ml) freshly ground white pepper1/2 tsp (2.5 ml) freshly ground black pepperSalt, to taste1/2 lb (225 g) lard or 1 cup (240 ml) vegetable oil1 1/2 tbsp (22.5 ml) sweet paprika

Equipment:

Deep dishThick-bottomed pan with lid

With all your ingredients and equipment gathered, you are ready to get started!

Directions

  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 are 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.

Adapted from a Recipe by: Mundo Azores

Nutritional Facts (Per Serving)

Calories
650 kcal
Fat
52 g
Carbs
4 g
Protein
45 g

You might also like these: Pork Recipes

Reviews (19)

Matt
Matt
My Grandma (Avoi) used to make this everytime I went there but my family refers to it as Tuhemge or something along the pronunciation as that. Has anyone heard of it referred to as that?
3 Years ago, Saturday, July 29, 2023

Tuga Pops
Tuga Pops
Hi Matt, yes torresmos”.
3 Years ago, Saturday, July 29, 2023

Maria
Maria
I'm from Aveiro my mom makes this and I do to but we call it Rejoes it's cut in to chunks of pork sea salted to taste and let it sit for about an hour and then in a pot you add 2 bars of lard and cook it on low heat until gold and brown snd then remove from pot let it sit and drain fat snd then enjoy,
Continentais chamam Rejoes 🇵🇹
3 Years ago, Tuesday, May 16, 2023

helen souza
helen souza
I have my mother in law's handwritten recipe. They were from the island of Treceira. She had a heavy bottom pan, I use a Lecruset dutch oven. She seasoned hers with salt and cumin and pepper. Rubbed a good deal of Crisco on the dutch oven. Seasoned pork butt or shoulder cut into chunks. I've used meaty country style spare ribs also. Pour a little homemade Portuguese wine over and leave on counter for one hour. Cook low and slow in the oven. I actually like to put just a dash of cinnamon on mine.
4 Years ago, Thursday, April 14, 2022

Jeffrey
Jeffrey
I am surprised to see this comment left only a day ago. Came here looking for a recipe to surprise my Portuguese family with at Easter this weekend and torresemos were always our favorite. My grandma Lucille was also a Souza coincidentally and I came here looking for something like her recipe. Going to add the cumin and cinnamon like you suggested because I distinctively remember that seasoning in her dish. Thx!
4 Years ago, Saturday, April 16, 2022

Debbie
Debbie
What kind of wine do you use?
4 Years ago, Thursday, April 14, 2022

Tuga Pops
Tuga Pops
Any good red wine will do Debbie.
4 Years ago, Thursday, April 14, 2022

Clinton Fernandez
Clinton Fernandez
Another winner PR! I am going to make this! the recipes that you post are wonderful!
4 Years ago, Wednesday, April 13, 2022

Tuga Pops
Tuga Pops
Awesome Clinton, thank you. 👍👍
4 Years ago, Wednesday, April 13, 2022

Annie
Annie
My mom used to make something she called/pronounced treshums” this seems like a close spelling toressmos , but she didn't fry her pork and it wasn't ribs. I think. It was pork butt or shoulder, cut into cubes, with pimenta moida, garlic that she marinated but baked/roasted in the oven. Anyone familiar with a recipe like this? It was sort of like a cacoila but it wasn't that. Thanks.
4 Years ago, Wednesday, April 13, 2022

Helen souza
Helen souza
Yes my Hubby's family pronounces trishums also. His family and my son in law's family are from Treceira. They use a lot of cinnamon in their cooking. I suspect a holdover from being on the Spice Island route centuries ago. My family from deep in the Appalachia hollers could never afford cinnamon, it was very expensive. Hubby's family tossed it around liberally on very humble dishes. I bought pumpkin pie spice because it seems to give me the closest taste to my Hubby's mom's recipes. See my recipe above.

4 Years ago, Thursday, May 5, 2022

Tuga Pops
Tuga Pops
Hi Annie, you can use different cuts of pork to make torresmos, from what you wrote it seems to be what she did.
4 Years ago, Wednesday, April 13, 2022

Claudia
Claudia
Sounds like an awful lot of pepper: 4 tablespoons? Red crushed pepper, in addition to white pepper, black pepper!! Burned mouth and throat!
5 Years ago, Wednesday, January 5, 2022

Lucy
Lucy
For 4 lbs of pork that's a great amount of pepper. Portuguese food has flavour!
4 Years ago, Thursday, February 3, 2022

Tuga Pops
Tuga Pops

The best thing about making food is that you can always cutback or add more of what you like Claudia, if you think it is going to be to hot for you, you can just do it to taste.

5 Years ago, Wednesday, January 5, 2022

Karen Costa
Karen Costa
Are you using boneless or bone in ribs?
5 Years ago, Tuesday, January 4, 2022

Tuga Pops
Tuga Pops

The author used bone in Karen, but you can use either one.

5 Years ago, Tuesday, January 4, 2022

Joseph
Joseph
This may be made ahead of time. Remove the cooked meat and store in an airtight container in the refrigerator (up to 3 days). Pour the broth into a separate container and refrigerate. When chilled, remove the fat that has accumulated at the top.
When ready to eat, place the meat into the same cooking pot previously used. Pour the cooking broth over the meat. Cover; heat at medium until the liquid is just at the bubbling point. Turn off heat and let rest for 10 minutes before serving.
5 Years ago, Tuesday, January 4, 2022

Tuga Pops
Tuga Pops
Thanks for the tip Joseph.
5 Years ago, Tuesday, January 4, 2022

Tuga Pops

Joined 11 Years ago n/a
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