Ribs, known as costillas in Spain, can be prepared in many different styles (such as barbecue or roast) and accompanied by various sauces (Tabasco, mayonnaise, garlic mayonnaise or barbecue sauce) and garnishes (lettuce, tomato, French fries or rice), but this is one of the most common ways of preparation. Barbecue ribs are usually served as tapas at bars but they are also a great main meal, so do not hesitate to prepare them yourself at home.
Spanish barbecue pork ribs
- 1 rack pork ribs (2½ lb)
- 6 tbsp sweet oloroso sherry
- 1 tbsp tomato purée paste
- 1 tsp soy sauce
- ½ tsp Tabasco sauce
- 1 tbsp brown sugar
- 2 tbsp all-purpose flour
- coarse sea salt
- Cut and separate all the ribs (if you prefer, you can keep the ribs together or separate the ribs in groups of 4-6 too).
- In a bowl, mix the tomato purée, sherry, Tabasco sauce, soy sauce and sugar.
- Add ½ teaspoon of salt.
- Put the flour into plastic bag and then introduce the ribs.
- Carefully, shake the bag to coat the ribs in the flour.
- Take each rib and dip into the sauce prepared before.
- Cook on a barbecue or under a grill for 30-40 minutes, turning occasionally to have the ribs cooked on all sides, until little charred.
- Sprinkle with salt and serve.
If you want to really lock in the flavor, marinate the ribs in the sauce mixture overnight in the fridge.