Pincho Ribs with Sherry Glaze
"These ribs are named after Spanish snacks known as pinchos. Jason McCullar rubs them with a smoked-paprika spice blend, then lacquers them with a sherry-spiked glaze. For an ideal cocktail snack, look for riblets, a half portion of baby back ribs; they're especially meaty. Or ask your butcher to split your rib racks crosswise...."
INGREDIENTS
•
1/2 cup smoked sweet paprika
•
1/4 cup kosher salt
•
1 tablespoon granulated onion
•
1 tablespoon granulated garlic
•
1 tablespoon crushed red pepper
•
1 tablespoon ground cumin
•
1 tablespoon ground coriander
•
1 tablespoon freshly ground black pepper
•
1 tablespoon dried oregano
•
4 racks of baby back ribs (8 pounds)
•
1 cup honey
•
3/4 cup dry sherry
•
2 tablespoons soy sauce
•
1 tablespoon tomato paste
•
1 teaspoon kosher salt
•
1/2 teaspoon Sriracha chile sauce
•
2 dashes Angostura or other bitters
Comments & Reviews
Just A Pinch Sweepstakes