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Recipe

Spanish Spareribs with Herb-Garlic Dipping Sauce

Maren Caruso

Servings: 4 as a main course or 12 as an appetizer

This popular Spanish dish is simple but wonderful. Serve the ribs as a hearty appetizer with plenty of napkins or as a main course with sautéed greens and chickpeas. Use good-quality dried oregano in the sauce and add some diced roasted red pepper (especially Spanish piquillos) if you have them on hand.

Ingredients

For the ribs

  • Kosher salt and freshly ground black pepper
  • 2 tsp. hot pimentón (smoked paprika) or 1/2 tsp. cayenne
  • 2 tsp. dried oregano
  • 2 tsp. granulated sugar
  • 2 racks pork spareribs (about 9 lbs.)

For the sauce

  • 6 Tbs. sherry vinegar or white-wine vinegar
  • 4 large cloves garlic, minced (about 1 Tbs.)
  • 1 Tbs. dried oregano
  • 1/4 cup extra-virgin olive oil
  • Kosher salt

Preparation

Grill the ribs

  • Clean and oil the grill grates. For a gas grill, light the front burner to medium low and leave the back burner(s) off. For a charcoal grill, light a medium fire (300°F to 350°F) with all the coals banked to one side and the other side empty.
  • In a small bowl, mix 2 Tbs. salt with 2 tsp. pepper with the pimentón or cayenne, oregano, and sugar. Pat the mixture all over both sides of the ribs. Let sit at room temperature while the grill heats.
  • Set the ribs, meaty side up, over the cool zone of the fire and cook covered (with the vents open on a charcoal grill) until the ribs brown and become tender (a paring knife should easily slice into the meat and the ribs should sag if you hold the center up with a pair of tongs), about 1-1/2 hours.

Make the sauce

  • While the ribs cook, combine 2 Tbs. vinegar with the garlic and oregano in a medium bowl. Using the bottom of a small spoon, smash the garlic and oregano against the bottom and sides of the bowl until it turns into a paste with the vinegar. Whisk in the remaining vinegar, 1/3 cup water, the oil, and 2 tsp. salt.
  • Transfer the ribs to a carving board to rest for 5 minutes. Cut the racks (meaty side down so they’re easier to slice) into individual ribs and transfer to a plate. Whisk the sauce well, drizzle on top of the ribs, and serve.

Reviews

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Reviews

  • treisner | 05/26/2015

    Good flavor buy WAY too salty! I'm wondering if there was a typo calling for 2 tbsp vs tsp?

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