Grilled Spareribs with Pedro Ximénez Vinegar
Chef Seamus Mullen loves cooking his ribs on a grill, the Spanish way, which adds an extra layer of smokiness to the meat. At Tertulia, he uses ribs from Iberian pigs that eat only acorns. “The meat isn’t cheap, but it’s worth every peseta,” says Mullen. Slideshow: More Great Ribs Recipes