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. Chef Coverage from F&W Editors More Delicious Ribs
May 2010
Gallery
Credit:
© Paul Costello
Recipe Summary
Ingredients
Directions
Make Ahead
The recipe can be prepared through Step 2. Refrigerate the ribs and glaze separately. Bring the ribs to room temperature before proceeding.
Suggested Pairing
These ribs have a bold flavor that calls for an equally bold wine. Monastrell (known as Mourvèdre in France) produces forceful wines with black-peppery undertones.