Pincho Ribs with Sherry Glaze

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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

By Jason McCullar
May 2010

Gallery

Credit: © Paul Costello

Recipe Summary

total:
3 hrs
active:
35 mins
Yield:
8
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Ingredients

Ribs
Glaze

Directions

  • Preheat the oven to 350°. In a small bowl, mix the paprika, salt, onion, garlic, crushed red pepper, cumin, coriander, black pepper and oregano; rub all over the ribs. Transfer the ribs to a large roasting pan and cover tightly with foil. Roast for 2 hours, until the ribs are very tender.

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  • In a saucepan, whisk the honey, sherry, soy sauce, tomato paste, salt, Sriracha and bitters. Boil until reduced by half, 8 minutes.

  • Increase the oven temperature to 400°. Uncover the ribs and transfer to 2 large rimmed baking sheets. Let cool to room temperature. Cut the racks into individual ribs. Brush the ribs with the glaze and roast in the upper and lower thirds of the oven for 15 minutes, until richly lacquered; brush the ribs halfway through with the remaining glaze. Serve the ribs hot or warm.

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.

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