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
The recipe can be prepared through Step 2. Refrigerate the ribs and glaze separately. Bring the ribs to room temperature before proceeding.
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.