Barbecued Mini Ribs

The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas. Another delicious item to add to the list of tapas! In Spain, these ribs are known as costillas. For more tapas recipes, click here.

Serves 6-8
recipe from The Spanish Kitchen

675g (1.5 lb) pork ribs
6 tablespoons sweet Oloroso sherry
1 tablespoon tomato purée (paste)
1 teaspoon soy sauce
1/2 teaspoon Tabasco sauce
1 tablespoon brown sugar
1/2 tablespoon flour

Mix the sherry, tomato purée, soy sauce, Tabasco and sugar in a bowl. Stir in 1/2 teaspoon salt. Put the flour in a plastic bag, then add the ribs and toss to coat. Dip each rib in the sauce. Cook on a hot barbecue or under a hot grill (broiler) for 30-40 minutes, turning occasionally until cooked and a little charred. Sprinkle with sea salt and serve.

The Culinary Chase’s Note: Olorso sherry has a full body and sweet flavor reminiscent of port. If you prefer a sweeter flavor, use freshly squeezed orange juice instead of the sherry. These didn’t last long! Cheers!