Spanish-style Pork Ribs

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Ingredients

Rack of pork ribs - 2lb

Dry Rub

  • Cumin seeds (or powder) - 1/2 tbsp

  • Coriander seeds (or powder) - 1/2 tbsp

  • Sweet paprika - 1 tbsp

  • Smoked paprika - 1 tbsp

  • Garlic powder - 1 tsp

  • Chili flakes - 1 tsp

  • Cracked black pepper - 1 tsp

  • Dried oregano - 1 tsp

  • Salt (Diamond’s) - 1 - 1.5 tbsp

Glaze

  • Sherry wine - 3 tbsp

  • Honey - 3 tbsp

  • Tomato paste - 1 tbsp

  • Soy sauce - 1 tbsp

Notes

  • Freshly toasting and grinding whole cumin and coriander seeds will yield a better rub. If you don’t have, use ground cumin and coriander powder.

  • Diamond’s salt is significantly less salty than Morton’s so if using Morton’s, reduce to no more than 1 tbsp.

Method

  1. Preheat oven to 350F.

  2. Toast whole cumin and coriander seeds in a dry skillet over medium-low heat until fragrant. Or until you see the first wisps of smoke. Remove into a bowl and let cool.

  3. Grind cumin and coriander seeds into a fine powder.

  4. Combine all the dry rub ingredients in a bowl and mix well.

  5. Wash and pat dry the rack of ribs.

  6. Take a piece of aluminum foil that is at least 4+ inches longer than the length of your ribs. Spray the foil down with oil.

  7. Place the cleaned and dried ribs on foil and rub all over with dry rub. Use all of it.

  8. Wrap the ribs up in foil tightly and fold in from all 4 sides. Where you don’t have enough foil, wrap with additional pieces of foil.

  9. Place the rib package on a baking tray and bake in 350F oven for 2 hours.

  10. Towards the end of the 2 hours, combine all the “glaze” ingredients in a shallow pan and mix well. Reduce over medium heat until halved. The mixture should look thicker and it will continue to thicken when cooled.

  11. Remove ribs from oven and unwrap the package. Crank the oven to 400F.

  12. Glaze all sides of the ribs with the prepared glaze. When turning the ribs over, be careful as they are now very tender. Use two pairs of tongs to assist.

  13. Let the glaze absorb before glazing again all over. You’ll have some glaze left over.

  14. Place the uncovered ribs back in the oven for 10 or so minutes.

  15. Remove and serve hot. The ribs should be fall-apart tender and come off the bone quite cleanly. Nom.

Reference

MLiving