Monday, December 12, 2011

Pincho Ribs with Sherry Glaze

3 tbsp smoked paprika
1 tbsp hot paprika
2 tbsp salt
1/2 tbsp onion powder
1/2 tbsp garlic powder
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp black pepper
1/2 tbsp dried oregano

1 rack pork loin back ribs (about 4 pounds)

1/3 cup honey
1/3 cup + 1 tbsp sherry
1 tbsp soy sauce
1 tbsp tomato paste
1/2 tsp salt
1/4 tsp tabasco

Preheat oven to 350F. Mix together all ingredients for the rub. Line a large rimmed baking sheet or roasting pan with aluminum foil. Rub spice mix all over ribs. Place ribs on the baking sheet and cover tightly with more aluminum foil. Roast for 2 hours, until the ribs are very tender. Meanwhile, make the glaze. Whisk all ingredients for the glaze together in a small sauce pan. Boil until reduced by half, 8-10 minutes. (Be careful, the glaze tends to boil over!) After the 2 hours, remove ribs from oven, let cool to room temperature. (Leave the ribs covered for about 30 minutes, then remove foil and let cool uncovered.) Increase oven temperature to 400F. Line a large rimmed baking sheet with aluminum foil. Cut rack into individual ribs and place on the foil. Brush ribs with the glaze and roast for 15 minutes, until nicely browned. Brush with remaining glaze halfway through (after 7-8 minutes). Serve hot or warm with a side salad.

(adapted from Food & Wine)


  1. Ohhh, that glaze probably wouldn't even make it on my ribs because I would end up eatting it straight! Great rib recipe!

  2. These ribs and that glaze look amazing! Great job on this one, can't wait to try them. - Shayla (Made From Scratch Recipes)

  3. Thanks so much for the award...and these ribs! They look amazing and I love what you've done for the glaze.