Pincho Ribs with Sherry Glaze

½ c smoked sweet paprika
¼ c kosher salt
1T granulated onion
1T granulated garlic
1T crushed red pepper
1T ground cumin
1T ground coriander
1T freshly ground black pepper
1T dried oregano
4 racks of baby back ribs (8 pounds)

1 c honey
¾ cup dry sherry
2 T soy sauce
1 T tomato paste
1 t kosher salt
½ teaspoon Sriracha chile sauce
2 dashes Angostura or other bitters

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.

In a saucepan, whisk the honey, sherry, soy sauce, tomato paste, salt, Sriracha and bitters. Boil until reduced by half, 8 minutes. (To make ahead: Refrigerate the ribs and glaze separately at this point. Bring the ribs to room temperature before proceeding.)

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.

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