INGREDIENTS
1 sheet pork baby back ribs
6 tablespoons sweet Sherry or Marsala
1 tablespoon tomato paste
1 teaspoon soy sauce
½ teaspoon Tabasco or Sriracha sauce
1 tablespoon brown sugar
1 tablespoon all-purpose flour
METHOD
Separate
the ribs into single-bone pieces and set aside. Mix all the other ingredients
in a medium bowl and whisk them well to combine. Dredge each rib in the sauce
and either barbeque them over a medium fire or broil them in the oven leaving 5
to 6 inches below the heat and using lower heat. In either case cook them about
15 minutes, turning them occasionally, until they are cooked through and
browned well. A little blackening won’t hurt, either.
The
source for this recipe (Spain.Recipes.Com) said to separate the ribs and then
cut them in half widthwise with a cleaver. I tried and almost ruined my
cleaver. If you want half-ribs, have your butcher cut the whole rack of ribs in
half before you take them home.
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