Pincho Ribs with Sherry Glaze
Recipe from Food & Wine

These ribs are named after Spanish snacks known as pinchos. Jason McCullar rubs them with a smoked-paprika spice blend, then lacquers them with a sherry-spiked glaze. For an ideal cocktail snack, look for riblets, a half portion of baby back ribs; they're especially meaty. Or ask your butcher to split your rib racks crosswise.


Paul Costello

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Servings: 8
Prep Time: 2 hrs 25 mins
Total Time: 3 hrs
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Ingredients
    RIBS:
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      1/2  cup 
      smoked sweet paprika
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      1/4  cup 
      kosher salt
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      1   tablespoon 
      granulated onion
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      1   tablespoon 
      granulated garlic
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      1   tablespoon 
      crushed red pepper
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      1   tablespoon 
      ground cumin
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      1   tablespoon 
      ground coriander
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      1   tablespoon 
      freshly ground black pepper
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      1   tablespoon 
      dried oregano
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      4   
      racks of baby back ribs, 8 pounds
    GLAZE:
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      1   cup 
      honey
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      3/4  cup 
      dry sherry
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      2   tablespoons 
      soy sauce
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      1   tablespoon 
      tomato paste
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      1   teaspoon 
      kosher salt
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      1/2  teaspoon 
      Sriracha chile sauce
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      2   
      Angostura or other bitters

    Directions
    1.
    MAKE THE RIBS: Preheat the oven to 350 degrees. 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.
    2.
    MEANWHILE, MAKE THE GLAZE: In a saucepan, whisk the honey, sherry, soy sauce, tomato paste, salt, Sriracha, and bitters. Boil until reduced by half, 8 minutes.
    3.
    Increase the oven temperature to 400 degrees. 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.
    MAKE AHEAD:

    1.
    The recipe can be prepared through Step 2. Refrigerate the ribs and glaze separately. Bring the ribs to room temperature before proceeding.
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