|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork is a big part of the Spanish diet. When families and friends go on weekend trips to the pueblo or to campgrounds, meat or seafood a la parrilla is popular for dinner. This recipe is Spanish barbecued ribs.
Note: Quantities of spices, salt, and pepper are approximate. You may adjust quantities to your taste. Always keep in mind that you want to add flavor, but not overpower the meat.
Remove ribs from packaging. Rinse and pat dry. Place in a rectangular glass baking dish, meat side up. Rub garlic cloves over the ribs and into the meat with your hands.
Measure salt, pepper, paprika into a small bowl. Measure dry oregano and crush between fingers to release the flavor and add it to the spice mixture. Rub the spice mixture into the meat.
Sprinkle the vinegar over the ribs. Turn ribs over, so the meat side is down. Cover the glass dish tightly with plastic wrap and refrigerate for at least 3 hours to marinate.
Grill the ribs on the barbecue for about 30 minutes on each side. Remove from grill, cut and serve.