Pork is a big part of the Spanish diet and is eaten several times a week. When families and friends go on weekend trips to the pueblo or to campgrounds, meat or seafood a la parilla is popular for dinner. This recipe is our own version of 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. Using a garlic press, mince the garlic cloves over the ribs and rub 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.
- Grill the ribs in the barbecue for about 30 minutes on each side. Remove from grill, cut and serve.
Serving Suggestion - Accompany the Spanish Barbecued Ribs with one of these easy side dishes or sauces:
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|