|Nutritional Guidelines (per serving)|
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: