HIONEY AND SHERRY GLAZED PORK RIBS
RECIPE INSPIRED BY TRIPS TO NORTHWEST SPAIN AND BY LOCAL SPICES AND INGREDIENTS
INGREDIENTS
MEAT
About 3 pounds of pork back ribs dried and brought to room temperature.
SEASONING
1/3 tablespoon smoked paprika
1/3 tablespoon spicy paprika (or Piment d'Espelette
1/3 tablespoon sweet paprika
1/2 tablespoon cumin
5 garlic cloves peeled and crushed
salt
pepper
olive oil
GLAZE
2 tablespoons honey
1 table spoon soy sauce
1 table soon tomato paste
1/3 cup dry sherry (preferably Fino or Manzanilla) or cooking sherry.
METHOD
Preheat oven to 275 degrees
Remove membrane from ribs by gently sliding a knife under it and removing with fingers.
Liberally season both sides with salt and pepper
Sprinkle paprika and cumin evenly over the ribs. If only using one style of paprika use 1 teaspoon
Place 5 crushed garlic cloves at even intervals on top of the ribs
Liberally drizzle with olive oil
In small sauce pan, add honey, soy sauce tomato paste and boil until reduced by half, about 8 minutes
Cover in foil and cook at 275 degrees for at least 3 hours.
Internal temp should be 145 degrees
Remove ribs from oven and let cool to room temperature with foil removed
Generously brush ribs with glaze
Preheat over to broil or the maximum your oven temp will go
Uncovered, let broil for 2-3 minutes, taking care not to burn until sauce begins to caramelize
Cut into individual ribs and serve with slightly cooled red Spanish wine