“Hey brother can you spear a rib?”
“Yes I can! Put that rib on a spit, light it up and call it a… ribbesper/sparerib?”
I was so close to making a catchy song, but the name of the dish just isn’t working. Whether you go with the German origin of ribbesper or our modern sparerib terminology.
I’ll just have to visit this later and figure it out.
Stay tuned on that coming attraction and now enjoy the main attraction provided to you by I Love Spice.
What you’ll need.
- Spanish olive oil (it’s ok to use regular fyi)
- 2 lb 12 oz pork spareribs
- 1/3 cup of dry Spanish Sherry
- 5 tsp Spanish paprika
- 2 garlic cloves, crushed
- 1 tablespoon of dried oregano
- 2/3 cup of water
You may have noticed a Spanish theme in the ingredients. I say ignore that if you already have an equivalent of those ingredients. I do believe regional ingredients differ from the other, but I also know a dish can turn out well even if it’s not a 100% accurate recipe wise. Spoiler alert that I didn’t have all Spanish ingredients and this turned out well.
Our first step is to preheat the oven to 425 and grease a pan big enough for your ribs.
Not your personal ribs, but the ones you bought for this dish. Although, a pan big enough for your personal ribs would work in this case.
The next step is to either cut the ribs into individual ribs or be resourceful like me and buy them cut that way already. I recommended being resourceful unless you’re planning on becoming a professional chef. Even then, though, asking for help from a pro butcher doesn’t seem shameful to me.
After you’ve weighed those decisions down move on and place them in the oven to roast for 20 minutes.
While roasting you can make the sauce by combining sherry, paprika, garlic, oregano, water, and salt together.
When the 20 minutes are up on the ribs, reduce the temperature to good ole 350. As you do so, examine the ribs for fat residue. I’d be surprise if there was none, but you’ll want to pour out that fat residue because we are now ready to coat the ribs with our sauce.
Do make sure to coat each side, but reserve some sauce as well because basting is required in this cooking process.
Roast under 350 for 45 minutes and about halfway through is when you’ll need to baste. Again, don’t use up all your sauce because this will essentially become your bbq sauce as well.
Once the ribs are cooked, the final step is to boil your leftover sauce. Once boiled, reduce the heat to a simmer and allow that to cook until the sauce has been reduced to half. Once reduced pour over the ribs and enjoy!
This turned out nicely for me! Despite the sauce it came off as almost a dry rub in taste. Which was not a disappointment in the slightest. I am a huge sauce lover when it comes to all foods, but dry rubs are flavorful and give an earthy tasteful coat without taking away from the natural, chewy juiciness of the meat.
As I mentioned it turned out well despite the fact I didn’t use all Spanish ingredients, but I’d like to make this again with all things Spanish to see if it’s even better that way.
I’m sure it’ll be enjoyable as well and hope those of you reading this try this out!