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Recipe Thursday-Hatfield Pinchos Spare Ribs with Sherry Glaze

Posted on April 13th, 2017 | Posted in Main Course, Recipes

These ribs are named after the Spanish snacks known as Pinchos and was created by Jason McCullar. I edited the recipe to use Hatfield Spare Ribs rather than smaller ribs, and served them as a main dish, therefore disregarding the pinchos name…however, these ribs can be cut in half crosswise and served as an appetizer if you’d like. They are rubbed with a paprika spice blend, slow roasted and then glazed with a sherry sauce.

Yield 6-8 Servings
Ingredients

Ribs
  • 1/2 cup smoked sweet paprika (CQP012, QT)
  • 1/4 cup kosher salt (CQS030, 3#, Morton)
  • 1 tablespoon granulated onion (CQO056, QT)
  • 1 tablespoon granulated garlic (CQG022, 5#, Assagio Classico)
  • 1 tablespoon crushed red pepper (CQP100, 4#, Assagio Classico)
  • 1 tablespoon ground cumin (CQC094, QT)
  • 1 tablespoon ground coriander (CQC076, QT)
  • 1 tablespoon freshly ground black pepper (CQP064, GAL)
  • 1 tablespoon dried oregano (CQO074, 5#, Assagio Classico)
  • 3 racks of Hatfield spare ribs (13 pounds) (221068, 3/3PC)
Glaze
  • 1 cup honey (991621, 3#)
  • 3/4 cup dry sherry (991973, GAL, Regina)
  • 2 tablespoons soy sauce (991679, GAL, La Choy)
  • 1 tablespoon tomato paste (990318, #10, Redpak)
  • 1 teaspoon kosher salt (CQS030, 3#, Morton)
  • 1/2 teaspoon Sriracha chile sauce
  • 2 dashes Angostura or other bitters

Method

Preheat the oven to 250 degrees;. In a small bowl, mix the paprika, salt, onion, garlic, crushed red pepper, cumin, coriander, black pepper and oregano; rub all over the ribs. Transfer the ribs to a rimmed baking sheet and cover tightly with foil. Roast for 3 hours and then turn oven up to 350 degrees and roast for one more hour, until the ribs are very tender.

In a saucepan, whisk the honey, sherry, soy sauce, tomato paste, salt, Sriracha and bitters. Boil until reduced by half, 8 minutes.

Increase the oven temperature to 400 degrees;. Uncover the ribs and transfer to 3 large rimmed baking sheets. Let cool to room temperature. Cut the racks into individual ribs. Brush the ribs with the glaze and roast in the upper and lower thirds of the oven for 15 minutes, until richly lacquered; brush the ribs halfway through with the remaining glaze. Serve the ribs hot or warm.

Recipe adapted from FoodandWine.com

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