Costillas Recipe – Mini Barbecued Spare Ribs

Costillas Recipe – Mini Barbecued Spare Ribs

For an impulsive BBQ, the ribs could be simply dipped in the marinade and cooked on a hot closed barbecue (or oven). But for the full flavour to be infused into the ribs, use the following directions:


Ingredients (for four to six tapas portions):

1 kilo Pork rib sheets
For the Spanish Marinade:
4 tablespoon Sweet sherry
1 tablespoon brown sugar
1 teaspoon soy sauce
4 tablespoons Olive Oil*
4 cloves Garlic, finely chopped
½ teaspoon Tabasco Sauce
1 tablespoon Rosemary, finely chopped
1 Red Hot Chili Pepper, finely chopped
½ teaspoon Black Pepper, freshly ground
½ Lemon, squeezed
1 teaspoon Sugar
to taste Salt


Before cooking:
Sprinkling of Paprika
2 tablespoons Plain flour

» Separate the ribs, then, using a meat cleaver or heavy knife, cut each rib in half widthways.

» Remove any excess fat and the skin membrane from the inside of the rib slab

» Put the ribs and flour into a plastic bag and shake well to dust the ribs.

» Thoroughly mix the marinade ingredients and marinate the spare ribs for at least one hour, preferably overnight in the fridge.

» Preheat oven or closed barbecue to a temperature of around 150o centigrade.

» Place the ribs on a grill then dust with paprika Grill the spare ribs for around 3 hours turning the ribs every 45 minutes until they are done (slow cooking gives the best results
» Serve and enjoy delicious tapas!


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