Spanish-style Pork Ribs with Paprika and Sherry

Ingredients

In this Spanish adaptation of daeji galbi, we incorporate Spanish ingredients and flavors to create a unique fusion dish. The original Korean recipe typically uses gochujang (Korean chili paste) and soy sauce for the marinade, while our Spanish version replaces these with paprika and sherry. The slow cooking method remains the same, ensuring the ribs are tender and flavorful. The result is a dish that combines the best of both cuisines, offering a delightful blend of smoky, savory, and aromatic flavors. We alse have the original recipe for Daeji galbi, so you can check it out.

• 2 kg (4.4 lbs) pork ribs 2 kg (4.4 lbs) pork ribs
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 1 tablespoon sweet paprika 1 tablespoon sweet paprika
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/4 cup sherry 1/4 cup sherry
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a bowl, combine the minced garlic, smoked paprika, sweet paprika, brown sugar, olive oil, sherry, salt, and pepper.
3. 3.
   Place the pork ribs in a large baking dish and pour the marinade over them, ensuring they are evenly coated.
4. 4.
   Cover the dish with aluminum foil and let the ribs marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. 5.
   Remove the ribs from the refrigerator and let them come to room temperature.
6. 6.
   Bake the ribs, covered, in the preheated oven for 2.5 to 3 hours, or until they are tender and the meat easily pulls away from the bone.
7. 7.
   Remove the foil and increase the oven temperature to 220°C (425°F). Bake the ribs for an additional 10-15 minutes, or until they develop a caramelized crust.
8. 8.
   Remove from the oven and let the ribs rest for a few minutes before serving.

Treat your ingredients with care...

• Paprika — Use a good quality smoked paprika for an authentic Spanish flavor.
• Sherry — Opt for a dry sherry, such as Fino or Manzanilla, to balance the sweetness of the marinade.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you prefer a sweeter flavor, you can increase the amount of brown sugar in the marinade.
• Serve the ribs with a side of Spanish-style potatoes or a fresh green salad for a complete meal.
• Make sure to let the ribs rest before serving to allow the juices to redistribute and ensure maximum tenderness.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheated in the oven or on a grill.

Serving advice

Serve the Spanish-style pork ribs hot, garnished with fresh parsley or cilantro. Accompany them with a squeeze of lemon juice for a burst of citrus flavor. These ribs are perfect for sharing at a festive gathering or as the centerpiece of a Spanish-themed dinner party.

Presentation advice

Arrange the ribs on a platter, allowing the caramelized crust to be visible. Garnish with sprigs of fresh herbs and serve with lemon wedges on the side. The vibrant colors and enticing aroma will make this dish a feast for the eyes as well as the taste buds.