Cantabrian-Style Barbecue Ribs

Ingredients

In this adaptation, we infuse the traditional American barbecue ribs with the flavors of Cantabrian cuisine. The original Memphis-style barbecue is known for its dry rub and slow-cooked technique, while Cantabrian cuisine is characterized by the use of Spanish spices and grilling methods. By incorporating paprika, garlic, and cayenne pepper into the marinade and grilling the ribs to perfection, we create a unique fusion of flavors that pays homage to both culinary traditions. We alse have the original recipe for Memphis-Style Barbecue, so you can check it out.

• 2 racks of pork ribs (1.5 kg / 3.3 lbs) 2 racks of pork ribs (1.5 kg / 3.3 lbs)
• 4 tablespoons paprika (20g) 4 tablespoons paprika (20g)
• 2 tablespoons garlic powder (10g) 2 tablespoons garlic powder (10g)
• 1 tablespoon cayenne pepper (5g) 1 tablespoon cayenne pepper (5g)
• 2 tablespoons brown sugar (25g) 2 tablespoons brown sugar (25g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons apple cider vinegar (30ml) 2 tablespoons apple cider vinegar (30ml)
• 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): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the paprika, garlic powder, cayenne pepper, brown sugar, salt, and pepper.
3. 3.
   Rub the spice mixture all over the ribs, ensuring they are evenly coated.
4. 4.
   In a separate bowl, whisk together the olive oil and apple cider vinegar.
5. 5.
   Brush the mixture onto both sides of the ribs.
6. 6.
   Place the ribs on the grill and cook for approximately 1.5 to 2 hours, turning occasionally, until the meat is tender and the internal temperature reaches 145°F (63°C).
7. 7.
   Remove the ribs from the grill and let them rest for a few minutes before serving.
8. 8.
   Slice the ribs into individual portions and serve hot.

Treat your ingredients with care...

• Paprika — Use a high-quality Spanish paprika for an authentic Cantabrian flavor.
• Garlic powder — If you prefer a stronger garlic taste, you can substitute garlic powder with freshly minced garlic cloves.

Tips & Tricks

• For a smokier flavor, add wood chips to the grill while cooking the ribs.
• Baste the ribs with the olive oil and apple cider vinegar mixture every 30 minutes for extra tenderness and flavor.
• Serve the ribs with a side of Cantabrian-style potato salad for a complete meal.

Serving advice

Serve the Cantabrian-Style Barbecue Ribs hot, alongside a refreshing salad or grilled vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the ribs on a platter, placing them in a neat stack or fanned out for an appealing presentation. Drizzle any remaining marinade over the ribs for an extra touch of flavor.