Simple Spanish Barbecued Ribs: Costillas a la Parrilla


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1 rack of baby back pork ribs, trimmed of extra fat (approximately 2 1/2 lbs.)
2 cloves garlic (pressed or minced)
2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. Spanish paprika (smoked or spicy)
1 tsp. dried oregano
3 tbsp. red wine vinegar


Remove ribs from packaging. Rinse and pat dry. Place in a rectangular glass baking dish, meat side up. Rub garlic cloves over the ribs and into the meat with your hands.

Measure salt, pepper, paprika into a small bowl. Measure dry oregano and crush between fingers to release the flavor and add it to the spice mixture. Rub the spice mixture into the meat.

Sprinkle the vinegar over the ribs. Turn ribs over, so the meat side is down. Cover the glass dish tightly with plastic wrap and refrigerate for at least 3 hours to marinate.

Grill the ribs on the barbecue for about 30 minutes on each side. Remove from grill, cut and serve.

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