Barbecued Mini Ribs
These tasty ribs are known as Costillas in Spain. They are delicious cooked
on a barbecue and almost as good when cooked under a hot grill. If you prefer a
sweeter flavor, use freshly squeezed orange juice instead of the sweet sherry.
- 1 sheet of pork ribs, about 1 1/2 lb
- 6 tablespoon sweet oloroso sherry
- 1 tablespoon tomato purée (paste)
- 1 teaspoon soy sauce
- 1/2 teaspoon Tabasco Sauce
- 1 tablespoon brown sugar
- 2 tablespoon seasoned plain (all-purpose) flour
- Coarse sea Salt
Separate the ribs, then, using a meat cleaver or heavy knife, cut each rib in
half widthways to make about 30 pieces.
Mix the sherry, tomato purée, soy sauce, Tabasco, and sugar in a bowl. Stir
in 1/2 teaspoon of salt.
Put the seasoned flour in a strong plastic bag, then add the ribs and toss to
Dip each rib in the sauce. Cook on a hot barbecue or under a hot grill
(broiler) for 30-40 minutes, turning occasionally until cooked and a little
Sprinkle with salt and serve.
Viñas del Cenit - Venta Mazzaron - 2003
Region: Zamora - Rating: 90 - 'A top-notch value'
COMPOSITION: 100% Tempranillo
NOTES: 'A superb discovery by broker Jorge Ordonez, the terrific 2003 Venta
Mazzaron is a top-notch value. It offers a deep ruby/purple color as well as a
sweet perfume of blackberries, cherries, smoke, licorice, and earth.
Medium-bodied and elegant, with wonderful sweetness, plush tannin, and a long,
pure finish, it will drink well for 2-3 years.'
- Robert Parker
ABOUT THE PRODUCER:
100% Tinta de Toro (Tempranillo)
Region: Vino de la Tierra de Zamora
This wine is made from ungrafted Tinta de Toro old vines. The vineyards are
planted on soils that are a good blend of sand and chalk with a good amount of
iron over the typical underlayment of clay which is common in Toro. Yields are
1.5 t/acre (3.5t/h).
Production: 4,000 cases
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