The Barcelona Cookbook by Sasa Mahr-Batuz

Author:Sasa Mahr-Batuz [Mahr-Batuz, Sasa; Pforzheimer, Andy; Goodbody, Mary]
Language: eng
Format: epub
ISBN: 978-0-7407-9068-3
Publisher: Andrews McMeel Publishing LLC
Published: 2009-04-12T04:00:00+00:00

Costillas de Cerdo

Chef Lisa Varnberg developed this recipe and the all-purpose barbecue glaze. The ribs can be baby back ribs or the larger St. Louis spareribs that we prefer. We like to have families eat at Barcelona, and these ribs are great to have on the menu for the preteen crowd.

Serves 4

Spice Mix

1 tablespoon ground anise

1 tablespoon dry mustard

1 tablespoon sugar

2 teaspoons sweet smoked paprika (pimentón de la vera dulce)

1 teaspoon kosher salt

Spareribs

1 rack pork spareribs (12 to 13 ribs)

Juice of 4 oranges

Juice of 2 lemons

¾ cup honey

½ cup sherry vinegar

⅛ cup oloroso (sweet) sherry

2 tablespoons hot smoked paprika (pimentón de la vera picante)

3 teaspoons ground anise ½ cup water

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