Pincho Ribs With Sherry Glaze Recipe

Cooking Directions

• STEP 1.In a large bowl, combine sherry, soy sauce, garlic, brown sugar, paprika, cumin, and black pepper.
• STEP 2.Add the ribs to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat. Remove the ribs from the marinade and discard the excess marinade.
• STEP 4.Grill the ribs for about 5-7 minutes per side, or until they are cooked through and have a nice char.
• STEP 5.While the ribs are grilling, prepare the sherry glaze. In a small saucepan, combine sherry, honey, soy sauce, and cornstarch.
• STEP 6.Cook over medium heat, stirring constantly, until the glaze thickens and becomes glossy.
• STEP 7.Brush the glaze onto the ribs during the last few minutes of grilling, turning them to coat evenly.
• STEP 8.Remove the ribs from the grill and let them rest for a few minutes before serving.
• STEP 9.Serve the pincho ribs with sherry glaze hot, garnished with chopped parsley or green onions.

Cooking Tips

• For extra tender ribs, you can also cook them in the oven at 325°F for 2-3 hours before grilling.
• Make sure to baste the ribs with the sherry glaze frequently while grilling to enhance the flavor.
• If you don't have sherry, you can substitute it with red wine or apple cider vinegar for a slightly different flavor profile.

Storage and Serving

• Leftover pincho ribs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the ribs in a baking dish, cover with foil, and bake in a preheated oven at 350°F for about 15-20 minutes, or until heated through.
• Serve the reheated ribs with additional sherry glaze on the side for dipping.