Grilled Spareribs with Pedro Ximenez Vinegar – a delicious recipe with extra-virgin olive oil, garlic, thyme, rosemary, rack of pork spareribs, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, whisk the olive oil with the garlic, thyme and rosemary.
2
Set the spareribs in a baking dish and season with salt and pepper.
3
Rub the garlic mixture all over the ribs and cover with plastic wrap; refrigerate for at least 8 hours or overnight.
4
In a small saucepan, simmer the vinegar over moderately low heat until reduced to 1/4 cup, about 8 minutes.
5
Light a grill or preheat the broiler.
6
Grill the ribs over moderately high heat, turning occasionally, until lightly charred and cooked through, 15 to 20 minutes.
7
Brush the ribs with some of the reduced vinegar and grill, turning, until nicely glazed, about 5 minutes longer.
8
Cut the ribs between the bones, transfer to a platter and serve.
254
kcal
Calories
15
g
Fat
18
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 garlic cloves, minced, 1 tablespoon minced thyme, 1 tablespoon minced rosemary, and more.
Yes, Grilled Spareribs with Pedro Ximenez Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
