Pincho Ribs with Sherry Glaze Recipe

Name: Pincho Ribs with Sherry Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup smoked sweet paprika; 1/4 cup kosher salt; 1 tablespoon granulated onion; 1 tablespoon granulated garlic; 1 tablespoon crushed red pepper; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon freshly ground black pepper; 1 tablespoon dried oregano; 4 racks of baby back ribs (8 pounds); 1 cup honey; 3/4 cup dry sherry; 2 tablespoons soy sauce; 1 tablespoon tomato paste; 1 teaspoon kosher salt; 1/2 teaspoon Sriracha chile sauce; 2 dashes Angostura or other bitters

Servings: persons

1/2 cup smoked sweet paprika
1/4 cup kosher salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon crushed red pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
4 racks of baby back ribs (8 pounds)
1 cup honey
3/4 cup dry sherry
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon kosher salt
1/2 teaspoon Sriracha chile sauce
2 dashes Angostura or other bitters

1
Preheat the oven to 350.
2
In a small bowl, mix the paprika, salt, onion, garlic, crushed red pepper, cumin, coriander, black pepper and oregano; rub all over the ribs.
3
Transfer the ribs to a large roasting pan and cover tightly with foil.
4
Roast for 2 hours, until the ribs are very tender.
5
In a saucepan, whisk the honey, sherry, soy sauce, tomato paste, salt, Sriracha and bitters.
6
Boil until reduced by half, 8 minutes.
7
Increase the oven temperature to 400.
8
Uncover the ribs and transfer to 2 large rimmed baking sheets.
9
Let cool to room temperature.
10
Cut the racks into individual ribs.
11
Brush the ribs with the glaze and roast in the upper and lower thirds of the oven for 15 minutes, until richly lacquered; brush the ribs halfway through with the remaining glaze.
12
Serve the ribs hot or warm.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup smoked sweet paprika, 1/4 cup kosher salt, 1 tablespoon granulated onion, 1 tablespoon granulated garlic, and more.

Yes, Pincho Ribs with Sherry Glaze 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.

That's it — enjoy your meal!

Pincho Ribs with Sherry Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions