Spanish-Style Pork Ribs

Serves 4


1 rack St. Louis–Style pork ribs (3–4 pounds)
3 tablespoons Barcelona Bodega Spice BlenZ*
5 Fresno or poblano chilies, seeded if desired
10 garlic cloves
1/2 cup olive oil
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh rosemary leaves
1/2 teaspoon crushed red pepper flakes
2 tablespoons total of chopped fresh parsley and cilantro
Lemon wedges (for serving)

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Preheat oven to 250°. Place a double layer of foil large enough to wrap ribs on a rimmed baking sheet (to catch any drips). Set ribs on top and generously season with 2 tablespoons of the BlenZ.

Pulse chilies, garlic, oil, vinegar, rosemary, and red pepper flakes in a food processor until mixture is almost smooth (a few larger pieces should still be visible). Rub ribs all over with marinade and pour any excess over top. Wrap up tightly in the foil.

Roast ribs until meat is tender but not quite falling off the bone, 2 ½ – 3 hours. To check doneness, run a paring knife in between 2 ribs; it should slide easily into the meat. Fail – Safe option: use a meat thermometer and cook to 145F.

Preheat oven broiler. Once ribs are cool enough to handle, remove foil and reserve juices. Place ribs on a clean rimmed baking sheet. Sprinkle with the balance of the BlenZ and broil 8 minutes. Transfer to a cutting board and rest 3 minutes.

Slice meat into individual ribs. Drizzle with reserved juices, top with parsley/cilantro. Serve with lemon wedges.

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