Barbecued Mini Ribs (Costillas).

dsc_0070On New Years Eve, after a morning at the Getty, my German friend Sven and I went for a late lunch at a wonderful Tapas Bar in Santa Monica called Bar Pintxo. Since then, I’ve been exploring making various tapas and today, on the occasion of friend’s Oscar Party, I am making Costillas (Barbecued Mini-Ribs).

Here’s the recipe I used which I found online. They can be cooked on a barbecue or under a hot grill.  If you prefer a sweeter flavor, use freshly squeezed orange juice instead of the sweet sherry.


  • 1 sheet of pork ribs
  • 6 tablespoons sweet oloroso sherry
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Tabasco Sauce
  • 1 tablespoon brown sugar
  • 2 tablespoon seasoned plain (all-purpose) flour
  • Course sea salt


Separate the ribs, then using a meat cleaver or heavy knife, cut each rib in half width-ways.

Mix the sherry, tomato paste, soy sauce, Tabasco, and sugar in a bowl, Stir in 1/2 teaspoon salt.

Put the seasoned flour in a strong plastic bag then add the ribs and toss to coat.

Dip each rib in the sauce.  Cook on a hot barbecue or under a hot grill (broiler) for 30 -40 minutes, turning occasionally until cooked and a little charred.

Sprinkle with salt and serve.


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