On 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.