Now, while I love American style BBQ ribs, I'm often looking for an alternative way to eat pork ribs. My go-to recipe for the last 10+ years has been this delight from Spain.
US style BBQ is delicious, no denying, but it's often heavy and sickly sweet. Having lived in the US for many years, I still can't quite embrace this nation's obsession with sugar! US BBQ sauce is too sweet for my palette and this is why I cook my Spanish Ribs - they're sweet but not dessert pork. They're smoky, but not from the grill, from the smoked Spanish paprika. In fact, these ribs aren't grilled at all, they're oven roasted - making them much less fuss than BBQ style - very low maintenance!
The resulting ribs are mild, sweet and smoky and with just enough bite, but still fall off the bone tenderness. They are just as addictive, every bit as finger-lickingly tasty as US ribs.
Which style of ribs should I use?
I prefer spare ribs, they come from the back end of the rib cage and are the meatiest racks in my opinion. That said, this recipe works just as well with your favourite style, be it St Louis or Baby Back. This marinade also works for country style ribs. My pick is Spare ribs!