Spanish Spareribs with Herb-Garlic Dipping Sauce

Spanish Spareribs with Herb-Garlic Dipping Sauce
Photo by Maren Caruso


  • 2 tsp. hot pimentón (smoked paprika) or ½ tsp. cayenne
  • Kosher salt and freshly ground black pepper
  • 2 tsp. granulated sugar
  • 4 large cloves garlic, minced (about 1 Tbs.)
  • 2 racks pork spareribs (about 9 lbs.)
  • ¼ cup extra-virgin olive oil
  • 6 Tbs. sherry vinegar or white-wine vinegar
  • + 3 more ingredients
    • 1 Tbs. dried oregano
    • 2 tsp. dried oregano
    • Kosher salt

Clean and oil the grill grates. For a gas grill, light the front burner to medium low and leave the back burner(s) off. For a charcoal grill, light a medium fire (300°F to 350°F) with all the coals banked to one side and the other side empty. In a small bowl, mix 2 Tbs. salt with 2 tsp. pepper w...

View full recipe at Fine Cooking


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