BBQ Segovian Piglet Ribs - Costillas de Cochinillo Segoviano a la Barbacoa

Much like our other Segovian Ribs recipe, the beauty lies in the sauce. Imagine a wonderfully sticky and sweet Spanish BBQ sauce drizzled all over these melt in the mouth ribs, straight off the barbie! Yum!
Serves 4
30 minutes
Ingredients

approx 1.5-2 kg Rack of Piglet Ribs

3 Tbsp Olive Oil

250ml Ketchup/Tomato Sauce

2 Tbls Smoked Sweet paprika

8 cloves peeled Fresh Garlic, minced

1 Tbsp Sherry Vinegar

Juice of 1 lemon

2 tbsp Dark Brown Sugar

1 Tbls Salt

Ground Pepper

Generous handful Fresh Parsley, chopped

You May Also Need

A Barbecue and Coal

Goes Well With
Shaws Iberian Barriobero Crianza 2019 Rioja red wine bottle with a gold neck and white label.

Barriobero Crianza 2019

£16.00
Directions

1.Light your BBQ! Do this first so as to let it heat up whilst you prep your ribsa and sauce and anything else you want to eat with it!

2.Pre-season the ribs with Salt, Pepper, a touch of Paprika and set aside.

3.Combine all other ingredients into a bowl and set aside for cooking.

4.Once the BBQ is up to temperature (very hot!), whack on your ribs and coat liberally with the sauce, once fragrant and beginning to char on the bottom, flip and repeat, cook until fork tender.

5.Portion the ribs and serve with a generous coating of the sauce. Garnish with some chopped parsley.

6.You may want to accompany the ribs with some simply minted boiled new potates and a salad.

7.TIP: If you have cincerns about the BBQ getting too hot during cooking, only place coal on one side, this will allow the other side to remain slightly cooler so you can better control the cooking temperature and remove your ribs from the direct heat.