Lacquered Pork Ribs from Spain

Discussion in 'Pork' started by tasunkawitko, May 3, 2013.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    Last edited: Aug 12, 2013
    s2k9k, snorkelinggirl and disco like this.
  2. roadkill cafe

    roadkill cafe Smoking Fanatic

    I like the addition of the balsamic. Das sieht wunderbar!!!

  3. smokingreg

    smokingreg Smoke Blower

    Those look great.
  4. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Tasunka,

    Wow!  That is probably the most beautiful post on smoking ribs that I have ever seen. I really like the idea of the lacquered glaze on the ribs. Thank you for your very clear and detailed instructions, and for the great q-view!!


    Have a great day!
  5. dewetha

    dewetha Smoking Fanatic

    that looks very tasty. i may have to give that a try this summer.
  6. s2k9k

    s2k9k AMNPS Test Group

    Tas, those ribs are absolutely beautiful!!!! :2thumbs:

    How sweet are they? My Dad likes his ribs sweet, I like them more spicy but I think this just might be right up his alley, I'm going to have to give this a try!!!
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Those ribs look awesome!  Thanks for sharing your recipe and process, it's going on my 'to do' list for sure...

  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Very nice!...JJ
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    Hands down the best looking ribs I've seen! Your picture of the sliced view could sell smokers, ribs pork anything.
  10. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    g'morning, everyone - and many thanks for the kind words. these really were something special -and easy. i will definitely be doing them again and again.

    >>>How sweet are they? My Dad likes his ribs sweet, I like them more spicy but I think this just might be right up his alley, I'm going to have to give this a try!!!<<<

    dave - these do have a bit of sweet in them, but it is very well balanced by the salt, pepper and especially the vinegar for a really nice end product. i'm thinking that if you want to give your dad a good rib, and also enjoy them yourself, you might try adding a little more black pepper and possibly some good smoked paprika as well. this should do a good job of keeping the lacquered appearance and texture, while also providing a little more spice for the swee/sour to play off of.

    if anyone wants to try these and has questions, just let me know, and i'll do my best to answer them. if you try them, post some photos and results, and let me know how you like them!
  11. dewetha

    dewetha Smoking Fanatic

    I'm going to make these tomorrow. i have two slabs of BB to give it a try.  since they are know to be good, i may toss a wrinkle in one of them. i was thinking near the last hour to add some cherry or raspberry concentrate. or maybe even cherry juice to be the final 2 or 3 coats. see if it comes out good. looking for that simple taste this recipe offers with just a little something that make you go hmm. what is that taste right at the corner of my taste buds :)
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice. Got the Recipe written down and om the TODO list...
  13. dewetha

    dewetha Smoking Fanatic

    Ribs are on!

    i put too much pepper and salt in mix but i'm sure it will be ok. I'm gong with the basic 4 ingredients. can't wait until there done.

    lightly salted and peppered the face down into a thin layer of the mix for an hour. and in the smoker at 2 pm right around 245.

  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow. There are so many great projects on this site and this is definitely one of them. It is added to my list of things to try and is near the top. They look great.
  15. kathrynn

    kathrynn Smoking Guru OTBS Member

    Tas.....are they "sticky".....they are the most beautiful ones I have seen.  Yummmm!

    Just don't care for sticky.....

  16. stubop

    stubop Newbie

    Hi everyone. I just join the group and I'm waiting patiently for my new MES40 to arrive on Monday. Anything I should know before I use it for the first time????
  17. dewetha

    dewetha Smoking Fanatic

    this is something i will make again. The flavor is subtle and persistent but always secondary to the taste of the pork. Unlike my normal ribs which are a flavor explosion in your mouth with multiple flavor layers these are straight forward and a  nice single flavor layer that doesn’t overwhelm the Smokey pork goodness.

    This reminds me of one of my favorite cuisine styles I had near Miami in the Argentina area. The way they season there foods is meat flavor first and season to support it. Some of the best food I have eaten. This isn’t traditional BQQ but what the heck I’m from Chicago. it’s going to be in my rotation for sure.

    I can see lots of ways to mix it up a little but keep the same flavor profile.

    Thanks TasunkaWitko for sharing this recipe!

    Now for some money shots

    here is the finished ribs after resting for 10 mins in foil.


    rack 2 cut:

  18. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks like they turned out good for you as well.

  19. dewetha

    dewetha Smoking Fanatic

    Well, a touch of insomnia has me thinking too much about BBQ recipes and this one is stuck in my head and I need to do this again real soon.

    I really love KISS principle of this technique. So I’m thinking in terms of adding no more than 1 ingredient at a time or some simple exchanges.

    For instance, I’m contemplating exchanging the honey with maple syrup(real syrup.). Maybe use this on a low and slow smoked pork chop or tenderloin.

    Too many other wild ideas flying around in the dark that I will have to iron out and try and see if I can create something interesting.

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