SPANISH GRILLED RIBS unique grilling method

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and pork shoulder is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is often cheaper.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and is natural, while brown sugar is often cheaper.

Preheat the grill and set all burners to low heat.

Season the pork ribs with fleur de sel sea salt from a distance for even coverage.

Place the ribs on the grill with the membrane side down and close the lid.

Grill the ribs slowly over direct heat to allow the fat to melt and the meat to become juicy.

Peel and cut the potatoes into varying sizes for patatas bravas.

Rinse the potatoes in cold water until the water runs clear, then boil for about 6 minutes until almost cooked through.

Let the boiled potatoes cool on a cooling rack to prevent them from falling apart when frying.

Chop 3 cloves of garlic and dice 1 onion for the Brava sauce.

In a cast-iron skillet, heat olive oil and sauté the onion and garlic until glazed.

Add 1.5 tablespoons of paprika powder and 1 tablespoon of all-purpose flour to the skillet.

Pour in chicken stock and season with salt and black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level: