I wanted a new idea for rotisserie spareribs. I thought Brazilian churrascaria would be the answer, but somehow I wound up in Spain, not Brazil.
Galician churrasco, to be exact. Galicia is the section of Spain that sits right above Portugal. Their version of churrasco is slow grilled pork ribs, rubbed with garlic and oregano. That’s it! Exactly what I was looking for.
If I’m cooking from Spain, I’m adding pimenton de la Vera – Spanish smoked paprika. It’s probably not authentic for this recipe. The pictures I can find of of Galician churrasco ribs look pretty pale. But I love the smoky flavor it adds.
St. Louis cut spareribs, rib tips removed, are perfect for the rotisserie. The St. Louis cut gives you larger ribs than baby backs, and there’s more meat on the bones. By removing the rib tips from the slab of spareribs, I don’t have to cook the ribs low and slow for four hours to make them tender.
You have to cook drip pan potatoes with these ribs. I made mine patatas bravas style, sprinkling them with salt and more of the pimenton. Pork fat potatoes with smoked paprika? Yes, please.
*I mean it. If I catch you wasting the delicious pork drippings, we’re going to have words.
Recipe: Rotisserie Spareribs with Garlic, Oregano, and Paprika Rub
Cooking time: 2 hours
- Grill with Rotisserie attachment (I used a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
- Aluminum foil drip pan (11″x13″)
Rotisserie Spareribs with a Spanish style rub – garlic, oregano, and paprika. Low and slow and falling off the bone.
- 1 slab St. Louis cut pork spareribs (about 3 1/2 pounds)
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons dried oregano (or 1 tablespoon minced fresh oregano)
- 2 teaspoons smoked Spanish paprika (Pimenton de la Vera)
- 4 cloves garlic, minced or pressed through a garlic press
- Season the ribs: Mix the salt, pepper, oregano, and paprika, and sprinkle evenly over the ribs. Sprinkle the minced garlic over the ribs, and pat onto the ribs to get it to stick. Let the ribs rest at room temperature for one hour. (If you have the time, season the ribs as far ahead as the night before, and let them rest in the refrigerator. Take them out of the refrigerator one hour before cooking.)
- Set up the grill for indirect medium-low heat Set the grill up for indirect medium-low heat (300°F) with grates removed and the drip pan in the middle of the grill. On my Weber Summit, I remove the grates, then preheat with all the burners set to high for 15 minutes. Then turn burners 1 and 6 down to medium, and turn off all the other burners, and put the drip pan in the middle of the grill. I leave the infrared rotisserie burner off for this recipe – it will burn the ribs during the long cooking time.
- Skewer the ribs: While the grill is preheating, skewer the ribs. Run the spit between the first and second bone. Bend the slab of ribs and run the skewer between the fifth or sixth bone. Bend the slab in the other direction, into an “S” shape, and run the skewer through after another five bones. Bend the slab the other way again, and run the skewer between the last two bones on the slab, then secure it with the spit forks.
- Cook the ribs: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the ribs. Cook with the lid closed until the bones pull back from the ends of the ribs by 1/4 inch and the ribs are nicely browned, about 2 1/2 hours. With spareribs, a little extra time never hurts, so err on the side of more cooking. (If you have an infrared rotisserie burner, and the ribs need it, turn it on for the last 10 minutes of cooking to crisp up the ribs.)
- Rest and serve the ribs: Remove the spit from the grill, and immediately remove the ribs from the spit. Cover the ribs with aluminum foil and let the ribs rest for at least 15 minutes. Carve the ribs between each bone, put on a serving platter, and serve.
- Category: Rotisserie
- Cuisine: American
- No, you don’t need barbecue sauce with these ribs. The paprika, oregano, and crisped garlic gives them a lot of flavor. No, really. Put down that bottle of barbecue sauce. Try some ribs where you can taste the pork.
- Fresh garlic is a pain to sprinkle. It clumps up, so some of the slab has big pieces of garlic, and some has none at all. I rubbed the garlic around on the ribs to spread it out. But if you wanted to substitute 1 teaspoon of garlic powder for the fresh garlic, I wouldn’t hold it against you.
- The potatoes? I’m serious. Don’t forget them. I’ll be very disappointed in you.
What do you think? Questions? Other ideas? Leave them in the comments section below.
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