Gluten-Free Spanish Pork Ribs with Sherry & Garlic

Ingredients:

2 lbs pork ribs (baby back or spare ribs)
1/2 cup dry sherry
6 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving

Instructions:

In a mixing bowl, combine the dry sherry, minced garlic, olive oil, smoked paprika, ground cumin, salt, and black pepper. Mix well to create the marinade.

Place the pork ribs in a large resealable plastic bag or a shallow dish.

Pour the marinade over the pork ribs, making sure they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to marinate.

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

Remove the pork ribs from the marinade and let any excess marinade drip off.

Place the ribs on the grill and cook for about 20-25 minutes, turning occasionally, or until they are cooked through and have nice grill marks. Cooking times may vary based on the type of ribs and the thickness, so use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).

While the ribs are cooking, you can baste them with any remaining marinade to enhance the flavor.

Once the ribs are cooked and nicely charred, remove them from the grill and let them rest for a few minutes before serving.

Garnish the Gluten-Free Spanish Pork Ribs with Sherry & Garlic with chopped fresh parsley for a pop of color and freshness.

Serve the ribs with lemon wedges on the side for squeezing over the meat before enjoying.

Savor the rich flavors of Spanish cuisine with these tender and aromatic pork ribs cooked with sherry and garlic. This dish is both gluten-free and full of savory goodness!