Spanish Grilled Ribs | Juicy and Smoky

In a non-stick pan, slowly melt the cane sugar. Pour in the red wine vinegar and mix. Add the crushed garlic, oregano, cumin, cayenne pepper, and smoked paprika. Season with salt and pepper, then let the sauce reduce by half over low heat.

Wash the ribs, then thoroughly coat them with the marinade. Set aside one-third of the marinade for basting during cooking. Wrap the meat in an airtight bag or foil and let it marinate in the refrigerator for a few hours, but it's best to leave it overnight. Then grill for 2-2.5 hours at a very low temperature (approx. 130-150 degrees Celsius), turning and basting regularly with the reserved marinade.

For the last 10 minutes, raise the temperature to 200 degrees Celsius. Place the spring onions on the grill, drizzle with a little olive oil, season with salt and pepper.