Grilled Ribs Spanish Style

Slowly melt the sugar in a non-stick pan. Pour in the wine vinegar and mix. Add crushed garlic, oregano, cumin, chopped chili, and smoked paprika. Season with salt and pepper. Reduce by half over low heat.

Wash the ribs and coat them with the marinade. Reserve 1/3 of the marinade for basting during grilling. Wrap the ribs in an airtight bag and let them marinate for several hours in the refrigerator, preferably overnight. Then grill for 2-2.5 hours, depending on the thickness of the meat, over very low heat (130-150 degrees Celsius). Turn the ribs and baste them with marinade throughout the process.

For the last 10 minutes, increase the temperature to 200 degrees Celsius and add the spring onions to the grill, drizzling them with olive oil, salt, and pepper.