Spanish · Dinner
Grilled Pork Ribs (High-Protein)
Bone-in pork ribs seasoned with smoked paprika and garlic, grilled over medium-high heat until charred, then glazed with sherry vinegar. Topped with sautéed Spanish chorizo and cannellini beans, finished with fresh parsley and lemon.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
696Calories
52.1gProtein
46.6gFat
16.8gCarbs
1.4gSugar
5.9gFiber
1421mgSodium
170mgChol
16.3gSat Fat
980mgPotassium
102mgCalcium
5.3mgIron
1.9mcgVitamin B12
13mgVitamin C
gluten-free
low-carb
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the pork ribs dry, then rub with smoked paprika, garlic, salt and black pepper. Let sit 30 minutes.
2
Grill
Place ribs on medium-high heat (400°F), cover, and cook 12 minutes per side until meat pulls from bones.
3
Glaze
Brush ribs with sherry vinegar and olive oil during the last 3 minutes, turning once, until glossy.
4
Saute
Sauté sliced chorizo 2 minutes until it releases oil, then add drained beans and toss 2 minutes.
5
Plate
Rest ribs 5 minutes, slice between bones, arrange over chorizo-bean mixture, scatter with parsley, serve with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g, bone-in pork ribs
- 5 oz70g, about a half of a 15 oz can, drained cannellini beans
- 2 oz56g Spanish cured chorizo
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp sherry vinegar
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
- 11 lemon
