Costillas en Salmorejo

Salmorejo-Glazed Pork Spare Ribs, Sherry Vinegar PDO Gastrique, Olive Oil, Chives

Chef John White of Jaleo | Washington, D.C.

“In this dish, grilled pork spare ribs are marinated salmorejo-style with a Sherry Vinegar PDO from Spain glaze. The pork ribs are cooked with the Sherry Vinegar which imparts great acidic flavor and helps with tenderness of the ribs.” — Chef John White

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Adapted by StarChefs  |  September 2025  |  Photo: Cameron WhitmAn

INGREDIENTS

Salmorejo Marinade:
Yield: 6¾ cups
1¼ cups smoked paprika
¾ cup minced garlic
¼ cup kosher salt
4 tablespoons dried oregano
2 sprigs rosemary
2 sprigs thyme
6 fresh bay leaves
4 cups olive oil

Sherry Gastrique:
Yield: 2 cups
2½ cups Sherry Vinegar PDO from Spain
2 cups granulated sugar

Spare Ribs:
4 racks pork spare ribs, trimmed
Kosher salt
Chicken stock
1 cup Sherry Vinegar PDO from Spain

To Assemble and Serve:
Yield: 1 serving
Extra virgin olive oil
Flaky salt
Chives

METHOD

For the Salmorejo Marinade:
In a mixing bowl, combine paprika, garlic, salt, oregano, rosemary, thyme, and bay leaves. Set aside. In a saucepan over medium flame, heat oil to 250°F. Remove from heat and stir in paprika mixture. Transfer to a nonreactive container and let cool overnight. The next day, strain mixture into a nonreactive container and reserve.

For the Sherry Gastrique:
In a saucepan over medium-high heat, bring Sherry Vinegar PDO from Spain and sugar to a boil. Simmer until mixture is reduced by half. Remove from heat and let cool over an ice bath.

For the Salmorejo Glaze:
In a mixing bowl, combine 1½ cups Sherry Gastrique and 1½ cups Salmorejo Marinade. Taste and adjust seasoning. 

For the Spare Ribs:
On a work surface, season ribs generously with salt. Evenly coat ribs in Salmorejo Marinade. Transfer to a large baking dish. Cover and refrigerate 4 hours. Heat oven to 350°F. Fill hotel pan halfway up with chicken stoc. Add marinated pork and Sherry Vinegar PDO from Spain. Cover pan with aluminum foil and roast 3 hours, or until meat is fork-tender. Let cool 30 minutes.

To Assemble and Serve:
Prepare and heat a grill. Once hot, add 4 Spare Ribs and grill until evenly charred and warmed through. Transfer to a work surface and brush with Salmorejo Glaze. Return ribs to hot grill and cook additional 1 minute, or until Salmorejo Glaze is caramelized. Transfer grilled Spare Ribs to a serving plate. Top with additional Salmorejo Glaze. Finish with olive oil, salt, and chives.

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