Ingredients
- 2/3 cup sweet orange marmalade
- 1/4 cup Sherry wine vinegar
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon smoked paprika* plus more for sprinkling
- 1 1/4 teaspoons ground cumin plus more for sprinkling
- 6 meaty beef ribs
Preparation
Marinate chicken:
Prepare barbecue (medium-low heat). Blend first 4 ingredients, 1 tablespoon paprika, and 1 1/4 teaspoons cumin in medium bowl. Season sauce with salt and pepper. Transfer half of sauce to small pitcher and reserve.
Sprinkle ribs on all sides with paprika, cumin, salt, and pepper. Grill 20 minutes, turning occasionally. Brush ribs with some of sauce from bowl. Grill until slightly charred and cooked to medium-rare, brushing with remaining sauce in bowl, about 15 minutes. Transfer ribs to platter. Drizzle with some of reserved sauce in pitcher and sprinkle with salt and pepper; pass remaining sauce.
* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, available at some supermarkets, at specialty foods stores, and from tienda.com.
