Barbecue Pontevedra style

The Essentials: Ingredients List (For 6 Servings)

Recipe Summary

• Prep Time 15 minutes

• Cook Time 90 - 120 minutes (low and slow)

• Servings 4-6 people (Generous Portions)

• Origin Pontevedra, Galicia, Spain (Rías Baixas)

• Cuisine Spanish Barbecue / Grill

• The Star Meats:

  • 2 kg (approx. 4.4 lbs) Pork Ribs (Costilla de Cerdo), cut into large strips of 4-5 ribs each. (The essential cut)

  • 1 kg (2.2 lbs) Churrasco (Beef Short Ribs), cut across the bone (optional, often used to supplement).

• The Seasoning:

  • Coarse Sea Salt (Sal Marina Gruesa) – Use liberally.

• The Accompaniments (Rías Baixas Style):

  • 20-30 Padrón Peppers (Pementos de Padrón).

  • 1 kg Potatoes, cut into sticks (for patatas fritas).

• The Fire:

  • Oak Wood Coals or Vine Cuttings (preferred for their steady heat and aroma).

The Rías Baixas Grill: Mastering the Barbecue Pontevedra Style (Churrasco Pontevedrés)

While the entire region embraces Churrasco Gallego (Galician Barbecue), the style found in Pontevedra, particularly around the Rías Baixas, often takes on a celebratory, almost maritime flair, while remaining fiercely traditional in technique. This barbecue is centered on quality pork ribs (costilla de cerdo), slow-cooked over wood embers, but is frequently accompanied by seafood appetizers, blending the land and the sea.

The Tradition of the Al Fresco Feast

The Churrasco Pontevedrés is synonymous with summer celebrations, large family gatherings, and vineyard picnics (romerías). The ritual is unwavering: the fire is started early, the wood must be oak or vine cuttings (for a subtle, aromatic smoke), and the meat is seasoned solely with coarse sea salt.

The Pontevedra Nuance

Unlike other regions that might focus heavily on beef, the Pontevedra tradition holds the pork rib in the highest regard. The cooking technique demands extreme patience: the ribs must be placed high above the embers, cooking for well over an hour. This ensures the fat renders completely, leaving the meat tender and the exterior perfectly charred—a balance that is a mark of true mastery. The meal is always served with the classic trinity of sides: simple salad, crusty bread, and plenty of Albariño wine, the local hero of the Rías Baixas.

Process

Step-by-Step Mastery: The Low-and-High Grilling Technique

• Phase 2: Preparation and Initial Grilling

1. Rib Preparation: Ensure the pork ribs are cut into manageable, long strips. Do not remove the membrane or trim the excess fat; the fat will render down and baste the meat.

2. Initial Salting: Sprinkle the ribs generously on one side only with coarse sea salt.

3. Grilling Setup: Place the ribs on the high grate, salted-side up. The distance from the embers prevents burning during the long cook.

1. First Side: Cook the ribs slowly for approximately 60 to 75 minutes on this high, low-heat setting. This long, gentle exposure to the heat is crucial for slowly melting the thick layers of fat, which permeates the meat, making it unbelievably tender.

2. The Flip and Second Salting: Once the underside is deeply caramelized and the bone tips are starting to darken, flip the ribs. Now, salt the other (uncooked) side generously with coarse sea salt.

3. Second Side Cook: Continue grilling for another 30 to 45 minutes. The goal is a deep crust and meat that pulls easily from the bone.

• Phase 3: The Long Cook (Fat Rendering)

• Phase 1: Fire Preparation (The Cornerstone of Churrasco)

1. Igniting the Wood: Light the oak wood or high-quality charcoal. The essence of the Pontevedra technique is cooking with consistent, indirect heat from a bed of mature coals, not direct flames.

2. The Ember Bed: Allow the fire to burn down for at least 45 minutes to an hour until you have a thick, glowing bed of grey embers. The ideal heat is low—you should be able to hold your hand 20-25 cm (8-10 inches) above the grate for 6-8 seconds. The grate should be positioned relatively high above the coals.

• Phase 4: Accompaniments and Presentation

1. The Padrón Peppers: While the meat rests, briefly fry the Padrón peppers in olive oil until blistered, and season immediately with coarse salt.

2. The Potatoes: Serve with crispy French fries (patacas fritas) or boiled, salted Galician potatoes.

3. The Rest: Remove the Churrasco from the grill and let it rest for 5-10 minutes to redistribute the juices.

4. Plating: Slice the ribs into individual bones. Arrange the meat, still sizzling and smoky, on a large platter alongside the pementos de Padrón and potatoes. The Galician Churrasco requires no additional sauce—the flavor is the wood smoke and the rendered fat.

Expert Tips for a Perfect Finish

• The Smoke Source: Use oak (carballo) wood or even grapevine cuttings (sarmientos) if available. These woods impart a sweeter, cleaner smoke than pine or softer woods.

• Hydration is Key: Keep a spray bottle of water or (traditionally) a splash of viño tinto (red wine) ready to quickly quell any fat drippings that cause sudden, aggressive flames. Flames ruin the Churrasco.

• Salt Application: Only use coarse salt. Apply it before cooking and after the flip. Do not apply salt too far in advance, as it will draw out moisture and dry the meat.

• Pairing: This robust meal is incomplete without Albariño wine—the local white wine of the Rías Baixas. Its crisp acidity and fruit notes cut through the richness of the pork perfectly.