Chile Glaze

• 1 large shallot, thinly sliced
• 1 teaspoon oil
• 1 cup honey
• 3/4 cup corn syrup
• 2 tablespoons sherry vinegar
• 2 tablespoons hot smoked paprika
• 1 1/2 teaspoons hot pepper sauce
• 1/4 teaspoon red chile flakes

Cabbage Slaw

• 1 cup mayonnaise
• 2 tablespoons chopped pickled guindilla or pepperoncini peppers
• 1 tablespoon brine from pickled guindilla or pepperoncini peppers
• 1 teaspoon lemon juice
• 1 tablespoon plus 1/2 teaspoon chopped flat leaf Italian parsley, divided
• 2 cups thinly sliced green cabbage
• 1 cup thinly sliced carrot
• 2 tablespoons sliced pickled guindilla or pepperoncini peppers
• 1 teaspoon kosher salt

Spanish Ribs

• 1 rack Smithfield® Prime Pork Back Ribs, membrane removed
• 1 1/2 tablespoons brown sugar
• 2 1/2 teaspoons sweet smoked paprika
• 2 teaspoons mustard powder
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon ground fennel seeds
• 3/4 teaspoon fresh ground black pepper
• 1/4 teaspoon red chile flakes
• Crushed Marcona almonds or sliced, blanched almonds

1. Heat oven to 325ºF.  Combine brown sugar, sweet smoked paprika, mustard, coriander, fennel, black pepper and 1/4 teaspoon red chile flakes.  Rub rib rack with seasoning and wrap in aluminum foil.  Place on baking sheet and roast 4 hours until tender.  Remove from oven and let stand, wrapped, for 1 hour.

2. Meanwhile, make Chile Glaze by sweating shallot in oil over medium heat until soft but not browned.  Stir in remaining ingredients; simmer 10 minutes until glaze consistency.

3. To may Cabbage Slaw, mix together mayonnaise, chopped guindilla peppers with brine, lemon juice, and 1/2 teaspoon parsley.  Combine remaining ingredients in salad bowl including remaining 1 tablespoon parsley; toss with mayonnaise mixture.  Note:  May not need all of the mayonnaise.

4. Heat oven to 400ºF.  Remove ribs from foil and place on baking sheet; coat with Chile Glaze.  Bake for 5 minutes to set glaze.  Garnish ribs with crushed Marcona almonds, if desired, and serve with Cabbage Slaw.