Use a sharp knife to chop each of the ribs in half - you can leave them whole if you prefer. Place all the remaining ingredients together in a large bowl with seasoning and mix well. Add the ribs and stir until evenly coated. Cover and leave to marinate in the fridge for at least 2 hours or overnight if preferred.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Transfer the ribs and marinade to a large roasting tin, cover and roast for 20 mins, remove the foil and roast for a further 5 mins or so until the ribs are browned and sticky. Transfer to a serving plate and serve. Don’t forget a finger bowl and napkins for your guests.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.