Oven-baked pork ribs
Oven-baked pork ribs
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Oven-baked pork ribs
Υλικά
For the ribs
- 1.5 kg pork ribs (whole rack)
- 10 g smoked paprika
- 20 ml extra virgin olive oil
- Fleur de sel
- Freshly ground black pepper
For the marinade
- 150 g ketchup
- 20 g brown sugar
- 10 g smoked paprika
- 20 g ground coriander
- 30 ml balsamic vinegar
- 20 g Worcestershire sauce
- 20 g sriracha sauce
- 20 ml thyme honey
- 40 ml extra virgin olive oil
- 1 garlic clove, finely chopped
- 3 g crushed red pepper flakes
- Fleur de sel
- Freshly ground black pepper
For garnish
- 10 g fresh coriander, finely chopped
- 1 fresh chili pepper, finely chopped
- 1 spring onion, finely chopped
Εκτέλεση
Preparing the ribs
Carefully remove the thin membrane from the bone side of the rack.
Season the ribs with fleur de sel and freshly ground black pepper, sprinkle with the smoked paprika, drizzle with the olive oil and gently massage the seasonings into the meat on both sides.
Place the ribs on a wire rack set inside a roasting tray, ensuring they are elevated and do not sit in their cooking juices.
Cover with baking paper followed by aluminum foil and bake in a preheated oven at 180°C (350°F) for approximately 2 hours, or until the meat is tender.
Preparing the marinade
In a bowl, combine the ketchup, brown sugar, smoked paprika, ground coriander, balsamic vinegar, Worcestershire sauce, sriracha, thyme honey, olive oil, crushed red pepper flakes, fleur de sel and freshly ground black pepper.
Add the finely chopped garlic and mix well until the marinade is smooth and well combined.
Finishing the cooking
Once the initial baking time is complete, remove the ribs from the oven and generously brush both sides with the marinade using a pastry brush or spoon.
Return the ribs to the oven and bake for 5 minutes, until the marinade begins to caramelize and forms a glossy glaze.
Remove the ribs once more, brush with another layer of marinade and continue baking for 4–5 minutes, until beautifully caramelized and richly colored.
Serving
Slice the ribs into portions and serve immediately.
Garnish with the chopped fresh coriander, finely chopped spring onion and finely chopped fresh chili pepper.
Removing the membrane from the bone side of the ribs is an important step, as it allows the meat to cook more evenly, become more tender and absorb the flavors of the marinade more effectively.
