One of the top American Comfort Food dishes is, without a doubt, pork ribs with barbecue sauce. Although Galician churrasco is still our number one, once the summer is over, cooking outside is kind of a bummer. On those occasions, starting the oven to rock this rib is a delight!
What we like the most about this dish is how tender the meat gets, after slow cooking in the oven. But, besides that, the explosion of flavours that the sauce and the juices have: sweetness, spiciness, smokiness … that mixture that varnishes the surface of the ribs that is to die for.
Another positive thing about this recipe is that you do not need to pay any attention to it. Once in the oven, you can forget about it for a couple of hours. The oven is already in charge of doing all the magic.
| Ingredients |
• 1 kg of pork ribs.
• 50 g. of ketchup.
• 50 g. of barbecue sauce.
• 20 g. of smoked paprika.
• 20 g. of oregano.
• 3 cloves crushed garlic.
• 50 g. of raw cane sugar.
• 1 tablespoon of sriracha (or fermented chilies).
• Salt.
| Steps to follow: |
• Mix in a bowl: Ketchup, barbecue sauce, smoked paprika, oregano, sriracha, garlic and raw cane sugar.
• Remove excess fat from the ribs with a knife.
• Rub the entire surface of the rib with salt and then place it on two layers of aluminium foil.
• Brush the ribs on both sides with the barbecue sauce and cover again with two layers of aluminium foil, making a kind of envelope so that the juices do not go away.
• Bake for 2 hours at 130 degrees Celsius.
• After 2 hours, remove the ribs from the aluminium foil. At this point it will be so tender that it will separate from the bone easily. Brush again with the remaining sauce and bake again, on a tray, at 200 degrees Celsius for 10 minutes.
• Let stand about 5 minutes before serving.
| NOTES: 1 – I recommend lining the tray with aluminium foil. You will save a lot of scrubbing time. Remember that juice tends to caramelize! 2- Generally, this dish is served with French fries and cornbread but, in this case, I served it with some sautéed peas with butter and lemon. |
Recendo 