There are a variety of ways to both marinate and cook costela de porco (pork ribs) in Brazil. This one was prepared in the oven instead of on the barbeque grill. In this way, the dish can be enjoyed all year round regardless of the weather. We suggest to serve it accompanied by creamy polenta and couve à mineira (chiffonaded, sauteed collard greens).
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Brazilian-Style Pork Ribs
- Total Time: 140 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fall-off-the-bone tender, these caramelized pork ribs are an oven-baked delight perfect for any occasion. A simple marinade elevates the flavor to new heights.
Ingredients
- 4 tsp salt
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 1 tsp ground black pepper
- 1-1/2 tsp Dijon mustard
- 1-1/2 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1/4 tsp ground cumin
- 1 tsp malagueta pepper or jalapeño
- 1/2 cups (118 ml) apple cider vinegar
- 4 lbs (2 kg) pork spareribs (whole)
- Vegetable oil (only for brushing)
- Honey
Instructions
- Process or blend the first 10 ingredients in a food processor or blender until a homogeneous mixture is obtained.
- Put the ribs in a large, deep rectangular baking pan, spread the mixture over the ribs, and marinate for 1 hour at room temperature.
- Preheat oven to 350ºF (180°C).
- Cover the pan with aluminum foil, tightly sealing the edges to prevent steam from escaping. Cook the ribs in the oven for approximately 1 hour and 50 minutes (25-30 minutes per pound or 1/2 kg).
- Reserve the drippings/remaining marinade from the bottom of the pan and transfer the ribs to another large baking pan.
- Brush the top of the ribs with oil and honey.
- Increase oven temperature to 425ºF (220°C).
- Roast the ribs uncovered for 10-25 minutes, or until golden brown.
- Brush/baste the ribs with the reserved drippings/marinade. Let sit for 10 minutes before serving.
Notes
- For extra tender ribs, consider using a meat thermometer to ensure they reach an internal temperature of 190-200°F (88-93°C).
- If you don’t have malagueta pepper, substitute with a similar amount of cayenne pepper for heat, or omit for a milder flavor.
- Leftover ribs can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 125 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 lb
- Calories: 600
- Sugar: 10
- Sodium: 1200
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What makes these pork ribs Brazilian-style?
Brazilian-style ribs rely on simple, bold seasoning and slow cooking. The emphasis is on salt, garlic, and letting the quality of the pork come through rather than masking it with heavy barbecue sauces. 
How long should I cook the ribs for tender results?
Low and slow is the approach here. Plan for about 3 to 4 hours at a low temperature, whether in the oven or on the grill with indirect heat. The meat should pull away from the bone easily when done.
Can I finish these on a grill after slow cooking?
Yes, and that is a great move. After the slow cook, a few minutes over high direct heat gives the outside a caramelized crust while the inside stays tender and juicy.
