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
Units
Scale
- 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