- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 710 kcal
Quick summary
“Pork ribs with barbecue sauce are the ultimate exponent of classic American cuisine roasted slowly until they fall off the bone. Prolonged cooking wrapped in foil followed by caramelization with honey and barbecue delivers a deep sweet and sour flavor.”
What you need to know
- O cozimento coberto com papel-alumínio por 1 hora e meia amacia o colágeno da carne suína em fogo brando.
- A marinada de barbecue, mel e mostarda forma uma cobertura caramelizada brilhante e levemente defumada.
- O forneamento final destampado por 30 minutos reduz o molho e firma a camada externa lacrada da costela.
Ingredients
Main
- 1.5 kg of pork ribs
- 1/2 cup of barbecue sauce
- 1/4 cup honey
- 2 tablespoons of mustard
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon of olive oil
Instructions
Principal
- Pré-aqueça o forno a 180ºC.
- Clean the rib, removing the excess fat.
- In a bowl, mix the barbecue sauce, honey, mustard, and garlic until a marinade is formed.
- Season the rib with salt and pepper to taste.
- Place the ribs in a roasting pan, brush the marinade over the meat, ensuring it is well covered.
- Cover with aluminum foil and bake for 1h30.
- Remove the paper and let it brown for another 30 minutes, basting with the marinade occasionally.
- Remove from the oven, let it rest for 10 minutes before cutting and serving.
Chef's tips
- Remove the fibrous silver membrane on the inner side of the bones with the help of paper towels before applying the seasoning.
- Brush successive layers of the marinade every 10 minutes during the final half hour uncovered in the oven.
- Keep the baking sheet well sealed with aluminum foil to prevent steam from escaping and drying out the meat.
Variations
- Sprinkle smoked paprika and granulated garlic directly onto the raw meat before brushing with barbecue sauce.
- Add apple juice to the bottom of the baking dish before sealing the aluminum to add fruity moisture to the cooking.
- Finish the last 5 minutes of baking under grill mode so that the edges of the ribs are slightly toasted.
Substitutions
- Traditional barbecue sauce can be substituted for homemade guava barbecue sauce or Asian sweet and sour sauce.
- Honey can be replaced by brown sugar dissolved in a little water or sugarcane molasses.
- Yellow mustard can be replaced by Dijon mustard or a teaspoon of dry mustard powder.
How to store
Store the rib strips in a closed container in the refrigerator for up to 4 days. To reheat while maintaining the juicy softness, wrap in aluminum foil and place in a preheated oven at 180°C for about 15 minutes.
Can it be frozen?
The roast ribs can be frozen sliced or in a whole piece well sealed in plastic wrap for up to 3 months. Thaw in the refrigerator for 12 hours and reheat in the oven with an extra brush of barbecue sauce.
What to serve with
It is the perfect companion for corn on the cob cooked in butter, rustic fried or roasted potatoes, and coleslaw. A Pale Ale style craft beer or cola soda harmonize perfectly.
Frequently asked questions
Why is it essential to remove the membrane from the bones?
The pleura is a tough and elastic film that prevents the penetration of seasoning and hardens during oven cooking.
How to know if the rib has reached the point of falling off the bone?
Pull one of the end bones with tweezers; the meat should come off with extreme ease and without resistance.
Doesn't the barbecue sauce burn during the 30 minutes uncovered?
No, as long as the temperature is controlled at 180°C and the rib is basted regularly with the juices from the bottom of the pan.
Can I make this same recipe on the grill embers?
Yes, bake wrapped in aluminum foil on the highest rack of the grill for 2 hours and finish on the low grill brushing with barbecue sauce.
