Receita Solta

Barbecue Pork Ribs: Flavor and Tradition

RS

Por

Master Receita Solta

Barbecue Pork Ribs: Flavor and Tradition
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories620 kcal

Resumo para quem tem pressa

"The barbecue pork ribs combine tender pork meat seasoned with barbecue sauce paste, brown sugar, sweet paprika, lemon juice, and black pepper. Roasting under aluminum foil at 180°C for an hour cooks the meat in its own steam, softening the collagen near the bones. In the final stage without aluminum foil at 200°C for thirty minutes, the sauce caramelizes over the meat forming a golden and shiny crust. The ten-minute rest preserves the juices for four servings."

Barbecue Pork Ribs: Flavor and Tradition

O Que Você Precisa Saber

- Cover the baking dish with aluminum foil for the first hour at 180°C to tenderize the meat in its own steam. - Increase to 200°C for the final 30 minutes without foil to caramelize the sugars in the barbecue sauce. - Respect the 10-minute rest after removing from the oven so the internal juices redistribute in the meat.

Ingredients

Main Course

  • 1 kg of pork ribs
  • 1/2 cup of barbecue sauce
  • 2 tablespoons of brown sugar
  • 1 tablespoon of sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon of black pepper
  • 2 tablespoons of lemon juice

Instructions

Main Course

1

Preheat the oven to 180°C (350°F).

2

In a bowl, mix the barbecue sauce, brown sugar, paprika, salt, pepper, and lemon juice until it forms a paste.

3

With a brush, grease the ribs with the seasoning mixture, ensuring all sides are well covered.

4

Place the ribs in a roasting pan, meat side up.

5

Cover the baking dish with aluminum foil and place in the oven for 1 hour.

6

After this time, remove the aluminum foil and increase the temperature to 200°C.

7

Let bake for another 30 minutes, basting with the sauce that forms in the baking dish.

8

After the ribs are browned, remove from the oven and let rest for 10 minutes before serving.

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Chef Tips

- Remove the silver skin from the back of the rib bones so the seasoning penetrates deeply. - Brush the ribs with the caramelized broth that settles at the bottom of the roasting pan every 10 final minutes. - Position the side with more meat facing up on the baking sheet to obtain uniform browning on the surface.

Variations

- Spicy ribs: add half a teaspoon of cayenne pepper and drops of hot sauce to the barbecue paste. - Ribs with mustard: add a tablespoon of yellow or Dijon mustard to the initial marinade. - Guava barbecue ribs: mix traditional barbecue sauce with melted guava paste in equal parts.

Substitutions

- Pork spare ribs can be substituted with boneless pork ribs or thickly sliced pork loin. - Brown sugar can be swapped for honey or cane molasses to compose the caramelized sauce. - Sweet paprika can be replaced with smoked paprika to give a characteristic wood-smoked aroma.

How to Store

Store in a sealed container in the refrigerator for up to 4 days. Reheat in the oven at 160°C covered with aluminum foil for 15 minutes to preserve the moisture and caramelization of the meat.

Can You Freeze It?

Freeze in portions wrapped in aluminum foil for up to 60 days at -18°C. Thaw in the refrigerator for 12 hours and take to the preheated oven at 180°C for 15 minutes.

What to Serve With

Serve accompanied by corn on the cob cooked in butter, rustic potatoes roasted with rosemary or creamy coleslaw. Slices of garlic bread complete the table.

Frequently Asked Questions

Como remover a membrana da parte de trás da costelinha?

Levante a ponta da pele fina que cobre os ossos com a ponta de uma faca sem serra. Segure a membrana com um pedaço de papel-toalha para não escorregar e puxe em movimento contínuo até soltar toda a tira.

Why bake first with aluminum foil and then without?

Aluminum foil retains moisture and cooks the meat slowly until it falls off the bone without dehydrating. The final removal with increased temperature browns and caramelizes the brown sugar and barbecue sauce.

Can I make the ribs on the grill instead of the oven?

Yes, wrap the seasoned ribs in 3 layers of aluminum foil and bake over medium-high heat for about 1 hour and a half. Remove the paper and brown on the grill, brushing with barbecue sauce for another 15 minutes.

What to do if the sauce at the bottom of the baking dish starts to burn?

If the barbecue sugars start to toast excessively on the hot metal, add half a cup of boiling water to the bottom of the roasting pan to loosen the reduction without burning the meat.

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