Spare ribs

Pork ribs, recipe to prepare excellent baked ribs, the pride of many grills, to be enjoyed strictly with your hands together with a good glass of red wine or an ice cold beer. Today we will see how to prepare the baked pork ribs tasty, with tender and soft meat that comes off perfectly from the bone, but also the version and the right technique for cooking ribs grilled or barbecued (BBQ). Love the roast pork ribs!

But how good are pork ribs? Really fabulous! They immediately celebrate. Their secret is to make the meat tasty and soft. I had already explained how to prepare the perfect Spare Ribs (the ribs in American style and Tex-Mex), while those that I propose today are baked pork ribs flavored in a more Mediterranean way, with rosemary and sage. The secret is always the marinade, which makes them absolutely tasty and softens the meat.

We will also see the way to cook the ribs in the oven, avoiding that the meat dries out and is very tender. Think that it was so soft, that some bones came off by itself, just turning the pork ribs! And when you see these things, you understand that the cooking is really perfect! Here is the recipe for baked pork ribs. You will have such good pork ribs, but so good, a real pleasure to taste. In the end the preparation is really simple, then the oven will do everything, as for Baked chicken thighs or baked pork shank!

Are you ready? Here is the recipe for ribs in barbecue sauce. Although the cooking times of the ribs are a bit long, the recipe is very simple and the wait will fill you with satisfaction, when it comes to biting the pork ribs with your hands.

Spare ribs: ribs recipe in barbecue sauce

1.6 kg of ribs (2 Spareribs slabs)

mustard to taste

For the Rub

2 tablespoons salt

2 tablespoons brown sugar

4 tablespoons sweet paprika

1 tablespoon chili powder

1 tablespoon garlic powder

2 tsp black pepper (ground)

1 pinch cumin powder

For the barbecue sauce

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon mustard

1 tablespoon Worcestershire sauce

2 tablespoons soy sauce

Preparation

For this preparation I advise you to buy the ribs in whole piece and portion them only after cooking: in this way they will remain softer and the meat that is in the middle between one rib and another will not dry out. Buy 2 slabs of ribs. Each piece weighs about 800 grams and is eaten with 2 people. You can use the Spare Ribs, the part of the rib closest to the sternum, the central part of the rib or Baby Back Ribs, the pork ribs closest to the rib cage. The night before you will have to flavor the ribs and proceed with the dry marinade. Prepare the Rub simply by mixing all the ingredients in a small bowl: salt, brown sugar, sweet paprika, chili, garlic powder and a pinch of cumin. Take the pork ribs (Spare Ribs) and massage them with mustard on both sides: it will serve to give taste and to make the spices stick. Adhere the spice mixture on both sides. For convenience I divided the Spare Ribs in half: you can also leave them whole. Pack them with plastic wrap and place them in the refrigerator, inside a plastic bag. The Rub will serve to give flavor, to make them spicy but also to form a beautiful crust on the surface. Do not worry, it is very delicate and there is no flavor that predominates, nor is it too spicy. It is perfectly balanced. The next day, take out the rib sticks from the refrigerator 30 minutes before cooking, so that they are not too cold. Turn on the static oven at 115°C. Once the temperature is reached, place the Spare Ribs on a baking sheet lined with baking paper, and proceed with the cooking of the ribs for about 4 hours (slow cooking at low temperature). After 2 and a half hours, cover the pan with a sheet of aluminum foil, sealing the edges, so that the steam that forms remains inside, and continue cooking for 1 hour and 10 minutes, at the same temperature. After the time, check the cooking, inserting a toothpick in the meat between two ribs, if it enters easily, then the ribs are ready.

Preparation of glazed ribs

When the BBQ Ribs are ready, brush both sides with plenty of barbecue sauce and put back in the oven, always at 115°C for 20 minutes, without covering. Your ribs glazed in barbecue sauce are ready! Serve immediately, with the classic American salad (coleslaw) or with roasted potatoes or potato salad or grilled vegetables. Here at my place the Spare Ribs are served with cabbage salad. You will feel that goodness, how soft they are and how perfectly the flesh detaches from the bone, and is tender and juicy.

Barbecue Sauce

How to make barbecue sauce? I leave you a very quick recipe that consists only in mixing the ingredients, without cooking and without using ketchup.

How to make barbecue sauce

In a small bowl place the tomato paste, balsamic vinegar, honey, the classic mustard, Worcestershire Sauce and soy sauce.