Spicy pork ribs

Name: Spicy pork ribs - Antoaneta O.
Ingredients: 1 kg pork ribs 150 ml BBQ sauce 250 ml beer 1 tablespoon mustard 2 tablespoons soy sauce 1 medium onion 1 hot pepper 1; 2 bay leaves 3; 4 cloves of garlic salt; pepper

Meat - Spicy pork ribs by Antoaneta O. - Recipia

Spicy Oven-Baked Pork Ribs I start this recipe when I crave something hearty, but I don’t want to stand over the stove for too long. I like to prepare it on weekends, especially when I know I’ll have guests or want something to reheat the next day. The ingredients are simple, and the whole process is more about patience in the oven than technique. Quick Info Total time: about 2 hours Preparation time: 15-20 minutes Cooking time: 1 hour 30-40 minutes Servings: 4 Difficulty: easy to medium Recipe type: main dish, suitable for lunch or dinner Ingredients 1 kg pork ribs 150 ml BBQ sauce 250 ml beer (lager, any type you have on hand) 1 tablespoon mustard 2 tablespoons soy sauce 1 medium onion 1 chili pepper 1-2 bay leaves 3-4 cloves of garlic salt pepper Preparation Method 1. Preheat the oven to 180°C if you’re in a hurry to warm up your kitchen. 2. Clean the ribs of any bone scraps and wash them well under cold running water. Dry them with paper towels. 3. Slice the onion into rings or small pieces. Slice the chili as thinly as possible. I leave the seeds for extra heat, but if you want it milder, remove them. 4. Place the ribs in an oven-safe dish in a single layer. Sprinkle the onion and chili over the meat. 5. In a bowl, mix the beer with the BBQ sauce, mustard, soy sauce, salt, pepper, bay leaves, and garlic (crushed or sliced). Pour the resulting sauce over the ribs, covering them as well as possible. 6. Cover the dish with a lid or aluminum foil. Place it in the oven on the middle rack. Leave it for an hour without opening the oven door. The meat needs to stay covered to absorb the flavors and remain juicy. 7. Carefully remove the dish; the meat is hot and tender now. Transfer the ribs to a cutting board and cut them into thick slices, about the thickness of a finger. Line a baking tray with parchment paper. 8. Place the slices in the tray. Using a kitchen brush, coat each piece with the remaining sauce from the dish. If there’s not enough, spread as much as you can on both sides. 9. Return the tray to the oven, still at 180°C. Leave for 30-40 minutes until the ribs develop a slightly sticky crust. Occasionally turn the slices and brush with sauce to prevent drying out. In the last 10 minutes, you can increase the temperature to 200°C if you want a browner crust, but it’s not mandatory. Why I Make This Recipe Often It’s the kind of dish that doesn’t require much attention. The ingredients are easy to find, and the flavor suits anyone who prefers something mildly spicy and flavorful. The ribs remain tender, and the sauce gives it a complex taste without being complicated to make. I can prepare it in advance and reheat it as needed, which is helpful when I have a lot to do. Tips and Variations Tips If you have time, let the ribs marinate in the sauce for 1-2 hours in the fridge before going into the oven. They marinate better. Don’t skip the step of covering with a lid/foil at the beginning; otherwise, the meat will dry out. Don’t skimp on the sauce; the ribs need to be well covered. If you notice that the sauce reduces too much in the oven, you can add a few tablespoons of water. Substitutions BBQ sauce can be replaced with ketchup, but the final taste will be sweeter. If you don’t like chili, use bell pepper or omit it entirely. Beer can be replaced with sparkling water, but the typical flavor will be missing. Soy sauce adds a unique salty note, but if unavailable, you can add a little extra salt. Variations You can add rosemary or thyme to the sauce for different flavors. If you want a more caramelized crust, sprinkle a bit of brown sugar on the ribs before placing them in the oven uncovered. Red onion gives a slightly different, sweeter taste if you want to change it up. Serving Ideas I serve them directly on a platter with slices of fresh bread, simple pickles, and a tangy salad. They also go well with baked potatoes, but I prefer to let the meat shine. The remaining sauce can be spooned over the meat or used in a sandwich with leftover ribs the next day. Frequently Asked Questions 1. Can I use another type of meat? The recipe is designed for pork ribs, but you can also use pork shoulder or even pork belly, adjusting the baking times accordingly. 2. What type of beer is best? I use whatever I have in the fridge, usually lager. A brown beer works too if you want a more intense flavor, but it won’t change the final texture much. 3. Can I make the ribs without BBQ sauce? You can, but the taste will be less complex. You can compensate with a bit of honey and a tablespoon of ketchup. 4. Do I need to remove the aluminum foil after the first hour? Yes, exactly – initially covered, then uncover during the second round in the oven to brown. 5. What do I do if I don’t have a kitchen brush? Take a spoon and spread it with the back, no problem. The important thing is to distribute the sauce as evenly as possible. Nutritional Values Approximately, for a serving of 250 g of ribs with sauce: Calories: 650-700 kcal Protein: 30-35 g Fat: 45-50 g Carbohydrates: 18-22 g (mostly from BBQ sauce and beer) Values depend greatly on how fatty the ribs are and the type of sauce used. BBQ sauce and beer can slightly increase carbohydrates. The recipe is more filling than dietetic. Storage and Reheating The ribs store well in the fridge for 2-3 days in a sealed container. They can be reheated in the oven or microwave, covered, to prevent drying out. The sauce can be added during reheating if you have any left. I do not recommend freezing, as the texture may become fibrous. If you want to prepare in advance, you can bake the ribs up to the browning step, then finish right before serving.

Spicy pork ribs

Tags

Categories