Oven-baked ribs

Name: Oven-baked ribs
Ingredients: 1; 200 extra pork ribs (meaning they have real meat) pork meat spices 3-4 ripe tomatoes 1 large carrot 2-3 raw garlic heads 1-2 tablespoons of oil

Meat - Oven-baked ribs by Iosefina J. - Recipia

Oven-baked pork ribs are a suitable choice when you want a hearty meal without many complicated steps. The meat is scored, seasoned, and marinated for a few hours with tomatoes, carrot, and garlic. Baking starts covered, so the meat cooks well, and then finishes uncovered to get some color. They can be served with mashed potatoes, fries, or any preferred side dish. Quick Info Total time: approximately 5 hours and 30 minutes – 6 hours and 30 minutes, including refrigeration marination Preparation time: not specified exactly; actual preparation involves washing, drying, scoring, and seasoning the meat Cooking time: approximately 1 hour and 30 minutes Servings: not specified; the quantity of 1.2 kg is divided based on the appetite of those being served Difficulty: easy Recipe type: oven-baked pork ribs, suitable for a family meal or Christmas dinner Ingredients 1.2 kg extra pork ribs, with enough meat on the bone Pork seasoning, to taste 3-4 ripe tomatoes 1 large carrot 2-3 heads of raw garlic 1-2 tablespoons of oil Preparation method 1. Wash the pork ribs, then dry them well with a paper towel or a clean cloth. It is important to remove as much water from the meat's surface as possible so that the oil and spices adhere better. 2. Score the piece of meat in several places. The cuts do not need to be very deep, but they should be deep enough to insert the vegetables and garlic. 3. Rub the ribs with oil, covering as much as possible on all sides. Then sprinkle the pork seasoning and gently massage the piece so that it is evenly seasoned. 4. Cut the tomatoes into pieces suitable for the scores. The carrot is sliced into rounds, and the garlic is separated into cloves. Place the tomatoes, carrot rounds, and garlic cloves between the cuts in the meat. 5. Place the ribs in a baking dish. Cover the dish with aluminum foil and refrigerate for 4-5 hours. During this time, the spices have time to penetrate the meat, and the vegetables remain positioned in the cuts. 6. After marinating, remove the dish from the refrigerator and place it in the oven, covered with aluminum foil. Bake the ribs for about an hour. 7. Remove the foil and leave the dish in the oven for another approximately 30 minutes, so the surface of the ribs browns well. The original recipe does not specify the oven temperature, so this should be adjusted according to the oven used. 8. Serve the ribs while they are hot, with mashed potatoes, fries, or another side dish you have on hand. Why I make the recipe often I love the recipe because the preparation is simple, and the meat does not require many ingredients. The tomatoes, carrot, and garlic are placed directly in the cuts, without needing a separate marinade. The part that requires a little planning is the time spent in the refrigerator, but otherwise, the ribs cook without much intervention. It is also an easy recipe to adapt to the number of people, as long as you keep the same preparation idea: season the meat, let it sit covered in the fridge, and bake it first covered, then uncovered. Tips and variations Tips Dry the meat well before rubbing it with oil. If it remains wet, the spices may distribute more difficultly and will slip off the surface of the ribs. The cuts should be large enough for the pieces of tomato, carrot, and garlic, but there is no need to cut the ribs into pieces before baking. Use aluminum foil throughout the first baking stage. This helps the meat to cook covered, and removing it in the last half hour allows for browning. Respect the marinating time of 4-5 hours. If the dish is covered and in the fridge, the meat can be prepared in advance for the main meal. Check the browning in the last half hour, as ovens can bake differently. The 30 minutes without foil is the time indicated in the recipe, but the appearance of the meat remains a useful reference. Substitutions Ripe tomatoes can be replaced with regular tomatoes, cut into small enough pieces to fit into the cuts. If you do not have a pre-prepared mix for pork, you can use the spices you already have for this type of meat, although the basic recipe does not specify a particular combination. Instead of a baking dish, another oven-safe dish can be used, as long as it can be covered with aluminum foil. The shape of the dish should allow the ribs to be placed without being cramped. Variations You can cut the ribs into smaller pieces before seasoning if it is easier for you to place them in the dish or to serve. The basic steps remain the same. For a simpler meal, you can keep the ribs in one piece and portion them after baking. Thus, the vegetables remain in the cuts until serving. The amount of garlic can vary between 2 and 3 heads, just as specified in the ingredient list. The cloves are used raw, being inserted directly into the meat. Serving ideas The ribs can be served with mashed potatoes, fries, or any other suitable side dish for pork. The vegetables placed in the cuts remain in the dish and can be served along with the meat portions. For a festive meal, the recipe can be included in the Christmas menu. It does not require a specific side dish, so the choice can be made based on what is prepared for the rest of the meal. Frequently asked questions How long should the ribs stay in the fridge before baking? The ribs should be kept covered in the fridge for 4-5 hours. Before this step, the meat is rubbed with oil, seasoned, and filled in the cuts with tomatoes, carrot, and garlic. Are the ribs baked with the foil on the whole time? No. The first stage lasts about an hour and is done with the dish covered with aluminum foil. Then the foil is removed, and the ribs bake for approximately another 30 minutes for browning. Is the oven temperature specified? No, the temperature is not mentioned in the original recipe. Only the stages and approximate duration are indicated: one hour with foil and half an hour without foil. Can I use ribs with less meat? Yes, but the recipe is designed for extra pork ribs, with plenty of meat. If you use thinner ribs, the actual cooking time may vary, so it is useful to watch the appearance of the meat at the end. What can I serve with oven-baked pork ribs? The recipe recommends mashed potatoes, fries, or another side dish of your choice. The vegetables placed in the meat can remain alongside the ribs when serving. Nutritional values The values below are estimates and can vary greatly depending on how much fat the ribs have, how much oil is used, and how much meat remains on the bone. The estimate is calculated roughly for 100 g of cooked ribs, without side dish: Calories: approximately 300-380 kcal Protein: approximately 20-25 g Fat: approximately 24-31 g Carbohydrates: approximately 1-3 g Fiber: under 1 g The tomatoes, carrot, and garlic contribute a small amount of carbohydrates and fiber, but most of the calories come from the meat and its fat. If the portion is served with mashed potatoes or fries, the nutritional values increase depending on the side dish and the amount consumed. Storage and reheating Leftover ribs are stored in the fridge, in a covered container, after they have cooled. For safer storage, it is best to consume them within a few days. When reheating, place the portion in a suitable dish and cover it, so it does not dry out too much. The meat can be reheated in the oven or by any other available method, but it is not recommended to leave it too long, as the ribs may lose their tenderness. The side dish is kept separate if you want to avoid the mashed potatoes or fries absorbing the sauce from the dish.

Oven-baked ribs

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