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Canadian Pork Ribs in the Oven
Instructions
I lay out all the ingredients on the work surface. I rinse the pork ribs (500 g) thoroughly under cold running water and pat them dry with paper towel – a wet surface stops the marinade from soaking in. I remove the thin membrane from the inner side of the ribs, as it blocks the marinade and makes the meat "rubbery" after baking.
I cut the ribs into portions of 2–3 bones each – they are easier to eat with your hands and marinate faster. For "thin" ribs you can leave a whole strip, but cut pieces soak up 40% more marinade. A sharp knife or kitchen scissors will pass through the cartilage between the ribs without any trouble.
In a large bowl I make the marinade – the base of the "Canadian" flavour. I combine: apple puree (25 g, shop-bought or homemade from a baked apple), tomato ketchup (50 g), soy sauce (1.5 tbsp), fresh lemon juice (1 tbsp) and vegetable oil (1 tbsp). The apple puree gives the characteristic "Canadian" sweetness, the lemon juice softens the fibres, and the soy sauce adds umami.
I add the spices to the marinade: ground paprika (½ tbsp, for colour and aroma), smoked paprika (1 tsp, the main "secret" of a smoky flavour without a real smoker!), a pinch of cinnamon (for an unexpected warm shade), ground chilli pepper (½ tsp or to taste – it sets the level of heat), sugar (½ tsp, it caramelises during baking) and salt (to taste, 1 tsp is usually enough).
I press the garlic (2 cloves) through a press or chop it finely with a knife and add it to the marinade. I whisk all the components together thoroughly until they form a smooth, creamy mass. The marinade should be fairly thick, like sour cream – it will coat every rib well without running off.
I lower the rib pieces into the marinade and coat them thoroughly with my hands on all sides, rubbing it into the meat – the marinade should cover every millimetre of the surface. I cover the bowl with cling film and put it in the fridge for at least 3 hours (ideally 6–8 hours or overnight). During this time the meat soaks up the flavours of the spices and softens.
Meanwhile I prepare a vegetable "bed" – it will enrich the dish and absorb the dripping fat. I cut the onion (1) into half-rings 3–5 mm thick. I slice the mushrooms (200 g) 5 mm thick or into quarters. The mushrooms add an extra "woodland" aroma to the baked meat.
I heat the oven to 180°C, top-and-bottom mode. I line a baking dish (preferably cast iron or ceramic, with high sides) with foil – it makes washing up after baking easier. I spread the onion and mushrooms in an even layer over the bottom of the dish – a "bed" for the ribs.
I arrange the marinated ribs on top of the onion and mushrooms, trying not to overlap them – each rib should be in contact with the oven's heat. I pour the remaining marinade over the ribs – it creates a "sauce" during baking and keeps the meat from drying out.
I cover the dish tightly with a sheet of foil (shiny side in) – it keeps the moisture in for the first hour of baking. I put it in the centre of the oven and bake for 60 minutes at 180°C. During this time the meat cooks in its own juices and becomes tender, almost "melting".
After 60 minutes I remove the foil completely and return the dish to the oven for 15 minutes at the same temperature. During this time the top of the ribs caramelises and develops a golden, glossy crust – the main "signature" effect of Canadian ribs. If you want a more golden crust, switch on the "grill" mode for the last 3–5 minutes.
I take the finished ribs out of the oven and let them "rest" for 5 minutes – the juices spread through the meat and it becomes juicier. I transfer them to a serving dish and spoon over the sauce from the bottom of the dish (onion, mushrooms and meat juices). The Canadian pork ribs in the oven are ready! I serve them with mashed potatoes, baked fennel or grilled vegetables. They are eaten with your hands by the bone – the "true Canadian" style.
Tips
- 1
Always remove the membrane from the inner side of the ribs – without this the meat will be "rubbery" and the marinade will not soak in.
- 2
Smoked paprika is the "secret" spice of Canadian ribs. It gives a smoky aroma without a real smoker, so look out for it specifically.
- 3
Marinate for at least 3 hours, ideally overnight (8 hours). A quick marinade will not give a deep flavour. I marinate pork skewers in the oven on a similar principle.
- 4
For the first 60 minutes keep the ribs under foil (the meat finishes in the steam), for the last 15 minutes leave them uncovered (for the crust). Getting the order wrong means dry meat.
FAQ
What can replace apple puree in the marinade? +
Suitable alternatives are: pear puree (a more delicate flavour), apricot puree or jam (a brighter sweetness), peach puree (a summer option), cranberry sauce (sweet-and-sour with a "Canadian" note), maple syrup (2 tbsp instead of the puree – the "authentic" Canadian option!), honey (1 tbsp), pumpkin puree (an autumn option). Maple syrup is the most "Canadian" replacement, as it is Canada's national product. Each substitute gives its own character. Apple puree is the "classic" all-round option – it suits any time of year and is cheaper than the others.
Can the ribs be cooked in a pan instead of the oven? +
Yes, a pan works perfectly. Heat a heavy-bottomed pan or a griddle pan with 1 tbsp of vegetable oil. Fry the marinated ribs over high heat for 3–4 minutes on each side until golden. Reduce the heat to medium, add ½ cup of water or stock, cover with a lid and simmer for 30–40 minutes until the meat is tender. Five minutes before they are done, remove the lid and let the liquid evaporate to caramelise the sauce. The advantage: it is faster than the oven. The drawback: the crust is less even than in the oven.
How long do the finished ribs keep? +
The finished ribs keep in the fridge for up to 3 days in a tightly sealed container. On the second day the flavour is even richer – the meat is fully soaked in the sauce. Before serving, reheat them in the oven at 150°C for 15 minutes under foil, or in a pan with 2 tbsp of water under a lid. Do not reheat them in the microwave – the meat will turn "rubbery". You can freeze them for 1 month in airtight containers with the sauce – before eating, thaw them completely in the fridge and warm them through in the oven. A handy lunch "for work" or a make-ahead dish.
What to serve Canadian ribs with? +
They are ideal with mashed potatoes with butter, baked fennel, grilled vegetables (courgette, aubergine, bell pepper), grilled corn on the cob (a Canadian tradition), coleslaw with mayonnaise, or boiled basmati rice. For sauces – barbecue, honey-mustard, garlic chilli sauce (for heat) or ranch. For drinks – light beer (pilsner, lager), bourbon on the rocks, dry red wine (merlot, cabernet) or cranberry fruit drink. Perfect for a family dinner or a get-together with friends, and ideal as a main dish for a man's birthday.
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