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Oven-Baked Pork Ribs
Instructions
In a small bowl I mix 1/2 tsp of salt with 1.5 tsp of ground paprika. Mixing the spices dry helps to distribute them evenly over the meat.
Using a press, I crush 2 cloves of garlic into a separate bowl. Fresh garlic is more aromatic than dried and gives the finished dish a brighter flavour.
I rub the ribs thoroughly by hand with the salt and paprika and the crushed garlic. Rubbing by hand is better than with a brush – the spices work their way into every fold of the meat.
I prepare a baking sheet and line the bottom with foil. I grease the foil with vegetable oil so the ribs do not stick. I brush the ribs all over with liquid honey and lay them out on the baking sheet. The honey gives a characteristic glossy crust during baking.
I cover with foil and put the ribs into a preheated oven for 30–40 minutes (depending on their thickness) at 180 °C. The foil prevents them from drying out – the meat steams in its own juices and stays succulent.
After 30 minutes I take the ribs out of the oven and check for doneness. I pierce the meat with a knife – if clear liquid without any blood comes out, the ribs are ready. I put the dish back into the oven for another 10 minutes at 180 °C WITHOUT the foil – for a final crispy crust.
I cut the finished oven-baked ribs along the bones and arrange them on a plate. They are best served with fresh vegetables – herbs, tomatoes, cucumbers.
Tips
- 1
Rub the ribs with the spices by hand rather than with a brush – this way the spices work into every fold of the meat and soak it evenly.
- 2
Two-stage baking (under foil + without foil) is the "secret" to juicy meat with a crispy crust. Without the second stage you will not get any browning.
- 3
Use only LIQUID honey – crystallised honey spreads poorly and gives an uneven coating. I use a similar principle in other meat dishes.
- 4
ALWAYS check for doneness by piercing the meat – if the liquid is clear, the meat is ready. If it is pink – another 10 minutes in the oven.
Video
FAQ
How do I choose good pork ribs? +
Chilled ribs from young pork with a thin layer of fat along the edge are ideal. The colour should be pink, without any grey or greenish tints. The smell should be fresh, without sourness. To the touch they should be firm and spring back into shape after being pressed. Frozen ribs will also do – thaw them in the refrigerator for 8–10 hours, not in hot water. Thin layers of meat should be visible between the ribs. "Bare" bones with very little meat are not for baking.
What can I use instead of honey in the marinade? +
Alternatives include: maple syrup (similar consistency and flavour), brown sugar (dissolve it in 1 tbsp of water to make it liquid), agave syrup (more neutral than honey) and caramel syrup. For a savoury edge, use soy sauce with added sugar (3 tbsp of sauce + 1 tbsp of sugar). Without a sweetener you will get "salty" ribs – also tasty, but without the characteristic sweet crust. Natural honey is best for an authentic flavour.
How long do the cooked ribs keep? +
In the refrigerator – 3–4 days in a closed container. Reheat them in the oven at 150 °C under foil for 10–15 minutes (with 2–3 tbsp of water on the bottom of the baking sheet) so they do not dry out. In the microwave the meat becomes "rubbery". You can freeze them in portions for 1–2 months – thaw in the refrigerator for 8–10 hours. Serve them both hot and cold – both options are tasty. Cold ribs are good for breakfast with bread and herbs.
What side dish should I serve them with? +
Classic side dishes: potatoes in any form (baked in wedges, mashed, boiled new potatoes), curry rice, buckwheat with butter, pasta. For vegetables – freshly sliced tomatoes with cucumbers, a Greek salad, sauerkraut (for a Russian-style serving). Sauces – barbecue (BBQ), sweet-and-sour, garlic, mustard. For a light lunch – no side dish, just fresh vegetables. For a festive meal – with baked root vegetables (carrots, parsnips). With beer – pickled cucumbers are a must.
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