Juicy, Tender Oven-Roasted Pork Ribs

Name: Juicy, Tender Oven-Roasted Pork Ribs
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 4 servings
Ingredients: 1.5 kg rack of pork ribs; 4 cloves large garlic cloves; 2 teaspoons sweet smoked paprika (pimentón de la Vera); 1 teaspoon dried oregano; null null coarse salt, to taste; null null freshly ground black pepper; 50 ml extra virgin olive oil; 30 ml sherry vinegar; 200 ml beef stock (or water); 2 tablespoons honey (optional)

#Baked #Easy #Pork

Total Time160mins

Rating0.0/ 5.0

Servings4people

David Santos

@david_santos

Ingredients

rack of pork ribs1.5 kg

large garlic cloves4 cloves

sweet smoked paprika (pimentón de la Vera)2 teaspoons

dried oregano1 teaspoon

coarse salt, to taste

freshly ground black pepper

extra virgin olive oil50 ml

sherry vinegar30 ml

beef stock (or water)200 ml

honey (optional)2 tablespoons

Instructions

Remove any membrane from the ribs and pat them dry with kitchen paper.

Crush the peeled garlic cloves in a mortar and pestle (or a bowl) until you have a paste.

Add the sweet smoked paprika (pimentón de la Vera), dried oregano, coarse salt (to taste) and freshly ground black pepper; mix well.

Stir in the extra virgin olive oil and sherry vinegar until you have a smooth marinade.

Rub the marinade all over the ribs, massaging it in so it penetrates the meat.

Cover and refrigerate for at least 2 hours, or preferably overnight, to develop the flavour.

Preheat the oven to 160°C.

Place the ribs in a roasting tin and pour the beef stock (or water) into the base of the tin.

Cover the tin tightly with foil and roast for 2 hours at 160°C.

Remove the foil, increase the oven temperature to 200°C and brush the ribs with honey, if using.

Roast for a further 20–30 minutes until the ribs are golden and crisp, keeping an eye on them to prevent burning.

Remove from the oven and leave to rest for 10 minutes before carving and serving.

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