A foolproof recipe for ribs in barbecue sauce
Votes: 3
Time: 3 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This recipe for pork ribs will turn out amazing, even for novice cooks. You can use either loin ribs (they cook faster) or brisket ribs (they'll take a little longer due to their more sinewy texture). Each rib slice is first baked in the oven under foil and then grilled for a few minutes before serving. This prevents them from drying out or burning, while still allowing you to savor the smoky flavor. Barbecue sauce, applied before baking, before grilling, and for dipping, adds incredible flavor to these ribs. It can be made ahead of time. You'll make a lot of sauce, and leftovers keep well in the refrigerator.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Ribs
- 2.2 kg of pork spare ribs, cut from the loin (4 layers), or spare ribs, cut from the brisket (2 layers)
Barbecue sauce
- 0.5 cups vegetable oil
- 1.5 cups chopped onion (1 large onion)
- 1 tbsp. minced garlic (3 cloves)
- 1 cup (280 g) tomato paste
- 1 cup apple cider vinegar
- 1 tbsp. honey
- 0.5 cup Worcestershire sauce
- 1 cup Dijon mustard
- 0.5 cup soy sauce
- 1 cup (220 ml) hoisin sauce
- 2 tablespoons chili powder
- 1 tbsp. l. ground cumin
- 0.5 tbsp red pepper flakes
We recommend
Recipes with similar ingredients: pork ribs, barbecue sauce, hoisin sauce, soy sauce, chili seasoning, ground cayenne pepper, cumin
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a baking sheet with aluminum foil.
- Place the ribs on a baking sheet, fleshy side up, and sprinkle them with 2 teaspoons of salt and 1 teaspoon of black pepper. Drizzle each rib with a generous amount of barbecue sauce and cover the ribs loosely with aluminum foil. Bake the loin ribs for 1.5 hours and the brisket ribs for 1 hour and 45 minutes, until the ribs are very tender when pierced with a fork. As soon as you remove the ribs from the oven, generously brush them with barbecue sauce again. Grill immediately or refrigerate for later.
- About 40 minutes before serving, preheat a charcoal or gas grill to medium heat. Once the coals are covered in gray ash, brush the grates with vegetable oil to prevent the ribs from sticking. Place the ribs bone-side down on the grill, cover with the lid (make sure both vents are open!), and grill for 5 minutes.
- Turn the ribs over, meat side down, cover again, and cook for another 4-5 minutes, until golden brown. Transfer to a cutting board, cover tightly with foil, and let the ribs rest for 10 minutes.
- Slice the slabs into individual ribs and serve hot with barbecue sauce for dipping.
Barbecue sauce
Heat the oil in a large saucepan over low heat, add the onion, and cook for 10-15 minutes, until translucent but not browned. Add the garlic and cook for another minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, and hoisin sauce. chili powder, cumin and pepper flakes.
Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes. Use the sauce immediately or transfer to a container and refrigerate. Can be stored for several weeks.
Exit: 1.5 l.
Categories:
Recipe collections
Similar recipes
