Pork ribs in sticky pepper glaze
Votes: 1
Time: 2 hours 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1097, total fat 67 G., saturated fats 26 G., proteins 70 G., carbohydrates 57 G., fiber 2 G., cholesterol 267 mg, sodium 1187 mg, sugar 45 G.
Calories 1097, total fat 67 G., saturated fats 26 G., proteins 70 G., carbohydrates 57 G., fiber 2 G., cholesterol 267 mg, sodium 1187 mg, sugar 45 G.
What makes these ribs truly delicious is the sweet and spicy apricot glaze with crushed black pepper and garlic, brushed on a few minutes before cooking. To ensure the glaze coats the ribs perfectly and makes them even more delicious, slice them into individual bones before brushing. The perfect beer snack!
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 tablespoons chili powder
- 1 tsp ground cumin
- 2 racks of pork spare ribs (about 2 kg total)
Glaze
- 4 tablespoons unsalted butter
- 1 tbsp. black peppercorns, ground to medium fineness
- 4 cloves garlic, crushed
- 1 medium shallot, chopped
- 0.5 cup light brown sugar
- 0.5 cup apricot jam
- 1/4 cup honey
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tbsp Worcestershire sauce
- 4 green onions, chopped
We recommend
Recipes with similar ingredients: pork ribs, cumin, brown sugar, honey, apple cider vinegar, Apricot jam
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Ribs:
In a small bowl, combine the chili and cumin with 1 tablespoon of salt and 1/2 teaspoon of black pepper. Rub the mixture over the ribs, then place them bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but still falling off the bone, about 2.5 hours. - Sweet and spicy apricot glaze with crushed black pepper and garlic:
Meanwhile, melt the butter in a medium saucepan over medium heat. Add the peppercorns, garlic, and shallots and cook, stirring, until the garlic begins to darken, about 2 minutes. Add the sugar, jam, honey, ketchup, vinegar, soy sauce, and Worcestershire sauce and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes. - Preheat the oven to broil. Remove the foil and transfer the ribs to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the ribs into individual ribs and return them to the roasting pan. Pour the sauce over the ribs.
- Grill the ribs a few inches from the grill element, stirring occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer to a platter and garnish with green onions.
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