Remarkably Tender and Juicy Pork Ribs
- pork ribs - 3.5 lb (1.5 kg)
- for the marinade
- black pepper
- olive oil - 2 tbsp (30 ml)
- soy sauce - 1 tbsp
- ketchup - 2 tbsp (30 ml)
- paprika - 1 tsp, smoked
- cayenne pepper - 1 pinch
- chili flakes - 1 pinch, spicy
- thyme - 1 pinch, dried
- garlic - 1 tsp, powdered
- marjoram - 1 pinch
- brown sugar - 1 tsp
- cumin - 1 tsp
Pick out large, whole pieces of ribs or breasts. If you have your own farm-raised meat, use it - the dish will turn out superb.
If buying meat, don't go to the supermarket or large chain stores. If possible, find a butcher's shop with fresh and quality meat.
Put the olive oil, ketchup, soy sauce, sugar and all of the spices in a bowl. The cayenne pepper itself is spicy but I also added some spicy chili flakes. If you have stomach problems or dislike spicy, you can leave these out. The meat will get a spicy taste but to avoid it being overly spicy and intrusive, decide on how much chili and cayenne pepper to use.
Stir the ingredients and spices well and smear the pieces of meat on all sides with them, while also setting aside a little of the mixture.
Put the meat in an oven bag, get the air out and tie it. Place it in an oven dish in the fridge for 2 hours.
Take the meat out of the fridge and leave it for 30 min. at room temperature before baking.
Put the oven dish with the meat, while still in the oven bag, to bake at 356°F (180 °C) for an hour. Take the oven dish out and carefully cut the oven bag on top, so the meat shows.
Smear it with the rest of the marinade and put it back in the oven at the same temperature for another 15-20 min. for the meat to get an appetizing crisp.
Once ready, take the oven dish out, cover it with foil or a suitable lid for a few min. for the meat to smother and for its sauces to spread out.
Remove the foil, cut the meat and pour the sauces released during baking over it.