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Components
- 2 pork ribs, approximately 1.5 kg each
- Four garlic cloves
- 1 tablespoon of brown sugar
- 1 tablespoon of salt
- 2 tablespoons of sugary paprika
- One teaspoon of cayenne pepper
- 1 teaspoon of coriander seeds
- pieces of one orange-baia
Watch the video for a step-by-step guide.
Setup phase
- Combine sugar, paprika, and cayenne pepper in a small bowl.
- In the mortar, lightly crush the coriander seeds and combine with the sugar. There’s no need to grind excessively—just enough to release the fragrance. Carefully tap the garlic cloves to loosen the peel; add the salt and mash thoroughly until a paste forms.
- Incorporate the garlic paste into the dry seasoning blend, then add the orange zest and stir thoroughly.
- Trim any excess fat from the rib (if present) and divide the piece into three equal sections—cut between two swabs to make it easier; each section should contain approximately 4 slats.
- Evenly distribute the spices and garlic over each piece using your hands, ensuring the entire surface is covered. Put the ribs in a pillowcase (or a large bowl with a lid) and refrigerate to marinate for 1 hour. In the meantime, prepare the remaining ingredients.
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Components
- 2 bulbs of garlic
- Three onions
- Half a tea cup of brown sugar
- 1/2 cup of white wine vinegar
- 2 tablespoons of cornstarch
- Add salt and ground pepper as needed to suit your taste.
Mode of preparation
- Set the oven to 160 °C (low heat); meanwhile, take the rib out of the refrigerator to thaw.
- Slice the onions in half, then cut each half into 4 sections by slicing through the root, and remove the peel—this keeps the layers together during baking.
- Arrange garlic bulbs and onion cloves on a large baking tray, then season with salt and pepper. Lay the rib slices on top of the onions on the tray, with the meat side facing upwards, and cover with aluminum foil.
- Place the ribs in the oven to bake for approximately 2 hours — to test if they are done, ensure the meat is very tender and the tips of the bones are visible.
- Take the baking sheet out of the oven and raise the temperature to 220 °C (high heat).
- Gently peel back the paper-aluminum, starting with the side away from you to avoid the hot steam that will escape. Using tongs, move the ribs, onion, and garlic onto a plate.
- Pour the baking liquid into a one-liter jar. You will require 2 cups (tea) of the liquid for the sauce — if needed, top up the amount with water.
- Move the baking soda to a small saucepan and combine it with vinegar, brown sugar, and cornstarch; stir thoroughly until dissolved. Place over medium heat and cook for approximately 2 minutes once it starts boiling — the goal is to create a thicker sauce to brush onto the ribs and serve alongside them.
- Place the ribs on the baking sheet side by side, with the meat facing upward. Using a spoon (or a shell), coat the ribs with some of the sauce and bake for approximately 20 minutes, or until tender. Halfway through, brush the ribs again with a bit more sauce.
- Take the baking pan out of the oven and let it rest for 10 minutes before serving, allowing the meat’s juices to redistribute, making the ribs more flavorful and moist. Serve alongside the onion, roasted garlic, and the remaining sauce.
NOTE: If you prefer to make half a recipe, that is perfectly fine! Each rib portion provides 6 servings.
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The ribs can be seasoned ahead of time and stored in the refrigerator for up to one day before cooking. However, be aware that the cayenne pepper flavor will become stronger the longer it rests.
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You can complete the initial phase of cooking the ribs in the oven and then finish them with the sauce when reheating and serving dinner. After baking for 2 hours, the ribs can be kept at room temperature, covered with aluminum foil, for up to 1 hour, or stored overnight in the refrigerator (if refrigerated, take the baking pan out 40 minutes before browning to allow the ice to thaw).
