Fall-off-the-Bone Pork Spare Ribs with Juicy Corn and Cilantro
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
3 hrs 10 mins
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Additional Time
1 hr
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Total Time
4 hrs 25 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
Greek
Fall-off-the-Bone Pork Spare Ribs with Juicy Corn and Cilantro
Description
The Fall-off-the-Bone Pork Spare Ribs recipe begins by blending the marinade ingredients into a flavorful paste that permeates the meat. Scoring the ribs in a grid pattern helps the marinade penetrate and promotes tenderness. It's essential to remove the transparent membrane from the bone side to prevent chewiness.
Marinated ribs are tightly wrapped in baking paper and aluminum foil and cooked slowly at 130°C (266°F) for three hours. This low and slow cooking softens the meat, making it tender enough to separate easily from the bone. Adding boiled corn wheels partway through roasting allows the corn to soak up the pork juices, giving it a sweet, juicy quality.
After the slow roast, the ribs are unwrapped and baked uncovered at a higher temperature to develop a caramelized surface, with basting from cooking liquids to enhance flavor and moisture. The combination of marinade ingredients and cooking method yields ribs with a balanced savory tang from Worcestershire, mustard, and balsamic vinegar, complemented by herbaceous sage and garlic depth.
Ingredients
- 280 gr pork spare ribs
Marinade:
- 15 gr Worcestershire sauce
- 15 gr Dijon mustard
- 3 gr salt sea salt
- 1 pinch black pepper as much as you like
- 20 gr balsamic vinegar
- 10 gr olive oil
- 1 gr sage turn into powder, dried
- 2 gr garlic powder
- 1 corn cut in "wheels" pf about 2 cm/ about 1 inch thick, boiled
Instructions
- In a blender, blend all the marinade ingredients together. Blend well to incorporate all the flavors.
- Put the pork ribs on the bone side.
- Using a sharp knife score squares all over the surface. Be careful not to tear the meat apart. This step is crucial for making sure the meat falls off the bone.
- Make sure that you remove (or have your butcher remove) the transparent membrane that protects it or your ribs will become chewy.
- In a bowl, add the ribs and the marinade and massage well.
- Wrap the ribs and marinade in baking paper and then in aluminum foil.
- Marinate overnight preferably or for an hour minimum.
- Preheat the oven to 130 °C (266 °F) on the fan setting.
- Place the wrapped pork (meat side up, bone side down) in a flat pan.
- Roast without opening for 3 hours.
- Open the wrapping carefully and add the corn.
- Using a brush, brush the ribs and the corn with the liquids from the roast.
- Set your oven to 180°C (356 °F) and bake for 10-12 minutes uncovered.
- After baking. I recommend you let the meat rest for a few minutes and keep brushing with liquids to keep it hydrated. Serve as soon as possible or warm up in the oven again on a very low setting. Top with freshly minced cilantro and extra sea salt as well as the liquids from the roast.
Notes
User Reviews
Overall Rating
4.9
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