Oven Baked Pork Ribs (Brazilian-Style)
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Additional Time
1 hr 10 mins
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Total Time
3 hrs 25 mins
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Servings
10 people
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Calories
5163 kcal
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Course
Main Course
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Cuisine
Brazilian
Oven Baked Pork Ribs (Brazilian-Style)
Description
This recipe creates a marinade in a food processor combining peeled garlic, chopped onion, salt, ground black pepper, Dijon mustard, Worcestershire sauce, oregano, cumin, cayenne pepper, and apple cider vinegar. The mixture is processed to a nearly smooth consistency and spread evenly over membrane-removed pork spare ribs, which are marinated at room temperature for one hour to absorb the flavors.
The ribs are then tightly covered with foil on a baking sheet to trap steam, allowing them to braise in their marinade at 350ºF (180ºC) for approximately 1 hour and 50 minutes or until tender. This low and slow cooking method breaks down connective tissues, producing tender meat that retains moisture and absorbs rich seasoning.
Brazilian-style baked ribs offer a balance of savory, tangy, and mildly spicy notes from the marinade ingredients, suitable for serving as main dishes during family meals or gatherings.
For leftovers, refrigerate in airtight containers up to 3 days or freeze tightly wrapped for up to 3 months. Reheat wrapped in foil at 350°F until warmed through. Marinating can be done a day in advance to save preparation time.
Ingredients
- 8 garlic peeled (About 4 teaspoon of garlic powder will work in a pinch, cloves
- 1 yellow onion chopped (Or a white onion, small
- 4 teaspoons salt or 1 teaspoon per pound or ½ kg
- 1 teaspoon black pepper ground
- 1 tablespoon Dijon mustard You can also make your own Dijon with dry mustard powder, mayonnaise, white wine vinegar, salt, and sugar although it doesn’t taste the same.
- 1 tablespoon Worcestershire sauce Alternatively, use soy sauce, tamari, or liquid aminos.
- 1 teaspoon oregano If you don’t have oregano, try thyme, basil, or rosemary, dried
- ¼ teaspoon cumin Ground coriander will also work, ground
- 1 teaspoon ground cayenne pepper If you don’t have cayenne, try regular chile powder or hot paprika.
- ⅓ cup apple cider vinegar white wine or red wine vinegar will all work too.
- 4 pounds pork spare ribs whole rack(s) -- TIP: Look for one or two racks that is/are well trimmed, and has/have a good layer of lean meat on the ribs, especially on the larger end of the rack.
- vegetable oil only for brushing (Use options like avocado, sunflower, or canola oil that have a high smoke point).
- honey to brush (Agave is another option if you don’t have honey).
- oregano Or, whichever herbs you add to the marinade, fresh oregano leaves and lime wedges
- lime Or, whichever herbs you add to the marinade, fresh oregano leaves and lime wedges
Instructions
- MAKE THE MARINADE: Add the garlic, onion, salt, pepper, Dijon, Worcestershire sauce, oregano, cumin, and cayenne to the food processor. Blend well until obtaining almost a smooth mixture. Pour in the vinegar and blend more until obtaining a homogeneous mixture. Reserve!
- REMOVE THE MEMBRANE: Remove the membrane from the ribs so they won’t be tough after baking. Here is a trick on how to remove rib membrane easily (Watch from MINUTE 4:50 to 8:10).
- MARINADE THE RIBS: Put the spare ribs in a large abking sheet, spread the mixture evenly all over the ribs (do NOT simply pour it), and marinate for 1 hour at room temperature.
- BAKE: Preheat oven to 350º F (180º C). Cover the baking sheet with aluminum foil, tightly sealing its edges so that steam will not escape (the ribs will braise in their own liquids and the marinade).
- Then, let the pork ribs cook in the oven for about 1 hour and 50 minutes (25-30 minutes per pound or ½ kg) or until tender. Reserve the drippings/remaining marinade from the bottom of the pan and then transfer the ribs to another large baking pan lined with foil.
- BROIL OR GRILL: Brush the top of the ribs with enough oil and then with a generous amount of honey and broil them, uncovered, for about 4-7 minutes or until lightly golden brown and charred. Brush with more honey! Alternatively, you can grill each rack individually, meat side down, on a sizzling hot griddle over medium-high heat just until obtaining grilled marks. Brush ribs with more honey!
- REST: You can also brush/baste the ribs with the reserved drippings/marinade from the pan they were baked and let them rest for 10 minutes before serving.
- SERVE: Sprinkle some fresh oregano leaves on top (or another fresh herb such as thyme) and serve pork ribs with lime wedges to squeeze on top and some grilled corn on the cob(or chimichurri sauce)-- or your favorite sides (NOTE: Brazilians serve theirs with some grilled/steamed/boiled corn on the cob, creamy polenta, or with black beans, white rice, and farofa).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Wrap ribs tightly in foil and freeze for up to 3 months for longer storage.
- Reheat frozen or refrigerated ribs wrapped in foil at 350°F for 10-15 minutes until heated through.
- The ribs can be marinated up to a day ahead to save time before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 5163 kcal
% Daily Value*
| Calories | 516.3kcal | 26% |
| Carbohydrates | 2.7g | 1% |
| Protein | 28.5g | 57% |
| Fat | 42.6g | 66% |
| Saturated Fat | 13.7g | 69% |
| Polyunsaturated Fat | 7.2g | 42% |
| Monounsaturated Fat | 15.6g | 78% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 145.2mg | 48% |
| Sodium | 1117.2mg | 47% |
| Potassium | 496.7mg | 11% |
| Fiber | 0.5g | 2% |
| Sugar | 0.7g | 1% |
| Vitamin A | 91.2IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 42.8mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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