Name: Delish Country Style Pork Ribs!
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Ingredients: 4 lb pork ribs; 3 tsp salt; 1 tsp curry; 1 tsp paprika; 1 tsp granulated garlic; 1 tsp spices for grilled meat; 1 tsp Worcester sauce; 3 tbsp soy sauce; 5 tbsp olive oil

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Are you looking for a savory and tasty dish for family lunch or dinner? I think you should try these spicy & juicy pork ribs.

The meat located on the ribs is extremely tasty, it is appreciated by everyone. My entire family adores ribs and I often cook them on the grill or in the oven. I admit, of course, with a dash of modesty, that I cook absolutely outstanding ribs. Marinated pork ribs – baked or grilled – sticky and tasty – finger-linking!

What spices and herbs go well with pork?

There is a diverse choice of herbs and spices available today. From fresh to dried versions of common and exotic herbs. But I am sure that you, like me, are in dilemma wherever you decide to cook meat (of any kind), and that sounds like- what spices to use for the meat?

Considering that today I am cooking pork, I will share with you my favorite spice mix for grilled pork (actually it will go well to beef too). The dry herb mixes are very efficient and add taste and flavor especially when marinating the meat. It soaks in all flavors and becomes very fragrant and aromatic. Also, you can easily portion and freeze already marinated meat.

Once you try this combination of spices, you will most probably never look for something else. So, you will need an equal quantity of each: ground mustard, coriander, chili powder, oregano, and cumin. Mix all spices well, store them in a hermetic container and use every time you are in dilemma, it will never let you down! :))

How to marinate pork ribs?

Here’s one first important rule to remember when dealing with meat, no matter the type. Before you start preparing/cooking, always carefully inspect it. Thoroughly clean the meat, then remove excess water from ribs with paper towels, wiping away any possible bone fragments or shards.

Now remove the silver skin and excess of fat from ribs if needed. I was lucky to have it removed in the grocery store where I use to buy meat. To remove the silver skin use a small knife to loosen it at the corner and a paper towel to help grip and pull it off of the ribs. It is a necessary thing to do because otherwise it does not cook well and stays strong. In addition, while marinating the flavor of spices could not infuse the ribs as needed.

Now, let’s start! First, season with salt each rack of ribs on both sides, because in the spice mix for grilled meat I did not add any salt. Usually, for dinner for 6 people, 4 lb of ribs will be more than enough.

How to prepare the marinade for pork ribs?

Take a bowl and stir together the ingredients for the marinade:

1 tsp of curry
Add 1 tsp of paprika
1 tsp of granulated garlic – garlic goes with everything!
Follow with 1 tsp of spices for grilled meat (the composition is above)
3 tsp of salt
1 tsp of Worcester sauce
3 tbsp of soy sauce
5 tbsp of olive oil.

Then rub abundantly ribs with this marinade on both sides and arrange them on a tray. Leave it at least over the night in the fridge to marinate. If you do not have enough space in your fridge then put the ribs in a hermetic plastic bag.

After pork ribs marinate enough time, you can cook them the way you like most: in the oven, on the electric grill or outdoors!

How to cook pork ribs?

It is not easy to prepare the ribs so that they will remain fragile inside and yet ruddy and sticky outside. Often the meat stays strong and/or dries excessively. That is why it is so important to marinate it. It becomes much more fragile and, after cooking, it fall-apart of the bone.

So, clean and marinate ribs as above. Before cooking, remove ribs from the fridge and let them sit at room temp for about 30 minutes. In the meanwhile, preheat the oven at 350°F ( 180°C). Take an oven tray and line it with a piece of parchment paper ( I use to do this in order to clean easier the tray after cooking). Place meaty-side up racks of ribs in one line on the tray. Cover them with a piece of aluminum foil and bake for about 1 hour 30 minutes or until the meat is pretty tender. Then remove the foil and bake ribs for an additional 30 minutes. If, after the elapsed time, ribs still look too juicy and wet (it can happen if ribs are meaty and fatty as mine) increase the oven temperature to 425°F (220°C) and bake for a further 10-15 minutes. Remove meat from the oven and leave it to rest for 5-7 minutes.

When are the pork ribs ready to be served?

It is crucial and obligatory to give a rest time to any piece of meat. The time taken to rest will depend on its size: 3-6 minutes for thin slices (as steaks or chops) and up to 20 minutes for a big piece of meat ( par example – whole turkey).

During the baking time, the muscle fibers are “stressed” by the heat, so that is why they need to rest and achieve the redistribution of juices in the thickness of the meat. If you slice a piece of meat just that has just been removed from the pan/oven, you will see how its juice will drain into the plate. If you leave it to rest a little, that juice will withdraw into the flesh and you will see and feel the difference when you will slice it. You’ll get a succulent and fragility piece of meat.

What to serve with pork ribs?

Now, when ribs had a rest, cut them into individual or multiple rib portions and serve with your favorite side dish with pleasure! Here are some side dishes that perfectly goes with:

Spice and Tender Ribs in the oven:
Roasted Broccoli salad
Roasted cauliflower
Instant Pot Mashed potatoes
Smashed potato
Potato salad

Tips:
Do not bake pork ribs in the sleeve. The meat in the sleeve loses a large part of the internal “juice”.
Do not cut ribs in small portions before baking/grilling. Cook the whole rack to keep the meat juicy. If you cut them in individual ribs, you risk getting dry bones.
To get a crack surface of your ribs, use “broil function” at your oven.
Please remember! Don’t fret about exact timing when cooking this ribs recipe! It depends on meat quality. After the elapsed time of cooking, ribs should not look wet but a beautiful crack crust should form. You know the meat is cooked when the knife easily slides into it. You should notice that meat falls off the bone, if not, cook until done.