Oven Baked Pork Ribs (Brazilian-Style)
These Oven Baked Pork Ribs are smothered in a garlicky, tangy, and mildly spicy marinade, baked until tender, and then brushed with honey and broiled until lightly charred. They are finger-licking and make the perfect main dish for barbecue parties and get-togethers.
Servings 10 people
Calories516.3 kcal
Cost $ 2.50 per person
Equipment
- 1 Baking dish for marinating the ribs
- 2 Baking sheets to bake and broil the ribs
- 1 brush
Ingredients
- 8 garlic cloves peeled (About 4 teaspoon of garlic powder will work in a pinch).
- 1 small yellow onion chopped (Or a white onion).
- 4 teaspoons salt or 1 teaspoon per pound or ½ kg
- 1 teaspoon ground black pepper
- 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 dried oregano If you don’t have oregano, try thyme, basil, or rosemary.
- ¼ teaspoon ground cumin Ground coriander will also work
- 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).
- Fresh oregano leaves and lime wedges Or, whichever herbs you add to the marinade.
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).
Recipe Notes
STORAGE
For any leftover oven baked pork ribs, keep these storage and reheating tips in mind:
- Fridge: Once fully cool, store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze ribs for up to 3 months. All you have to do is wrap them tightly in foil and keep them in an airtight container or freezer-safe bag.
- Reheating: To reheat leftover ribs, preheat the oven to 350 degrees F. Wrap the ribs tightly in foil, then bake them for 10-15 minutes or until heated through.
- Prep ahead: The ribs can be marinated up to a day ahead of cooking, making your day even easier when you want to serve them.
Nutrition
Calories: 516.3kcal | Carbohydrates: 2.7g | Protein: 28.5g | Fat: 42.6g | Saturated Fat: 13.7g | Polyunsaturated Fat: 7.2g | Monounsaturated Fat: 15.6g | Trans Fat: 0.4g | Cholesterol: 145.2mg | Sodium: 1117.2mg | Potassium: 496.7mg | Fiber: 0.5g | Sugar: 0.7g | Vitamin A: 91.2IU | Vitamin C: 2mg | Calcium: 42.8mg | Iron: 2mg
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