Pork ribs are a versatile ingredient. If you’re looking for an oven recipe today, be sure to try making a classic next time – a homemade version of , perfect for warming up on a chilly day.
The quality and flavor of the dish are significantly influenced by the marinade, so don’t underestimate this component. Ribs cooked in a baking sleeve are a popular dish that requires minimal attention: just time for marinating. The right marinade is the foundation of flavor not only for baking at home but also when you’re preparing over an open flame.
Ingredients (6-8 servings):
- pork ribs – 1.7 kg;
- oil – 2 tablespoons;
- soy sauce – 2 tablespoons;
- garlic powder – 1 teaspoon;
- spicy mustard – 1 teaspoon;
- honey – 1 teaspoon;
- herbes de Provence – 1 teaspoon;
- smoked paprika – 1 teaspoon;
- salt – 1 teaspoon;
- ground black pepper – ½ teaspoon.
Preparation
- Start preparing the ribs by making cross cuts on the meaty side and puncturing between the bones on the other side to allow the marinade to penetrate better.
- Mix the marinade ingredients for the pork ribs until smooth.
- Place the ribs in a dish with the marinade, coat them on all sides, cover with plastic wrap, and let them marinate overnight (at least 4–5 hours is needed).
- Transfer the marinated ribs to a baking sleeve, tie the ends, and bake for one hour at 180°C (350°F).
- Cut open the sleeve, baste the meat with its juices, and return it to the oven to achieve a golden crust.
Chef’s Secrets for Juiciness
The key rule for achieving tender meat is to marinate it for a long time (up to a full day) and bake it in a tightly sealed sleeve at a temperature of 160°C–180°C (320°F–350°F). Before baking, quickly sear the ribs over high heat. This helps to “seal” in all the juices.
After baking, let the meat “rest” for 15 minutes before serving. This allows the fibers to relax and the juices to redistribute evenly throughout the piece.
For those who enjoy preparing a complete meal in one dish, this quick recipe for is also a great option.
Frequently Asked Questions
For maximum tenderness, it’s important to marinate the meat (for several hours up to a full day) and bake it in a tightly sealed sleeve at a temperature of 160–180°C (320–350°F). You can open the sleeve 15 minutes before the end to allow the meat to brown.
The optimal flavor balance comes from a mixture of honey, mustard, soy and tomato sauces, garlic, and smoked paprika. This combination promotes caramelization on the surface.
Quickly searing over high heat helps to “seal” the juices inside. After baking, the meat should rest for 10–15 minutes before serving.
