Explore the art of crafting perfect Pork Belly Ribs with our delightful recipe! We've blended the ideal mix of spices, a touch of honey sweetness, and a hint of smokiness to create a dish that's truly unforgettable. Follow along as we unveil the secrets to achieving the most tender and flavorful pork belly ribs. Don't miss out on this culinary delight that will have you coming back for more. Hit play and let's get cooking!
Pork belly ribs
Ingredients:
Pork belly ribs - 6.5 lbs (3 kg.)
1 dried chili pepper
2 tsp. black pepper
1 tsp smoked paprika
2 garlic cloves
2 tsp. salt
a little olive oil
6 tbsp. ketchup
3 tbsp. dijen mustard
2.55 fl oz (60 ml) soy sauce
2 tbsp honey
Preparation:
In a mortar or coffee grinder grind black pepper, salt, garlic, dried chili, add oil until mushy and paprika.
Line a baking tray with foil and top with cooking paper.
Remove the foil from the ribs to allow the spices to penetrate better. Use a paper towel to keep it from sliding around.
Rub the meat on all sides.
Wrap tightly to allow the meat to simmer in its own juices.
Place in preheated 355°F (180°C) oven for 2 hours.
Prepare the basting sauce. In a saucepan, combine the ketchup, mustard, honey, and soy sauce.
Stirring constantly, let simmer for 2 minutes to combine the flavors.
After 2 hours, uncover the meat and coat all sides with the sauce. Place on a rack to allow air to circulate and crust to form evenly.
Bake for an additional 15 minutes at 465°F (240°C).
Serve the remaining sauce over the meat.
Enjoy!
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