PORK RIB

Pork ribs are a popular and versatile cut of meat that comes from the rib section of the pig. Known for its juicy flavor and tender texture, pork ribs are a favorite choice in many cuisines around the world.

It can be prepared in various ways, whether roasted, grilled, baked or slow cooked. Its high intramuscular fat content gives it a characteristic juiciness and makes it ideal for long-term cooking techniques such as smoking.

Additionally, this cut is an excellent source of protein and nutrients such as iron, zinc and vitamin B12, making it a nutritious option to include in a balanced diet. Its versatility in the kitchen allows it to be combined with a wide variety of condiments, sauces and accompaniments, adapting to the tastes and preferences of each diner.

In short, the pork rib is a cut appreciated for its flavor, texture and culinary versatility, making it a popular choice on the table of many families and restaurants. Here is a simple recipe to prepare baked pork ribs

First Step Ingredient:

1 rack of pork ribs (approximately 1.5 – 2 kg)

Salt and pepper to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

1/2 cup barbecue sauce (optional)

Intrusions:

Preheat the oven to 160°C (325°F).

Clean the ribs of any excess fat and remove the membrane from the back of the rib rack.

In a small bowl, mix the olive oil, minced garlic, paprika, dried thyme, salt and pepper.

Rub the spice mixture on both sides of the pork ribs.

Place the ribs on a baking sheet, bone side down.

Cover the pan with aluminum foil and bake the ribs for about 2 hours, or until they are tender and the meat separates easily from the bones.

If you want a crispier finish, remove the foil during the last 20-30 minutes of cooking and brush the ribs with barbecue sauce.

Once cooked, remove the ribs from the oven and let them rest for a few minutes before cutting them into individual portions.