Oven-browned pork ribs | Tender and juicy
(0)
90 min
Masterpiece
Sezamo
Coaste de porc fragede și suculente, rumenite la cuptor după rețeta tradițională românească. Carnea marinată cu usturoi, cimbru și boia se coace înăbușit cu vin alb sec până devine moale ca untul, apoi se rumenește până capătă o crustă aurie irezistibilă.
Preparation method
Preparing the meat and marinade
Rinse the pork ribs and pat them dry with absorbent paper towels. Remove the thin membrane from the back of the bones using a knife and a paper towel for a better grip, then cut the ribs into portions of 2-3 ribs each.
Peel the garlic cloves and crush them finely. In a large bowl, mix the crushed garlic with the sunflower oil, sweet paprika, dried thyme, salt, and ground black pepper until you obtain an aromatic paste.
Rub the rib portions thoroughly on all sides with the prepared spice paste, massaging the meat so the flavors penetrate deeply.
Chef's tip
Removing the membrane from the back of the ribs is the secret to exceptionally tender meat, allowing the heat and seasonings to penetrate evenly.
Do not pour the wine directly over the seasoned meat, but along the edge of the tray, to keep the aromatic paprika and thyme crust intact.
15 min
Under an hour
