Oven-baked pork ribs

Name: Oven-baked pork ribs
Ingredients: 1 kg pork ribs salt pepper garlic powder paprika rosemary basil 2 tablespoons tomato paste 1 teaspoon honey 300 ml beer

Meat: Oven-baked pork ribs | Discover Simple, Tasty and Easy Family Recipes | YUM

I have tried this oven-baked pork ribs recipe several times. I use it when I have more time and want to cook something without hassle, but with a consistent result. The meat comes out tender and has a nice flavor from the beer and spices. I noticed that if I don't rush the baking and keep the ribs covered at the beginning, they come out just right.

Quick Info

Total time: about 1 hour and 30 minutes
Preparation time: 10-15 minutes
Baking time: about 1 hour + additional for browning
Servings: 3-4
Difficulty: easy
Recipe type: main, for lunch or dinner

Ingredients

1 kg pork ribs
salt
pepper
garlic powder
paprika
rosemary
basil
300 ml beer
2 tablespoons tomato paste
1 teaspoon honey
about 100 ml water

Preparation method

1. Wash the pork ribs and pat them dry with a paper towel.
2. In a small bowl, mix the salt, pepper, garlic powder, paprika, rosemary, and basil. There are no exact amounts for the spices in the recipe, so I add them based on how much meat I have and my taste.
3. Rub the ribs on all sides with the spice mixture. It's good to really work it in for the flavors to penetrate.
4. Place the ribs in a suitable baking dish, not too large.
5. Pour the beer over the meat. Add the rosemary (you can use fresh sprigs or dried).
6. Cover the dish tightly with aluminum foil.
7. Place in a preheated oven at 180°C for about an hour. The meat should be cooked through, not dry.
8. Meanwhile, mix 2 tablespoons of tomato paste with 1 teaspoon of honey and about 100 ml of water in a bowl. It should be a thinner paste, not too thick.
9. After an hour, remove the dish from the oven and carefully remove the aluminum foil (hot steam will escape).
10. Pour the tomato paste mixture over the ribs and spread it evenly with a brush or spoon.
11. Place the uncovered dish back in the oven. Leave it until the ribs develop a slightly browned crust. This may take 15-25 minutes, but it depends on the oven and how browned you want them.
12. Remove the dish and let it rest for a few minutes before cutting.

Why I make this recipe often

It's easy to prepare and doesn't require many ingredients. The taste depends a lot on the spices and beer, and the meat stays tender. I can make it ahead of time and reheat it later without it drying out too much.

Tips and variations

Tips
Don't leave the ribs uncovered at the beginning, or they will dry out. Check after an hour to see if they are nearly done, so you don't overcook them.
If the aluminum foil doesn't cover the dish well, use two layers.
For more flavor, you can rub the ribs with spices and let them sit in the fridge for 1-2 hours before cooking, but it's not mandatory.

Substitutions
You can use other types of beer, just ensure it isn't one with a strong bitter flavor.
If you don't have honey, sugar will work too, but use a little less.
Tomato paste can be replaced with tomato juice, but reduce the amount of water or even omit it.

Variations
Sometimes I use hot paprika or replace the basil with thyme.
For a stronger garlic flavor, I add a few whole garlic cloves to the dish, but this is optional.
If you want more sauce, double the amount of tomato paste and water in the final phase.

Serving ideas
The ribs go well with roasted potatoes, mashed potatoes, or even a simple salad. Depending on your preferences, they can be served with fresh bread to soak up the sauce from the dish.

Frequently asked questions

1. What type of beer should I use?
Any regular pale beer, without special flavors or pronounced bitterness. I do not recommend dark beer for this recipe.

2. Can I marinate the ribs beforehand?
Yes, if you have time, you can keep them with spices in the fridge for a few hours. It's not a mandatory step, but it adds to the flavor.

3. Can I use smoked pork ribs?
Yes, but adjust the salt and don't leave them in the oven too long. Smoked ribs tend to be already salty and softer.

4. Can it be made without alcohol?
You can replace the beer with meat broth or water, but the taste will be different.

5. How do I know when the ribs are ready?
The meat should be tender and easily pull away from the bone. If using a convection oven, check to ensure they don't dry out too much.

Nutritional values

Estimation per serving (1/4 of the recipe, without sides):

Approximately 550-600 kcal
Protein: 35-40 g
Fat: 40-45 g
Carbohydrates: 10-15 g
Values may vary depending on the type of meat, the amount of spices, and sauce used. The ribs are high in fat but also provide a good amount of protein. Carbohydrates mainly come from tomato paste, honey, and beer.

Storage and reheating

They keep well in the fridge, covered, for up to 2 days. When reheating, place them in the oven or microwave, covered, to prevent drying out. I do not recommend freezing after baking, as the texture will not be the same. If you make them with more sauce, they hold up better for storage.