For this recipe you can use pre-marinated ribs or fresh ribs. For the fresh ones, I will tell you how I prepare them. In the case of pre-marinated ones, you should start from the wrapping step (step 3).
The cooking of the ribs is done in two times: first by cooking them low and slow, so it is soft and juicy, then glazing them. For the second part, you can do it in a pan, under the grill or broiler or on the barbecue.
Also, I present one version of the marinade and sauce, but the most important part is the way the ribs are cooked. You can therefore adapt it as you wish (and if you do please tell me what cool ideas you had).
For the dry rub, the amount proposed is more to know the proportions. So adapt it to the rib size you have.
Ingredients for the dry rub
- 2 tablespoons of paprika (or smoked paprika)
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 rack of ribs (approximately 400gr)
- 2 tablespoons barbecue sauce
- 2 tablespoons Okonomiyaki sauce
- 1 teaspoon Gochujang
- 2 teaspoons of soy sauce
- 1 teaspoon sriracha
- 2 teaspoons sweet chili sauce
- If your butcher did not remove the membrane on the bones’ side, remove it from the ribs as well as you can, and trim any excessive fat.
- Rub the ribs with the dry rub, and let it rest for 30 minutes to overnight.
- Wrap tightly the ribs in foil, and cook in the oven at 150°C (300°F) for 2 to 2 and half hour.
- While the ribs are in the oven, mix the remaining ingredients in a pot and bring to simmer on low heat.
- Remove the ribs from the oven and unwrap them. Add any remaining “ribs juice” to the sauce pot. You can at this point remove the bones if you wish, by twisting them back and forth while slowly pulling.
- Depending on where you are glazing the ribs, get your barbecue, broiler or pan nice and hot.
- Baste the ribs with the sauce and cook it until the sauce begins to caramelise. Repeat the basting as many times as you like.
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