Easiest Way to Prepare Any-night-of-the-week Minimalist slow cooked pork ribs
Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, minimalist slow cooked pork ribs. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Minimalist slow cooked pork ribs is one of the favorite food menus that are sought by a lot of people through the internet. Should you be the one that is looking for the recipe information, then this is actually the right website page. We convey the steps to how in order to smoke together with the ingredients needed. Do not forget to also display related videos as additional information.
Barbecue pork ribs, so good, but do we all have the time and a smoker to make them. Place ribs in slow cooker, and cover in sauce. Cook low and slow for eight hours or high for four hours.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Minimalist slow cooked pork ribs using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Minimalist slow cooked pork ribs
- Get 2 kg of good quality pork ribs (iberian free range pork in my case).
- You need 4 tbsp of pork fat.
- You need 6 clove of garlic.
- Prepare 1 piece of fresh ginger (approximately half as much as garlic).
- Get of black pepper.
- Prepare of salt.
Step by step to make Minimalist slow cooked pork ribs
- Make a paste with the garlic, ginger, salt and pepper. I do it the old way, with pestle and mortar..
- Don't cut the meat into individual ribs, it would dry up during the long cooking. Rub the paste on the ribs, cover them well with cling film (or better still put in a Tupper) and leave in the fridge to marinade for at least 12 hours..
- Preheat oven at 150 °C, 300 F, gas mark 2. Put the meat in a large tray with the pork fat, or some other fat/oil if you don't have it. Cover the tray with foil and put in the oven. Take it out every 30 min or so to turn it over and bathe with some of the fat and juices from the tray..
- After 2 hours or so test the meat when you take it out every 30 min. Mine took 3 and a half hours. It should be falling off the bone when you pick it up. For a final touch I put it under the grill at full power for 5 min, uncovered, turning it once so both sides are nicely browned..
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Tips for You
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