Thanks to an acquaintance American I learnt how to make perfect baked bbq ribs (of course I am talking about pork ribs), then I perfected the recipe bbq ribs and I must say that now I am really satisfied! In summer, the desire to make a barbecue with friends, especially in a nice cool place or at the beach... but we often don't have this possibility and have to make do with our oven home in our hot city! The result, however, can be very similar to the original... so how about learning now how to make some delicious bbq ribs in the oven thanks to my recipe?

First, I want to make a clarification on the BBQ cooking and the difference with the grillingthen I will focus on how to prepare bbq ribs (marinated ribs are even better).

True barbecue cooking, also called indirect cooking, cooks meat very slowly because the food is not directly exposed to the heat source (fire, embers...) which reaches around 120 °C and can therefore take many hours. The goodness of the result depends not only on the quality of the raw material, but also on the marinating of the meat rather than on the skill of the cook because the meat does not risk burning (given the low temperature) as in grilling. Because it is cooked gently, the result will be very tender and juicy meat where the top 'crust' will depend on the marinade and the various brushes of BBQ sauce.

Grilling, also called direct cooking, cooks meat very quickly because the food is directly exposed to the heat source (fire, embers...) that reaches up to 250 °C and placed at a relatively short distance. The result is a function of the raw material and the cook's ability not to burn the meat. As it is an aggressive cooking method, the surface crust depends on the proximity of the heat and the meat is drier because the fat 'falls' into the grill.

What is needed to marinate pork ribs?

  • 1.5 kg pork ribs
  • 0.75 litres of craft beer (smoked)
  • 2 cloves of fresh garlic
  • 10 black peppercorns
  • 3 cloves
  • 1 sprig of fresh rosemary
  • 1 chilli

What is needed to prepare the Dry Rub?

  • 2 tablespoons fine salt
  • 2 tablespoons brown sugar
  • 6 tablespoons of sweet paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon mustard powder
  • 1 tablespoon ground black pepper
  • chilli pepper to taste

My recipe for BBQ pork ribs:

  1. in an airtight container place the ribs and cover with craft beer (the amount of beer depends on the size of the container, if you have one in which the ribs fit you will need about 1 bottle of 0.75 litres;
  2. add 1 clove of fresh crushed garlic, 1 fresh chilli pepper, 1 sprig of rosemary and the cloves;
  3. leave to marinate in the fridge overnight, in the morning remove the beer and rub the ribs with the dry rub previously prepared by mixing the ingredients, press to adhere well and leave to rest in the fridge for at least 2 hours before cooking;
  4. switch on the static oven at 100°C and in the baking tray place the ribs, the crushed garlic clove and the rosemary;
  5. after about 3 hours brush with barbecue sauce in small steps, taking care not to dislodge the dry rub from the pork ribs, and leave to cook for another hour;
  6. check the cooking with a toothpick: if the meat separates perfectly from the bone, it is time to turn off the oven and serve!

See how easy it is? Try my beer-battered ribs recipe now and you'll see that they will be just as good as the original American barbecue ribs! And let me know in a comment how they turned out 😉

See you soon,

Chiara

P.S. As always, I thank Valentina Epifani of DAG Style for the beautiful natural cork plates and coasters - I love them! ??

P.P.S. I paired the first time with craft beer from Val Cavallina and last night with Curtense craft beer from Franciacorta... I preferred the latter but they are both very good. And what craft beers do you like? Do you have anything to recommend me? Thanks 🙂

Book "Sommelier: the Illustrated Manual" Special Edition 2024

All my notes on wine and food in one book.

(394 customer reviews)

 38,00 VAT included!

In stock (can be backordered)

error: This content is copyright ©Chiara Bassi perlagesuite.com
en_GBEN