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Marinated Pork Ribs from the Oven

  • Marinated pork ribs, with a beautiful marinade. Marinated pork ribs with added spices in lard. Why lard and not oil? Well, precisely because it is natural pork fat without factory processing, and it absorbs flavors better overnight, and therefore healthier. I remember as kids at school we all ate bread on fat with allspice and nobody was fat. Lard has positive fats compared to oil. I see that nowadays everyone mainly uses oils for marinades, but this is a better variant in my opinion, and it is prepared very easily without difficulty. It is important to prepare the meat marinade the day before roasting. Follow recipe.

Ingredients: simple, total time: 100 min, 4 servings

Vegetables for Baking:

  • 1.1 kg of pork ribs in a piece/ or separated

  • 300 g of carrots/ or medium 4 pieces/ into large pieces and some chopped

  • 500 g potatoes/ or 5 big pieces / cut in slice

  • 1 Tablespoon fat

  • 1/2 leek/chopped

  • 10 peppercorns

  • 1 head of garlic/ cut in half in shell

  • salt and pepper to taste

  • 1 teaspoon dry spice/ Vegeta

  • 1 bay leaf

Marinade:

  • 2 full Tablespoon lard/ fat

  • 1 Tablespoon of smoked ground paprika

  • 1 Tablespoon of thyme

  • 1 teaspoon of honey

  • 1 teaspoon of salt

  • 1 teaspoon garlic powder

  • 1 teaspoon of chili/ or crushed red-hot pepper

  • 1 teaspoon black pepper

  • 1 bay leaf

Preparation:
  1. Prepare all the ingredients as described above. Mix all the ingredients in a deep bowl for the marinade into a compact mixture, with the help of a small hand whisk.

  2. Take a clean glove and coat the ribs, if they are in pieces, roll them in the marinade on all sides.

  3. If it is in a whole piece, leave it in a shallow tray to stand wrapped in foil with an inserted bay leaf, without air. If it is cut into pieces like mine, then in the same deep bowl where the marinade is, mix the ingredients well, add a bay leaf and wrap all the ribs in foil, so that there is no air. Leave overnight to rest in refrigerator.

  4. If the ribs are complete, bake them on the oven rack and place a bowl of vegetables under the ribs. That way, all the fat and flavors of these ribs will flow into the vegetables. I have practiced the second variant, I have ribs cut into pieces already bought, so I will mix them together with the vegetables ingredients in the same baking dish.

  5. Take a large baking dish, and coat it with one spoonful of fat, arrange diced potatoes, carrots, cut garlic, peppercorns, leek, and bay leaf, stir everything well.

  6. Take the ribs out of the fridge, coat them once more with the rib's marinade.

  7. Put the ribs in a baking dish, add 170 ml of water, so that the water is halfway up the dish, not a lot. In the course of baking, you will certainly add 100-120 ml as needed.

  8. First put the baking together with the ribs on the medium level.

  9. (If they are in one piece) Take out the ribs immediately and put them on the oven rack to bake so that the baking dish is under the ribs. Set the grill to medium level. Do not put it on the upper level because it will burn you!

  10. During baking, turn the complete piece and cover with vegetable sauce, with the help of a baking pump.

  11. Bake in preheated oven, 200 °C, with fan.

  12. After 20 minutes, reduce heat to 180 °C, stir the ingredients well, pour the sauce over the ribs during baking, add water as needed. In total, it is baked for about 75–80 minutes, depending on how well your oven bakes.

  13. I have only added water once, I didn't need it because I have added it in the beginning, and it cooked evenly and the marinade poured directly into the vegetables.

  14. If it happens that the ribs are done before, take them out, place them in a larger tray and cover them. Ribs are usually cooked quickly because the bone is between the meat, it also depends on the size of the piece of meat.

  15. Leave the rest of the vegetables to cook until are softening.

  16. Leave to cool for 10 minutes before serving.

  17. Run the sliced garlic over the ribs to give it even better flavor if you want!

  18. Serve.

Buon appetito!

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  • I would be happy if you would comment on my recipes and put like.

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