Meat
Chilean-Style Pork Ribs
Browned pork ribs slow-cooked with a homemade criollo seasoning paste.
Gluten-free
Ingredients
- 1.5 kg pork ribs
- 4 garlic cloves
- 2 tablespoons paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons soy sauce
- Juice of 1 lemon
- 3 tablespoons oil
- 1 cup beer or water
- Salt and pepper
Step-by-step
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- Put the garlic, paprika, cumin, oregano, soy sauce, lemon, oil, salt and pepper in the mixing bowl and blend 15 sec/speed 6 to make the marinade paste.
- Rub the ribs on both sides with the paste and let rest 20 min.
- Place the ribs in a baking dish, add the beer to the bottom and cover with foil.
- Bake 70 min at 170°C covered.
- Uncover, brush with the pan juices and brown 20 min at 200°C until the skin is crispy.
- Let rest 10 min and cut between the ribs to serve.
Tips
- Baste the ribs with their juices every 15 min so they don't dry out.
- Serve with boiled potatoes and pebre.
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