Ingredients
- 1.5 kg of pork rib rack in strips
- 1 onion
- 2 garlic cloves
- 150 g of ketchup
- 50 g of honey
- 30 g of soy sauce
- 30 g of apple cider vinegar
- 1 teaspoon of smoked paprika
- 1 teaspoon of mustard
- 30 g of olive oil
- 500 g of water
- 1 teaspoon of salt
Step-by-step
Using a different robot? Switch it here:
- Put the water and half a teaspoon of salt in the mixing bowl and place the ribs in the Varoma.
- Steam the ribs 35 min/Varoma/speed 1 so they turn out tender.
- Remove the Varoma with the ribs and empty the mixing bowl.
- Add the onion and the garlic to the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the ketchup, the honey, the soy, the vinegar, the paprika and the mustard and blend 20 sec/speed 6.
- Set 8 min/100°C/speed 2 without the measuring cup to reduce the sauce.
- Brush the ribs with the sauce and bake them 15 min at 200°C until they caramelize.
- Serve the ribs with the remaining barbecue sauce on the side.
Tips
- The prior steaming leaves the meat so tender it pulls off the bone.
- Apply several layers of sauce during baking for an intense glaze.
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