Even if everything is bad with a trip to nature, you can enjoy juicy aromatic meat "almost grilled" at home. True, you have to twist a little, but when did it stop who, if you want to eat something tasty?
The only drawback of the ribs prepared according to this recipe is the lack of haze aroma.
But this is also solved - you can add a few drops of liquid with a smoke aroma to the sauce.
We take:
- Pork ribs - not bare, of course, but with meat, and more, more!
- Four tablespoons of brown sugar
- A tablespoon of salt;
- A tablespoon of paprika;
- Half a teaspoon of black pepper (preferably freshly ground so that there is a flavor);
- A little chili pepper (here for your taste);
- A tablespoon of chopped thyme leaves (it is better to take fresh, now you can take it in the markets, and I see it in supermarkets);
For the sauce:
- A glass of dry white wine;
- Four tablespoons of honey;
- Several cloves of garlic (chop);
- Two tablespoons each of Worcestershire and soy sauce;
- Optional apple cider vinegar if the sauce is too sweet for you.
How we cook:
Mix all the dry ingredients in a bowl, carefully so that they mix well and rub the ribs chopped into portions with them.
We send the ribs grated with spices to the refrigerator for the night, and from the tour we take them out so that they reach room temperature.
We do not pour out the liquid that has formed in them - it will go for making the sauce.
Put the ribs in the baking sleeve. But it is better to do it "in portions", and not all in one - then they will be baked, not stewed, while ribs cannot be laid out just in a mountain, let them feel at ease - each piece lies separately.
We tighten the sleeves, put them on a baking sheet. We bake at a temperature of 100 degrees for about 2 hours, and then at a temperature of 150 degrees for another hour. Yes, for a long time, but who promised that it would be easy?
While the ribs are cooking, make the sauce. Special skills are not needed there - we mix wine, meat juice after pickling, honey, garlic, sauces and boil in a saucepan over low heat until thick. Not caramel, of course, it will not work, but thicker than just liquid.
After baking at a high temperature, take out the ribs, carefully cut the baking sleeves and put them on a baking sheet, greasing with the resulting sauce on both sides.
We send it to the oven in the grill mode or simply turn on the top heating until the ribs "tan". The main thing is, at this moment, watch them, because they darken very quickly.
Bon Appetit!