Glazed pork ribs cooked at low temperature, tender, succulent, and wrapped in a glaze rich in flavor, are a delicious main course.
This recipe is perfect for those who love soft meat that easily falls off the bone, thanks to slow cooking that enhances all the flavors without drying the meat.
The secret of these ribs lies precisely in the low-temperature cooking, a method that requires patience but delivers incredible results. After two and a half hours of gentle and constant cooking, the ribs become irresistibly tender and extremely flavorful thanks to the sauce that combines sweet, smoky, and slightly spicy flavors.
These caramelized and succulent ribs are perfect to enjoy with a side of roasted potatoes, grilled vegetables, or a fresh coleslaw.
If you are looking for a recipe that transforms a simple cut of meat into a special dish to share with friends and family, these slow-cooked glazed ribs are the right choice. By following a few steps and with a little patience, you will bring to the table a dish with an enveloping and irresistible taste.
At the bottom of the article in the FAQ section, I have answered some questions about this recipe. If you have other doubts or curiosities, leave a comment or use the appropriate contact form.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Griddle
- Seasonality: All seasons
- Energy 728.09 (Kcal)
- Carbohydrates 4.16 (g) of which sugars 3.65 (g)
- Proteins 73.36 (g)
- Fat 44.43 (g) of which saturated 8.89 (g)of which unsaturated 14.02 (g)
- Fibers 0.25 (g)
- Sodium 679.95 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Glazed Pork Ribs
- 3.3 lbs pork ribs
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon mustard
- Half cup soy sauce
Tools
- Small bowl
- Brush
- Baking tray
- Parchment paper
- Whisk
- Aluminum foil
Recipe for Glazed Pork Ribs
Start preparing the glazed pork ribs by putting the honey and mustard in a small bowl and mixing with a teaspoon until you get a smooth cream.
Continue by adding the garlic powder and smoked paprika.
Pour in the soy sauce gradually while mixing with the whisk.
Once all the soy sauce is added, the marinade is ready.
Place the pork ribs on a baking tray lined with parchment paper.
Brush the meat with the freshly prepared sauce with a kitchen brush, making sure to cover all sides with the marinade.
Let it marinate in the refrigerator for 8 to 12 hours.
Preheat the oven to convection mode at 248°F (120°C).
Take the ribs from the refrigerator and brush them again with the marinade sauce.
Cook the meat for 2 hours.
Remove the ribs from the oven, brush them again with a little marinade, and put them back in the oven for another 30 minutes.
Take out the glazed ribs, cover them with aluminum foil and let them rest for about ten minutes, then brush them again with their sauce.
Cut the glazed pork ribs cooked at low temperature along the bones and serve them immediately with the leftover sauce.
Glazed Pork Ribs Cooked at Low Temperature
Consult this section to clarify your doubts, if you do not find the answer to your question comment or write to me using the form below.
With pork, I also prepared Tuna Pork Loin.
FAQ (Questions and Answers)
How long do they last?
It is preferable to consume these ribs immediately once cooked. However, you can store them raw already marinated, preferably vacuum-sealed, for 4 to 6 months in the freezer.
Can I substitute any spices in the marinade?
Of course, you can customize it as you like, for example, instead of smoked paprika, you can use chili flakes.
Can I use something else instead of honey?
I recommend brown sugar or agave or maple syrup.
With soy sauce you can also prepare CHICKEN WITH SOY SAUCE.
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