A roast in the oven from pork ribs, juicy, soft, tasty. It takes some time to prepare, but it’s worth it. I ate it plain, with no side dish, only with green salad.
Ingredients
- Pork ribs (I had a “row” of 6 ribs, about 600 grams)
- 2 tablespoons of olive oil
- 1 spoon of honey
- ½ teaspoon of salt
- 1 tablespoon of dried thyme
- 3-4 crushed garlic cloves
- Half a teaspoon of freshly ground pepper
- A teaspoon of hot pepper paste (I used Hungarian Eros Pista)
Recipe Method
We need a pork belly with ribs at room temperature, not cold, from the refrigerator. If we thaw it, let it come to room temperature before preparing it. We wash it, then dry it with paper towels. Mix the ingredients for the marinade and rub the piece of meat well with it. We don’t pierce the meat, we don’t slice it, we don’t cut it in any way. After massaging it well on all sides and covering it with marinade all over, we put it in the tray and let it rest for 20-30 minutes until the oven is heated to 200 degrees Celsius. After this interval we put the tray in the oven and leave it for 50-60 minutes, until the surface of the meat begins to get a golden crust, and it looks slightly burnt in a few places. Don’t worry, it’s not burnt, that’s what the crust looks like, and that’s how it should look. Let it cool for another 10-15 minutes, then it can be sliced. This meat is a wonder, juicy, with a sweet-spicy crust. It can be eaten the next day as well, if you store it in a air-tight container so that it does not dry out.
