Sticky Sweet and Sour Oven Baked Pork Ribs
Experience a burst of flavors with these mouth-watering sticky pork ribs, coated in a rich and tangy sweet and sour marinade. This recipe is perfect for a weeknight dinner or a special weekend gathering. The succulent ribs, complemented by the luscious sauce, are beautifully served on a bed of fluffy rice. Whether baked in the oven or grilled on the barbecue, these ribs promise a delightful taste journey. Just make sure to boil the marinade to transform it into a delicious glaze.
5
Servings
N/A
Calories
9
Ingredients
Ingredients
boneless pork ribs
1 kg (belly or similar)
garlic
5 cloves (crushed and chopped)
paprika
3 teaspoons (n/a)
cider vinegar
3 tablespoons (n/a)
brown sugar
3/4 cup (firmly packed)
Worcestershire sauce
1/2 cup (n/a)
tomato paste
3/4 cup (concentrated tomato puree)
chili
1 teaspoon (crushed, or more to taste)
lemon
1 large (juice and finely grated rind)
Instructions
1
In a large non-metal mixing bowl, combine garlic, paprika, cider vinegar, brown sugar, Worcestershire sauce, tomato paste, crushed chili, lemon juice, and lemon rind to create the marinade.
2
Whisk the ingredients together until fully combined, forming a smooth marinade.
3
Submerge the boneless pork ribs in the marinade, ensuring each rib is thoroughly coated.
4
Cover the bowl with plastic wrap or a lid and refrigerate the marinated ribs for several hours or preferably overnight, allowing the flavors to develop.
5
To prepare the ribs for cooking, position an oven rack on the top level of the oven.
6
Preheat the oven to 200°C (400°F).
7
Line a roasting tin with aluminum foil for easy cleanup and place a well-oiled roasting rack inside the tin.
8
Remove the ribs from the marinade and place them on the roasting rack, ensuring they retain a substantial coating of marinade.
9
Place the roasting tin with ribs on the top shelf of the preheated oven.
10
Cook the ribs for 30-40 minutes, turning once halfway through the cooking process to ensure even cooking and caramelization.
11
While the ribs are baking, pour the reserved marinade into a small saucepan.
12
Bring the marinade to a boil over medium heat, then reduce the heat and simmer until the sauce thickens slightly, stirring occasionally.
13
Once cooked, remove the ribs from the oven and let them rest for a few minutes.
14
Serve the ribs on a bed of freshly cooked rice and generously drizzle the thickened sauce over them for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Sticky Sweet and Sour Oven Baked Pork Ribs.
What kind of meat is used in this recipe?
The recipe calls for 1 kg of boneless pork ribs, such as belly or a similar cut.
What is the recommended oven temperature?
The oven should be preheated to 200°C (400°F).
How long do the ribs need to cook?
The ribs should be baked for 30 to 40 minutes.
How long should the pork ribs be marinated?
They should be refrigerated for several hours, or preferably overnight, for the best flavor development.
What ingredients are in the marinade?
The marinade consists of garlic, paprika, cider vinegar, brown sugar, Worcestershire sauce, tomato paste, crushed chili, lemon juice, and lemon rind.
Can these ribs be cooked on a barbecue?
Yes, they can be grilled on the barbecue as an alternative to oven baking.
How many servings does this recipe provide?
This recipe makes 5 servings.
What is the best way to serve these ribs?
They are best served on a bed of fluffy rice with the thickened sauce drizzled over them.
Should I turn the ribs while they are in the oven?
Yes, you should turn the ribs once halfway through the cooking process.
How is the marinade turned into a glaze?
Pour the reserved marinade into a saucepan, bring to a boil, and simmer until the sauce thickens slightly.
What amount of pork is needed?
You will need 1 kg of boneless pork ribs.
Are the ribs used in this recipe boneless?
Yes, the recipe specifically requires boneless pork ribs.
How much garlic is required?
5 cloves of garlic, crushed and chopped, are needed.
What type of vinegar should I use?
The recipe calls for cider vinegar.
How much brown sugar is used for the sweetness?
The recipe uses 3/4 cup of firmly packed brown sugar.
Can I adjust the spiciness of the dish?
Yes, you can use 1 teaspoon of crushed chili or more to suit your taste preference.
What type of tomato product is used?
The recipe uses 3/4 cup of tomato paste or concentrated tomato puree.
How should I prepare the roasting tin?
Line the roasting tin with aluminum foil and place a well-oiled roasting rack inside.
Where should the oven rack be positioned?
Position the oven rack on the top level of the oven.
What should I do with the roasting rack?
Make sure the roasting rack is well-oiled before placing the ribs on it.
Is it safe to use the leftover marinade as a sauce?
Yes, but you must bring it to a boil first to transform it into a safe and delicious glaze.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe suitable for weeknights.
How much Worcestershire sauce is added?
The recipe uses 1/2 cup of Worcestershire sauce.
Which parts of the lemon are used?
Both the juice and the finely grated rind of one large lemon are used.
Do the ribs need to rest after cooking?
Yes, you should let the ribs rest for a few minutes once they are removed from the oven.
How do I mix the marinade?
Whisk the ingredients in a large non-metal mixing bowl until they form a smooth marinade.
What type of bowl is recommended for marinating?
A large non-metal mixing bowl is recommended.
How much paprika is used?
The recipe calls for 3 teaspoons of paprika.
How is the even caramelization achieved?
Caramelization is achieved by cooking the ribs on the top oven rack and turning them halfway through.