Oven-Roasted Ribs
Oven-roasted ribs are a slow-cooked dish that results in extremely tender and juicy meat. The prolonged cooking at low temperature allows collagen to convert to gelatin, making the meat fall off the bone.
⏱️ Cooking Time: 120 minutes
🥘 Ingredients
- 1.5kg beef ribs
- 4 cloves garlic, crushed
- 1 large onion, sliced
- Juice of 2 lemons
- 2 tablespoons mustard
- 2 tablespoons olive oil
- Coarse salt and pepper to taste
- 1 cup water or beer
👨🍳 How to Make
- 1
The night before, season ribs with garlic, lemon, mustard, salt, and pepper. Cover and refrigerate.
- 2
Preheat oven to 160C (320F).
- 3
Place ribs in a deep roasting pan with onion and water or beer.
- 4
Cover tightly with aluminum foil (sealing is essential to retain moisture).
- 5
Roast for 2 hours at 160C without opening the foil.
- 6
Remove foil and increase temperature to 220C.
- 7
Roast for another 20-30 minutes to brown on top.
- 8
Meat is done when it shreds easily with a fork.
🔄 Cooking Variations
| Method | Time | Description | |
|---|---|---|---|
| BBQ ribs | 240 min | On the grill with indirect heat for 3-4 hours. Use charcoal and wood for smoking. | |
| Pressure cooker | 60 min | Cook for 40-50 minutes after reaching pressure. Then brown in the oven at 220C for 15 min. |
💡 Tips
- ✦ The foil seal is the secret - the meat cooks in its own steam.
- ✦ Marinating for 12-24 hours makes all the difference in flavor.
- ✦ Low temperature and long time are essential: do not increase heat to speed up.
- ✦ Adding beer to the bottom of the pan gives the meat an incredible flavor.
🧠 Did You Know?
Ribs are a slow-cooking cut because they are rich in collagen, which needs time and low heat to convert to gelatin.
In southern Brazil, pit-roasted ribs are prepared for up to 8 hours over slow charcoal fire.
🥗 Nutrition Info
A 100g serving of roasted ribs contains about 290 kcal, 22g of protein, and 22g of fat. Rich in iron, zinc, and collagen, which is good for joints and skin.