This signature slow roasted pork ribs is my family and friends favourite.
I have made this countless times over the last five years. Each time I try to make it even better by adjusting the spices and roasting time. Yesterday when I served this pork rib again, my husband said: this time you out done yourself.
That was a nice compliment from him 🙂
Marinating the rack of ribs a day ahead is recommended. Let the marinade infuse the meat for at least 24 hours. Most racks of ribs have a tough membrane, called the fell, across the underside of the ribs. Use a butter knife or spoon handle to loosen this membrane from a corner and peel it off. This will make the ribs much more tender. If necessary, cut the rack in half to fit your pan.
These pork ribs need total 3 hours of roasting but most of the work is done in the oven. All you need to do is put on the timer to check on it. Slow roasting pork ribs in the oven with low heat helps to retain the juiciness of the pork and easily achieves the tenderness and the almost fall-off-the-bone result.
- Ingredients for marinade:
- 1 rack (1.5 pounds/680 g) pork spare ribs or baby back ribs
- 2 tablespoon Cajun powder, non-salted
- 1 tablespoon thyme
- Pinch of salt and ground black pepper
- Ingredients for braising sauce:
- 1 tablespoon sesame oil
- 2 tablespoon butter
- 2 tablespoon shallots. chopped
- 2 tablespoons garlic, chopped
- 2 tablespoons ginger, grated
- 1 cup dry red wine
- ¼ cup vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cajun powder, non-salted
- To marinate the ribs: lay a sheet of foil bigger than the ribs on the counter and lay another sheet of plastic wrap on top of the foil. Place ribs on the plastic wrap and sprinkle Cajun, thyme, salt and pepper on the ribs. Turn the ribs over and repeat to sprinkle spices onto it.
- Wrap the ribs with the plastic wrap and then the foil. Marinate the ribs for at least 3 hours or overnight.
- When is ready to roast, preheat oven to 250 F (120C). Unwrap the ribs and place them on a roasting pan.
- To prepare the braising sauce: in a saucepan, heat the sesame oil and butter and sauté the shallots, garlic and ginger until soft and fragrant. Add wine, vinegar, Worcestershire sauce and Cajun seasoning. Bring to a boil and simmer on low heat for 5 minutes to reduce slightly.
- Remove the sauce pan from the heat. Stir and drizzle ½ of the braising sauce onto the ribs in the roasting pan. Set aside the remaining sauce for later use. Cover the roasting pan with a lid or aluminum foil and place it in the oven.
- Start checking the ribs for tenderness only after about 2 hours. Remove the ribs from the oven. Spoon the pork gravy in the roasting pan and drizzle onto ribs. Pour all the remaining gravy in the roasting pan into the remaining braising sauce in the saucepan. Return the pork ribs back to the oven for another 60 minutes, covered.
- Bring the remaining braising sauce to a boil. Reduce heat and simmer till sauce is reduced to half, about 5 minutes.
- Remove the ribs from the oven and drizzle the reduced braising sauce generously over the ribs, making sure the chopped garlic and shallots are coated on the ribs. Change the oven setting to broil. Place ribs under the broiler on the middle rack until browned on the top, about 10 minutes. Watch closely to prevent the ribs from over charred.
- Remove from oven and let it sit for about 15 minutes. Place the roasted ribs on a serving tray. Drizzle all the remaining sauce in the roasting pan onto the ribs. Serve warm.
Each serving contains 4.4g total carbs, 4.4g net carbs, 31.5 g protein and 34.5 g fat.
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