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Texas-style pork ribs
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Texas-style pork ribs are an iconic American BBQ dish. The ribs are marinated in a special dry rub of spices, then slow-cooked at low temperature with wood smoke. The secret is in the "low and slow" technique. At the end, they are glazed with a honey-tomato sauce. The result is tender meat that falls off the bone with a characteristic smoky aroma. Served with cornbread and onion rings.
| ground paprika | 2 tablespoon |
| honey | 4 tablespoon |
| Pepper | to taste |
| Pork brisket | 1.5 kilogram |
| red wine vinegar | 4 tablespoon |
| Salt | to taste |
| spicy ketchup | 4 tablespoon |
| Vegetable oil | 100 milliliter |
Step 1
Wash the pork belly, dry it, cut into pieces of 2 ribs each. Bring salted water to boil in a pot, add ribs. Bring to boil again, then cook on low heat without lid for 30 min. Remove from heat. Let cool in the broth.
Step 2
Mix ketchup, honey, paprika, vinegar, and oil in a bowl until smooth. Add salt and pepper.
Step 3
Place the ribs on the grill. Put it in a tray filled with 1 cm of water, brush with the prepared dressing. Bake in an oven preheated to 220°C for 15 minutes, turning once during cooking.
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