ReceptnaptárHoney and garlic roast pork ribs
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Wash the ribs, pat dry with kitchen paper and season with salt and pepper.
- In a bowl, mix the honey, crushed garlic, soy sauce, mustard and smoked paprika.
- Brush the marinade thoroughly over both sides of the ribs.
- Cover and marinate in the fridge for at least 1 hour, ideally overnight.
- Preheat the oven to 150 °C.
- Put the ribs in a roasting dish, pour 200 ml of water underneath and cover tightly with foil.
- Roast like this for about 1.5 hours, until the meat is almost falling off the bone - the low temperature slowly makes it tender.
- Remove the foil, raise the temperature to 220 °C and roast for another 15-20 minutes until the top is caramelised, deep brown and slightly sticky.
- Brush once or twice during roasting with the leftover marinade and juices.
- Rest for a few minutes, then cut into portions and serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Similar recipes
- Pork Ribs in Orange Glaze (costela de porco ao molho de laranja) · Spanish & Portuguese
- Minced Beefsteak in Caul Fat · Hungarian
- Kavarma (Bulgarian meat and vegetable pot roast) · South Slavic
- Tang cu paigu (sweet and sour pork ribs) · Chinese
- Tokwa't baboy (fried tofu and pork in vinegar-soy sauce) · Southeast Asian
- Inihaw na liempo (grilled pork belly) · Southeast Asian
More polish ideas
- Polish-style pork goulash
- Polish breaded pork cutlets (kotlet schabowy)
- Pork chops in wild mushroom sauce
- Roast pork loin stuffed with prunes (schab faszerowany śliwkami)
- Bitki wieprzowe (braised pork steaks in onion gravy)
- Kotlet schabowy (Polish breaded pork cutlet)
- Polish stuffed cabbage rolls (gołąbki)
- Red beetroot soup (barszcz)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings