Brazilian-Style Pork Ribs (Costela de Porco Assada

• Gluten free

• Meat

  • 4 lbs Pork spareribs, whole

• Produce

  • 4 Garlic cloves
  • 1 tsp Malagueta pepper or chili pepper
  • 1 tsp Oregano, dried
  • 1 White onion, medium

• Condiments

  • 1 1/2 tsp Dijon mustard
  • 1 Honey
  • 1 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1 Vegetable oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

Found on easyanddelish.com

Ingredients

• 4 teaspoons salt (1 teaspoon per pound or ½ kg)
• 4 garlic cloves, minced
• 1 medium white onion, chopped
• 1 teaspoon ground black pepper
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• ¼ teaspoon ground cumin
• 1 teaspoon malagueta pepper or chili pepper(optional)**
• ½ cup apple cider vinegar
• 4 pounds ( about 2 kg) pork spareribs (whole)
• Vegetable oil (only for brushing)
• Honey (optional)
• ** If you do not like hot/spicy food, skip this ingredient.

Directions

• Process or blend the first 10 ingredients in a food processor or blender until obtaining a homogeneous mixture. Put the ribs in a large, deep rectangular baking pan, spread the mixture over the ribs and marinate for 1 hour at room temperature.
• Preheat oven to 350º F (180º C).
• Cover pan with aluminum foil, tightly sealing its edges so that steam will not escape (the ribs will braise in their own liquids and the marinade). Then, let ribs cook in the oven for approximately 1 hour and 50 minutes (25-30 minutes per pound or ½ kg). Reserve the drippings/remaining marinade from the bottom of the pan and then transfer ribs to another large baking pan . Brush top of ribs with the oil (and then, honey if desired) and increase oven temperature to 425º F (220º C). Leave the pan uncovered this time and roast ribs for 10-25 minutes or until golden brown. Brush/baste the ribs with the reserved drippings/marinade from the first pan and let sit for 10 minutes before serving. Serve pork ribs accompanied by polenta and couve à mineira.
• NOTE: If you are not overly concerned about the visual appearance, you can leave the pork ribs braising in the liquids/drippings for an additional 10 or 15 minutes before caramelizing which will result in an even more tender cut of meat. Although in Brazil we dont use honey with meats, I love to brush my pork ribs with it because it gives a great balance of flavor to the pork ribs.