Brazilian Style Pork Ribs (Costela de Porco Assada)
I’m a huge fan of ribs if you couldn’t tell from all the recipes on Stoned Soup. But I’m not a huge fan of super saucy ribs. Regular bbq ribs don’t cut it for me. I’m really about accentuating the flavor of the meat instead of drowning them in sauce. This Brazilian style rib recipe is that recipe. The marinade has a strong garlic and onion base with some cider vinegar that helps tenderize the ribs. I recommend marinating the ribs overnight, but 8 hours will do. I like to first bake the ribs in the oven, just for 2 hours at 300 degrees. I heavily wrap them in tin foil. This allows them to steam. Then I like to brown the ribs on the grill. They only need 6-10 minutes a side. Traditionally, Brazilians would just brush the ribs with oil and nothing else. I brushed them with a little honey and cayenne to give them some sweet and spice. The honey helps create a nice caramelized crust without making the ribs sticky.
Equipment
- Blender or food processor
Ingredients
- 4 lbs pork spareribs
Marinade
- 6 garlic cloves
- 1 medium white onion
- 1/2 cup cider vinegar
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tbsp salt
Glaze
- 1/2 cup honey
- 1/2 tsp cayenne pepper
Instructions
- Purée the marinade ingredients in a blender or food processor.
- Marinate the ribs in gallon sized stir age bags for at least 8 hours, preferably overnight. I like to cut the ribs in half or 3 bone pieces to fit in the bags easier.
- Prehest the oven to 300 degrees. Line the bottom of a baking sheet with foil. Arrange the ribs on the pan, pouring any remaining marinade over them.
- Cover the top of the pan tightly with more foil.
- Bake the ribs for 2 hours.
- Get your grill hot. Place the ribs meat side down. Brown the ribs for 6-10 minutes a side.
- Mix together the honey and cayenne pepper. Brush the ribs with honey. Place on the grill cover and cook for 5 minutes. Brush on 1 more layer and pull off to the side of the grill, letting rest covered for a couple more minutes.
