Oven-Baked Smoked Ribs
Christmas Recipes Pork Simple Recipes Romanian
What was the traditional holiday food you liked the most? For me it was these smoked ribs. I received them from my grandmother and prepared them simply, in the oven, exactly as she makes them.
Usually homemade ribs are saltier than store-bought ones, because salt is the only preservative used to ensure they keep in good condition for a longer time. That's why step 1, in which the ribs are desalted, is mandatory for homemade ribs.
Ingredients
smoked pork ribs
pepper
oil
How to prepare oven-baked smoked ribs
- Cut the ribs into individual pieces, between the bones. Cover with cold water and put in the refrigerator overnight to desalt. The next day, drain and wash well.
- Put them in a pot and cover with water. Boil for 5 minutes from the moment the water boils. Drain.
- Place the ribs in an oven-safe dish or pan. The ribs should be in a single layer in the pan. Sprinkle with a little black pepper. Drizzle with a little oil (I put 3 tablespoons of oil in an oval Pyrex dish). Add water just enough to have about 1 finger in the pan (about 100 ml for the Pyrex dish).
- Cover the dish with a lid or foil (make sure it is well sealed so steam does not escape). Bake in the oven at 180C for about 50-60 minutes (the time varies depending on how thick and meaty the ribs are; best to check them with a fork and when it goes easily into the meat, they are ready for the next step).
- Remove the foil from the dish and continue baking until the ribs are nicely browned (about 30 minutes). Now if you check them with a fork, the meat should come off the bone very easily.
- They are good immediately or reheated. They are good with fermented vegetables.
The ribs were desalted overnight
Boil the ribs for 5 minutes
The ribs in the pan (with pepper, oil and a little water)
The ribs are done (a fork goes through them easily)
The ribs are browning (after 20 minutes without foil)
