Easy Homemade Minimalist slow cooked pork ribs Recipe

Easy Homemade Minimalist slow cooked pork ribs Recipe


Easy Homemade Minimalist slow cooked pork ribs Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Minimalist slow cooked pork ribs here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Minimalist slow cooked pork ribs is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Minimalist slow cooked pork ribs is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Minimalist slow cooked pork ribs Recipe


  1. 2 kg good quality pork ribs (iberian free range pork in my case)
  2. 4 tbsp pork fat
  3. 6 clove garlic
  4. 1 piece fresh ginger (approximately half as much as garlic)
  5. black pepper
  6. salt



How To Make Easy Homemade Minimalist slow cooked pork ribs Recipe


  1. Make a paste with the garlic, ginger, salt and pepper. I do it the old way, with pestle and mortar.

  2. Don't cut the meat into individual ribs, it would dry up during the long cooking. Rub the paste on the ribs, cover them well with cling film (or better still put in a Tupper) and leave in the fridge to marinade for at least 12 hours.

  3. Preheat oven at 150 C, 300 F, gas mark 2. Put the meat in a large tray with the pork fat, or some other fat/oil if you don't have it. Cover the tray with foil and put in the oven. Take it out every 30 min or so to turn it over and bathe with some of the fat and juices from the tray.

  4. After 2 hours or so test the meat when you take it out every 30 min. Mine took 3 and a half hours. It should be falling off the bone when you pick it up. For a final touch I put it under the grill at full power for 5 min, uncovered, turning it once so both sides are nicely browned.


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