Name: Mama’s Ribs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) wine vinegar; 2 tablespoons (30 ml) Angostura bitters; 1/4 cup (60 ml) ketchup; 3 cloves garlic, finely chopped; 2 onions, sliced; 1 teaspoon (5 ml) allspice; 1 tablespoon (15 ml) cumin; 1 tablespoon (15 ml) Aleppo pepper (see note); 1 tablespoon (15 ml) salt; 2 teaspoons (10 ml) black peppercorns; 3 lb (1.35 kg) of pork ribs, cut between each bone

Ingredients

MARINADE

1/4 cup (60 ml) wine vinegar
2 tablespoons (30 ml) Angostura bitters
1/4 cup (60 ml) ketchup
3 cloves garlic, finely chopped
2 onions, sliced
1 teaspoon (5 ml) allspice
1 tablespoon (15 ml) cumin
1 tablespoon (15 ml) Aleppo pepper (see note)
1 tablespoon (15 ml) salt
2 teaspoons (10 ml) black peppercorns
3 lb (1.35 kg) of pork ribs, cut between each bone

Preparation

In a large bowl, combine all the ingredients.
Place the meat in the marinade and coat well. Cover and refrigerate for 12 to 24 hours.
With the rack in the middle position, preheat the oven to 170 °C (325 °F).
Spread the meat and onions on a baking sheet and bake for 1 hour 15 minutes to 1 hour 30 minutes, until the meat falls off the bone.

Note from Ricardo

The Aleppo pepper is a classic spice in middle-eastern cuisine. It is used to spice up dishes with a nice flavor, without a strong taste like cayenne pepper. If you can’t find it, use about 5 ml (1 teaspoon) of cayenne pepper.

Mama’s Ribs

Categories

Ingredients

MARINADE

Preparation

Note from Ricardo

Personal Note