Oven Baked Pork Ribs (Brazilian-Style)

Ingredients

• 8garlic cloves, peeled
• 1 smallyellow onion, chopped (or white onion)
• 4 teaspoonssalt
• 1 teaspoonground black pepper
• 1 tablespoonDijon mustard
• 1 tablespoonWorcestershire sauce
• 1 teaspoondried oregano
• ¼ teaspoonground cumin
• 1 teaspoonground cayenne pepper
• 80 ml (⅓ cup)apple cider vinegar
• 1.81 kg (4 lb)pork spare ribs
• as neededvegetable oil, for brushing
• as neededhoney, for brushing
• to tastefresh oregano leaves and lime wedges

Instructions

1. 1

   Blend the marinade

   Put the garlic, onion, salt, pepper, Dijon mustard, Worcestershire sauce, oregano, cumin and cayenne in a food processor. Blend until almost smooth, then add the vinegar and blend again until evenly combined. Set aside.

2. 2

   Remove the membrane

   Take the membrane off the underside of the ribs so it does not leave them tough after baking.

3. 3

   Marinate the ribs

   Arrange the ribs on a large baking sheet. Spread the marinade evenly over their surfaces rather than pouring it in one spot, then leave at room temperature for 1 hour.

4. 4

   Heat the oven

   Preheat the oven to 180°C (350°F). Cover the baking sheet with foil and seal the edges tightly to keep the steam in.

5. 5

   Bake until tender

   Bake the ribs for about 1 hour 50 minutes, or 25–30 minutes per 500 g, until tender. Keep the liquid from the bottom of the pan, then move the ribs to another large foil-lined baking pan.

6. 6

   Glaze and brown

   Brush the tops of the ribs with oil, then generously with honey. Grill uncovered for 4–7 minutes, until lightly browned and charred in places; brush with more honey. Alternatively, grill each rack meat-side down on a sizzling hot griddle over medium-high heat until grill marks form, then brush with more honey.

7. 7

   Rest the ribs

   If you like, brush or baste the ribs with the reserved pan drippings and marinade. Leave them to rest for 10 minutes before serving.

8. 8

   Serve with sides

   Scatter fresh oregano leaves over the ribs, or use another fresh herb such as thyme. Serve with lime wedges to squeeze over the top, grilled corn on the cob, chimichurri or your preferred sides.

What are Brazilian-style pork ribs?

This is a home-style take on pork ribs flavoured with garlic, herbs, vinegar and chilli, then cooked until tender and finished with a honey glaze. Brazilian meals often bring grilled meats together with hearty accompaniments such as rice, beans and farofa.

Here, covered oven cooking makes the ribs tender before a brief, high-heat finish adds browned edges. The sharp marinade and sweet glaze give the dish its contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 516 calories, 29g protein, 3g carbs, 43g fat.

The pork ribs provide most of the protein and fat, while the honey adds some carbohydrate and sugar; the small amounts of onion and seasonings contribute comparatively little. For a balanced plate, serve a moderate portion of ribs with corn or another vegetable and a measured serving of rice or beans.

Why the marinade works

Garlic and onion: blending them with the herbs and spices spreads their flavour across the ribs. The vinegar loosens the mixture into a coating that is easy to rub over the meat.

Chilli and herbs: cayenne brings the heat, while oregano and cumin add savoury depth. Use the specified cayenne amount for a noticeable kick, or choose a milder chilli powder if preferred.

Prepare the ribs well

Membrane: remove the thin layer from the bone side before marinating, as directed. It can become chewy and also makes it harder for the seasoning to coat that surface.

Even coating: spread the marinade over the ribs rather than tipping it all in one place. This gives the meat more even contact with the seasoning during its 1-hour rest.

Keep the bake covered

Tight foil: seal the baking sheet well so steam stays in and the ribs cook in their own juices and marinade. Check that the foil is secure before putting the pan in the oven.

Tenderness: bake at 180°C (350°F) for about 1 hour 50 minutes, using the recipe's 25–30 minutes per 500 g as a guide. The ribs should be tender before you move on to browning them.

Finish with a quick glaze

Honey first: brush the ribs with oil and then a generous layer of honey before grilling. Keep a close eye on them during the 4–7-minute finish, since the honey can darken quickly.

Alternative method: a sizzling hot griddle over medium-high heat can give each rack grill marks instead. Place the meat side down, then brush with more honey as instructed.

Plan the timing

The ribs need 1 hour to marinate, followed by about 1 hour 50 minutes in the oven, then a short browning and 10-minute rest. The marinating and resting periods are useful windows for preparing side dishes.

Save the cooking liquid when transferring the ribs to the second pan. It can be brushed over the meat during the resting stage for extra flavour.

Choose Brazilian-inspired sides

Corn: serve the ribs with grilled, steamed or boiled corn on the cob, plus lime wedges for a sharp finish. Chimichurri is another option mentioned for serving.

A fuller spread: creamy polenta, black beans, white rice or farofa all suit the rich ribs. Choose one or two accompaniments depending on how substantial you want the meal to be.

Recipe notes & tips

• Pat the ribs dry before spreading on the marinade so it coats them evenly.
• Use foil that is large enough to seal the baking sheet tightly.
• Keep the reserved cooking liquid for basting during the rest.
• Watch the ribs closely under the grill because the honey glaze can brown quickly.
• Let the ribs rest for 10 minutes before serving so they are easier to portion.

Variations

• Use white onion: swap it for the yellow onion as suggested in the ingredient list.
• Change the vinegar: use white wine vinegar or red wine vinegar instead of apple cider vinegar.
• Swap the Worcestershire: use soy sauce, tamari or liquid aminos in its place.
• Adjust the herbs: try thyme, basil or rosemary instead of dried oregano.
• Change the chilli: use regular chilli powder or hot paprika instead of cayenne.
• Use agave: brush it over the ribs in place of honey.

Common mistakes to avoid

• Leaving the membrane on: it can stay tough after cooking, so remove it before marinating.
• Pouring on the marinade: a pool leaves some areas less coated; spread the mixture over the ribs.
• Loose foil: escaping steam can interfere with the covered bake, so seal the edges tightly.
• Skipping the tenderness check: use the stated cooking time as a guide and make sure the ribs are tender before glazing.
• Walking away while grilling: honey can char quickly, so watch the ribs throughout the 4–7-minute finish.

How to store

Refrigerate leftover ribs in a covered container and use within 3–4 days. Reheat until hot throughout, in a covered ovenproof dish or in the microwave; add a little reserved cooking liquid if available to help keep them moist.

Frequently asked questions