Costine di maiale al forno alla brasiliana

Ingredienti

• 8 garlic cloves (peeled (About 4 tsp of garlic powder will work in a pinch).)
• 1 small yellow onion (chopped (Or a white onion).)
• 4 teaspoons salt (or 1 teaspoon per pound or 1/2 kg)
• 1 teaspoon ground black pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce (Alternatively, use soy sauce, tamari, or liquid aminos.)
• 1 teaspoon dried oregano (If you don’t have oregano, try thyme, basil, or rosemary.)
• 1/4 teaspoon ground cumin (Ground coriander will also work)
• 1 teaspoon ground cayenne pepper (If you don’t have cayenne, try regular chile powder or hot paprika.)
• 1/3 cup apple cider vinegar (white wine or red wine vinegar will all work too.)
• 4 pounds pork spare ribs
• Vegetable oil (only for brushing (Use options like avocado, sunflower, or canola oil that have a high smoke point).)
• Honey (to brush (Agave is another option if you don’t have honey).)
• Fresh oregano leaves and lime wedges (Or, whichever herbs you add to the marinade.)

Preparazione

1. 1

   MAKE THE MARINADE: Add the garlic, onion, salt, pepper, Dijon, Worcestershire sauce, oregano, cumin, and cayenne to the food processor. Blend well until obtaining almost a smooth mixture. Pour in the vinegar and blend more until obtaining a homogeneous mixture. Reserve!

2. 2

   REMOVE THE MEMBRANE: Remove the membrane from the ribs so they won’t be tough after baking. Here is a trick on how to remove rib membrane easily (Watch from MINUTE 4:50 to 8:10).

3. 3

   MARINADE THE RIBS: Put the spare ribs in a large abking sheet, spread the mixture evenly all over the ribs (do NOT simply pour it), and marinate for 1 hour at room temperature.

4. 4

   BAKE: Preheat oven to 350º F (180º C). Cover the baking sheet with aluminum foil, tightly sealing its edges so that steam will not escape (the ribs will braise in their own liquids and the marinade).

5. 5

   Then, let the pork ribs cook in the oven for about 1 hour and 50 minutes (25-30 minutes per pound or ½ kg) or until tender. Reserve the drippings/remaining marinade from the bottom of the pan and then transfer the ribs to another large baking pan lined with foil.

6. 6

   BROIL OR GRILL: Brush the top of the ribs with enough oil and then with a generous amount of honey and broil them, uncovered, for about 4-7 minutes or until lightly golden brown and charred. Brush with more honey! Alternatively, you can grill each rack individually, meat side down, on a sizzling hot griddle over medium-high heat just until obtaining grilled marks. Brush ribs with more honey!

7. 7

   REST: You can also brush/baste the ribs with the reserved drippings/marinade from the pan they were baked and let them rest for 10 minutes before serving.

8. 8

   SERVE: Sprinkle some fresh oregano leaves on top (or another fresh herb such as thyme) and serve pork ribs with lime wedges to squeeze on top and some grilled corn on the cob(or chimichurri sauce)-- or your favorite sides (NOTE: Brazilians serve theirs with some grilled/steamed/boiled corn on the cob, creamy polenta, or with black beans, white rice, and farofa).