Oven-baked Pork Ribs with Honey, Balsamic, and Smoked Paprik

• 總時間: 2 hours 44 minutes

食材

2 ½ kg (5.5 lbs) pork ribs (about 3 cm thick each)

3–4 tbsp olive oil (for searing)

For the Marinade:

120 ml olive oil

80 ml balsamic vinegar

150 ml dry red wine

2 tbsp honey

5 garlic cloves, minced

2 medium onions, finely chopped

2 tsp salt

1 tsp freshly ground black pepper

1 tsp sweet paprika

1 tsp smoked paprika

½ tsp chili flakes (optional, for heat)

1 tbsp fresh thyme leaves

步驟

Sear the Ribs:

Heat a large non-stick pan or skillet over high heat.

Add a bit of olive oil and sear the ribs in batches, 2–3 minutes per side, until nicely browned. Set aside.

Prepare the Marinade:

In the same pan, add a little more olive oil if needed. Sauté the onions for 2–3 minutes, then add the garlic and cook for another minute.

Stir in the honey to melt, then deglaze with balsamic vinegar and red wine.

Add salt, pepper, sweet paprika, smoked paprika, chili flakes, and fresh thyme.

Let the marinade simmer gently for 2–3 minutes until slightly thickened.

Simmer the Ribs in the Marinade:

Return the seared ribs to the pan and simmer them in the marinade for about 5–7 minutes, turning occasionally to coat them thoroughly and enrich the flavor.

Bake:

Line a large baking tray with two wet parchment papers.

Transfer the ribs and marinade into the tray. Cover with two additional wet parchment papers on top, sealing the edges well to trap the steam.

Bake in a preheated oven at 165°C (330°F) for 2 hours.

Finish for Caramelization:

Remove the top parchment papers.

Increase the oven temperature to 180°C (355°F) and continue baking for 30 minutes, until the ribs are glazed and beautifully caramelized.

Pro Tip: For an even richer glaze, baste the ribs with the pan juices during the last 10 minutes.