Summary

Ingredients

• 1 kg pork ribs, (thick rib) in one piece
• 3 tablespoon smoked salt Old Hickory
• 1 teaspoon allspice
• 150 ml tomato ketchup
• 2 tablespoon mustard
• 1 tablespoon honey
• 2 tablespoon curry powder
• 2 tablespoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 1 tablespoon thyme
• 4 cloves garlic
• some pepper
• 1 dash olive oil

Print Recipe Pin Recipe

Instructions

1. Wash and dry the pork ribs, rub with 3 tablespoons smoked salt, wrap in foil, and refrigerate for 4 hours or overnight.
2. Remove the ribs from the foil. Place them in a saucepan with water, bring to a boil over high heat, then reduce to medium heat and simmer for about 1 hour until the bones loosen slightly.
3. Remove the ribs from the saucepan and let cool slightly, then cut in the middle.
4. While the ribs cool, peel and mince 4 cloves garlic. In a bowl, mix the garlic with 1 tablespoon thyme, 1 teaspoon allspice, 1 dash olive oil, 150 ml tomato ketchup, 2 tablespoon mustard, 1 tablespoon honey, 2 tablespoon curry powder, 2 tablespoon sweet paprika powder, and 1 teaspoon hot paprika powder.
5. Place the rib pieces on a baking sheet, season with pepper, and coat thoroughly with the marinade. Avoid adding extra salt as the smoked salt already seasons the meat adequately.
6. Bake at 170°C (338°F) for 1 hour. After 30 minutes, turn the ribs and brush with additional marinade.