Thick Rib Slowly Braised in Garlic and Baked
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 piece (s) rib (s), thick from pork (total approx. 100g (with bone)
- 8 cloves garlic, peeled
- 1 tablespoon Herbs Provence
- 1 tablespoon sea salt
- 100 ml olive oil
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
Print Recipe
Pin Recipe Instructions
- Parry the thick rib and cut a small cross (except for the bone) into each piece.
- Marinade:
- Thoroughly puree all ingredients and massage into the meat, I recommend using disposable gloves! Marinate in the refrigerator overnight (at least 8 hours).
- Layer the ribs in a mold, as tightly as possible (i.e. take the right shape, not too big!) And pour the rest of the marinade over it. Press firmly!
- Wrap / close the form with several layers of aluminum foil as hermetically as possible.
- Preheat the oven to 200 ° C and slide it in at this temperature (very good ovens only preheat to 180).
- Immediately reduce the oven to 70 ° C and leave it in for about 6-8 hours (time doesn`t matter, but it should be at least 5 hours, otherwise increase the temperature! At 70 °, up to 10 hours are possible! - ideal for the BBQ !
- Take out the ribs and remove the aluminum foil, turn on the grill (oven or just the BBQ grill) and briefly push again under the grill / on the BBQ grill / under the salamander for about 5 minutes until lightly browned!
- Serve!
- Sauce tip:
- And if the marinade / meat juice is too good to throw away:
- A classic brown sauce can be made from the meat juice in the mold and the marinade: simply pour a dark roux (2 tablespoons of flour / 1 tablespoon of butter) with the marinade and add approx. 100ml rice wine or sherry, bring to the boil and add chili powder , Pepper, salt and mustard powder to taste.
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