Smoked Paprika Pork Ribs

Pork ribs with tender meat that slides off the bone. The crust is glazed, shiny, and slightly charred from the caramelized sugar.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1210
• Protein: 73 g
• Carbs: 24 g
• Fat: 84 g

Ingredients

• 1.5 kg Pork spare ribs ( whole )
• 3 tbsp Brown sugar ( dry )
• 2 tbsp Smoked paprika
• 3 piece Garlic ( finely minced )
• 1 tbsp Gray sea salt
• 1 tsp Black pepper ground
• 2 tbsp Honey
• 50 ml Red wine vinegar
• 1 tbsp Mustard
• 1 tbsp Tomato paste

Instructions

1. Rub preparation

   Mix the brown sugar, smoked paprika, grey sea salt, ground black pepper, and minced garlic. Rub the meat vigorously on all sides to let the spices penetrate the flesh.

2. Slow braising

   Wrap the ribs tightly in parchment paper. Bake at 150°C. The meat should become tender and start to pull away from the bones.

3. Final glazing

   Mix the honey, red wine vinegar, mustard, and tomato paste. Unwrap the meat, brush generously with this mixture. Increase the oven to 220°C to caramelize the surface until sticky.

Chef's tips

• Remove the thin white membrane on the bone side before applying the rub for better spice penetration.
• The sauce is ready when it coats the back of a spoon and becomes syrupy.

Storage

Keep for 3 days in the fridge. Reheat gently in the oven, covered, to avoid drying out the meat.