American-Style Baked Pork Ribs

Tender and flavorful ribs, boiled with aromatics then oven-baked in a rich, herb-infused barbecue glaze for a perfect caramelized finish.

Ingredients

• 1 kg pork ribs, middle section
• 1 celery stalk, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 2 bay leaves
• 150 ml tomato ketchup
• 1 tbsp black pepper powder
• 1 tbsp sweet paprika powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp minced garlic
• 2 tbsp red onion, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp chili oil
• 2 tbsp dry white wine
• 1 tsp chili powder
• 1 tbsp white sugar
• 1 tsp salt
• 1 tbsp cooking oil
• to taste chopped green onions, for garnish
• to taste toasted sesame seeds, for garnish

Instructions

1. 1Start the pork ribs in cold water

   

   Place the raw middle-section pork ribs directly into a large pot filled with cold water. Starting with cold water helps slowly draw out the blood and impurities from the meat as the temperature rises.

   Tip: Never drop raw meat into boiling water for blanching, as this traps impurities inside the meat by cooking the exterior too quickly.
2. 2Add boiling aromatics

   

   Add the roughly chopped celery, onions, carrots, and bay leaves to the pot with the ribs. Bring the water to a boil. These aromatic vegetables and herbs will infuse the pork with a savory base flavor and eliminate any unwanted meat odors.

   Tip: You can leave the vegetable pieces relatively large since they are only being used to flavor the boiling water and will be discarded later.
3. 3Build the marinade base

   

   While the ribs are boiling, begin preparing the barbecue marinade. In a mixing bowl, combine the tomato ketchup, black pepper powder, sweet paprika powder, dried thyme, oregano, and minced garlic.

   Tip: Using a glass mixing bowl is ideal here as it wont react with the acidic tomato ketchup or retain the strong smells of the garlic and spices.
4. 4Incorporate fresh aromatics and liquids

   

   To the spiced ketchup mixture, add the finely chopped red onions, chopped cilantro, chili oil, dry white wine, chili powder, white sugar, salt, and a little cooking oil. Mix everything together well and let the marinade sit for an hour so the flavors can fully develop.

   Tip: Allowing the mixed marinade to rest is crucial—it gives the dried herbs time to hydrate and the fresh onions time to release their pungent oils into the sauce.
5. 5Simmer the ribs until tender

   

   Reduce the heat to low and cover the pot to let the ribs simmer gently for about two hours until the meat is completely tender but not falling off the bone.

   Tip: Keeping the heat low ensures the meat cooks evenly without becoming tough or stringy.
6. 6Remove cooked ribs

   

   Once the ribs are fully cooked in the boiling water, carefully lift them out of the pot using a pair of kitchen tongs. Ensure the ribs are handled gently to keep them intact as you transfer them to a workspace.

   Tip: Use long-handled tongs to safely lift the hot ribs without splashing boiling water.
7. 7Flatten the ribs

   

   Place the boiled ribs onto a metal wire rack. If the ribs have curled during the boiling process, gently place a plate on top of them to press them down and flatten them out, ensuring they cook evenly later in the oven.

   Tip: Flattening the ribs helps ensure a more uniform surface for applying the marinade and more consistent browning in the oven.
8. 8Marinate and bake the ribs

   

   Coat the flattened ribs evenly with the prepared marinade and place them on a baking sheet then bake in a preheated oven at 180 degrees Celsius for twenty to thirty minutes until the sauce caramelizes.

   Tip: Watch the ribs closely during the last ten minutes so the sugars in the marinade caramelize nicely without burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions