Signature slow roasted pork ribs
Author: 
Recipe type: Low carb meat
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients for marinade:
  • 1 rack (1.5 pounds/680 g) pork spare ribs or baby back ribs
  • 2 tablespoon Cajun powder, non-salted
  • 1 tablespoon thyme
  • Pinch of salt and ground black pepper
  • Ingredients for braising sauce:
  • 1 tablespoon sesame oil
  • 2 tablespoon butter
  • 2 tablespoon shallots. chopped
  • 2 tablespoons garlic, chopped
  • 2 tablespoons ginger, grated
  • 1 cup dry red wine
  • ¼ cup vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Cajun powder, non-salted
Preparation
  1. To marinate the ribs: lay a sheet of foil bigger than the ribs on the counter and lay another sheet of plastic wrap on top of the foil. Place ribs on the plastic wrap and sprinkle Cajun, thyme, salt and pepper on the ribs. Turn the ribs over and repeat to sprinkle spices onto it.
  2. Wrap the ribs with the plastic wrap and then the foil. Marinate the ribs for at least 3 hours or overnight.
  3. When is ready to roast, preheat oven to 250 F (120C). Unwrap the ribs and place them on a roasting pan.
  4. To prepare the braising sauce: in a saucepan, heat the sesame oil and butter and sauté the shallots, garlic and ginger until soft and fragrant. Add wine, vinegar, Worcestershire sauce and Cajun seasoning. Bring to a boil and simmer on low heat for 5 minutes to reduce slightly.
  5. Remove the sauce pan from the heat. Stir and drizzle ½ of the braising sauce onto the ribs in the roasting pan. Set aside the remaining sauce for later use. Cover the roasting pan with a lid or aluminum foil and place it in the oven.
  6. Start checking the ribs for tenderness only after about 2 hours. Remove the ribs from the oven. Spoon the pork gravy in the roasting pan and drizzle onto ribs. Pour all the remaining gravy in the roasting pan into the remaining braising sauce in the saucepan. Return the pork ribs back to the oven for another 60 minutes, covered.
  7. Bring the remaining braising sauce to a boil. Reduce heat and simmer till sauce is reduced to half, about 5 minutes.
  8. Remove the ribs from the oven and drizzle the reduced braising sauce generously over the ribs, making sure the chopped garlic and shallots are coated on the ribs. Change the oven setting to broil. Place ribs under the broiler on the middle rack until browned on the top, about 10 minutes. Watch closely to prevent the ribs from over charred.
  9. Remove from oven and let it sit for about 15 minutes. Place the roasted ribs on a serving tray. Drizzle all the remaining sauce in the roasting pan onto the ribs. Serve warm.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/signature-slow-roasted-pork-ribs/