Juicy pork ribs baked in a sleeve
6 servings
75 minutes
Juicy pork ribs baked in a sleeve are a true delight for meat lovers. This recipe embodies the ideas of author cuisine, combining a spicy marinade of mustard, tomato paste, and spices that makes the ribs tender, aromatic, and incredibly juicy. Cooking in a sleeve preserves the natural juices of the meat, while the final stage of baking at high temperature gives an appetizing caramelized crust. This dish is perfect for a cozy family dinner or festive table setting, leaving an unforgettable impression. Serving it hot reveals the depth of flavor – the spiciness of mustard, sweetness of erythritol, and slight bitterness of soy sauce create a harmony of tastes that is impossible to forget.
1
In a deep bowl, combine both types of mustard and oil.
- Dijon mustard: 2.5 tablespoons
- Dijon grain mustard: 1 teaspoon
- Mustard oil: 2.5 tablespoons
2
Add tomato paste.
- Tomato paste: 4 tablespoons
3
Season with meat spice.
- Spices for meat: 1 teaspoon
4
Add dried onion.
- Ground dried onion: 1 teaspoon
5
Season with soy sauce.
- Soy sauce: 1 teaspoon
6
Mix and add erythritol.
- Erythritol: 1 tablespoon
7
Cut the ribs into pieces about 6–7 cm long.
- Pork ribs: 1200 g
8
Thoroughly coat the ribs with marinade and place them in a baking bag. Let them marinate for an hour at room temperature.
- Pork ribs: 1200 g
9
Send to a preheated oven at 160 degrees.
10
After an hour, open the sleeve and bake for another 10 minutes at 200 degrees.
11
Serve the ribs hot.