Grilled pork ribs
10 servings
60 minutes
Grilled pork ribs are a true embodiment of Hungarian cuisine, combining depth of flavors and the art of marinating. This recipe originates from Hungarian culinary traditions where meat is often cooked over an open flame, infusing it with rich aromas of spices and sauces. The marinade made from honey, soy sauce, and balsamic vinegar gives the ribs a caramelized crust and a light sweetness balanced by the spiciness of garlic and ketchup. Slow soaking in the marinade makes the meat remarkably tender, while grilling imparts an appetizing smoky aroma. These ribs will be a highlight at any feast, and their rich flavor pairs perfectly with fresh vegetables and light sides. Hungarian cuisine is renowned for its hearty meat dishes, and this recipe is one of its most vibrant representatives.
1
Mix all ingredients, bring to a boil, submerge the ribs in the marinade, and cook on low heat for 45 minutes. Cool in the marinade. Remove the ribs and cut into portions of 2-3 ribs.
- Pork ribs: 2 kg
- Honey: 100 g
- Soy sauce: 200 ml
- Sugar: 100 g
- Balsamic vinegar: 100 ml
- Garlic: 4 cloves
- Ketchup: 300 g
- Water: 1 l
- Salt: to taste
- Ground black pepper: to taste
2
Boil the marinade until it thickens like sauce. Grill the ribs over moderate heat, basting with the sauce during cooking.
- Ketchup: 300 g