Pork ribs in parchment
7 servings
380 minutes
Pork ribs in parchment are a dish that combines the tenderness of meat with the rich aroma of spices. The cooking technique, which involves slow roasting at low temperatures, helps retain the juiciness of the ribs, while caramelized onions add a sweet note. BBQ sauce adds a smoky touch, making the flavor more pronounced. The parchment retains moisture, creating a braising effect that makes the meat tender and rich. This dish is perfect for a cozy family dinner or festive gathering, with roots in traditional meat roasting methods in European cuisine. Serving with cilantro adds a fresh contrast to the rich flavor profile. Pork ribs in parchment embody a harmony of simplicity and depth of flavors that unfold in every bite.
1
Generously sprinkle the pork ribs with salt and pepper. Cover the ribs with plastic wrap and let them marinate for 3-5 hours.
- Salt: to taste
- Ground black pepper: to taste
2
At this time, clean and slice the onion into half rings. Place half of the onion in a deep container and sprinkle with sugar. Lay the ribs on top of the onion. Place the remaining onion on top of the ribs. Cover the container with foil and send it to an oven preheated to 130–150 degrees for 6 hours.
- Onion: 2.5 kg
- Sugar: 2 teaspoons
- Pork ribs: 2 kg
3
After 6 hours, take out the ribs, remove the onion, place the ribs in parchment, previously drizzled with barbecue sauce, and send them to the microwave for a few minutes. Take out the ribs, cut the parchment, sprinkle with cilantro. Serve hot.
- Barbecue sauce: to taste
- Coriander: to taste