Pork ribs with paprika in citrus-honey sauce
6 servings
360 minutes
Pork ribs with paprika in a citrus-honey sauce are a true embodiment of Pan-Asian cuisine, combining the sweetness of honey, the spiciness of paprika, and the freshness of citrus fruits. This dish has a rich history inspired by Eastern meat marinating traditions and Japanese flavor balancing techniques. The ribs are first marinated in a mixture of sweet-sour and soy sauce with aromatic spices and then slow-cooked in the oven until incredibly tender and juicy. The final touch is glazing them with a bright citrus-honey sauce that gives them a caramelized crust with a slight tanginess. This dish pairs perfectly with rice or fresh vegetables, creating a harmonious flavor that balances sweetness, acidity, and spiciness. The best choice for a family dinner or special occasion when you want to impress guests with an exquisite blend of aromas.
1
We wash the chilled ribs well. Then we remove the membrane: we make a cut on one side and slowly but confidently pull it towards us, and it comes off easily.
- Pork ribs: 2 kg
2
For the marinade, mix sweet and sour sauce, soy sauce, paprika (2 teaspoons), black/red pepper, salt, rosemary (dried, 2 teaspoons), and basil in a small container.
- Soy sauce: to taste
- Onion: 0.5 piece
- Pickling spice: to taste
- Sweet and sour sauce: 200 g
3
Cut the ribs and coat them with the marinade, leave for 3-4 hours, preferably in a closed container at room temperature.
- Pork ribs: 2 kg
4
After the ribs are marinated, we send them to the grill, covered with a lid or foil, at a temperature of 200 degrees for 2.5–3 hours.
5
When the ribs are ready, place them on a baking sheet. Generously coat with citrus-honey sauce (made from the juice of one orange and lemon, zest of half a lemon, and 2 tablespoons of liquid honey, mixing everything well).
- Lemon: 1 piece
- Oranges: 1 g
- Honey: 2 tablespoons
6
We cook the ribs in the oven until fully done. This will take about 7 minutes at 250 degrees. After that, the ribs need to be greased again and turned to the other side. Bake for another 7 minutes. The ribs should be covered with a golden crust but not burnt!
