Pork ribs in dry marinade
6 servings
140 minutes
Pork ribs in a dry marinade are a true embodiment of Italian flavor infused with the aromas of spices and herbs. This recipe is rooted in the traditions of slow cooking meat, allowing the spices to penetrate every layer of juicy ribs. The blend of salt, sugar, paprika, and herbs gives the dish a rich, spicy taste with a hint of sweetness, while apple juice adds a delicate fruity tang. Grilled to perfection, the ribs develop an appetizing crust while retaining their juiciness. They are perfect for a warm family dinner or gathering with friends, especially when paired with fresh vegetables and aromatic wine. This dish pays homage to Italy's culinary art where each spice plays its important role in creating flavor harmony.
1
Mix 2 tbsp of salt, sugar, paprika, black pepper, oregano, garlic, onion, thyme, marjoram, parsley, cumin, mustard, celery, cayenne pepper, fennel, and white pepper. Set aside 2 tbsp of the mixture, rub the remaining mixture on the ribs, and let it sit for 1 hour at room temperature or refrigerate overnight. Mix the remaining mixture with apple juice and 3/4 cup of water.
- Salt: 6 tablespoons
- Brown sugar: 2 tablespoons
- Paprika: 2 tablespoons
- Dried oregano: 1 tablespoon
- Ground black pepper: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 1 teaspoon
- Dried thyme leaves: 1 tablespoon
- Marjoram: 1 teaspoon
- Dried parsley: 1 teaspoon
- Ground caraway: 1 teaspoon
- Mustard powder: 1 teaspoon
- Celery seeds: 1 teaspoon
- Ground cayenne pepper: 1 teaspoon
- Fennel seeds: 1 teaspoon
- Ground white pepper: 1 teaspoon
- Pork ribs: 2.5 kg
- Apple juice: 1 glass
- Salt: 6 tablespoons
2
Preheat the grill. Place the ribs meat side up. Cook for 2-4 hours, basting with apple juice sauce every 20 minutes.
- Apple juice: 1 glass