Smoked pork ribs with vinegar onions
6 servings
120 minutes
Smoked pork ribs with vinegar onions are a true gastronomic delight that combines the sweetness of honey, the richness of soy sauce, and the aroma of smoky tea. This dish recalls ancient meat preparation methods where smoking was used to enhance flavor and extend shelf life. Caramelized onions soaked in apple cider vinegar add zest and soften the richness of the ribs, creating a perfect balance. Smoking with tea adds a note of depth, making the meat not just juicy but truly exquisite. The dish pairs perfectly with a glass of red wine or fresh bread to highlight its rich flavor nuances. It's not just dinner—it's a gastronomic journey where each ingredient complements one another to create a rich flavor palette.
1
Marinate the pork ribs in a mixture of soy sauce, honey, vegetable oil, a pinch of salt, and pepper for thirty minutes.
- Pork ribs: 1 kg
- Soy sauce: 50 ml
- Honey: 50 g
- Vegetable oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
2
Line the bottom of a deep skillet with foil, sprinkle tea on the foil, and place rosemary branches on top. Place a rack on top and arrange the pork ribs on the rack. Put it on the fire, cover with a lid, and smoke for one and a half hours.
- Assam tea: 10 g
- Rosemary: 4 stems
- Pork ribs: 1 kg
3
Slice the onion into half rings, place in another saucepan, add vinegar, butter, salt, pepper, and sugar, and simmer until all the liquid evaporates. Serve with ribs and balsamic.
- Onion: 500 g
- Cider vinegar: 50 ml
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 20 g
- Balsamic glaze (crema): 20 ml