Ribs of your life

These ribs are all about the glaze.

Sweet and smoky situation has everything you need. And coffee. Do not forget about the coffee. Eat them with hands. We like them with something crunchy and mustardy. Any slaw will be good a option.

Ingredients

• 1,5 kg pork belly ribs

For the marinade:

• 3 garlic (minced)
• 4 tbsp dark soy sauce
• 1 star anise (crushed)
• 5 tbsp ketchup or tomate sauce
• 4 tbsp worcestershire sauce
• 1 tsp instant espresso powder
• 4 tbsp honey or maple syrup
• 2 tbsp mustard
• 3 tbsp vinagre
• 3 tbsp olive oil
• 2 tsp smoked paprika
• ½ tsp cayenne pepper
• Kosher salt
• Black pepper

Method

Day 1

1. Pat the ribs dry with paper towels and drizzle a little oil all over. Season with sea salt and black pepper and rub all over to coat.
2. Whisk all of our marinade ingredients together (set aside 3 tablespoons of the sauce – we will need it tomorrow) and rub the mixture on all sides of the ribs until evenly covered. Wrap ribs in plastic and allow them to marinate in the fridge overnight.

Day 2

1. Preheat the oven to 130°C.
2. Remove the ribs from the fridge about 15 - 20 minutes before you want to roast them, and bring to room temperature.
3. Wrap the ribs in the foil and make sure there are no openings anywhere.
4. Roast them in the foil package for 3 h – 3,5 h until the meat is fork or toothpick tender.
5. To finish: Remove and discard foil and increase oven to 230°C. Meanwhile, add to our remaining marinade few tablespoons of the meat juice acumulated in the foil and mix well. Brush the sauce all over. Return to oven and cook meaty side up until well browned for about 20 minutes.

Enjoy!