How to Bake Finger-Sucking Ribs (Literally)

That we like pork ribs is an open secret. You only have to see the number of recipes published to realize it. We like to roast them in the American style oven, in barbecue sauce, glazed with black garlic honey or caramelized in chocolate. But we also love them cooked in a pressure cooker and ready in five minutes. Although our latest discovery has been these simple, finger-licking, baked ribs.

In this recipe for baked ribs there are no marinades, no sauces, no spices, and no other distractions for the palate. Therefore, it is essential to get a quality pork rib and if it is Iberian, then better. The weight of success falls on this point, keep that in mind. The rest is sewing and singing. You will see how easy the recipe is when you read it and how rich it is when you try it. To lick your fingers!


For 5 people
  • Pork ribs (better if it is Iberian) 2
  • Garlic clove 2
  • Extra virgin olive oil 60 ml
  • Lemon juice 0.5
  • Salt
  • Fresh rosemary

How to Bake Ribs

Difficulty: easy
  • Total time 45 m
  • Elaboration 15 m
  • Cooking 30 m

We fill a pressure cooker with water up to 2/3 of its capacity and bring it to a boil. We introduce the ribs into it, cover, put the valve in position 2 and, since the steam begins to come out, we count 10 minutes. We remove the pot from the fire and let it lose steam by itself before opening it.

We remove the pork ribs from the water, being careful not to burn them as they will be very hot. We place them on absorbent paper and dry them. We let them temper a bit before cutting the rib, separating the ribs and placing them on a baking sheet covered with aluminum foil (so as not to stain more than necessary).

Peel the garlic cloves and pass them through the garlic press or chop them very finely. We put them in a bowl and water them with the extra virgin olive oil and the lemon juice. We beat with some rods until all the ingredients are integrated. Season the ribs and brush them with the mixture, using it all.

We wash the rosemary branch and separate the leaves from the stem, discarding the latter. Chop the leaves finely and spread them over the ribs. We put the tray in the pre-heated oven at 240 ºC and roast the ribs for 15 or 20 minutes. We remove, transfer to a source and serve immediately.

With what to accompany the baked ribs

There is no better way to eat baked ribs than using your hands, don't you think? In addition to fun, it will give rise to licking your fingers, literally. The meat is so tender that it comes off the bone on its own and melts in the mouth, while the aromas of lemon and garlic make us relish our taste.

Tags:  Meats And Birds Desserts Vegetables And Legumes 

Interesting Articles