There are many recipes and inspirations that the Basque chef Karlos Arguinano He has given us in the kitchen. But with these pork ribs we recognize that the Beasain chef has finished crowning to give a twist to some baked pork ribs that you are going to love.
In this case, the secret of these oven-roasted pork ribs is a very simple marinade and very quickly he will allow them to remain juicy inside and crispy outside with hardly any effort. Come on, like having some homemade barbecue ribs but with hardly any complications.
In this case it is a peculiar sweet and sour sauce for grilled ribs barbecue ribs or marinated ribs that you will see is very easy to solve and will allow us to prepare perfect ribs in a matter of minutes.
Also, the best thing about this recipe is that we can use this same sweet and sour sauce dressing for any other type of roast: chicken, turkey, lamb, brisket, bacon, steaks, Argentine roasts…
Heat the oven to 170 ºC. Season the rib and brush with oil and put in the oven at 170 ºC covered with aluminum foil and a glass of water at the base, for 45 minutes.
Put in a small saucepan: the sugar, the fried tomato, the wine, the vinegar and bring to the boil for 2 minutes. Add the cornstarch diluted in cold water to give it the desired thickness.
Remove the aluminum foil carefully by steam and put the oven at 200 ºC for 20 minutes, painting with the sweet and sour sauce every 5 minutes.
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With what to accompany Karlos Arguiñano’s baked pork ribs
These baked pork ribs from Arguiñano will open wonderfully with some fried or roasted potatoes or fries. Also a bit of green salad to lighten the bite but otherwise it’s a perfect recipe.
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