Fall-Off-The-Bone Portuguese Ribs
Portuguese oven baked ribs marinated garlic, massa de pimentão, and wine or beer, then slow roasted until fall off the bone tender. A traditional and easy Entrecosto no Forno recipe perfect for a comforting family meal.
Ingredients
- 1 rack pork ribs cut into individual pieces
- 5 garlic cloves, crushed
- 1 tablespoon massa de pimentão
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon white pepper
- ¾ cup larger style beer I like superbock
- 1 tablespoon red wine vinegar
- 3 tablespoon olive oil
- 2-3 tablespoon water for baking
Instructions
- 1. MarinateIn a large bowl, combine garlic, massa de pimentão, oregano, bay leaf, salt, black pepper, beer, vinegar or lemon juice, and olive oil.Add ribs and coat very well. Cover and refrigerate at least 4 hours, preferably overnight for best flavour and tenderness.
- 2. Slow BakePreheat oven to 300°F (150°C).Transfer ribs to a baking dish and pour all of the marinade over them.Add 2 to 3 tablespoons of water to create steam.Cover tightly with foil and bake for 2 to 2½ hours, until the meat is very tender and pulling away from the bone.
- 3. CaramelizeRemove foil and increase oven temperature to 425°F (220°C).Spoon pan juices over the ribs and bake uncovered for 15 to 20 minutes until golden and slightly crispy on the edges.Optional: Brush lightly with honey during the last 5 minutes for extra caramelization.Broil 2 to 3 minutes at the end for deeper colour, watching carefully.
Notes
• Baking low and covered is the key to fall off the bone ribs.
• Do not discard the marinade, it creates steam and keeps the ribs juicy.
• Leftovers are perfect for sandwiches in a papo seco roll.
• Serve with rice, roasted potatoes, or a simple tomato and onion salad.
• Do not discard the marinade, it creates steam and keeps the ribs juicy.
• Leftovers are perfect for sandwiches in a papo seco roll.
• Serve with rice, roasted potatoes, or a simple tomato and onion salad.
