Costillas de Cerdo al Horno – Sticky Spanish-Style Oven Ribs
73kcal
Ingredients
**For the pork ribs**
- 1.5 kg 3.3 lb baby back pork ribs, approximately 2 racks
**For the brine**
- 2 liters 8½ cups water, previously boiled and completely cooled
- 60 g 2.1 oz kosher salt or coarse sea salt, weighed rather than measured by volume
- 2 tbsp granulated sugar
- **For the beer and apple cider vinegar glaze**
- 250 ml 1 cup + 2 tsp apple cider vinegar
- 50 g ¼ cup granulated sugar
- 1 tbsp hot sauce such as Tabasco or a Spanish hot sauce
- 1 tbsp coarsely crushed red peppercorns
- 1 tsp Worcestershire sauce
- 250 ml 1 cup + 2 tsp pale lager, at room temperature
- Fine sea salt to taste
- Freshly ground black pepper to taste
**For serving**
- Reserved glaze prepared before any contact with raw pork
- Patatas bravas tomato salad or grilled vegetables
- Crusty bread optional
Method
- Bring the water to a boil, then remove it from the heat. Stir in the kosher salt and 2 tablespoons of sugar until completely dissolved. Allow the brine to cool completely, then chill it in the refrigerator before adding the pork.
- Place the ribs in a large food-safe container or sealable brining bag. Pour the cold brine over them, making sure the meat is fully submerged. Cover and refrigerate for at least 5 hours or overnight. Never leave the ribs in brine at room temperature.
- Remove the ribs from the brine and discard the liquid. Dry the ribs thoroughly with paper towels. If the thin membrane is still attached to the bone side, loosen it with a blunt knife and pull it away using a paper towel for grip.
- To prepare the glaze, combine the apple cider vinegar, pale lager, 50 g of sugar, hot sauce, coarsely crushed red peppercorns and Worcestershire sauce in a saucepan. Add a little salt and freshly ground black pepper. Bring to a boil, then reduce the heat and simmer gently for approximately 5 minutes, stirring until the sugar has dissolved.
- Taste the glaze and adjust the seasoning if necessary. It will still be fairly thin at this stage; it develops its coating as it is brushed onto the ribs during cooking. Before brushing the raw meat, pour approximately 240 ml (1 cup) into a separate clean container to use later as a dipping sauce. Refrigerate that portion until needed.
- Preheat the oven to 135°C (275°F). Place a wire rack inside a deep roasting tray and arrange the ribs on top, meat side up. If necessary, cut the racks into smaller sections so they fit without overlapping.
- Brush the ribs generously with the glaze intended for cooking. Cover the roasting tray tightly with aluminum foil, making sure the foil doesn't press directly onto the meat.
- Place the covered ribs in the oven and bake for approximately 2 hours. The low heat and covered tray allow the ribs to cook gently while retaining moisture.
- Carefully remove the roasting tray from the oven and lift away the foil, watching out for hot steam. Brush the ribs with another layer of glaze.
- Return the ribs to the oven, uncovered, and continue cooking for approximately 45–60 minutes. Brush with more glaze every 20 minutes, building up several thin layers. Watch the surface carefully toward the end so the sugar does not burn.
- Check the ribs for tenderness. The meat should have pulled back slightly from the ends of the bones, and a skewer should slide between the bones with very little resistance. If the ribs are still firm, cover them loosely and continue cooking, checking every 15–20 minutes.
- When the ribs are tender and the glaze has become sticky, remove them from the oven. Brush once more with the cooking glaze if desired. Leave to rest for approximately 10 minutes before cutting between the bones.
- Warm the reserved dipping sauce in a clean saucepan. Transfer the ribs to a serving platter and serve with the sauce, patatas bravas, a tomato and onion salad or grilled vegetables.
Nutrition
Calories73kcalCarbohydrates19gProtein0.02gFat0.1gSaturated Fat0.003gPolyunsaturated Fat0.01gSodium106mgPotassium17mgFiber0.01gSugar19gVitamin A6IUVitamin C3mgCalcium2mgIron0.1mg
Notes
Baby back ribs or spare ribs: This recipe uses baby back ribs. Larger, meatier spare ribs may need additional cooking time, so check the tenderness rather than relying only on the clock.
The brine: Use 60 g of salt for 2 liters of water. Weigh the salt, because different brands of kosher and coarse sea salt vary considerably in volume.
Cool the brine completely: Never add raw pork to warm or hot brine. Chill the brine first and keep the ribs refrigerated throughout the soaking period.
Brining time: Allow at least 5 hours. You can brine overnight, although very thin racks may become noticeably salty if left too long.
Removing the membrane: The thin membrane on the bone side can become chewy. Removing it helps make the finished ribs easier to eat.
The glaze: The combination of apple cider vinegar and beer produces a tangy, relatively thin glaze. Repeated brushing during the uncovered baking stage creates the sticky coating. The glaze will not have the consistency of a thick barbecue sauce after only 5 minutes of simmering.
Red peppercorns: Coarsely crushed red peppercorns add peppery warmth. If substituting dried red chili flakes, use considerably less and adjust to taste.
Choosing the beer: A mild pale lager works best. Avoid extremely bitter beers, as their bitterness can become more pronounced when heated.
Dipping sauce: Always reserve the serving sauce before the glaze comes into contact with raw pork. Keep it separate and use clean utensils.
Cooking time: The ribs are usually tender after approximately 3 hours at 135°C (275°F), but thicker racks may take longer.
Checking tenderness: The meat should be easy to pull from the bone but not completely dried out. A skewer should slide between the bones with little resistance. For food safety, pork must reach at least 63°C (145°F) followed by a 3-minute rest; ribs are generally cooked beyond that minimum for tenderness.
Make ahead: Brine the ribs the evening before cooking, keeping them refrigerated. Prepare the glaze ahead and store it in a covered container in the refrigerator.
Storage: Refrigerate cooked leftovers promptly in covered containers at 4°C (40°F) or below and use within 3–4 days.
Serving: These ribs are delicious with patatas bravas, grilled peppers, zucchini, tomato salad or crusty bread.