Oven-Roasted Ribs

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 1 1/2 hr

Pre-cooking your ribs before baking or broiling will intensify the flavor and make them more tender

½ (10 or 12) rack of pork ribs or country style boneless ribs
¼ cup of sour orange or 2 freshly squeezed limes or 1/3 cup of vinegar
4 cloves of garlic peeled & chopped
1 teaspoon of dry oregano leaves
3 twigs of thyme or 1 teaspoon of fresh thyme
¼ cup of chopped cilantro
1 tsp of black pepper
½ medium onion cut in wedges
2-3 aji gustosos or cachucha
3 Maggi chicken bouillons
1 teaspoon of salt
2.5 liters ( about 10.5 cups) of water
1 tablespoon of crushed red pepper flakes (optional)


Tip: Store the Pork Stock for other dishes that require stock (e.g., soups, rice, etc.)

Rinse meat. In a pot, add the meat and all the ingredients

Instructions #1
Cook on medium-high heat 45 minutes

Pre-heat oven broiler @ 375 degrees

Transfer to baking dish with 3 cup of stock and broil  or bake until golden, turning occasionally

Using the same stock, boil potatoes until fork tender and serve with your ribs. These potatoes will be full of flavor. As in the photo, swirl some gravy around the potatoes and the ribs

Instructions #2

Using a food processor, place oregano, thyme, garlic, cilantro, black pepper, onions, aji gustosos and 1 tbsp olive oil and grind them well, until smooth

Rinse ribs and season with the herbal blend and sour orange and cover well. Marinate for at least 1/2 hour

Pre-heat oven to 400 degrees

Place ribs into a baking dish and scatter 1 chicken bouillon around the meat (cut into small chunks). Cover tightly with lid or foil

Bake for 1 hr. Then uncover and continue baking for 30-45 minutes. Basting occasionally

TIP: Add carrots and potatoes