👨‍🍳 作り方

1. 1

   Preheat oven to 150°C (300°F).

   💡 プロのコツ: Low and slow is key for tender ribs.
2. 2

   Pat the pork ribs dry and season generously with salt and pepper.

   💡 プロのコツ: Ensuring a dry surface helps the seasoning adhere better.
3. 3

   In a large oven-safe pot or Dutch oven, sauté chopped onion and minced garlic in a little oil until softened, about 5 minutes.

4. 4

   Add the seasoned ribs to the pot. Pour in water or broth, Krambambula liqueur, honey, apple cider vinegar, brown sugar, Dijon mustard, and smoked paprika.

   💡 プロのコツ: Ensure the liquid comes about halfway up the sides of the ribs.
5. 5

   Cover the pot tightly and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is easily pulled from the bone.

   💡 プロのコツ: Check for tenderness after 2.5 hours.
6. 6

   Remove the ribs from the pot and place them on a baking sheet. Strain the cooking liquid into a saucepan, discarding solids. Simmer the liquid over medium heat until it thickens into a glaze, about 10-15 minutes.

   💡 プロのコツ: Skim off any excess fat from the liquid before simmering.
7. 7

   Brush the thickened glaze generously over the ribs. Return the ribs to the oven (or under a broiler for a minute or two) to caramelize the glaze.

   💡 プロのコツ: Watch carefully to prevent burning.
8. 8

   Let the ribs rest for a few minutes before serving.