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Krambambula-Glazed Pork Ribs
Tender pork ribs slow-cooked and then glazed with a rich, spiced Krambambula-inspired sauce, offering a sweet and savory flavor with hints of honey, spices, and a touch of fruit.
🧂 Składniki
- 2 kg Pork ribs(St. Louis style or baby back)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 120 ml Krambambula liqueur(or a spiced rum/brandy with honey and spices)
- 60 ml Honey
- 60 ml Apple cider vinegar
- 30 g Brown sugar
- 1 tbsp Dijon mustard
- 1 tsp Smoked paprika
- to taste Salt
- to taste Black pepper
- 240 ml Water or broth
👨🍳 Instrukcje
- 1
Preheat oven to 150°C (300°F).
💡 Wskazówki profesjonalistów: Low and slow is key for tender ribs. - 2
Pat the pork ribs dry and season generously with salt and pepper.
💡 Wskazówki profesjonalistów: Ensuring a dry surface helps the seasoning adhere better. - 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
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.
💡 Wskazówki profesjonalistów: Ensure the liquid comes about halfway up the sides of the ribs. - 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.
💡 Wskazówki profesjonalistów: Check for tenderness after 2.5 hours. - 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.
💡 Wskazówki profesjonalistów: Skim off any excess fat from the liquid before simmering. - 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.
💡 Wskazówki profesjonalistów: Watch carefully to prevent burning. - 8
Let the ribs rest for a few minutes before serving.
💡 Wskazówki profesjonalistów
- ✓If you can't find Krambambula liqueur, a spiced rum or brandy mixed with honey and a pinch of cinnamon and cloves can be a good substitute.
- ✓For extra crispy ribs, you can finish them on a hot grill after glazing.
- ✓Serve with traditional Belarusian sides like mashed potatoes or buckwheat.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a splash of dark beer to the braising liquid for a deeper flavor.
- Incorporate dried fruit like prunes or apricots into the braising liquid for added sweetness and texture.