Ingredients
Main ingredients
- Two pork ribs weighing 1 kg
For the marinade
- 200 ml of orange juice
- 2 spoonfuls of brown sugar
- 100 ml of soya sauce
- spicy sauce to taste
For the barbecue sauce
- 1 onion
- 3 cloves of garlic
- 120 g of tomato sauce
- 60 ml of soya sauce
- 120 ml of hoisin sauce
- 100 g of Dijon mustard
- 60 ml of Worcestershire sauce
- 80 ml of honey
- 60 ml of cider vinegar
- 50 ml of olive oil
- 1 teaspoon of ground chili
- 1 teaspoon of ground cumin
Benefits of marinading
Marinades are your best ally to soften meat and make it tastier. In the case of pork, the marinade should contain an acid ingredient, such as, in this case, orange juice. Pineapple, which contains the enzyme bromelain, will also be a good foundation for your recipe.IN THE KITCHEN
For the marinade: Mix the ingredients together in a bowl big enough for the ribs. Add the ribs and cover them well with the mixture. Cover the bowl with plastic film and place in the refrigerator. Leave to rest for about 24 h.
For the barbecue sauce: Peel and chop the onion and cloves of garlic. Heat some oil in a frying pan and fry until the onion is golden. Add the chopped garlic and cook for one minute more. Add the tomato, soya, hoisin, and Worcestershire sauces, add the mustard, honey, vinegar, chili, and cumin, and cook on a medium flame for 30 minutes, stirring from time to time. Set aside.
ON THE BARBECUE
- Heat the barbeque to 300 ºF. Remove the ribs from the marinading bowl, setting the sauce aside and place the ribs on the GRILL TILES with the meat facing upwards. Close the barbecue and after 5 minutes paint them with some of the marinade. After another 10 minutes, flip them over and continue cooking for about 5 minutes more.
- Continue flipping each 5-10 minutes for another 30 minutes. Finally, paint them with the rest of the barbecue sauce and cook for another 10-15 minutes.
