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Slow Roasted Pork Ribs with Smoked Paprika
Aromatic spices and gentle roasting until the meat comes easily off the bone.
Cook 120 min. Total 120 min. ⭐ Easy
Seasons: All Seasons
Cooking methods: Baking / Roasting

The Story Behind the Recipe

I enjoy recipes where you do the preparation and then let the oven do the work. These ribs are exactly that kind of dish. Mix the spices with olive oil, coat the meat thoroughly and leave it to marinate. Then cook it slowly in a covered roasting dish until beautifully tender and easy to pull away from the bone.

I call them smokey, not smoked, because their smoky flavour comes from smoked paprika. The ribs themselves are oven-roasted, without being cooked in a smoker or undergoing a smoking process. It is a simple way to bring that smoky character to a dish you can easily make at home.

The Technique

  • Remove the membrane, separate the ribs and coat them with a spice paste that clings to the meat.
  • Refrigerate for 4-12 hours, then roast for approximately 2 hours at 160°C.
Ingredients

  • Pork ribs: approximately 1 kg

  • Olive oil: as needed for the paste

  • Salt: to taste

  • Black pepper: to taste

  • Ground dried fennel: to taste

  • Ground coriander: to taste

  • Garlic powder: to taste

  • Smoked paprika: to taste

  • Oregano: a little at the end, optional

Steps

Method

  1. Remove the membrane and cut between the bones to separate the ribs.

  2. Mix the ground spices with olive oil, added gradually, until a paste forms.

  3. Place the ribs in a covered roasting dish, add the paste and coat thoroughly.

  4. Cover and refrigerate for 4-12 hours.

  5. Lay baking parchment over the meat, close the dish and roast at 160°C for approximately 2 hours, until very tender.

  6. Add a little oregano at the end if desired and serve.

Tips and Secrets

  1. Add olive oil to the spices gradually until the paste clings to the ribs. If it is too thin, it will slide off the meat.

  2. Adjust the spices to taste, starting with small amounts and mixing thoroughly before coating the pork.

  3. Check that the meat is tender and comes away from the bone easily. Continue cooking beyond two hours if needed.

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