These ribs are all about texture — tender meat underneath and a deeply crisp, well-seasoned surface on top. This is weekend food: slow enough to build flavor, simple enough that you don’t have to hover over the oven.
Ingredients
- 1.2–1.5 kg / 2½–3 lb pork ribs, whole rack
- 1½ tbsp neutral oil or melted lard
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp freshly ground black pepper
- 1 tsp coarse salt (plus more to finish)
- ½ tsp sugar (helps browning, optional)
- 2–3 tbsp water
Instructions
- Start by drying, not seasoning.
Pat the ribs very dry with paper towels. Moisture is the enemy of crisp skin. - Heat the oven early.
Set it to 170°C / 340°F. This first stage is about rendering fat, not color. - Season with restraint.
Mix oil with paprika, garlic powder, onion powder, pepper, salt, and sugar. Rub evenly over the ribs — a thin, even layer works better than excess. - Bake low and covered.
Place ribs on a tray, add water to the bottom (not over the meat), cover loosely with foil, and bake for 90 minutes until the meat is tender. - Expose and dry.
Remove the foil, raise oven temperature to 220°C / 430°F. Let the ribs roast uncovered for 20–30 minutes. - Create the crust.
During the last 10 minutes, sprinkle a pinch of salt directly over the surface. The skin should blister, darken, and turn audibly crisp. - Rest before cutting.
Let the ribs sit for 10 minutes before slicing — this keeps the crust intact.
Typical Mistakes:
- Skipping the drying step — wet ribs never crisp properly
- Using too much marinade or sauce early on
- Baking hot from the start instead of rendering fat slowly
- Cutting immediately after baking
Also worth trying: Savory Crepes with Spiced Skillet Filling and Tomato Heat, Lemon & Garlic Chicken with Warm Citrus Notes, Creamy Pear & Cinnamon Buttermilk Dessert
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