Pork Ribs Barbecue Recipe is one dish we seldom cooked in our home. First, it took 3 to 4 hours to cook in the oven. Secondly, I can’t take the heat of the oven.
However, we have a kilo of pork ribs in our fridge for a week now. We were supposed to bring it to our mamay (grandpa in Batangas) but I’m too lazy to prepare it early in the morning. If my tatay would be the one to prepare it, I’m sure it would be sinigang or nilaga.
So I took the matter on my own hands and decided to make pork ribs barbecue recipe. But, I don’t want to light up the oven for several hours. That would make our tiny home really hot. Then, it struck me. Why not slowly simmer the ribs until tender then finish it in the oven until the sauce caramelized.
First it saves me from overnight marination and secondly I don’t have to deal with the oven for too long. Besides, my mom also used this technique for our packed lunch. What you can do is simmer it at night then grill it in the oven the next day. The grilling process would only take 15 to 20 minutes at maximum temperature.
You can check out our Twice Cooked Pork Ribs Recipe for different marinate.
Tips
When simmering the pork ribs make sure that your heat is at the very low setting. You want to cook it slowly but surely. Also, this will also prevent your barbecue sauce from burning.
What I did was to flip the ribs every 30 minutes of simmering to ensure that both sides of the pork absorbs the marinade. Then, I added a cup of hot water and stir it to avoid burning the sauce. The simmering time might vary depending on the size of the meat. The rule of thumb is simmer the meat and check it every 30 minutes while adding hot water with quick stirring.
If you decide to cook this pork ribs barbecue right away, what you will do is to pre – heat your oven at maximum temperature. Glaze the pork and bake it for 10 to 15 minutes or until the sauce caramelized.
In the other hand, if you decide to finish it the following day, simply pre – heat your oven to 150 degrees Celsius and bake it for 15 minutes. This baking stage ensures that inside of the pork meat is warm. Then, pre – heat again the oven at maximum temperature and bake your glazed pork ribs for 10 to 15 minutes or until caramelized.
This is a great way to prepare packed lunch for your love ones for the following day.
Ingredients
| 1 kilo | Pork Ribs |
| 1 cup | Tomao Sauce |
| 1/4 cup | Oyster Sauce |
| 1/4 cup | Light Soy Sauce |
| 2 Tablespoons | Sriracha |
| 2 teaspoons | Cumin Powder |
| 2 teaspoons | Mustard Powder |
| 1 teaspoon | Celery Powder |
| 3 Tablespoons | Spanish Paprika |
| 1/2 teaspoon | Ground Black Pepper |
| 6 cloves | Garlic, finely chopped |
| 2 teaspoons | Italian Seasoning |
| 1/4 cup | Brown Sugar |
| 1 piece | Bouillon Cube |
| 3 cups | Hot Water |
Procedure
Thoroughly clean the pork ribs. Remove excess fat.
Combine tomato sauce, oyster sauce, light soy sauce, sriracha, cumin powder, mustard powder, celery powder, Spanish Paprika, ground black pepper, garlic, Italian seasoning and brown sugar in pot.
Marinate pork ribs in the barbecue sauce marinade for an hour. This is optional.
Add the beef bouillon cube and a cup of water. Boil and simmer over low heat for 30 minutes. The meat portion of the ribs should be facing upward.
Add another cup of water and stir. Flip the ribs and simmer for another 30 minutes.
Add another cup of water and stir. Flip again the ribs and simmer for another 30 minutes. Just add another cup of hot water for every 30 minutes of simmering. Check from time to time if the ribs is already tender. Also, do not forget to stir the sauce. You don’t want a burn sauce.
When the ribs is tender, remove the ribs from the sauce and further reduce the sauce until thick. Use this to glaze the ribs.
If you decide to cook the ribs right away, pre – heat oven to the maximum temperature. Glaze the ribs and bake for 10 to 15 minutes.
If you decide to bake it the following day, pre – heat oven to 150 degrees Celsius and bake the ribs for 15 minutes. Pre – heat your oven to the maximum temperature. Glaze the ribs with the barbecue sauce and bake for 10 to 15 minutes. The low temperature baking is to ensure that the inside of the meat is warm. The high temperature baking is to caramelized the sauce.
Pork Ribs Barbecue Recipe
Ingredients
- 1 kilo Pork Ribs
- 1 cup Tomato Sauce
- 1/4 cup Oyster Sauce
- 1/4 cup Light Soy Sauce
- 2 Tablespoons Sriracha
- 2 teaspoons Cumin Powder
- 2 teaspoons Mustard Powder
- 1 teaspoon Celery Powder
- 3 Tablespoons Spanish Paprika
- 1/2 teaspoon Ground Black Pepper
- 6 cloves Garlic, finely chopped
- 2 teaspoons Italian Seasoning
- 1/4 cup Brown Sugar
- 1 piece Beef Bouillon Cube
- 3 cups Hot Water
Instructions
- Thoroughly clean the pork ribs. Remove excess fat.
- Combine tomato sauce, oyster sauce, light soy sauce, sriracha, cumin powder, mustard powder, celery powder, Spanish Paprika, ground black pepper, garlic, Italian seasoning and brown sugar in pot.
- Marinate pork ribs in the barbecue sauce marinade for an hour. This is optional.
- Add the beef bouillon cube and a cup of water. Boil and simmer over low heat for 30 minutes. The meat portion of the ribs should be facing upward.
- Add another cup of water and stir. Flip the ribs and simmer for another 30 minutes.
- Add another cup of water and stir. Flip again the ribs and simmer for another 30 minutes. Just add another cup of hot water for every 30 minutes of simmering. Check from time to time if the ribs is already tender. Also, do not forget to stir the sauce. You don't want a burnt sauce.
- When the ribs is tender, remove the ribs from the sauce and further reduce the sauce until thick. Use this to glaze the ribs.
- If you decide to cook the ribs right away, pre – heat oven to the maximum temperature. Glaze the ribs and bake for 10 to 15 minutes.
- If you decide to bake it the following day, pre – heat oven to 150 degrees Celsius and bake the ribs for 15 minutes. Pre – heat your oven to the maximum temperature. Glaze the ribs with the barbecue sauce and bake for 10 to 15 minutes. The low temperature baking is to ensure that the inside of the meat is warm. The high temperature baking is to caramelized the sauce.
