Pork ribs

Pork ribs

Costeletas de porco

By
From
South American Grill
Serves
6
Photographer
Bonnie Savage

Pork ribs are commonly cooked in Brazil. Here they are cooked slowly in foil, keeping them beautifully moist and tender with crisp crackling the much desired prize for most pork lovers. They are a great addition to any barbecue and once marinated require little more than a single turn on the grill, leaving you more time to enjoy with your friends and family.

Ingredients

Quantity Ingredient
2.5kg whole pork ribs
1 lemon, juiced
2 tablespoons olive oil
1 small handful oregano leaves, chopped
3 garlic cloves, crushed
2 tablespoons sea salt
vegetable oil, for greasing
lemon wedges, to serve (optional)

Method

  1. Remove and discard the thin membrane from the bone side of the ribs. Score the fat, using a sharp knife to make a criss-cross pattern.
  2. Combine the lemon juice, olive oil, oregano, garlic and half of the salt in a small bowl. Rub the mixture over the ribs to coat, place on a large non-reactive tray, cover, and refrigerate for at least 2 hours or overnight.
  3. Preheat a barbecue chargrill to low–medium. Remove the ribs from the refrigerator and rub the remaining salt over the skin. Cut a double layer of foil large enough to wrap the ribs. Wrap the ribs in both layers to completely enclose. Grill the ribs, bone side down, for 1½ hours.
  4. Turn the ribs over and grill for a further 45–60 minutes, or until the fat is crisp and golden brown and the meat is tender. Remove from the heat and set the ribs aside to rest for 15 minutes.
  5. Just before you are ready to serve, unwrap the meat, transfer to a chopping board and slice between the bones. Squeeze the lemon wedges over before serving, if desired. These pork ribs go well with the Brazilian potato salad.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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