Pork Ribs in Sweet and Sour Glaze

This recipe is a must-try. Tender meat coated in the most delicious glaze that pairs perfectly with the meat. I think this is a foolproof main dish option for a festive table. Flavorful and very tasty!

Pork Ribs

6.5 lbs

Salt

to taste

Dried Garlic

Ground Black Pepper

For the glaze:

Ketchup

4 tbsp

Soy Sauce

4 tbsp

Mustard

1 tbsp

Honey

1 tsp

Worcestershire Sauce

1-2 tbsp

To prepare pork ribs in sweet and sour glaze, wash the meat and pat it dry with paper towels. Choose meaty ribs, you can trim off some excess fat if desired.

Remove the thin membrane from the bone side. It comes off quite easily, first lift it up with a knife, then remove it by hand along the entire length of the piece.

Removing this membrane will help the meat marinate better.

Next, season the meat generously with salt, sprinkle with dried garlic and black pepper.

Place the ribs in an oven preheated to 200°F (conventional mode) for 1 hour.

Remove the ribs from the oven, wrap each piece in foil, and return to the oven (at the same temperature, 200°F) for 1 hour 20 minutes.

Meanwhile, prepare the glaze by mixing all the ingredients and placing them on the stove. Let the mixture simmer on low heat for 5 minutes.

If you don't have Worcestershire sauce, you can do without it. Use classic tomato ketchup.

Take the pork ribs out of the oven again, unwrap the foil, and generously brush each piece with the glaze. Return the ribs to the oven for another 15 minutes to allow the glaze to slightly brown. Be careful not to overcook, as all ovens are different, and the glaze contains honey which quickly browns!