Ingredients with Measurements:
- 2 kg pork ribs
- 1 cup white wine
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 4 garlic cloves, minced
- 2 tbsp paprika
- 2 tbsp dried oregano
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp red pepper flakes
Special equipment needed:
- Large mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, whisk together the white wine, olive oil, white vinegar, soy sauce, minced garlic, paprika, dried oregano, salt, black pepper, and red pepper flakes.
3. Add the pork ribs to the bowl and toss to coat them evenly with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
5. Remove the pork ribs from the marinade and place them in a baking dish.
6. Cover the dish with aluminum foil and bake in the preheated oven for 2 hours.
7. Remove the foil and bake for an additional 30 minutes, or until the pork ribs are browned and crispy on the outside.
8. Let the pork ribs rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 2 1/2 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 580
- Fat: 39g
- Carbohydrates: 4g
- Protein: 49g
Substitutions for ingredients:
- Red wine can be used instead of white wine.
- Canola oil can be used instead of olive oil.
- Apple cider vinegar can be used instead of white vinegar.
- Tamari sauce can be used instead of soy sauce.
Variations:
- Add sliced onions and bell peppers to the baking dish for added flavor.
- Use beef ribs instead of pork ribs.
- Grill the ribs instead of baking them.
Tips and tricks:
- Make sure to marinate the pork ribs for at least 2 hours, or overnight, for maximum flavor.
- Basting the ribs with the marinade every 30 minutes while baking will help keep them moist and flavorful.
- Letting the ribs rest for 5 minutes before serving will help the juices redistribute and make them more tender.
Storage instructions:
- Store leftover pork ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pork ribs in a baking dish and cover with aluminum foil.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pork ribs on a large platter with sliced lemons and fresh herbs for garnish.
Garnishes:
- Sliced lemons
- Fresh herbs (such as parsley or cilantro)
Pairings:
- Red wine (such as Malbec or Cabernet Sauvignon)
- Roasted vegetables (such as carrots or Brussels sprouts)
Suggested side dishes:
- Garlic mashed potatoes
- Grilled corn on the cob
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the pork ribs are not browning on the outside, remove the aluminum foil and increase the oven temperature to 400°F for the last 10-15 minutes of baking.
Food safety advice:
- Make sure to cook the pork ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Costela de Porco à Moda Gaúcha is a traditional dish from the southern region of Brazil, where beef and pork are commonly consumed.
Flavor profiles:
- Savory
- Spicy
- Tangy
Serving suggestions:
- Serve the pork ribs with a side of chimichurri sauce for added flavor.
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Region: Brazilian