Prep time: 20 min
Cook time: 90 min
Total time: 600 min
Ingredients: 1400 grams Pork Spareribs; 1/2 cup Brown Sugar; 1 tsp Cayenne Pepper; 1 tbsp Paprika; 1 tbsp Ground Black Pepper; 1 tsp Ground Cinnamon; 2 tbsp Chili Powder; 2 tbsp Garlic Powder; 2 tsp Onion Powder; 2 tsp Sea Salt; 2 tsp Ground Cumin; 1 cup Apple Cider; 3/4 cup Apple Cider Vinegar; 1 tbsp Onion Powder; 1 tbsp Garlic Powder; 2 tbsp Lemon Juice; 3 tbsp Hot Pepper Sauce; To taste Sea Salt; To taste Ground Black Pepper; To taste Chopped Jalapeño

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Rita's Ribs

Food! Who doesn’t like food?

I made a promise, to those who came across rare photos of me cooking that I would find the time to share some of my favorite recipes with you so let’s get to it!

For the record, although I'm a pretty darn good cook, besides what I learned from my great-grandmother, I am mostly self-taught. Don’t expect anything too over-complicated or any sort of weird contraptions that you must buy.

Furthermore, I won’t just share Portuguese dishes here, my family’s table has a strong colonial influence and I also learnt a thing or two from my nearly a decade living abroad and travelling.

Today I will start big and share the one recipe that the most of you go crazy about and are constantly begging me for, “Rita’s Ribs”.

Prep Time

20 mins

Cook Time

1 hr 30 mins

Total Time

10 hrs

Food! Who doesn’t like food?

I made a promise, to those who came across the “not too often photos” of my cooking that I would find the time to share the recipes with you so let’s get to it!

For the record, although I am a pretty darn good cook, besides what I learned from my great-grandmother I am mostly self-taught so don’t expect anything too over-complicated or that requires any sort of weird contraptions that you must buy. Furthermore, I won’t just share Portuguese dishes here, my family’s table has a strong colonial influence and I also learnt a thing or two from my nearly a decade living abroad and travelling.

Today I will start big and share the one food that the most of you go crazy about and are constantly asking the recipe for, the “Rita’s Ribs”.

Course: Snack

Servings: 1 Jingles

Ingredients

Star of the show

1400 grams Pork Spareribs

Dry Rub

1/2 cup Brown Sugar
1 tsp Cayenne Pepper
1 tbsp Paprika
1 tbsp Ground Black Pepper
1 tsp Ground Cinnamon
2 tbsp Chili Powder
2 tbsp Garlic Powder
2 tsp Onion Powder
2 tsp Sea Salt
2 tsp Ground Cumin

Sauce

1 cup Apple Cider
3/4 cup Apple Cider Vinegar
1 tbsp Onion Powder
1 tbsp Garlic Powder
2 tbsp Lemon Juice
3 tbsp Hot Pepper Sauce
To taste Sea Salt
To taste Ground Black Pepper
To taste Chopped Jalapeño

Instructions

In a bowl, mix all the dry rub ingredients. Rub the meat nice and sweet, cover it and leave it in the fridge for at least 4 hours, I personally leave it overnight.
Preheat the oven to 120° Celsius (250 F).
Place the meat on a tray. In a bowl mix all the sauce ingredients and spread it evenly on the ribs. Put it in the oven.
Do casual checks on the meat, I every so often baste the ribs with the sauce from the tray and halfway turn them around for an even colour.
Ribs will be ready when the sauce has evaporated.

Recipe Notes

Don't be scared about the list of ingredients, this is one of the easiest and "leave and forget" things you can possibly cook and having a few extra spices in the pantry that you can later use again doesn't hurt.

Also, these ribs have a bit of a kick to them, for those that can't handle spicy food, so can't I and I find this recipe just right and oddly addictive.

If your store doesn't sell proper ribs and you live far away from a proper butcher, check grocery stores online, they usually sell better options and will deliver to your place.

Bon Appétit !