Pork Ribs in Creole BBQ Sauce: Peruvian Slow Fire Flavor!

3 hours and 15 min
This recipe is the perfect fusion between the American BBQ technique and the heart of Peruvian cuisine. We prepared a BBQ sauce from scratch, but we enhanced it with our ají panca and ají amarillo pastes, creating a bittersweet, smoky flavor with an unmistakable spiciness. The ribs cook slowly in the oven, wrapped so they're incredibly soft and juicy, and we end up with a glaze that caramelizes to perfection. They are addictive!

INGREDIENTES

Ajusta las porciones y recalcula automáticamente tus ingredientes

2
Porciones

HERRAMIENTAS

  • + Large mixing bowl
  • + Baking tray
  • + Aluminium foil
  • + Small pot
  • + Kitchen brush

INSTRUCCIONES

Step 1:

The Magic Sauce. In a large bowl, we are going to create our Creole BBQ. Combine all the ingredients of the sauce: ketchup, yellow pepper paste, beer, vinegar, sugar, oil and all the dry spices (mustard, cumin, garlic, paprika, chili, oregano, salt and pepper). Mix everything with a hand whisk until completely homogeneous.

Step 2:

Smear the Ribs. Prepare the rib, drying it well and removing the silver membrane from the back if any. Place it on a tray and pour the BBQ sauce over it. With your hands or a brush, make sure to cover every corner of the meat with plenty of sauce.

Step 3:

Slow Cooking. Preheat the oven to 150°C (300°F). Wrap the rib completely in a double layer of aluminum foil, creating a well-sealed package. Place it on a tray and take it to the oven.

Step 4:

Patience and Taste. Simmer the ribs for about 2.5 to 3 hours. This process will make the meat so soft that it practically breaks off the bone.

Step 5:

The Frosting. Very carefully, open the foil package and pour all the cooking juices into a small pot. Put the pot on medium heat. In a separate bowl, dissolve the cornstarch in the cold water and add it to the boiling juices, whisking constantly until the sauce thickens and turns into a shiny glaze.

Step 6:

The Final Touch. Raise the oven temperature to 200°C (400°F). Unwrap the ribs completely and, with a brush, generously paint them with the glaze we just prepared.

Step 7:‍

Put the ribs back in the oven, this time uncovered, for about 10 to 15 minutes, or until the glaze bubbles and caramelizes.

Step 8:

Let's Enjoy! Remove from the oven, let it rest for about 10 minutes before cutting and serving. You will see what a delight!

TIPS

  • + Remove the Membrane: On the back of the rib (the side of the bones) there is thin, silvery skin. Removing it with the help of a knife and paper towel allows the sauce to penetrate better and make the ribs more tender.
  • + Slow Fire is the Key: Don't rush. The secret to ribs that melt in your mouth is to cook for a long time at a low temperature. The steam trapped inside the aluminum foil does all the magic.
  • + Frosting is Everything: The last step of glazing and returning to the oven at a high temperature is essential. It's what gives ribs that irresistible shiny, sticky, caramelized finish.
  • + Peruvian Flavor: The combination of chili panca (smoked, deep) and yellow chili (fruity, with a vibrant spiciness) is what makes this BBQ sauce unique. Don't be afraid to be generous with chili paste!