- Written by Cynthia Presser
It took me a while to become proud of the way I prepared ribs, but after testing many different techniques over and over again I can finally share a great and easy step-by-step process.
This is the cooking method only, but it will work with any kind of rub or sauce of your choice.
- Generously rub all kinds of spices you like all over the ribs. Cover with aluminum foil and close it really tight. Refrigerate for at least a couple of hours.
- Set oven to really low heat, 200 degrees F. Transfer ribs to oven and bake for 3 hours and 45 minutes, tightly covered with foil.
- Carefully remove ribs from oven, then turn it up to 350 degrees F (if using convection oven) or 450 degrees (if using conventional oven.)
- Uncover the ribs (it is not necessary to totally remove the foil, just uncover the top) and place them back in the oven. If you are adding any kind of sauce (a very popular is barbeque,) spread it on top of ribs just before placing them back in the oven.
- Bake for 20 to 30 minutes, or until sauce caramelizes or top becomes golden brown and crispy.
- Slice and enjoy!
For the ribs displayed in the picture I used the "Brazilian Pesto" as a marinade, added extra salt and pepper, and then baked it. They turned out more true to the gaucho style, which is way less sweet then the American style (we don't add any extra sauces.) The Brazilian method is for serious meat lovers because the flavors of the meat are not covered up by any sauces, they are simply enhanced by herbs, salt and pepper. Also, due to slow cooking process the meat will retain all juices and turn out very moisture, even without the addition of any sauces.
I like both ways, but I recommend adding some barbeque sauce if you are not crazy about meat flavors alone.