The recipe for sweet-and-sour ribs is a classic dish to share among family, and it is no wonder it is the favorite snack of both young and old. Enjoy this easy and practical recipe that will win over everyone at home!
3 tablespoons Worcestershire sauce, for the marinade
1/2 cups pineapple, in cubes, for the marinade
1 tablespoon paprika, or sweet paprika, for the crust
lemon, to accompany
2 1/3 kilos pork ribs
Preparation
1h 20 mins
45 mins
Low
In a pot, add piloncillo, vinegar, and a cup of orange juice. Heat over medium heat to dissolve all the piloncillo and integrate all the flavors. Once dissolved, cool and set aside.
In the blender jar, add mustard, ketchup, Worcestershire sauce, honey, and add the previous mixture where we dissolved the piloncillo.
Blend very carefully and with small pulses to avoid accidents.
Add the pineapple to the blender mixture and blend again until you achieve a well-homogeneous mixture.
In a baking dish, place the ribs so that they are not stacked on top of each other to ensure even cooking; season with salt and pepper and add the blender mixture. If possible, marinate the ribs with this mixture the night before.
Finally, add a little paprika or sweet pepper and bake at 180 degrees Celsius uncovered for approximately 45 minutes.
Serve and accompany with yellow lemon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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