Buy all ingredients right below the recipe
Ingredients
- 1.5 kg pork ribs
- 3 stalks celery
- 1 tbsp salt
- 1 tbsp smoked paprika powder
- 1 tbsp coriander seeds
- 150 g honey
- 60 g tomato paste
- 6 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
Method
- 1Toast the coriander seeds in a pan over medium heat without fat until they start to smell fragrant and lightly pop. Then coarsely crush them in a mortar. Mix with the remaining ingredients for the marinade (honey, tomato paste, apple cider vinegar, olive oil, Worcestershire sauce, soy sauce, and part of the paprika powder).
- 2Remove the silver skin from the ribs and cut them into individual pieces along the bones. Place them in a large pot, add the celery, salt, and the remaining spices. Pour in enough water to cover the ribs by about 1 cm. Bring to a boil, put on the lid, and simmer over low heat for about 1 hour until the meat is tender. Remove the ribs and let them cool slightly at room temperature.
- 3Preheat the oven to 220 °C (top/bottom heat).
- 4Generously brush the ribs on all sides with the marinade and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 5 minutes. Then brush again with the remaining marinade and bake for another 5 minutes until they are nicely glazed.
