Caramelized pork ribs with barbecue sauce

03 февраль 2021
For 4
Prep time
20 minutes
Total time
140 minutes


Olive oil
300 ml of water
1 tbsp. cumin
1 tbsp. garlic, powdered
1 tbsp. Cayenne pepper
1 tbsp. mustard, dijon
1 tbsp. cardamom powder
1 tbsp. paprika, sweet
50 g brown sugar
800 g pork
100 g unsalted butter


For the barbecue sauce
1 onion, large
3 tbsp. olive oil
2 kg rosemary
2 sk. garlic
1 red pepper
50 g bacon
4 tbsp. soft black sugar
4 tbsp. worcestershire sauce
4 tbsp. balsamic vinegar
150 ml of pineapple juice
200 ml ketchup
1/2 tbsp. Tabasco
1 tbsp. paprika, smoked



Heat a large pan and add the olive oil to sauté the pork. Saute well and place in a large pan. Grease the meat with butter and sprinkle with the spice mixture. Add the water to the pan and bake in the oven for 1 hour and 45 minutes at 200 degrees in the air.


Put a pan on medium heat. Finely chop the onions and bacon and put them in the pan with a little olive oil. Let caramelize for 3-4 minutes. Add the rosemary to get its aromas. We will remove it later. Finely chop the garlic and throw it in the pan. Add the sugar and stir until the sugar melts and the sauce thickens. Add the worcestershire sauce and the balsamic vinegar. Stir and wait 1-2 minutes for the balsamic acid to evaporate.


Remove the rosemary and add the ketchup, paprika, tabasco and pineapple juice, stirring until the sauce thickens. Remove from the pan and mash the mixture with the beaker or beat it in the multi to obtain a velvety texture and keep it in the refrigerator. 


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