Minimalist slow cooked pork ribs

Name: Minimalist slow cooked pork ribs
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 kg good quality pork ribs (iberian free range pork in my case); 4 tbsp pork fat; 6 clove garlic; 1 piece fresh ginger (approximately half as much as garlic); black pepper; salt

AJ @cook_2706172

The only truly important point in this recipe is the quality of the meat. It should have plenty of fat both around and as marbling in the meat itself so it keeps the meat juicy and tender. The simple marinade and cooking just enhances the natural strong flavours of the meat.

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Ingredients

20 mins

6 servings

2 kggood quality pork ribs (iberian free range pork in my case)
4 tbsppork fat
6 clovegarlic
1 piecefresh ginger (approximately half as much as garlic)
black pepper
salt

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Steps

20 mins

1

Make a paste with the garlic, ginger, salt and pepper. I do it the old way, with pestle and mortar.
2

Don't cut the meat into individual ribs, it would dry up during the long cooking. Rub the paste on the ribs, cover them well with cling film (or better still put in a Tupper) and leave in the fridge to marinade for at least 12 hours.
3

Preheat oven at 150 °C, 300 F, gas mark 2. Put the meat in a large tray with the pork fat, or some other fat/oil if you don't have it. Cover the tray with foil and put in the oven. Take it out every 30 min or so to turn it over and bathe with some of the fat and juices from the tray.
4

After 2 hours or so test the meat when you take it out every 30 min. Mine took 3 and a half hours. It should be falling off the bone when you pick it up. For a final touch I put it under the grill at full power for 5 min, uncovered, turning it once so both sides are nicely browned.