Secret Recipe Roasted Pork Ribs

These restaurant-quality roasted ribs feature tender, succulent meat with a deep, caramelized glaze made from a secret savory-sweet apple sauce.

Ingredients

• 1 kg pork ribs
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1 apple
• 30 g red onion
• 2 cloves garlic
• 10 g ginger
• 100 ml apple juice
• 2 tbsp ketchup
• 1 tbsp honey
• 1 tbsp oyster sauce
• 50 ml water
• to taste white sesame seeds

Instructions

1. 1Prepare the ribs

   

   Begin by thoroughly washing the pork ribs in a bowl of water to remove any impurities. Pat the ribs completely dry with a paper towel, which helps the seasoning adhere better later.

   Tip: Patting the meat dry is a crucial step for achieving a better sear and ensuring the spices stick properly to the surface.
2. 2Prepare the membrane

   

   Locate the membrane on the back of the pork ribs and use a sharp knife to make two incisions. Cutting this membrane allows the flavors to penetrate the meat more effectively during the seasoning and cooking process.

   Tip: Be careful not to cut too deeply into the meat; just score the membrane to help the seasonings reach the interior.
3. 3Mix the dry rub

   

   In a mixing bowl, combine brown sugar, garlic powder, black pepper, and salt. Use a spatula to mix the ingredients thoroughly until a uniform dry rub is created.

   Tip: Ensure there are no large clumps of brown sugar in the mixture so the seasoning coats the ribs evenly.
4. 4Season the ribs

   

   Sprinkle the prepared dry rub generously over the pork ribs. Use gloved hands to massage the mixture into the meat on both sides, ensuring every part of the ribs is well-coated.

   Tip: Massaging the rub into the meat helps the spices and sugar penetrate deeper for a more flavorful result.
5. 5Wrap in foil

   

   Place the seasoned ribs onto a sheet of aluminum foil and wrap them tightly. Ensure the shiny side of the foil is facing out to prevent the meat from sticking during the roasting process.

   Tip: Wrapping the ribs tightly keeps the steam inside, which helps tenderize the meat during the long bake.
6. 6Prepare apples for sauce

   

   On a wooden cutting board, chop fresh apples into uniform, small dice. These will be added later to the secret sauce to provide a sweet, fruity contrast to the savory pork ribs.

   Tip: Keep the apple pieces small and consistent so they break down evenly when simmering in the sauce.
7. 7Sauté the aromatics

   

   In a pan, heat a small amount of oil over medium heat. Add the finely diced red onion, minced garlic, and minced ginger, sautéing until fragrant and slightly softened to form the flavor base of your sauce.

   Tip: Keep the heat moderate to ensure the garlic and ginger release their aroma without burning.
8. 8Simmer the sauce

   

   Pour the mixture of apple juice, ketchup, honey, oyster sauce, and water into the pan with the sautéed aromatics. Add the diced apples and allow the sauce to simmer until it has thickened to your desired consistency.

   Tip: Simmering slowly allows the flavors to meld and the apples to break down slightly, adding natural sweetness and body to the sauce.
9. 9Blend the sauce

   

   Once the sauce has thickened and the flavors have developed, use a hand blender directly in the pan or transfer the mixture to a container to blend until it reaches a smooth, consistent texture.

   Tip: Be careful when blending hot liquids; ensure the blender is fully submerged to avoid splashing.
10. 10Glaze the ribs

    

    Take the roasted ribs out of the oven or air fryer and generously brush the prepared sauce evenly over both sides of the ribs. This final glaze will caramelize during the last bake, creating a sticky, flavorful finish.

    Tip: Ensure the sauce covers the ribs thoroughly for even flavor absorption and better caramelization.

Storage & Reheating

Burn It Off

Frequently Asked Questions