Thick rib slowly braised in garlic and baked

Ingredients for 4 servings:

• 4 pieces of pork rib(s) (total approx. 1400g (with bone)
• 8 cloves garlic, peeled
• 1 tbsp herbs de Provence
• 1 tbsp sea salt
• 100 ml olive oil
• 1 tsp chili powder
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

also suitable for BBQ

Trim the thick ribs and cut a small cross into each piece (down to the bone). Marinade: Blend all ingredients thoroughly and massage into the meat. I recommend using disposable gloves! Marinate overnight (at least 8 hours) in the refrigerator. Layer the rib pieces in a dish, tightly packed (i.e., use a dish that fits, not too large!), and pour the remaining marinade over them. Press firmly! Wrap/seal the dish as tightly as possible with several layers of aluminum foil. Preheat oven to 200°C (400°F) and bake at this temperature (very good ovens should only preheat to 180°C (350°F). Immediately reduce the oven temperature to 70°C and leave in for about 6-8 hours (time doesn’t matter, but it should be at least 5 hours, otherwise increase the temperature! At 70°C you can also leave it at that temperature for up to 10 hours! – ideal for the BBQ! Take out the ribs and remove the aluminum foil, turn on the grill (oven or BBQ grill) and put them under the grill/on the BBQ grill/under the salamander for about 5 minutes until lightly browned! Serve! Sauce tip: And if you think the marinade/meat juices are too good to throw away: you can make a classic “brown sauce” from the meat juices that have run out of the dish and the marinade: simply make a dark roux (2 tbsp flour/1 tbsp butter) with the marinade and add about 100ml rice wine or sherry, bring to a boil and season with chili powder, pepper, salt and mustard powder.