Golden Pork Ribs with Spiced Sauce

Ingredients

• 1 kg Pork ribs (Dry very well before seasoning; can be substituted with chicken.)
• 0.5 tsp Salt
• 2 tbsp Sugar
• 0.5 tsp Saborina or paprika (The author indicates that she uses Saborina; it can be substituted with paprika.)
• 1 tbsp Ground cumin
• 1 tbsp Complete seasoning
• 2 tbsp Margarine (Estimated amount for browning the ribs.)
• 500 ml Water (Add slightly more than halfway up the height of the meat in the skillet; the amount is approximate.)

Steps

1. 1

   In a small bowl, mix the salt, sugar, Saborina or paprika, cumin, and complete seasoning until evenly combined.

2. 2

   Pat the pork ribs very dry with paper towels. This helps them brown better in the skillet.

3. 3

   Coat the ribs on all sides with the spice mixture, pressing lightly so the seasoning adheres to the meat.

4. 4

   Heat a large skillet over medium heat and add the margarine. Let it melt completely without allowing it to burn.

5. 5

   Place the seasoned ribs in the skillet and brown them on the first side until a golden-brown crust develops.

6. 6

   Turn them over with tongs and brown the other side. They do not need to be fully cooked yet; they will finish cooking covered.

7. 7

   Pour water into the skillet until it reaches slightly above halfway up the ribs. Gently scrape the bottom to incorporate the browned flavors.

8. 8

   Cover the skillet and bring the liquid to a first boil over medium-high heat.

9. 9

   Once boiling, turn the ribs over again so they cook evenly. Cover the skillet again.

10. 10

    Cook covered for 20 to 25 minutes, or until the meat is tender and completely cooked. If using a thermometer, the center should reach at least 63 °C and rest for a few minutes; for more tender ribs, continue cooking as needed.

11. 11

    Uncover the skillet and let the liquid reduce until it forms a thick sauce that coats the ribs. Watch the skillet so the sauce does not burn.

12. 12

    Serve the ribs hot, topped with the reduced sauce.

Notes

The amount of ribs, margarine, and water was not specified in the audio and has been estimated for four servings. The author mentions that chicken can be used instead of pork ribs. Adjust the salt if the complete seasoning already contains a significant amount of sodium.

Nutrition per serving

• main course
• pork
• easy recipe
• skillet cooking
• vegetable-free
• homemade
• lunch