Pork ribs with BBQ sauce and curry potatoes

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BBQ Pork Ribs & curry potatoes
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BBQ Pork Ribs & curry potatoes

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: AmericanaDifficulty: Easy
Rations

4

rations
Preparation time

30

minutes
Cooking time

2

hours 

30

minutes
Calories

878

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

3

hours 

Craving meat that is crispy on the outside but falls apart in your mouth when you chew it? Are you envious of videos of famous YouTubers who get meat that separates itself from the bone? Tune in to our specially selected playlist for this culinary feast and let yourself be carried away by the vibrant rhythms that will accompany each step in the creation of this succulent dish. Today I propose you to embark on an adventure full of intense flavors and textures that make you fall in love with our Pork Rack with BBQ Sauce and Curry Potatoes. Imagine the glory of a pork ribs that after hours in the oven melts tenderly at the first bite, seasoned with a mixture of spices that will awaken all your senses.

While your home is filled with mouth-watering aromas, the crispy, golden brown curried potatoes will become the star garnish that will complete this feast for the senses. With a simple preparation and a result that promises applause, this recipe is designed to impress novices and experienced cooks alike. The secret? A spicy touch of paprika on the ribs and a burst of curry on the potatoes that, together with the caramelized BBQ sauce, create a harmony of flavors that will dance on your palate.

Follow our step-by-step guide as the rhythm of the music inspires you, transform your kitchen into the setting for an unforgettable evening, and get ready to serve a dish that will be the envy of any pitmaster. Don't forget to save that golden cooking juice; it's liquid gold for your next dishes. Turn on the oven, adjust the volume of the music and start cooking! Remember that cooking is also dance, flavor and passion. Bon appétit!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 1,5 kg pork ribs

  • 2 c.c. teaspoon ground black pepper

  • 3 c.s. tablespoon salt

  • 2 c.c. teaspoon hot paprika

  • 3 c.s. tablespoon onion powder

  • 1 c.c. teaspoon cumin

  • garlic powder

  • Barbecue sauce to taste

  • For the potatoes:

  • 2 large potatoes

  • 2 c.c. teaspoons ground curry

  • Salt and pepper to taste

  • 40 gr extra virgin olive oil

  • Baking paper

Pasos

  • Preheat the oven to 150 °C for even baking. While it is heating, place the ribs on aluminum foil and leave the bone side up. Then, with a sharp knife, we remove the skin between the bones so that once roasted, they come out on their own.
    pork ribs antes
  • Prepare a dry mixture with the spices. Next, sprinkle half on one side of the ribs and massage the meat well with your hands and repeat the process with the other half of the ribs.
  • Close the whole rib with the aluminum foil and place it on a baking tray. Next, we put the ribs in the oven and let them roast for about 2 hours.
  • Preparation of curried potatoes
  • When there are 10 minutes left of those two hours, we start preparing the potatoes. To do this, we peel, wash and cut them according to the thickness of the potato and with a thickness of about one finger. Then, with the tip of the knife, we make some small cuts in diagonal lines so that the heat of the oven penetrates them before and they take less time to cook.
  • We put them on a baking tray with baking paper suitable for oven. Then, sprinkle them with the oil and season with salt and pepper. The final star ingredient to make them so delicious is the curry, which we add on top of the potato.patatas ultimo
  • Finishing of the ribs
  • Once the ribs have been cooked for 2 hours, take them out and remove the aluminum foil. In this process, it is very important to put all the liquid that is left over in a small glass because we are going to use it again.
  • Place the ribs on the baking tray and brush with the barbecue sauce and then with the reserved juices.
  • Then, we put it in the highest part of the oven at 200º with fan and heat up and down. Below the ribs, we also put our potato tray.
  • At this point we have to be attentive to two things. The first is that as soon as the ribs are browned, they should be turned over. It usually takes about 15 minutes but this depends on the oven. And the second thing you have to watch out for is that the potatoes also brown, about 20 minutes of time.
  • Turn the ribs if necessary for even cooking and perfect caramelization.pork ribs barbacue ultimo

Videoreceta

Notas

  • The leftover juice can be stored in the refrigerator for a week covered and added to your favorite stews or pasta. It will give it a great touch.
  • For the best quality in the final dish, choose a pork rib that has an even layer of fat. This will help keep the meat juicy during slow cooking in the oven.
  • You can lightly toast spices such as cumin and hot paprika in a skillet over low heat before grinding. This will intensify its flavors and result in a more aromatic rub.
  • If you have time, let the ribs rest with the rub applied in the refrigerator for a few hours or, ideally, overnight. By marinating, the flavors will penetrate deeper into the meat.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 435g
  • Total number of serves: 4
  • Calories: 1004.92kcal
  • Fat: 78.8g
  • Saturated Fat: 21.24g
  • Trans Fat: 0g
  • Cholesterol: 225mg
  • Sodium: 1581mg
  • Potassium: 981mg
  • Carbohydrates: 16.64g
  • Fiber: 2.97g
  • Sugar: 5.5g
  • Protein: 44.63g
  • Vitamin A: 292IU
  • Vitamin C: 2.515mg
  • Calcium: 70mg
  • Iron: 5.9mg
If you are looking for 10

Key points of the recipe

  1. Preparation of the ribs: Be sure to properly remove the membrane between the bones of the ribs so that the meat comes off easily after cooking. Massage the rib well with the spice mixture so that the flavors permeate the meat.
  2. Slow cooking and finishing: Cook the foil-wrapped ribs at low temperature (150 °C) for 2 hours to obtain tender meat. For the final caramelization, remove the aluminum foil, apply the reserved BBQ sauce and juice, and grill at a higher temperature (200 °C), watching for browning and turning if necessary.
  3. Curried potatoes: Cut the potatoes evenly and make diagonal cuts so that they cook evenly. Make sure they are well coated with the oil and curry before baking until golden brown and crispy.

Pairing with wine

For a Pork Rack with BBQ Sauce and Curried Potatoes, the key in choosing a wine is to find one that can not only handle the richness and texture of the pork, but also complement the complex spicy and often sweet notes of the BBQ sauce, as well as the heat and aromas of the curry that dresses the potatoes.

Wines to Consider:
Zinfandel: A red wine such as Zinfandel or Primitivo has a lot of fruit and a spicy character that can complement BBQ sauce very well. In addition, it typically has enough structure and body to stand alongside pork without being overshadowed.

Shiraz/Syrah: Another red wine with spicy notes and good body, Shiraz can bring flavors of dark plum and pepper that would pair well with the mix of flavors in the dish. In the case of curries, these wines can also handle spices without being overpowering.

3. Grenache/Grenache: They offer a good balance of fruit and spice without excess tannins, which could be a good choice for not overshadowing pork and curried potatoes.

Wines You Should Avoid:
РLight white or ros̩ wines: These may be too delicate for the power of the flavors in this dish and could be lost in the comparison.
– Very tannic and robust red wines: Wines such as a young Cabernet Sauvignon can overwhelm and conflict with the sweet notes and spice of the sauce and curry.

In terms of body, the ideal wine should be medium to full-bodied to match the rich and satisfying texture of the pork ribs. Red wines with good fruit and a slight touch of sweetness or spice, but not too much tannin or astringency, will be the most suitable.

Regarding serving temperature, a red wine for this dish should be served at a slightly cooler temperature than room temperature (around 16-18°C), to maintain the vibrancy of the fruit and complement the dish without the alcohol feeling too prominent.

Care should be taken to ensure that the wine chosen has the right combination of sweetness, spices and body without being too strong in tannins or acidity, thus achieving the balanced pairing that this dish deserves.

Beer pairing

To accompany a pork ribs with BBQ sauce and curry potatoes, the choice of beer is crucial to complement the deep, spicy flavors of this dish. The beer must be able to cut through the rich, sticky sweetness of the BBQ sauce and also balance the heat of the curry.

The best choice would be a beer with a medium to full body and a good level of carbonation to cleanse the palate. A beer that has a balance of malt and hops would work well. Here are some recommendations:

Pale Ale: This style offers a balance of malt and hops with enough bitterness to cut through the fat of the pork ribs. The presence of caramel malts can complement the BBQ sauce and the fruity or hoppiness of the hops can cleanse the palate after each mouthful.

2. IPA (India Pale Ale): If you’re inclined toward more intense flavors, an IPA with a prominent citrus and hop character can stand up to the spiciness of curry and cut through the richness of BBQ sauce. IPAs that are less bitter and more aromatic can be especially enjoyable.

3. Bock or Doppelbock: For a maltier pairing experience, these German lager beers are excellent. Its sweetness and robust body can complement the umami and sweet taste of pork and BBQ sauce. In addition, the toasty and caramel notes of these beers will resonate with the curried potatoes.

4. Brown Ale: With its balance of malty sweetness and subtle roasted notes, a brown ale can harmonize well with the smoky, caramelized flavors of meat and gravy.

Avoid beers that are too light or simple, such as pale lagers or pilsners, as they can be overpowered by the intensity of the dish. Also beers with too much body or sweetness, such as barleywines or imperial stouts, could be too heavy and overwhelm the palate instead of cleansing it.

In short, look for a beer that offers a nice counterpoint to the richness of the BBQ sauce and the intensity of the curried potatoes, with enough carbonation and bitterness to refresh and prepare your mouth for the next bite. Cheers!

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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