Ingredients and Weight:
- 2 racks pork baby back ribs (about 5-6 pounds)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- Salt to taste
Preparation Time:
30 minutes
Cooking Time:
4 hours
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).
- Remove ribs from the refrigerator 1 hour before cooking to bring them to room temperature.
- In a large bowl, combine olive oil, vinegar, soy sauce, brown sugar, oregano, thyme, smoked paprika, garlic powder, and black pepper.
- Brush the ribs generously with the marinade.
- Place ribs on a baking sheet lined with parchment paper.
- Bake for 3 hours, basting every 45 minutes.
- Increase oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and cook for an additional hour, or until ribs are tender and browned.
- Let ribs rest for 10 minutes before carving and serving.
Nutritional Information:
Per serving (1/2 rack ribs):
- Calories: 600
- Fat: 30g
- Protein: 45g
- Carbohydrates: 40g
Dish Characteristics:
- Fall-off-the-bone tender
- Rich and savory with a hint of sweetness
- Rustic and authentic Argentinian flavor
User Comments:
- "These ribs were absolutely delicious! The marinade was perfect and the ribs were cooked to perfection."
- "The ribs were so tender and juicy, and the flavor was amazing. I would definitely recommend this recipe to anyone who loves Argentinian food."
- "I made these ribs for my family last weekend and they were a hit! Everyone loved them."
Special Precautions and Tips:
- Do not overcook the ribs, or they will become tough.
- If you don't have a baking sheet lined with parchment paper, you can use aluminum foil.
- Be sure to baste the ribs regularly to keep them moist and flavorful.
- Serve ribs with chimichurri sauce for an authentic Argentinian touch.
