SMOKED PORK RIBS – TRADITIONAL HOLIDAY FAVORITE

These smoked pork ribs hold a special place in holiday traditions, passed down from grandma’s kitchen. Simple yet flavorful, they are slowly cooked to tender perfection and perfect served with pickles or your favorite sides.

🥣 Ingredients

Smoked pork ribs (homemade preferred)
Freshly ground black pepper
Oil (about 3 tbsp)

Instructions

Desalting the Ribs

Cut ribs into individual pieces between the bones.
Cover with cold water and refrigerate overnight to remove excess salt (essential for homemade smoked ribs).
Next day, drain and rinse ribs thoroughly.

Parboiling

Place ribs in a pot and cover with water.
Boil for 5 minutes once the water reaches a rolling boil.
Drain and discard the water.

Oven Cooking

Arrange ribs in a single layer in an oven-safe dish or tray.
Sprinkle with black pepper and drizzle with oil.
Add about 1 finger height (~100 ml) of water to the bottom of the dish to keep ribs moist.
Cover tightly with a lid or foil to seal in steam.
Bake at 180°C (356°F) for 50–60 minutes, checking tenderness with a fork—ribs should be tender but not falling off the bone yet.

Browning

Remove the cover and continue baking uncovered for about 30 minutes to brown the ribs.
Test with a fork; meat should easily pull away from the bones.

Serving Suggestions

Serve ribs immediately or reheated. They pair wonderfully with pickled vegetables and traditional side dishes.

💡 Tips

Homemade smoked ribs are typically saltier, so desalting overnight is crucial.
Keep the ribs moist by adding water and covering tightly during baking.
Adjust baking times depending on rib thickness and meatiness.
Browning at the end creates a delicious caramelized crust.

📝 Final Thoughts

These smoked pork ribs bring comforting holiday flavors and tradition to the table. Simple preparation and slow oven cooking unlock tender, juicy meat that tastes like it came straight from grandma’s kitchen.