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Brazilian recipe

Marinated Pork Ribs (Costelinha de porco marinada)

A classic, succulent, and flavor-packed marinated pork ribs recipe, perfect for a special lunch. Simple to prepare, resulting in a beautifully crispy finish.

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40 min preparation 40 min cooking 5 portions 836 product views
Marinated Pork Ribs (Costelinha de porco marinada)

Ingredients

1 kg pork ribs, cut into pieces
3/4 cup soy sauce
2 garlic cloves, crushed
1/2 cup green onions, chopped
2 tablespoons vegetable oil
1 cup water

Where to find ingredients

You can find these ingredients at local grocery stores or smaller neighborhood markets. Look for fresh pork ribs in the butcher section and basic pantry staples like soy sauce and vegetable oil in the dry goods aisles.

Preparation method

  1. In a large mixing bowl, combine the pork rib pieces, soy sauce, crushed garlic, and chopped green onions.
  2. Mix all the ingredients thoroughly and cover the bowl.
  3. Place the ribs in the refrigerator to marinate for at least 12 hours.
  4. In a large skillet, heat the vegetable oil over high heat.
  5. Add the marinated ribs to the skillet, including the marinade liquid.
  6. Sear the ribs on all sides over high heat until browned.
  7. Gradually pour in the water.
  8. Reduce the heat to medium and simmer for approximately 40 minutes, or until the ribs are well-browned and crispy.
  9. Serve the marinated pork ribs while hot.
  10. Pairs perfectly with white rice and a crisp green salad.

Observations

This is a traditional recipe for marinated pork ribs, a dish prized for its practicality and unmistakable flavor profile. The marinade, featuring soy sauce, garlic, and green onions, adds a distinct depth to the meat, ensuring it remains juicy on the inside while achieving a perfect crispness on the outside after cooking.

Ideal for those seeking a delicious meal without unnecessary fuss, these marinated ribs are a fantastic option for sharing with family and friends. The preparation is straightforward, and the result is sure to please every palate.
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