Name: Italian Style Caramelized Pork Ribs
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 2
Ingredients: ¼ cup Vignoli PGI Puglia EVOO; ¼ cup honey; ¼ cup Vignoli Apple Balsamic Vinegar; 3 large garlic cloves, grated; 1 cup Vignoli Tomato and Basil Sauce; 2 Tbsp chopped fresh rosemary leaves; 1 Tbsp smoked paprika; 2 tsp sea salt; 2 tsp cracked black pepper; 2 racks of pork ribs (3–4 lb in total)

Italian Style Caramelized Pork Ribs

Slow and low is always makes for the best ribs, put them in the oven and go about your day, returning for the most delicious meal.

Vignoli Extra Virgin Olive Oil IGP Puglia - Intense front of 16.9oz bottle

Apple Infused Balsamic Vinegar 250ml front of bottle

Ingredients

Serves:2

Imperial Metric

¼ cup Vignoli PGI Puglia EVOO
¼ cup honey
¼ cup Vignoli Apple Balsamic Vinegar
3 large garlic cloves, grated
1 cup Vignoli Tomato and Basil Sauce
2 Tbsp chopped fresh rosemary leaves
1 Tbsp smoked paprika
2 tsp sea salt
2 tsp cracked black pepper
2 racks of pork ribs (3–4 lb in total)

50g Vignoli PGI Puglia EVOO
85g honey
60g Vignoli Apple Balsamic Vinegar
3 large garlic cloves, grated
225g Vignoli Tomato and Basil Sauce
5g chopped fresh rosemary leaves
6g smoked paprika
5g sea salt
4g cracked black pepper
2 racks of pork ribs (1.5 – 2kg in total)

Preparation

Imperial Metric

Line a baking pan with parchment paper.
In a small bowl, whisk together the olive oil, honey, balsamic, grated garlic, tomato basil sauce, rosemary, paprika, salt and pepper.
Place the ribs meat side down on the prepared baking pan, separated by at least 2 inches.
Brush the sauce a quarter of the sauce over the ribs, then turn them over and brush another quarter the to coat the other side. Allow to sit in the fridge, uncovered, for 2 to 3 hours, or overnight, to marinade.
Preheat the oven to 375°F. Bake the ribs, uncovered, for 8 minutes. Turn them over and bake for an additional 7 minutes. Then, without opening the oven door, turn down the heat to 225°F and allow the ribs to keep cooking for 2 hours. (You don’t need to wait for the oven to reach 225°F before you start timing this part.)
Remove the ribs from the oven, and brush with remaining sauce, coating both sides well. Place back in the oven and continue to bake for two more hours. The meat will be pulling away from the bone and the ribs may have fallen apart. This means they’re tender and delicious!
At this point, switch to using your grill and preheat it to high heat. Otherwise, take the ribs out of the oven and preheat the broiler to 450°F.
Place the ribs directly on the grill or place the baking pan back in the preheated oven and baste with the sauce drippings from the pan. Flip after 3 to 4 minutes, or once the ribs are nicely caramelized on the outside. Baste them again, flip them, baste again with the sauce drippings and cook for 3–5 minutes on the other side, until both sides are caramelized. Remove from oven and arrange on a serving platter Serve immediately.
If there happen to be any leftover ribs (highly unlikely), they can be stored in an airtight container in the fridge for up to 3 days.

Line a baking pan with parchment paper.
In a small bowl, whisk together the olive oil, honey, balsamic, grated garlic, tomato basil sauce, rosemary, paprika, salt and pepper.
Place the ribs meat side down on the prepared baking pan, separated by at least 5cm.
Brush the sauce a quarter of the sauce over the ribs, then turn them over and brush another quarter the to coat the other side. Allow to sit in the fridge, uncovered, for 2 to 3 hours, or overnight, to marinade.
Preheat the oven to 190°C. Bake the ribs, uncovered, for 8 minutes. Turn them over and bake for an additional 7 minutes. Then, without opening the oven door, turn down the heat to 110°C and allow the ribs to keep cooking for 2 hours. (You don’t need to wait for the oven to reach 110°C before you start timing this part.)
Remove the ribs from the oven, and brush with remaining sauce, coating both sides well. Place back in the oven and continue to bake for two more hours. The meat will be pulling away from the bone and the ribs may have fallen apart. This means they’re tender and delicious!
At this point, switch to using your grill and preheat it to high heat. Otherwise, take the ribs out of the oven and preheat the broiler to 230°C.
Place the ribs directly on the grill or place the baking pan back in the preheated oven and baste with the sauce drippings from the pan. Flip after 3 to 4 minutes, or once the ribs are nicely caramelized on the outside. Baste them again, flip them, baste again with the sauce drippings and cook for 3 to 5 minutes on the other side, until both sides are caramelized. Remove from oven and arrange on a serving platter Serve immediately.
If there happen to be any leftover ribs (highly unlikely), they can be stored in an airtight container in the fridge for up to 3 days.

For this recipe you need

Extra Virgin Olive Oil IGP Puglia - Intense

Apple Infused Balsamic Vinegar

Tomato and Basil Pasta Sauce

More ideas for you

Paprika polenta chips and mediterranean olives

Vegetarian

Vegan

Vignoli-style stuffed pasta shell

Lunch and Dinner

Vegetarian

Lemony Goat Cheese & Pear Crostini

Lunch and Dinner

Vegetarian

Discover All Recipes

We are more than just olive oil and vinegar.

Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!

Discover More

Please select your free mini bottles of Olive Oil/Vinegar

Italian Style Caramelized Pork Ribs

Italian Style Caramelized Pork Ribs

Ingredients

Preparation

For this recipe you need

Paprika polenta chips and mediterranean olives

Vignoli-style stuffed pasta shell

Lemony Goat Cheese & Pear Crostini

We are more than just olive oil and vinegar.