Log in o Sign up and enjoy ThermoRecetas

Marinated ribs in double cooking

Meat180 minutes6 people420 calories
1/52/53/54/55/5 (23 votes)
Loading ...

By Irene Arcas

Woooo !! Delicious and juicy pork ribs, with a Cajun-style marinade, prepared with double cooking (steamed and baked). With a spicy touch of spices such as chili or hot paprika and pepper, but for non-spicy lovers, you can also do without these. Delicious!

At the end of the recipe, we also leave you a trick in case you want to prepare them in advance and then freeze them, to give them a final oven touch the day you want to drink them. Thus you will have advanced all the previous step.

Although it takes time to make the recipe because we will have the steamed ribs for 90 minutes, I assure you it is very simple and very comfortable. Nothing gets dirty because they are cooked in a baking bag, which makes them tremendously juicy.

Marinated ribs in double cooking

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

Juicy and delicious marinated pork ribs, prepared in two ways: one steamed and cooked in its own juice and, the second, grilled in the oven to toast them and make them crisp.

  • Irene Arcas
  • Recipe type: meat
  • Calories: 420
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 750g pork ribs in two or more pieces (must fit in a roasting bag)
  • 4 teaspoons of sweet paprika
  • 1 teaspoon of hot paprika
  • 4 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons mustard powder
  • 2 teaspoons onion powder (optional)
  • 1 teaspoon of salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder (optional)
  • 1/2 teaspoon pepper (optional)
  • 50 g olive oil
  • 100 g of water
  • 100 g of white wine
  • juice of 1/2 lemon

Garrison:

  • 2 medium potatoes

Utensils:

  • Roasting bag
  • Baking tray

Preparation

  1. We put all the ingredients (except the ribs) in the glass and emulsify 5 seconds speed 4.

  2. Place the seasoned ribs in a roasting bag and add the marinade from the glass. If we can, let the ribs marinate from 1 to 24 hours (depending on your availability).

  3. Fill the thermomix glass with 1000 g of water. We place the bag with the ribs on the varoma and this in its position, on top of the glass. We cover and program 45 minutes, varoma temperature, speed 1.

  4. We flip the ribs and reprogram 45 minutes, varoma temperature, speed 1.

  5. When we are in the last 40 minutes, we peel and cut the potatoes as for an omelette.

  6. We prepare a pot with plenty of water and a little salt and put on the fire.

  7. When it is boiling, add the potatoes and cook them for 10 minutes. Remove and add to the baking dish.

  8. We preheat the oven to 200º. We dump the contents of the entire bag in a baking dish together with the potatoes, stir well so that everything is impregnated and cook 20 minutes for each face at 200º or until toasted and crisp on the outside.

  9. We serve the ribs accompanied by the potatoes.

Notes

TIP: We can prepare the ribs and cook them varoma for 90 minutes, then let it cool and refrigerate or freeze to eat later.


Discover other recipes of: Meat, Easy, Varoma Recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Isabel diaz said
    ago 6 years

    In the recipe image they appear to be chops. What cut of ribs has so much meat? Thanks

    Reply to Isabel Diaz
    1.    Irene Arcas said
      ago 6 years

      Hello Isabel, it was a complete rack of ribs, cut in two halves to fit in the bag. And then I cut each rib individually ... but it is true that it was quite beautiful in size and in the photo it looks even bigger 😉

      Reply to Irene Arcas
  2.   Charcoal said
    ago 4 years

    In the list of ingredients 100 g of water is specified, but in the elaboration report it says 1000 g. What is the correct amount?

    Reply to Carbil
    1.    Irene Arcas said
      ago 4 years

      Hi Carbil, correct. On the one hand we need 100 g of water for the rib sauce that we will put together with the rest of the ingredients in the rib marinade that we will put inside the roasting bag. And, on the other hand, when we have the bag with the ribs in the varoma we will have to put 1 liter of water into the glass to generate steam and cook the ribs in the varoma. I hope I have clarified the question! Thanks for following us 😉

      Reply to Irene Arcas