Blackened Pork Ribs Recipe

Name: Blackened Pork Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g pork ribs; salt and pepper; 1/2 teaspoon cumin seed; 1 teaspoon fennel seed; 1 tablespoon paprika; 2 cloves; 4 garlic cloves, minced; zest and juice of a lime; 150 ml tomato ketchup; 3 -4 dashes Tabasco sauce (to taste); 6 tablespoons balsamic vinegar

Servings: persons

500 g pork ribs
salt and pepper
1/2 teaspoon cumin seed
1 teaspoon fennel seed
1 tablespoon paprika
2 cloves
4 garlic cloves, minced
zest and juice of a lime
150 ml tomato ketchup
3 -4 dashes Tabasco sauce (to taste)
6 tablespoons balsamic vinegar

1
Season the ribs with salt and pepper and keep aside.
2
Grind the cumin seeds, fennel seeds and cloves to a powder. Combine with the paprika, garlic, lime, ketchup, tabasco and balsamic vinegar and mix to a smooth paste. Place the pork ribs in a glass bowl and mix in the marinade. Cover and place in the refrigerator overnight.
3
Remove the pork ribs from the marinade, place on a barbecue and cook for around 20 minutes, turning frequently. Each time after turning, baste with some of the remaining marinade. When the ribs are blackened, remove from the heat and allow to rest for around 5 minutes.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 g pork ribs, salt and pepper, 1/2 teaspoon cumin seed, 1 teaspoon fennel seed, and more.

Yes, Blackened Pork Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackened Pork Ribs

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