Garlic ribs slowly loosen from the bone while their seasoned juices turn sticky at the edges. The first piece to disappear is always the one with the best balance of tender meat and crisp rim.
Method, step by step
- Cut the side into pieces, season and rub with crushed garlic. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Put it in a greased pan, pour a little liquid under it and cover it. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Bake at 160 °C until soft in about 90-120 minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Remove the lid, sprinkle with the juice and roast at 210 °C until crispy.
Practical tips and common mistakes
- Add half of the garlic only in the second half of cooking, so it will be tasty, not bitter and coal black.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
