History and Origin of Barbecue Ribs
Barbecue ribs are an iconic dish of American cuisine, especially from the southern United States, where barbecue has a long tradition as a cooking technique and social gathering. This dish has become popular in different Latin American countries, adopting variations in ingredients and preparation methods.
In Mexico, for example, barbecue ribs are usually cooked in the traditional barbacoa style with maguey leaves and slow fire, while in countries like Argentina or Chile, although "barbacoa" is not as common by that term, ribs are prepared grilled or baked with sauces typical of each region.
In countries like Colombia, Venezuela, and Peru, terms such as "costillas a la barbacoa" or "costillas BBQ" are also used, referring to the preparation with barbecue sauce, a mix of sweet, smoky, and spicy flavors that has become popular thanks to American influence and modern grilling.
How to Prepare Oven-Baked Barbecue Ribs
Oven-baked barbecue ribs are a delicious dish that combines the smoky and sweet flavor of barbecue sauce with the tenderness and juiciness of slowly cooked pork ribs. This recipe uses a semi-dry paste made with a mixture of spices and sweeteners that enhance the flavor, achieving a perfect contrast between sweet and salty.
To begin, place all the ingredients together in a large roasting pan. Then, separate the ribs to make serving easier and mix everything, making sure to coat them well with the paste. Distribute the ribs evenly on the bottom of the pan and cover lightly with aluminum foil to maintain moisture during cooking.
Bake the ribs at 375 degrees for approximately 1 hour, turning or stirring them occasionally so they cook evenly. If you prefer, you can use the broiler for these ribs, although you will need to watch them more closely and adjust the cooking time.
These ribs also turn out excellent if you finish them on the grill for a few minutes on each side, adding a smoky and crispy touch that makes them even more irresistible.
