Żeberka (Polish Pork Ribs)
These Polish-style pork ribs are slow-cooked until tender, then finished in the oven for a delicious, slightly crispy exterior. The simple spice rub enhances the natural flavors of the pork, making this a comforting and hearty main course.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,188 kcal
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 kgpork spare ribs, cut into 2-3 bone portions
- 1 pcsonion, large, roughly chopped
- 1 pcscarrot, large, roughly chopped
- 1 pcscelery stalk, roughly chopped
- 3 clovegarlic, smashed
- 2 pcsbay leaf
- 5 pcsallspice berry
- 10 pcsblack peppercorn
- 1.5 cupwater
- 2 tbspvegetable oil
spice rub
- 1 tbsppaprika, sweet
- 1 tspmarjoram, dried
- 1.5 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
tongs · measuring cups · baking sheet · measuring spoons · dutch oven · knife · cutting board
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 10 min
- 2
In a small bowl, combine the paprika, marjoram, salt, and black pepper for the spice rub.
About 2 min
- 3
Pat the pork spare ribs dry with paper towels, then generously rub the spice mixture all over them.
About 5 min
Cook’s note: Drying the ribs helps the spices adhere better and promotes browning.
- 4
Heat the vegetable oil in a large oven-safe Dutch oven or a deep, heavy-bottomed pot over medium-high heat.
About 2 min
- 5
Sear the seasoned pork ribs in batches until nicely browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure good browning.
- 6
Add the onion, carrot, and celery stalk to the same pot and sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom.
About 7 min
- 7
Stir in the garlic, bay leaf, allspice berries, and black peppercorns and cook for another minute until fragrant.
About 1 min
- 8
Return the seared ribs to the pot, nestling them among the vegetables. Pour in the water.
About 2 min
- 9
Bring the liquid to a simmer, then cover the pot tightly with a lid and transfer it to the preheated oven.
About 5 min
- 10
Braise the ribs for 2 to 2.5 hours, or until they are very tender and almost falling off the bone.
About 2 hr 30 min
Cook’s note: Check occasionally to ensure there's still liquid in the pot; add a splash more water if needed.
- 11
Carefully remove the pot from the oven. Increase the oven temperature to 200°C (400°F).
About 5 min
- 12
Remove the ribs from the pot and place them on a baking sheet. You can strain the braising liquid for a sauce, if desired, or discard the vegetables.
About 5 min
Cook’s note: If making a sauce, reduce the strained liquid in a saucepan over high heat until it thickens slightly.
- 13
Bake the ribs for 15-20 minutes, or until they are nicely caramelized and slightly crispy on the outside.
About 20 min
Cook’s note: Keep an eye on them to prevent burning.
- 14
Let the ribs rest for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the juices to redistribute, resulting in more tender and flavorful meat.
Per serving
Nutrition
- Calories
- 1,188.3kcal
- Protein
- 91.5g
- Carbs
- 9.4g
- Fat
- 86.4g
- Fibre
- 2.3g
- Sugar
- 2.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover ribs in an airtight container in the refrigerator.
Reheat gently in the oven at 160°C (325°F) until warmed through, or in the microwave on a lower power setting.
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