Paprika Honey Pork Ribs w/ Orange Salsa

• February 06 2025, by Ann Wolki
• 3 min reading time

Pork ribs are usually associated with American BBQ but my simpler recipe requires no smoking or basting. A easy preparation and slow cook in the oven they are a great crowd pleaser, especially the Wolki kids who think its always fun to eat with your hands!

The recipe

1 Packet Wolki Farm American Ribs	1 large orange
2 tablespoons Wolki Farm lard	1 spring onion
2 tablespoons sweet paprika	Salt & pepper to taste
2 tablespoons Wolki Honey
2 teaspoons salt flakes

 

Method

1. Remove the pork ribs from the cryovac bag and place on a chopping board upside down. There is usually 2 racks per bag. This next step is an important one so pay attention! The ribs have a silver skin on the underside that needs to be removed. This helps them become tender and juicy, otherwise they can be chewy. 
2. Using a small pointed ended knife prick underneath the silver skin. Once you have leveraged a small amount try and get your finger underneath to gently pry it off. It's a bit like removing a sticker, slow and steady and it's easier if you keep the whole thing intact instead of ripping off small amounts. *see notes. 
3. Preheat your oven to 150 degrees. Line a baking dish (thats not much bigger than the ribs) with baking paper.
4. In a small bowl mix together the paprika, honey, salt and lard to create a paste. Place the ribs top side up in the baking tray and smear the paste over the top evenly. You can use your hands or a pastry brush.
5. Add in 1/2-1 cup water around the ribs. *see notes
6. Cover the ribs with a sheet of baking paper and then cover tightly with foil. Place into the heated oven and cook for 2-2.5 hours. 
7. Check the ribs at the 1hour mark and check there is still water in the bottom, if there isn't much left add another 1/2 cup.
8. To make the salsa peel or cut off the skin and then cut into a small dice. Thinly slice the spring onion. Add both to a bowl and season with salt and pepper to taste. You can leave this is in the fridge until needed or make just before serving. 
9. Once the ribs are cooked carefully remove from the tray to a serving plate. 2 metal spatulas sometime work best to keep the ribs from breaking apart. Drizzle remaining liquid from the dish over the top of the ribs and then scatter the salsa over the top.

Notes

The silver skin reminds me of the skin on eggs when you're peeling them hard boiled. Once you get under that skin it's much easier to peel the shell. Its white/silver in colour and very thin. If you happen to break it and need to pull it off in sections thats fine. You might not get all of it off, particularly closer to the rib tips, but thats ok! Just do the best you can. I have skipped this step before and it wasn't worth it, they are much better with it removed. 

I've cooked the ribs in a big baking dish before that was too big for them and the water dried up. To skip the step of checking the water try put them into a dish that just fits so then the 1 cup will suffice. If needed cook them in 2 different dishes. 

Tags

grass fed pork health nutrient dense pork regenerative ag slow cooked

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