Garlic-Infused Slow Cooked Pork Ribs: Tender & Flavorful
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat30gram
Protein35gram
Ingredients
- Pork ribs (bone-in) - choose fresh, pink meat with firm texture1.5 kg
- Garlic cloves - fresh and firm, not sprouted6 pieces
- Salt - use fine sea salt for even seasoning2 tsp
- Black pepper - freshly ground for best flavor1 tsp
- Paprika - sweet or smoked depending on preference1 tbsp
- Brown sugar - packed, helps caramelize2 tbsp
- Olive oil - extra virgin for flavor2 tbsp
- Apple cider vinegar - helps tenderize2 tbsp
- Water125 ml
This recipe guides you through making tender, flavorful pork ribs slow cooked with garlic. Ideal for everyday cooking, it's beginner-friendly and uses simple ingredients with standard kitchen tools. The total cost of ingredients is approximately $12 USD, €11, £9, and ₹900. Each serving contains about 450 kcal, suitable for a balanced omnivorous diet. The recipe is easy to medium in difficulty and takes about 5 hours including cooking time, with mostly passive cooking.
Preparation instructions
Prepare the garlic and ribs
1Peel and finely mince the garlic cloves. Pat the pork ribs dry with paper towels. This helps the seasoning adhere and promotes better browning.
Mix the rub
2In a small bowl, combine salt, black pepper, paprika, brown sugar, and minced garlic. Mix well.
Season the ribs
3Rub the spice and garlic mixture evenly onto both sides of the pork ribs. Drizzle with olive oil and rub it in to coat the meat nicely.
Set up for slow cooking
4Place the ribs into your slow cooker or a deep baking dish if using oven method. Pour apple cider vinegar and water around the ribs for moisture. Cover tightly with a lid or foil.
Slow cook the ribs
5Cook ribs on low heat for 4 to 5 hours until tender. If using oven, set to 150°C (300°F) and cook covered for the same time.
Check doneness and safety
6Ensure ribs reach a safe internal temperature of at least 70°C (160°F). Use a meat thermometer inserted into the thickest part without touching bone. Meat should be tender and pulling away from bones.
Optional crisping step
7If you prefer crispy edges, place ribs under a grill or broiler for 3-5 minutes after slow cooking. Watch closely to avoid burning.
Cooking Tips
-Use a meat thermometer for safety and best results—avoid guessing doneness by time alone.
-Avoid cross-contamination by using separate utensils and cutting boards for raw meat and other ingredients.
-For extra flavor, marinate ribs with the garlic rub overnight in the fridge.
-Leftovers can be stored safely in the refrigerator for up to 3 days or frozen for up to 3 months.
Equipment
- Slow cooker or oven-safe baking dish with lid/foil
- Meat thermometer
- Mixing bowl
- Knife and cutting board
- Measuring spoons
- Tongs or spatula
Shopping List
- [ ] Pork ribs (1.5 kg) - Choose fresh, firm, pink ribs without discoloration, preferably from a trusted butcher or store meat counter. Approx. $8.00
- [ ] Garlic (6 cloves) - Fresh bulbs with tight skin and no green sprouts. Approx. $0.50
- [ ] Salt (sea salt) - Fine grain for even seasoning. Approx. $0.50
- [ ] Black pepper - Freshly ground if possible to maximize flavor. Approx. $0.50
- [ ] Paprika - Sweet or smoked. Check freshness and color intensity. Approx. $0.75
- [ ] Brown sugar - Packed for moisture retention. Approx. $0.50
- [ ] Olive oil (extra virgin) - Adds flavor and aids in coating. Approx. $1.50
- [ ] Apple cider vinegar - Helps tenderize and balance flavors. Approx. $0.75
- [ ] Water - From tap or filtered, no cost
Total estimated cost: $12.00
FAQ
Can I use a different cut of pork for this recipe?
Yes, but cooking times and results may vary. Ribs are ideal for slow cooking to become tender and flavorful.
What if I don’t have a slow cooker?
You can use a covered baking dish in an oven at 150°C (300°F) for the same amount of time. Just make sure to cover the dish tightly.
How can I tell when the ribs are fully cooked and safe to eat?
Use a meat thermometer to check that the internal temperature reaches at least 70°C (160°F). The meat should be tender and easily pull away from the bone.
Is it safe to cook pork ribs low and slow for several hours?
Yes, as long as the meat eventually reaches the safe internal temperature and the cooker maintains proper temperature. Always avoid leaving meat at unsafe temperatures for long periods.