Ingredients for 2-3 people
1.5 kg pork brisket (Costine)
3 tbsp olive oil
6 tbsp meat4you seasoning mix
1 tsp garlic granules
1 tsp ground ginger and freshly grated
3 bay leaves
½ tsp black pepper
150 ml apple juice (for moisture during cooking)
4 tbsp ketchup
1 tbsp honey
2 tbsp soy sauce
2 dl Coca-Cola
Boil down your choice of BBQ sauce or simply the apple juice, ketchup, and herb marinade with 2 dl Coca-Cola, a little honey, and a little ketchup. Reduce until a thick paste forms. Add 1-2 tbsp soy sauce for color and flavor.
Preparation
Rinse the Costine under cold water and pat dry with a paper towel. If you want, you can remove the silver skin on the back of the ribs – this makes the meat more tender.
Seasoning mix: Spread the meat4you seasoning mix generously on both sides of the ribs and massage it in lightly.
Finally, sprinkle with ground ginger and garlic granules, and top with a little ketchup.
Marinate: Cover the seasoned ribs and let them marinate overnight in the refrigerator.
Cook: Preheat the oven to 130°C (top/bottom heat). Place the ribs in a large casserole dish, pour on the liquid marinade, and cover the dish tightly with aluminum foil.
Slowly braise: Cook the ribs in the oven for about 2.5 to 3 hours. The meat will slowly become soft and juicy, almost falling off the bone. Then wrap them in butcher paper or parchment paper for a few minutes and let them rest.
Grilling: For a crispy surface, brush the ribs with BBQ sauce after braising and place them in the oven with top heat until the sauce caramelizes (approx. 5-10 minutes depending on the temperature). This can also be done indirectly on the grill.
Tip: Patience is key! The slower and more gently the ribs are cooked, the more tender and flavorful they will be.
Nice to know: The history of the Costine is closely linked to the development of barbecue culture, especially in the USA, where barbecue has a long tradition. Originally, ribs were often considered an inexpensive cut of meat, appreciated by the less affluent segments of the population. Over time, chefs and grill masters discovered the full potential of the Costine – slow cooking at low temperatures makes them buttery tender and develops a distinctive flavor.
In Europe, Costine pork is also very popular, especially in Italian and German cuisine, where it is often marinated or refined with spicy sauces. Whether braised in the oven, grilled on the barbecue or as part of a hearty stew – Costine are versatile and a real treat.
