Costillas de Cerdo al Horno con Pimentón (Baked Pork Ribs)
Why this recipe works
- Smoky, savoury depth: Smoked paprika, garlic and oregano give the ribs a bold seasoning base without needing a long marinade.
- Low roast, high finish: Gentle roasting tenderises the meat, while the final hot oven stage browns the exterior and intensifies the paprika crust.
- Bright finish: Lemon wedges add freshness at the table, balancing the rich pork and smoky olive oil rub.
Get the most out of this recipe
Timing notes
- Mostly hands-off: The active work is mainly mixing the rub and coating the ribs; the oven does most of the cooking.
- Rest before cutting: A short rest helps the juices settle before the ribs are sliced between the bones.
Ingredient notes
- Choose meaty ribs: Bone-in spare ribs with a good amount of meat are best suited to the slow roast and hot finish.
- Use good smoked paprika: Pimentón is the defining flavour here, so a fresh, aromatic smoked paprika will make the rub taste fuller and more rounded.
- Finish with citrus: Lemon keeps the dish classic and bright; lime can be used for a sharper, more pronounced acidity.
Texture tips
- Dry the ribs well: Patting the ribs dry before adding the rub helps the paprika mixture cling properly and brown more effectively.
- Watch the final roast: The high-heat stage is for browning, not further tenderising, so remove the ribs once the outside is deeply coloured.
Make-ahead tips
- Season in advance: The ribs can be rubbed with the paprika mixture ahead of time and kept chilled until ready to roast.
- Reheat without drying out: Warm leftovers in a 180°C (355°F) oven until piping hot throughout, then use a brief 230°C (445°F) finish to refresh the crust.
- Freezer-friendly: Cooked ribs can be frozen once completely cooled, then reheated thoroughly before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Pat the ribs dry and place them in a roasting pan.
- Crush the garlic into a bowl, then mix in the smoked paprika, dried oregano and olive oil. Rub the mixture all over the ribs, working it into the meat and between the bones.
- Roast for 85 minutes, turning the ribs once halfway through, until the meat is tender and pulling back from the bones. If the pan looks dry at any point, add a small splash of water to prevent the spices catching.
- Increase the oven to 230°C (445°F) and roast for 10 minutes until the outside is deeply browned and lightly caramelised. Rest for 5 minutes, then cut the lemon into wedges and serve alongside for squeezing over.
Recipe notes
Tips
- For the best crust, make sure the ribs are well dried before rubbing on the paprika mixture.
- If cooking for children, keep the paprika rub as written and let everyone add extra heat at the table with more smoked paprika mixed into a little olive oil.
- Pork should be cooked until piping hot throughout; if serving vulnerable groups, ensure the ribs are thoroughly cooked and the juices run clear.
Substitutions
- Replace dried oregano with fresh oregano for a brighter herbal note.
- Replace lemon with lime for a sharper, more tropical acidity.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat in a 180°C (355°F) oven until piping hot throughout; for a crisp finish, give them a final 3 to 5 minutes at 230°C (445°F).
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Recipe overview
- Servings: 4 servings
- Total time: 1h 50min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
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