Oven Baked Fall-Off-The-Bone Hot Ribs

The secret to get a fall-off-the-bone, tender, melting, tasty and juicy meat is the double cooking. We first cook the ribs for an hour and a half on a low heat in a broth flavored with ginger, garlic, and soy sauce. The result is ideal because the meat takes a little volume and during the second baking the sauce will better impregnate and coat it. At the end of the cooking, activating the grill for a few minutes will dry the surface of the ribs and make the sauce sticky.

The sauce is Korean, it is unctuous and fruity thanks to apricot jam and honey. The white rice vinegar brings the acidity needed to counterbalance the sweetness. The dish is quite spicy and the result is hyper tasty. You can serve with homemade French fries. Bon appétit.