Slow ribs with honey and garlic

Name: Slow ribs with honey and garlic
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1.2 kg pork ribs, whole rack; 3 tbsp honey; 4 garlic cloves, crushed; 1 tbsp mustard; 1 tsp sweet paprika; Salt, pepper and a splash of vinegar

Low & slow, Portuguese style: ribs that let go of the bone, lacquered with honey, garlic and a touch of mustard. Proof that patience has a flavour.

⏱ Prep: 15 min 🔥 Cook: 50 min 👥 Serves: 4 Indirect heat Difficulty: Média

Method

Season the ribs with salt, pepper and paprika; rest 1 hour.
Set up medium indirect heat and place the rack away from the embers, bone side down.
Cover and cook 40–50 minutes, turning once.
Mix honey, garlic, mustard and vinegar; brush on in the last 10 minutes.
Ready between 88–92 °C — that's when the collagen surrenders.
Rest 10 minutes before slicing between the bones.

🌡 Fire & temperature
88–92 °C — at 63 °C it's safe but tough; fall-off-the-bone only happens when the collagen melts.
Chef's Station: exact temperatures →

🛍 Recommended product
EKOOLOGY briquettes — two hours of steady heat without refuelling.
See the products → · Where to buy →

💡 Kool tip: Brush the honey only at the end: sugar burns before it caramelises over a long cook.

🍷 Serve it with: Tomato rice in a clay pot alongside — same embers, twice the feast.

Next recipe: Dry-aged côte de boeuf, on point →