Duroc Pork Ribs with Barbecue and Reserva do Campo Goiabada
Ingredients
- 1 premium VPJ Duroc Pork rib
- Salt Grass garlic salt
- 10 tablespoons of ketchup
- 1 tablespoon of tomato paste
- 6 tablespoons of apple cider vinegar
- 2 tablespoons of Worcestershire sauce
- 5 tablespoons of brown sugar
- 3 tablespoons of creamy Reserva do Campo goiabada
Directions
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- Season the ribs with Salt Grass garlic salt and bake in the oven at 180°C (356°F) for 2 hours.
- Combine all the sauce ingredients in a saucepan and cook over low heat until reduced.
- Brush the goiabada barbecue sauce onto the ribs and return to the oven for 20 more minutes.
- This recipe combines the richness of Duroc pork with the sweetness of goiabada for a unique barbecue experience!
