I chose especially big size, fleshy ribs with lots of layers of fat. First thing I asked a butcher was to cut the ribs by approximately 6−7 cm long.
Dry marinade per 1 kg of the product.
Salt — 1,5%
Peppers mix — 0,3%
Granulated garlic — 0,5%
Aromatic pepper (Chili, jalapeño, Sichuan) choose one or all together — ½ teaspoon
Mustard seeds — 1 teaspoon
Thyme — 1 teaspoon.
The ribs should be placed in a strong plastic bag. Then you add the mixture of ingredients mentioned and massage the ribs very well. When excess air from the bag is removed the bag is placed in a fridge for 4−5 days. It’s highly advisable to repeat massaging everyday and turn the bag from one side to another.
The ribs are cooked on a baking sheet in the oven at 110C during 8−9 hours.
The ribs come out extremely delicate, aromatic and obviously capable of winning any competition against restaurant ribs or Texas BBQ style ribs.