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Butcher’s Secret Foil-Wrapped Pork Ribs

Tender pork ribs seared, coated in a sweet-tangy tomato-vinegar glaze, and steamed with onion rounds inside a sealed foil packet. Juicy, flavorful, and made with everyday ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3
Calories 520 kcal

Equipment

  • 1 | cutting board |
  • 1 | Sharp knife | for slicing ribs
  • 1 | Large pan | with lid
  • 1 | Tongs | for turning ribs
  • 1 | Spatula | for sauce
  • 1 | Aluminum foil | several sheets

Ingredients
  

  • 600 | g | pork ribs | sliced into pieces
  • 1 | | oil | for pan
  • 1 | tsp | salt |
  • 1 | tsp | garlic powder |
  • 1 | tsp | onion powder |
  • 0.5 | tsp | black pepper |
  • 1 | tbsp | butter |
  • 3 | cloves | garlic | crushed
  • 2 | tbsp | tomato extract |
  • 2 | tbsp | vinegar |
  • 1 | tbsp | soy sauce |
  • 1 | tbsp | mustard |
  • 2 | tbsp | sugar |
  • 1 | | onion | sliced into rounds

Instructions
 

  • Slice 600 g pork ribs into pieces.
  • Heat oil in a pan and sear the ribs, seasoning both sides with salt, garlic powder, onion powder, and black pepper.
  • Remove seared ribs to a plate.
  • In the same pan melt 1 tbsp butter and sauté 3 crushed garlic cloves until fragrant.
  • Stir in 2 tbsp tomato extract, 2 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp mustard, and 2 tbsp sugar until smooth.
  • Lay onion rounds on foil, top with ribs, and spread the sauce over everything; wrap tightly.
  • Place the packet in a foil-lined pan, cover with another foil sheet and the pan lid, and cook 15 minutes.
  • Carefully open the foil, portion onto plates, and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat gently in a covered pan with a splash of water.
Tomato paste can replace tomato extract in equal amount.
Seal the foil tightly to keep the ribs moist.