Góral Indoor Pork Ribs

Góral Indoor Pork Ribs

Goral literally "highlanders" are a group of indigenous people found in southern Poland 

For most Góral today, the decisive factor in their self-identification with a nationality is not ethnic but territorial. For example, those living in areas under a long tradition of belonging to the Polish state identify themselves as Polish, while those living in Slovakia have identified themselves as Slovaks, with notable exceptions to this rule on both sides of the border. While the origin of the Góral dialect is Polish, the language of Góral in Slovakia and in the Czech Republic is gradually shifting and increasingly becoming more similar to the literary standard in their respective countries.

The Góral cuisine is part of their culture. It is mainly based on greasy meat and cheese. Of all meats, pork, lamb and mutton are the most popular ones with the Podhale Góral. The most famous food, making the Góral and Zakopane famous all over the world, is the ''oscypek'' – salty sheep cheese in the shape of a spindle. Some smoke it.

So since I have been now other seven-times to Zakopane and I love the Tatra Mountains, but the food there is mostly BBQ and I can not stop eating. Mostly I eat at the same restaurants and it is always a big portion of BIG juicy BBQ ribs, and yes it comes with all the sauce you could want.

Now I brought it home for anyone to try it. I made this one in the oven but go ahead and make on your outside grill and see how good this recipe is.

Please let me know how yours turned out and did you added anything different to it.



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Recipe;

2 Kilos (5  lbs)  Hearty Spare Ribs.

3/4 Cup - Brown sugar
1 Tbsp. - Onion powder
1 Tbsp. - Garlic powder
1 Tbsp - Oregano
1 to 2 Tsp. - Cumin
1 to 2 Tsp. - Cayenne pepper
1 1/2 to 2 Tbsp. - Smoky paprika
2 Tbsp. - Orange zest
1/2 to 1 Tbsp. - Salt
1/2 to 1 Tsp. - Black pepper


For more information, please see video below. 



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Go ahead and get them Big, as big as you can. Now to get them this large you may have to go to aButcher and have him cut them up for you like the picture. 

It will be well worth it and you will not regret it for the little extra trouble to get the cut. 

Steaming helps the softening of the spare ribs to help cut back the cooking time. We want it to a point that when the ribs are done, the bones are just falling off the meat. 

This process can be used for indoor oven roasting or for the outside grill, either way it will turn out tender and flavourful. 

After rubbing it with the spice mixture, center them in a large flat baking pan that has a grill so we can get an even cooking, all around. 

Add some water to the bottom so the oven will be kept moist during the cooking time. remember, if the outside is starting to dry up too fast, then cover the ribs with tin-foil in the last 1/2 hour of cooking. 

Use one of your oven mitts to help cut up the ribs to make your life a little easier. Remember to let the ribs rest for about 10 minutes before you start to cut it. 

This cutting board was hand made be a Góral from Zakopane. Not only did he make it, but he got the wood from his forest, dried it for 6 months and handmade it from scratch.  He also makes a lot of other hand carved wood products, too many to show. Hoping to have a link someday so others can order some of his crafts. 

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Góral Indoor Pork Ribs

Video

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