Hungarian-Style Barbecue Ribs

Ingredients

While American barbecue ribs are typically slow-cooked and smothered in a sweet and tangy sauce, Hungarian-style barbecue ribs are seasoned with a blend of paprika, garlic, and other spices, then grilled to perfection. The use of paprika gives the ribs a distinct Hungarian flavor profile, adding depth and warmth to the dish. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 3 tablespoons sweet paprika 3 tablespoons sweet paprika
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 teaspoons garlic powder 2 teaspoons garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup vegetable oil 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar 1/4 cup apple cider vinegar
• 1/4 cup honey 1/4 cup honey
• 1/4 cup tomato paste 1/4 cup tomato paste
• 1/4 cup water 1/4 cup water

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 8g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill to medium-high heat.
2. 2.
   In a small bowl, combine the sweet paprika, smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. 3.
   Rub the spice mixture all over the ribs, ensuring they are evenly coated.
4. 4.
   In a separate bowl, whisk together the vegetable oil, apple cider vinegar, honey, tomato paste, and water to make the glaze.
5. 5.
   Place the ribs on the preheated grill and cook for about 5 minutes per side, or until they develop a nice char.
6. 6.
   Brush the glaze onto the ribs, coating them generously.
7. 7.
   Continue grilling the ribs for an additional 10-15 minutes, basting with the glaze every few minutes, until they are cooked through and tender.
8. 8.
   Remove the ribs from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Paprika — Hungarian paprika is recommended for its authentic flavor. Choose a high-quality sweet and smoked paprika for the best results.
• Ribs — Opt for meaty pork ribs with a good amount of fat marbling for juicy and tender results.
• Glaze — Adjust the sweetness and tanginess of the glaze by adding more or less honey and apple cider vinegar according to your taste preference.
• Grilling — Keep an eye on the ribs while grilling to prevent burning. Adjust the heat as needed to ensure even cooking.
• Resting — Allowing the ribs to rest after grilling helps the juices redistribute, resulting in more flavorful and tender meat.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the glaze.
• If you prefer spicier ribs, increase the amount of cayenne pepper in the spice rub.
• Serve the ribs with a side of Hungarian-style potato salad and pickled vegetables for a complete Hungarian meal.
• Leftover ribs can be refrigerated and enjoyed the next day. Reheat them in the oven or on the grill for a few minutes until warmed through.
• Don't forget to have plenty of napkins on hand, as these ribs can get deliciously messy!

Serving advice

Serve the Hungarian-style barbecue ribs hot, straight off the grill. Garnish with fresh parsley or chopped green onions for a pop of color. These ribs are perfect as a main course for a family dinner or as the star of a backyard barbecue party.

Presentation advice

Arrange the ribs on a platter, placing them bone-side down for an appealing presentation. Drizzle any remaining glaze over the ribs for an extra glossy finish. Serve with a side of Hungarian-style potato salad and pickled vegetables to complete the Hungarian culinary experience.