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Golden brown roast ribs with crispy crust, served with fresh herbs and roast potatoes.
Juicy oven-roasted pork ribs seasoned with caraway and paprika.

Hungarian roast pork ribs with garlic and caraway

Author: Flavelo
Recipes Main Courses
Roast ribs are the heavyweight champion of Sunday lunches. No magic here, just fat, meat, spices, and heat. The goal is for meat to fall off the bone, and skin to be sticky-crispy. This requires two phases: steamy braising (under foil), and roasting.
🕒 Prep Time 15 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 5 servings
🔥 Calories 800 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Deep roasting tin
  • Aluminium foil

Instructions

1 ✓

Cut ribs along bones. Rub thoroughly with mixture of salt, pepper, paprika, and crushed garlic.

Tip: Worth seasoning the night before so salt penetrates meat (marinating).
2 ✓

Preheat oven to 160°C. Place meat in tin, scatter sliced onion and caraway around.

Tip: Onion and caraway are classic flavourings for Hungarian roast meats, giving the juices great flavour too.
3 ✓

Pour water underneath, drizzle with fat, and seal tin tightly with foil. Bake for 1.5–2 hours.

Tip: Cooking in steam at lower heat (braising) softens fibres.
4 ✓

Remove foil, increase heat to 200°C, and roast for another 20-30 minutes until red. Baste with own fat meanwhile.

Tip: Basting helps heat transfer and making skin crispy.

Recipe FAQ

Why did it stay chewy?
You were impatient. Ribs need time (min. 1.5-2 hours) for collagen to turn to gelatin. If chewy, bake longer under foil.

Ingredients

  • 1 kg Pork ribs (meaty)
  • 4 cloves Garlic
  • 2 pcs Onions
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 tsp Paprika
  • 1 tsp Whole caraway seeds
  • 2 tbsp Lard or oil
  • 200 ml Water