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João's Wood Fire Slow Roasted Pork Ribs

Makes 6-8 servings


350°F - 400°F

cook time

3+ hours


For the Red Pepper Paste:

1 15oz jar of roasted red bell peppers
2 tsp fine sea salt
4 cloves garlic
56g olive oil
60g red wine (optional)

For the marinade:

2 racks baby back ribs
2 medium onions, roughly chopped
4 garlic cloves, roughly chopped
Half a bottle of sparkling wine
400g of sweet red pepper paste (Homemade or store bought)
200ml Extra virgin olive oil
4 bay leaves
juice from 1 orange
4g (1 tsp)  brown sugar
A few leaves of fresh rosemary
1 tsp salt or to taste
Freshly ground black pepper

High temperature ceramic or cast iron baking dish


For the pepper paste:
Into the bowl of a food processor, add the pepper paste ingredients and process until smooth.

For the Pork Ribs:
Prepare the meat: Cut the ribs into individual pieces to roast evenly. Place in a large container to marinate.

Into a clean bowl, add the marinade ingredients and mix thoroughly. Add marinade to the ribs, making sure to massage it to coat the ribs evenly and thoroughly. Cover and refrigerate overnight.

When ready to roast the ribs, light your Cru Model 32, and raise the temperature to 600°F. After building a sufficient amount of embers to maintain heat, push the embers on the floor of the oven to the back and sides to nestle the ceramic or cast iron baking dish.

Place the ribs into the baking dish, making sure they are evenly distributed. Cover with aluminum foil and place the entire dish in the Cru 32.

Control the oven temperature by opening or closing the door, and keep carefully adding small pieces of wood to maintain the temperature between 350°F and 400°F.

Bake for 2 to 3 hours, turning the baking dish every 20 minutes or so to ensure even cooking.

After 3 hours, take of the dish out, uncover, take out the excess liquids that have accumulated during cooking with a large spoon or ladle until you have about half an inch of liquid left (Save the excess juices to cook your accompanying grains in).

Finally, add enough wood just to make the fire rise to the top. Place the uncovered ribs back into the Cru 32 and begin to brown the ribs, turning the tray for even browning.

Serve with white rice or any grain of your choice, cooked with the excess saved juices or a simple salad and a robust red wine.

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