Churrasco de Cerdo: Tender Slow-Roasted Pork Ribs (54 characters) 2026

Churrasco de cerdo is one of the easiest and most rewarding meat dishes you can make at home. A simple marinade of garlic, oregano, paprika and olive oil does all the work while the ribs rest overnight in the fridge, and the oven takes care of the rest at a gentle low temperature.

The result is pork that is fall-apart tender inside with a golden, slightly crisp exterior. It is the kind of main course that feels special but requires almost no hands-on effort, making it perfect for a weekend dinner or a relaxed family meal.

Before you start, note that pork ribs have a thin membrane on the bone side that is best removed so the meat is easier to enjoy. It is simple to do at home, but you can also ask your butcher to take it off for you.

Ingredients for Churrasco de Cerdo

This recipe makes 2 generous servings.

• 1 garlic clove
• 1 tablespoon dried oregano
• 2 tablespoons olive oil
• 1 teaspoon sweet or smoked paprika
• Salt
• 500 g pork ribs

How to Make Churrasco de Cerdo Step by Step

1. Prepare the seasoning

Peel the garlic clove and crush it in a mortar with the dried oregano, olive oil, sweet or smoked paprika and a pinch of salt. Mix everything into a smooth, fragrant paste.

2. Marinate the ribs overnight

Rub the pork ribs all over with the prepared seasoning, cover with plastic wrap and leave to rest overnight in the refrigerator. This gives the meat time to absorb all the flavors.

3. Slow-roast until tender

Preheat the oven to 130 °C (265 °F). Place the ribs on a baking tray and roast for 2 to 3 hours, covered with loose aluminum foil for most of the time and uncovered for the last 30 minutes so the meat turns golden and crisp on the outside. To check doneness, insert a toothpick between the meat and the bone; it should slide in very easily. Let the churrasco rest for 10 minutes before serving with any side you like, such as French fries.

Tips for the Best Churrasco de Cerdo

Remove the membrane

Pulling off the thin membrane on the bone side of the ribs makes them much easier to eat and helps the marinade penetrate. Your butcher can do it for you if you prefer.

Let the marinade work overnight

Do not skip the overnight rest in the fridge. The garlic, oregano and paprika need time to season the meat deeply, and the result is far more flavorful than a quick marinade.

Check doneness with a toothpick

The most reliable test is a toothpick slid between the meat and the bone. If it goes in with almost no resistance, the ribs are ready; if not, give them a little more time in the oven.

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