This method has changed the way I make ribs

Forget everything you thought you knew about ribs—because you don’t need a BBQ to make them juicy, crispy, and packed with insane flavour. In this video, I’m showing you how to make pan-fried pork ribs that are tender on the inside, beautifully caramelised on the outside, and coated in a sticky, umami-rich glaze that’ll have you licking your fingers.

And because every great main needs a sidekick, we’re making Migas—the crispy, garlicky, flavour-packed way to turn stale bread into something addictive. These golden bites soak up all the smoky goodness from the ribs, making every bite even better.

So, if you’re tired of waiting hours for ribs and want a quick, easy, and ridiculously delicious alternative, this is it. And don’t forget to like, comment, and subscribe—because once you try this, you’ll never look at ribs the same way again!

For the Pork Ribs:
• 1 kg pork ribs
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tbsp paprika
• ½ tsp cumin
• 1 Tbsp Dark soy sauce
• 1 Tbsp Gochujang red pepper paste
• 1 Tbsp Worcester Sauce
• 1 Tsp Brown Sugar
• 2 bay leaves
• 400ml white wine
• Salt and white pepper
• Fresh parsley

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For the Migas:
• 200–300g stale bread (cut into small pieces or torn)
• 3 tablespoons olive oil
• 4 cloves garlic
• 1 Tbsp garlic paste
• 1 teaspoon smoked paprika
• 300ml chicken stock
• Salt and pepper
• Fresh parsley