How to cook pork ribs

How to cook pork ribs

Smoked pork ribs in the store are expensive, like a real delicacy, while raw bacon does not belong to the expensive categories of meat. Housewives who do not know how to cook pork ribs on their own are forced to overpay. An experienced chef can not only bake pickled pork ribs or roast them on the grill, but also make many other delicious dishes from pork belly. By the way, in some national cuisines such dishes are especially popular.

Cooking Features

Knowing a few important moments, even an inexperienced hostess will be able to cook a pork ribs with a fragrant snack, a hearty main course, and a delicious soup.

  • If you want to cook a tasty dish from ribs, you should not save and buy ribs from which almost all the meat has been cut. Of these, you can cook only soup, but it will be less tasty than cooked on ribs with a sufficient amount of meat. So do not be stingy, but get a brisket, in which the ribs are just a part.
  • The younger the animal that owned the meat, the softer and softer the dish will turn out. Ribs this also applies. Therefore, when buying, pay attention to the appearance of the meat. It should be fairly light, without yellow fat.
  • It is best to cook the ribs fresh when they have not yet been frozen. If you plan to prepare a dish of frozen meat, give it a chance to thaw in the refrigerator. In this case, it almost does not lose its juiciness. If you try to speed up the process by placing the ribs in a microwave or in a pot of water, they will turn out to be dry and tasteless, even if you find the best recipe for making them.
  • Rinse the brisket thoroughly before cooking to get rid of small bones and films. Excess fat is also desirable to cut, its layer should not exceed a centimeter.
  • Tastier and more fragrant pork ribs will be obtained if they are pre-pickled. The composition of the marinade will depend on the taste of the finished dish.

Otherwise, the technology of cooking pork ribs depends on the recipe. After all, to make them a tasty dish in many ways.

Ribs Baked in Honey Sauce

Composition:

  • pork belly with ribs - 1, 5 kg;
  • water - 2, 5 l;
  • salt, pepper - to taste;
  • spicy ketchup - 100 ml;
  • vegetable oil - 100 ml;
  • wine vinegar (3 percent) - 100 ml;
  • ground paprika - 20-30 g;
  • honey - 50 ml.

Method of preparation:

  • Pork belly wash well in warm water, cut off excess fat, remove the film. Dry the bacon with paper napkins and cut into pieces so that each consists of two pork ribs.
  • Fill with cool water, put on fire and bring to a boil.
  • When the water boils, add pepper and salt to it. Reduce heat and simmer ribs for 25 minutes.
  • Turn off the heat and allow the ribs to cool with the broth.
  • Remove the pork ribs from the broth, put on a napkin so that they are slightly dried.
  • Pour ketchup, oil, and vinegar into the bowl, as well as melted honey. Pour paprika and mix everything thoroughly.
  • Coat the boiled pork ribs on all sides with the resulting sauce.
  • Lay the foil on the baking sheet. Put it in the oven under the grill.
  • Put the ribs on the grill.
  • Turn on the oven. Cook the ribs 15 minutes after the temperature in the oven reaches 220 degrees.

Instead of a side dish, cooked pork ribs prepared according to this recipe are best served with fresh vegetables, cut them into slices or make a salad out of them.

Pork ribs in beer

Composition:

  • pork belly with ribs - 1 kg;
  • onions - 0, 3 kg;
  • tomatoes - 0.5 kg;
  • Bulgarian pepper - 0, 25 kg;
  • fresh parsley - 50 g;
  • cognac - 20 ml;
  • beer - 125 ml;
  • salt, spices - to taste;
  • vegetable oil - 20 ml.

Method of preparation:

  • Pork belly, washed and cleaned, cut into portions.
  • Peel the onion from the husk, cut into thin half-rings.
  • Tomatoes, washed and dried, cut into cubes.
  • Chop parsley finely.
  • Wash the Bulgarian pepper, cut the stem from it. Remove the seeds, wash again and dry. Cut the pepper into strips or quarter rings.
  • Pour a spoonful of brandy into a glass of beer, mix. Pour salt and spices to a glass to taste, mix again.
  • Put onion half rings in a bowl, put ribs on them, add greens, paprika and tomatoes.
  • Fill with a mixture of beer and brandy. Carefully, in order not to crush the tomatoes, mix the contents of the bowl with your hands. Put in a cool place for an hour.
  • Lubricate the container for baking with oil and place ribs in it. Pour marinade out of the bowl.
  • Heat the oven to 220 degrees. Send the form with ribs to it.
  • Bake the ribs for 40 minutes.

These ribs are well suited as a snack to a dark beer. However, they can be eaten not as a snack, but as a main course. Then as a side dish you can advise the stewed cabbage.

Pork ribs in soy sauce with tea

Composition:

  • pork belly with ribs - 1, 5 kg;
  • black tea - 40 g;
  • water - 0, 5 l;
  • soy sauce - 100 ml;
  • honey - 50 ml;
  • carnation - 3 pcs .;
  • garlic - 3 cloves;
  • vegetable oil - 20 ml;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Wash the brisket, blot it with napkins. Using a knife, divide into pieces so that each one is along a rib.
  • Fold the ribs into a deep bowl.
  • Boil water, make tea. After 10 minutes, strain it and mix with honey and soy sauce.
  • Pass the garlic through the press, chop the cloves. Add to tea mixture.
  • Fill the liquid with the ribs. Put them in the refrigerator for 2 hours.
  • Remove the ribs from the marinade and transfer to a greased form. Pour marinade.
  • Send the form for 40 minutes to an oven warmed to 220 degrees.

This recipe is not among the most common, although the hostesses who have tried to cook pork ribs for it at least once, must put it in their culinary piggy bank.

Pork ribs soup with lentils

Composition:

  • pork ribs - 0, 6 kg;
  • vegetable oil - 100 ml;
  • water - 2 l;
  • lentils - 150 g;
  • potatoes - 0, 3 kg;
  • leek - 75 g;
  • celery stalk - 75 g;
  • hot peppers - 1 pc .;
  • garlic - 2 cloves;
  • salt, spices - to taste.

Method of preparation:

  • Pork ribs rinse and pat dry. Divide one by one.
  • In a frying pan, heat half the oil indicated in the recipe, place the ribs in it. Fry them over medium heat from two sides until a ruddy crust appears.
  • Put the ribs in the pan, sprinkle them with a little salt and spices. Fill with water.
  • Put on medium heat. When the contents of the pan boil, remove the foam and reduce the heat. Boil the ribs for 20 minutes.
  • Wash potatoes, peel, cut into small cubes.
  • Finely chop the onion and stalk of celery with a knife.
  • Chop the garlic into tiny pieces with a knife.
  • Heat the remaining butter in a clean pan and place the vegetables in it. Cook them, stirring occasionally, for about 10 minutes.
  • Pepper wash, be sure to remove the seeds, but so as not to violate the integrity of the pepper. Cut the pepper into thin ringlets.
  • Put the pepper in the vegetables, stir and fry for another 2-3 minutes.
  • Add vegetables and washed lentils to the ribs.
  • Bring the soup to a boil and boil another 30 minutes.

Before serving, pork ribs and lentil soup will not prevent sprinkling with fresh herbs. Thanks to this, it will be even more appetizing.

Pork ribs with sauerkraut

Composition:

  • pork ribs - 1 kg;
  • bulb onion - 150 g;
  • sauerkraut - 1 kg;
  • dry white wine - 0, 2 l;
  • water - 0, 25 l;
  • Cumin - 5 g;
  • juniper berries - 8 pcs .;
  • vegetable oil - how much will leave;
  • salt, seasonings - to taste.

Method of preparation:

  • Divide the ribs so that there is one in each piece. Wash, dry with paper towels.
  • Cut the thin half-rings cut onion peeled from the husk.
  • Rinse sauerkraut, squeeze.
  • Heat oil in a pan. Put ribs in boiling oil and fry them until golden brown. When they are reddened, transfer them from the pan to the cauldron or thick-walled pan.
  • Put the onion in a frying pan, fry it until golden brown, pour 50 ml of wine into it, stew in it for 5 minutes.
  • Put onions on meat.
  • Mix a glass of water with wine, adding salt and spices to taste.
  • Put the cabbage into the pan with meat and onions. Put on her juniper berries, sprinkle it with cumin. Fill with a mixture of water and white wine.
  • Place the pan on the stove. Stew pork ribs with sauerkraut for an hour over low heat. Periodically, the dish should be mixed. The rest of the time, it should be cooked under a lid.

This recipe came to us from German cuisine. Due to the fact that the dish turns out to be nourishing and very tasty and there is no need to cook anything for it, this recipe has earned the sympathy of many housewives. It is worth it to adopt, if you often have to invent, than to feed the family tasty, satisfying and inexpensive.

Barbecue ribs

Composition:

  • pork ribs - 2 kg;
  • pomegranate juice - 100 ml;
  • ketchup - 0, 2 l;
  • honey - 50 ml;
  • wine vinegar (3 percent) - 50 ml;
  • vegetable oil - 100 ml;
  • garlic - 3 cloves;
  • salt, pepper - to taste.

Method of preparation:

  • Prepare the ribs by cutting the brisket into portions.
  • Crush garlic with a special press, cover it with butter, juice, ketchup and melted honey. Add salt, pepper, vinegar. Mix thoroughly.
  • Dip the ribs into the resulting marinade and put them in the fridge for 3 hours.
  • Spread the ribs on a wire rack and fry them over the coals, often turning over, 20 minutes.

Serve barbecue ribs preferably with spicy tomato sauce. Marinated onions will go well with them.

Pork ribs - a godsend for those who often have to invent what to cook to please the household, while not leaving the entire family budget in the store.

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