Pork ribs are tasty, no matter how they are cooked, although the taste and appearance of the finished dish varies considerably with the cooking method. If you know how to cook pork ribs in a pan, you can include in the menu a lot of delicious dishes that are very easy to prepare. True, without knowing a few important points is not enough.
Cooking Features
Experienced chefs know how to cook pork ribs in a frying pan so that they will suit even the most captious gourmet. The knowledge of some secrets will allow to cope with this task even to the beginning hostess.
- The main thing is to choose a quality product. Prefer bacon with a significant amount of meat. Make sure that the meat belonged to a young pig: it should have a light shade, have white fat, without a hint of yellowness.
- Try to use the ribs right away so that they do not have to be defrosted, because the meat will be less juicy due to the defrosting. However, this trouble can be avoided by allowing the ribs to thaw out in the refrigerator and not trying to speed up the process using a microwave or water.
- Ribs will be much more fragrant and softer if they are marinated before cooking. Mayonnaise, sour cream, kefir, beer, mineral water are best suited for the marinade. You can use the same marinade that you usually make for kebabs.
- Spread ribs on a hot frying pan and fry over medium or even high heat without closing the lid. When they are covered with a crust, which gives them an appetizing look and prevents the meat from losing juice, you can add water, vegetables, sauce and stew on low heat under the lid until done. If you do everything in the reverse order, the meat will be soft, but not too juicy, and it will look less appetizing.
- A cast-iron pan is more suitable for frying pork ribs. If you do not have one in your household, you can use a regular non-stick coating. It is better, of course, that the bottom and walls of it be thick.
Knowing the basic principles of cooking pork ribs in a pan, you can make different dishes for any recipes you like.
Pork ribs in wine marinade
Composition:
- pork ribs - 0.5 kg;
- dry red wine - 60 ml;
- mayonnaise - 100 ml;
- barbecue seasoning to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Pork belly wash, cut into portions. There should be one rib in them. Pat the pieces with paper napkins and rub with seasoning for the kebab.
- Mix wine with mayonnaise, coat the ribs with the resulting sauce and leave for an hour in a cold place to marinate the ribs.
- Heat the oil in a pan and place the ribs in it. Fry them on medium heat from all sides.
- Add the marinade remaining in the bowl to the pan, cover it with a lid. Reduce heat and extinguish ribs for 30-40 minutes.
The ribs prepared according to this recipe will make a good snack for red wine. They can be served with a side dish or fresh vegetables. Steamed vegetables, such as broccoli, cauliflower, green beans, carrots, are best served as a side dish.
Pork ribs, fried with onions
Composition:
- pork ribs - 0, 7 kg;
- onions - 0, 2 kg;
- garlic - 4 cloves;
- bay leaf - 1 pc .;
- salt, spices - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Prepare ribs for frying by washing and drying.
- Pass the garlic through a press, mix it with spices, add a little oil and mix.
- Cover the pork ribs with the mixture and leave to marinate in the refrigerator for an hour.
- Cut onion into thin half-rings, after removing the husks from the bulbs. Salt the onions lightly and remember. Mix with pork ribs, add a leaf of laurel and leave the preform in the refrigerator for another half an hour.
- Heat the oil in a pan, fry the ribs in it over medium heat.
- Pour some water into the pan, reduce the intensity of the flame. Stew the pork ribs under the lid for 30-40 minutes.
The ribs of this simple recipe are very fragrant and mouth-watering. You can serve them with or without side dish. Instead of a side dish, you can offer fresh cabbage salad or Korean-style carrots.
Pork ribs in honey and beer marinade
Composition:
- pork ribs - 1 kg;
- honey - 100 g;
- ground dried ginger - a pinch;
- beer - 0, 35 l;
- nutmeg - a pinch;
- lemon juice - 20 ml;
- mustard powder - 5 g;
- salt - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Wash pork belly, dry with a kitchen towel. Cut into pieces so that there are 2-3 ribs in each.
- Mustard powder dilute with lemon juice, adding ginger, nutmeg and honey melted to a liquid state.
- Thickly coat the resulting sauce with ribs, fill them with beer. Refrigerate for 2 hours.
- Fry marinated ribs in honey and beer in a hot skillet in boiling oil. At this stage they need to be cooked without a lid, on medium heat.
- Fill the ribs with beer. Put a lid on the pan and reduce the heat. Extinguish the ribs in the beer for half an hour.
Gentle, soft, juicy and very fragrant - this is how the pork ribs prepared according to the above recipe can be characterized. They are suitable sweet and sour sauce. As a garnish, you can advise the stewed cabbage. You can serve ribs made according to this recipe without a side dish. They will be an excellent snack for beer. In this case, they can even be served cold; they will still remain tasty and savory.
Spicy pork ribs in a pan
Composition:
- pork belly - 0, 6 kg;
- spicy ketchup with chili - 100 ml;
- mayonnaise - 100 ml;
- red ground pepper - 2-3 g;
- ground paprika - 5-6 g;
- salt - to taste (you can do without it, because the sauce is quite salty);
- vegetable oil - how much will leave.
Method of preparation:
- Cut the brisket into small pieces with ribs in the center. Wash them, dry with a kitchen towel.
- Ketchup mix with mayonnaise, add to them hot red pepper and sweet paprika. Mix everything thoroughly so that the sauce is smooth.
- Sauce the ribs and leave them to marinate for 2 hours. To prevent them from spoiling, put them in the fridge at this time.
- After a specified time, heat the oil in a frying pan.
- Remove the ribs from the marinade, scrape off excess sauce with a knife.
- Fry the ribs on medium heat from all sides.
- Add the sauce, cover the pan with a lid. Cook the ribs in the hot sauce for 25 minutes. The flame at this time should be weak.
This appetizer will certainly appeal to lovers of savory snacks. But for people suffering from ulcers of the gastrointestinal tract, as well as children, it is better to choose a different recipe. In particular, you can choose a suitable one from the above.
Pork ribs in kefir
Composition:
- pork ribs - 0.5 kg;
- kefir - 100 ml;
- soy sauce - 70 ml;
- onions - 0, 2 kg;
- garlic - 2 cloves;
- white or red dry wine - 50 ml (can be replaced with 3% wine vinegar);
- water - 100 ml;
- vegetable oil - how much will leave;
- salt, pepper - to taste.
Method of preparation:
- Pork ribs prepared for stewing rub with pepper.
- Mix kefir with soy sauce and marinate the ribs in this mixture. They must marinate for at least an hour, being in a cool place at this time.
- While the ribs are pickled, chop the garlic with thin plastics. Onions free from husk and cut into small rings or halves of rings.
- Remove the ribs from the marinade and place them in a hot frying pan with boiling oil. Fry for a minute on each side, holding the pan over high heat and not closing the lid.
- Add onions and garlic to ribs. Fry all together on medium heat for another 6-7 minutes.
- Mix wine with water, add a little salt to this mixture. Pour this mixture over the ribs.
- Cover the pan with a lid, reduce the fire under it. Cook the ribs for another 20-25 minutes.
Almost any garnish will suit this dish. Before serving, sprinkle with chopped greens well. A good idea would be to offer them fresh vegetables, homemade tomato sauce.
Cooking juicy and tender pork ribs in a frying pan is a task that is feasible even for a novice cook. Knowing a few secrets and well-proven recipes will provide excellent results.
