Pork ribs in honey glaze
Ingredients:
1.5 kg. pork ribs
2 tbsp honey
3 tbsp red wine
1 lemon
2 cloves of garlic
3 tbsp sunflower oil
salt
black pepper
Red pepper
spices
Preparation:
1.Put the pork ribs on a baking sheet, cover with wine and bake at 220 degrees. about 20 min.
2. Prepare the icing: grate the lemon zest, add chopped garlic, sunflower oil, honey with herbs, black and red pepper to it, salt and mix thoroughly.
3. Take out a baking sheet with ribs and brush them with icing. Bake until tender, about 20-25 minutes. Honey glazed pork ribs are ready.
Pineapple, ginger and pork ribs
To prepare this magnificent and aromatic dish, we need: one and a half kilograms of pork ribs, buy a can of canned pineapples, a tablespoon of ginger, the same amount of olive oil, three tablespoons of honey, and chilean pepper.
In the process of preparation, mix two tablespoons of honey with three tablespoons of syrup, in which pineapples "live" in a jar, add olive oil and ginger. We dip the ribs in this marinade, then put them in a mold, and bake for 40 minutes. When the dish is almost ready, namely 10 minutes before it is fully cooked, add chili and pineapple pieces. Your men will appreciate this dish, and your friends will not remain indifferent either.
Pork ribs
Ingredients: Pork ribs, BBQ sauce, Onions, Flour, Salt, pepper to taste. Cooking method. Rinse pork ribs and dry. Then salt and pepper the pork ribs and fry in vegetable oil until golden brown. Then put the pork ribs in a saucepan with a broth made from onions, garlic, dill and parsley stalks, and other spices to taste. Simmer pork ribs for 30-45 minutes, until cooked through. Coat the prepared pork ribs with BBQ sauce and bake in the oven until caramel color appears. Peel the onion, rinse and cut into thin rings. Then dry the onion, roll in flour and fry in a pan in hot vegetable oil until golden brown. Then put the onion rings on a dry paper towel and dry. Place the baked pork ribs on a plate and garnish with onion rings.
Pork ribs in the sleeve
When baking meat in the sleeve, it is cooked in its own juice, does not burn and the dish is practically dietary. Baked pork ribs in the sleeve are juicy, tasty, with a unique aroma.
Ingredients:
1.5 kilograms of pork ribs,
- 100 grams of mayonnaise,
- 2 small onions,
- half a lemon,
- seasoning to taste: salt, pork seasoning, coarse pepper for frying meat.
Preparation:
1. First, wash the ribs well, dry them and cut them into portions so that each piece has a rib.
2. Then rub each piece with pork seasoning, pepper and salt, then put the ribs in a deep bowl.
4. After that, place the marinated ribs in the culinary sleeve, tie it on both sides and put it on a baking sheet.
5. Heat the oven well to 200 degrees and put a baking sheet with ribs in the sleeve to bake for about an hour.
6. At the end of cooking, carefully cut the sleeve and bake the ribs until a crust appears on them. Serve the finished ribs with chopped fresh vegetables, garnished with herbs on top.
Pork ribs baked in the oven
The meat on the ribs is soft, tender and has a thin layer of fat. Therefore, pork ribs baked in the oven with a side dish are very juicy and soft, and the side dish itself, soaked in meat juice during cooking, acquires a unique aroma.
Ingredients:
1.5 kilograms of pork ribs,
- 8 potatoes,
- 2 young zucchini,
- 50 grams of butter or olive oil,
- 2 tbsp. tablespoons of premium flour,
- 1.5 cups cream 30% fat or milk 2.5% fat,
- a small head of garlic,
- seasoning to taste: kitchen salt, spices, mustard, Provencal herbs, nutmeg.
Preparation:
1. First you need to prepare vegetables and ribs. The ribs are well washed and dried. Wash the zucchini and potatoes, peel them and leave them aside for a while.
2. Then prepare the meat dressing. For the marinade, mix the mustard, olive oil, salt, chopped garlic and spices (bell pepper, coriander, thyme, tarragon, basil) in a separate bowl, then mix everything well. With this marinade, carefully rub the ribs and let them marinate for half an hour.
3. After that, prepare the dressing sauce for the future side dish. In a heat-resistant dish, melt the butter, then add the sifted flour, mix everything quickly and fry for several minutes, without stopping stirring. Then carefully add milk or cream, and when the mixture boils, remove the dishes from the heat, allow time to cool and add more spices to taste, nutmeg and salt.
4. Next, bake the ribs. Place the ribs, which have already been marinated, in a baking dish, place them on the middle rack of the oven and turn on the temperature at 220 degrees for an hour and a half. Then we take out the ribs and give them time to cool, covering with a kitchen towel.
5. Then you need to bake the side dish. Cut the potatoes and zucchini into circles and put everything in a free baking dish. Sprinkle with herbs, spices, fill with sauce and set to bake for half an hour in the oven at the same temperature.
6. After that, first put on a plate lettuce leaves, potatoes and zucchini and a few ribs. Pour everything over with juice that came out of the meat during baking and decorate with herbs and fresh tomatoes or cucumbers.
Fried pork ribs in a pan
Cook your family members fried pork ribs in a skillet. The main thing is to marinate them in advance. During cooking, you will have to escort everyone out of the kitchen, as the smell will be intoxicating.
Ingredients:
1 kilogram of ribs,
- 2 tablespoons of soy sauce
- 1/2 cup orange juice
- 4 tablespoons of honey,
- 3 tablespoons of ketchup,
- 1 tablespoon of mustard
- vegetable oil,
- 1 tablespoon of sugar.
Preparation:
1. We wash the ribs and cut them along the rib.
2. Prepare the marinade. Honey, mustard, soy sauce, ketchup, 2 tablespoons of vegetable oil, sugar, mix. Squeeze juice from an orange (we can replace it with grapefruit). If fresh fruit is not available, you can use the juice from the pack. Add to the marinade.
3. Put the marinade and ribs in a bowl or bowl and shake well. We put in the refrigerator for three hours. Better if for a day. Shake our ribs periodically.
4. We heat the vegetable oil and fry our ribs over high heat until a crust is obtained. We make the fire smaller and fry them for 10 minutes (close the lid). If it seems to you that they are not soft enough, stew them in a little water.
Serve with tomato sauce or ketchup.
Grilled pork ribs
Products:
Pork ribs - 1.5 - 2kg;
Onions - 2 pieces;
Vegetable oil - 2 tbsp. l .;
Garlic - 1 clove;
Tomato paste - 4 tbsp l .;
Honey - 2 tbsp. l .;
Broth - 6 tbsp. l .;
Mustard - 1 tsp
Preparation:
Chop and sauté the ribs in vegetable oil. Add chopped garlic. Tomato - Mix the paste with vinegar and add to the onion. Season with salt, honey, broth, mustard. Pour the grill ribs with the mixture and marinate them for 30 minutes, then place the ribs on the foil. They can be cooked both in the oven with a grill function (225 C) and on an open grill. Serve with the sauce.
Pork ribs marinated in adjika
Ingredients:
Pork ribs - 1 kg.
Adjika - 200 g.
Bulb onions - 1-2 pcs.
Salt, sugar, spices - to taste.
Vegetable oil for frying.
Cooking method:
1. Place the ribs in a saucepan, salt and season with spices.
2. Peel the onion, cut into half rings and add to the pork ribs.
3. Pour over adjika (preferably homemade) and mix well. Let marinate for at least 1 hour. And if possible, 4-5 hours.
4. After our (pork!)))) Ribs are marinated, put them without onion on a deep frying pan or other heat-resistant dish heated with vegetable oil and fry.
5. Add the previously marinated onion and fry it with the ribs.
Braised pork ribs
1 kg of pork ribs, 1 tablespoon of honey, 1 cup of broth, 2 onions, 1 ~ 2 sour apples (Antonovka type), 1 cup of heavy cream, 1.5 ~ 2 tsp of salt, 0.5 tsp of pepper
Chop the ribs into portions.
Heat 1 tablespoon of butter (ghee or vegetable oil) in a frying pan. (The fire should be maximum.)
Put honey. When the honey boils, put the first portion of ribs in one layer.
Fry on all sides until crusty (0.5 ~ 1 min on each side).
Do the same with the second (and if possible, then with the third) portion of ribs.
After frying, there will be practically no honey in the pan, but a small amount of fat will melt, in which you need to lightly fry the finely chopped onions.
Put the fried ribs in a cast iron or saucepan and pour over the broth.
It is better to take the broth from meat or vegetable, but in extreme cases, you can use water.
Put the cast iron on a small fire and cook under a lid with a low boil until the meat is cooked (readiness to check by piercing the meat with a fork or knife; the meat should become soft and easily separate from the bone).
During the stewing process (20 ~ 30 minutes after the start) add the fried onion and finely chopped peeled apple to the cast iron. Season with salt and pepper.
The apple should disperse in the sauce, but some varieties of apples are extremely heat-resistant, and in order not to catch large chunks of apples in the sauce later, it is better to immediately cut the apples into small cubes or cubes.
When the meat is tender, pour in the cream.
Remove the lid, add heat to medium and evaporate the liquid to thicken the sauce. (Stir the sauce periodically, otherwise it will burn.)
Also, the sauce can be thickened with 2 tablespoons of flour, pre-fried in a dry pan until pinkish.
For more sophistication and uniformity of the sauce, it can be whipped in a blender.
Serve the finished ribs with a vegetable garnish.
