Pork ribs are a moderately fatty part of carcass that can be used to prepare various dishes.
You can, for example, bake pork ribs on the grill (on the grill, of course), the recipes are simple, and the result will surely please everyone, especially if you are on a picnic in nature or at the cottage, or in a separate house with a courtyard.
For cooking on open fire, meat would be good to pickle, although it is not necessary. Marinades can be different, for example, live light beer - it's quite simple. Or you can use unglazed home light wine. Marinades are also possible, made up of fresh fruit juices or fermented milk products. Also in the marinades add vinegar, tomato paste, onion, garlic, pieces of fresh vegetables and fruits, various spices and fragrant herbs. Everything depends on style and individual-national preferences. Marrying the ribs for at least 4 hours, or better - from evening to morning, of course, the time of fermentation depends on the "aggressiveness" of the marinade.
Before frying on the grate, make sure that it is clean. Coals are most suitable for firewood from fruit trees, as well as lime, beech and other hardwood (except poplar). Conifers do not fit - there will be an unpleasant aftertaste.
Pork ribs on the grill
Preparation
Ribs can be washed if the marinade is fermented, tomato or beer, otherwise it is not necessary. Fry the pork ribs over the burnt coals, laying on the grill, inverted in the process to fry evenly on both sides to a beautiful brownish-golden hue (no chardies and blackness - this is extremely unhelpful). There should be no open fire, only heat. In the process, you can sprinkle ribs strained marinade, wine, beer or water.
Finished ribs to serve well with young peas or beans, with fresh cut vegetables (cucumbers, tomatoes, sweet peppers) and fresh herbs. It will not be superfluous to serve a hot sauce - plum, such as tkemali, tomato-garlic with red pepper and / or the like. Calculate portions more ordinary times in 2 - "fly away" all, as they say, for a sweet soul, especially for good wine or beer, but in the fresh air. And you can and in the cauldron.
Pork ribs, stewed with potatoes
Ingredients:
- Pork ribs - about 600 g;
- potatoes - 6-12 pcs. (depends on the size);
- onion - 1 pc .;
- carrots - 1 pc. medium-sized;
- vegetable oil or pork lubricant;
- dry ground spices without salt and glutamate of sodium (for example, mixtures, Caucasian, European, curry, etc.);
- garlic - 3 cloves;
- fresh fresh herbs (parsley, dill, coriander, basil, etc.).
Preparation
Peeled onion and carrots cut finely (no terok). Lightly fry or pass onions with carrots in a cauldron or stewpot on butter or fat. Add the ribs (chopped and cut, of course), reduce the fire, mix and stew by covering the lid for 25-30 minutes. If necessary, pour water. Then add peeled and sliced not too finely potatoes. We also add spices, a little water, a little salting and stirring. Stew under the lid until the potatoes are ready (about 20 minutes, no more). You can add 1-2 tablespoons of tomato paste, of course, if you wish. Slightly cool the dish and put it in the plates. Sprinkle with chopped herbs and garlic. It turned out a hearty dish, which is good to prepare for a family dinner as the first and second at the same time.
Pork ribs in a frying pan are cooked in about the same way as in the cauldron. Frying pan should be deep and thick-walled
Pork ribs in a frying pan
Preparation
Lightly fry onions and add ribs. Fry all together until the color changes meat, then reduce the heat and stew with the addition of spices. As necessary, you can add unsalted wine, beer or water. Extinguish, cover the lid, stirring occasionally. Serve with any side dish, fresh herbs and garlic.