Instructions for use

BBQ ribs: cooking secrets

BBQ ribs, rosy, crispy, with an appetizing crust, are cooked outdoors, at home on the grill or in the oven, and served as a main course with vegetables and potatoes. Ribs are a piece of brisket with a layer of muscle, fat and ribs - this meat is considered the most tender, juicy and delicious, especially if cooked correctly. Pork, beef and lamb ribs, smelling of wood and fire, are an ideal snack for beer and the signature dish of any picnic. Your family will certainly appreciate the aromatic, spicy and juicy ribs, which are a real pleasure to cook!

How to Cook BBQ Ribs: Preparing the Meat

For this dish, take chilled pork, beef or lamb ribs with a large amount of meat and a thin layer of fat. It is advisable to take the ribs of a young animal - they can be distinguished by the light shade of the meat and a thin layer of white fat. Although barbecuing pork is considered better because it cooks faster, lamb and beef are also very tasty, and the toughness of beef or veal meat is eliminated by long marinating. However, if you cook the meat correctly, it will be perfectly baked, tender, juicy and very aromatic. The best ribs come from the rib area near the vertebrae, where the ribs are very small.

So, the meat is washed well, the film is removed from the back of the ribs, picking it up with a sharp knife. The film that is not removed can cause the ribs to become tough - they will appear “rubbery”. Next, the ribs are chopped into several parts so that each of them has approximately 2–5 bones. Some chefs claim that the larger the piece, the tastier the meat will be. If frozen ribs are cooked, they should be thawed in the refrigerator at 5°C, where they are best left overnight.

How to deliciously marinate ribs for barbecue

The meat is rubbed with salt, pepper, vegetable oil and left in a cool place for several hours - this is the easiest way to marinate. At the same time, about 20 g of salt should be taken per 1 kg of meat. You can add chili pepper, smoked paprika, dried garlic, cane sugar and chopped dry herbs to the grating mixture. If you cover the meat with cling film and put it in the refrigerator, the dish will turn out more tasty and piquant.

Some housewives marinate the ribs either in a barbecue sauce made specifically for grilling ribs, or in a different sauce, depending on the recipe and personal preference. Usually the ribs are marinated for at least half an hour, but more is better, so they will become tastier and juicier. How to soak ribs for barbecue so that they are maximally saturated with the aroma of spices? To do this, it is better to leave them in the refrigerator overnight.

Various ingredients are added to the marinade for barbecue ribs - soy sauce, honey, tomato sauce, dry white wine, lemon or orange juice, garlic, onion, mustard, sugar, ginger, wine vinegar, aromatic herbs and spices. One of the most successful marinades is apple juice and vinegar, but if you rub a mixture of dry thyme, smoked pepper, fennel seeds, garlic and brown sugar into the meat before marinating, the ribs will turn out unusually tasty. There are many different sauce recipes, and each housewife can come up with her own signature sauce, the main thing is to marinate the meat longer, and this is the main secret of juicy ribs.

BBQ ribs recipe in the oven

Place the ribs in the oven, preheated to 200 °C, directly on a wire rack or baking sheet, pour over the sauce, cover with foil and bake for 20 minutes, then remove the foil and cook for another 20 minutes. This is done so that the meat is first stewed well and only then browned. If everything is the other way around, the ribs inside will remain raw. It’s good if the oven has a grill mode, then at the very end you can leave the meat under the grill for 10 minutes. Using the same principle, the dish is prepared on the grill. There is another cooking method - fry the ribs in hot oil in a cast-iron frying pan until golden brown, then add onions, garlic and spices, pour wine, water and simmer for an hour. The finished ribs are allowed to dry, brushed with barbecue sauce and baked in the oven for 5–10 minutes until a delicious caramel-colored crust forms. This method is a bit reminiscent of ancient recipes, where the ribs were first boiled and then fried over a fire; it was believed that meat prepared in this way became more tender. Many modern chefs consider this method unacceptable, claiming that it spoils the taste of the ribs. Interestingly, the British bake ribs for 6-8 hours at a temperature of 80-90 ° C so that they melt in the mouth.

Cooking ribs on the grill

The ribs can be cooked on the grill, on the grill or on skewers, like kebabs. They cook for 20–40 minutes, while they should be poured with sauce for juiciness and periodically turned over for even frying. To cook lamb and beef, the heat should be lower, otherwise the meat will quickly brown, but the inside will remain raw. The readiness of the meat is easy to check: you need to pierce it and observe the juice - a clear liquid indicates that the ribs are ready.

If a charcoal grill is used to cook the ribs, the meat is laid out half an hour after the coal begins to smolder, and it is not cooked over direct fire, but in the direction opposite to where the coal lies. Cook the ribs this way for 1.5–2 hours. The same rules apply on a gas grill, with a cooking time of about 40 minutes. You can do it differently - wrap the meat in foil and cook over direct heat for half an hour.

Secrets and subtleties of cooking ribs

A large amount of fat often prevents the meat on the ribs from frying well, so it is better to remove the excess.

If you want the meat to have an interesting and bright taste, place any berries and fruits with a sour taste - lingonberries, cranberries, currants, sour apples - along with the ribs on a grill or baking sheet. To make the meat tender and at the same time crispy, fry first over low heat and finally over high heat to form a golden brown crust. Another way to tenderize meat is to marinate it in pineapple juice, which contains the enzyme bromelain, which softens the toughest meat fibers. However, ribs with a tropical taste are not an acquired taste and may not appeal to everyone.

When the meat is cooked, remove it from the heat with tongs and wrap it in foil for 10 minutes to finish cooking - this trick helps preserve the taste and aroma of the dish. Serve the ribs hot with your favorite sauce.

BBQ Ribs Recipe with Juice Marinade

Wash and dry 2.5 kg of pork ribs, chop them into small pieces no larger than 5 ribs and marinate. For the marinade, mix a glass of ketchup or other tomato sauce with half a glass of cherry or pomegranate juice, 4 tbsp. l. vegetable oil, 2 tbsp. l. liquid honey and 2 tbsp. l. wine vinegar, 3 cloves of crushed garlic, pepper and salt to taste. Soak the meat in this aromatic and spicy liquid for about 6 hours and grill on the grill for 20 minutes, pouring the sauce over it.

Pork ribs with beer glaze

Cover 2 kg chopped with a pickling mixture of pepper, salt, coriander, ground paprika and crushed garlic, previously mixed with vegetable oil. Place marinated ribs on the grill and grill for 15 minutes on each side. While the meat is cooking, make a glaze with 1 cup barbecue sauce, 5 drops Tabasco sauce and 150 ml dark beer. Next, brush the glaze onto the toasted ribs, do this 2 more times every 5 minutes, then turn the ribs over and repeat the procedure.

Tender lamb ribs with cilantro

Wash and peel 1 kg, chop into pieces of 3 ribs each. Rub the meat with salt and black pepper and prepare a mixture for the marinade by mixing dried paprika, dried tomatoes and ground cilantro seeds by eye, rub the ribs with these spices and place them in a bowl for marinating. Put 2 chopped onions, chopped cilantro and other greens there, mix everything with your hands and put it in the refrigerator overnight. Fry the ribs on the grill for about an hour, and the fire from the coals should not be very strong.

How to Make BBQ Sauce for Pork Ribs

If you pour barbecue sauce over the ribs, the meat will look shiny and glazed - it's not only beautiful, but also delicious. The simplest sauce is made from ½ cup of ketchup, 1 tbsp. l. apple cider vinegar, 2 tsp. soy sauce, ½ cup cane sugar and 2 tsp. Worcestershire sauce, which is made from vinegar, sugar and fish.

Sometimes onions, oregano, butter, lemon juice, Tabasco sauce, garlic, red wine and spices are added to the sauce. Brown sugar, sweet mustard, honey and balsamic vinegar give the sauce a nice sweet and sour flavor.

Miratorg pork ribs are high-quality products from a well-known Russian manufacturer. Valued for its high consumer and culinary properties. The Miratorg company is a leading supplier of meat on the domestic market. Offers a wide range of safe and affordable products. There is a wide selection of products from this manufacturer on store shelves. Including pork, beef, pink veal ribs.

They are delivered to retail outlets chilled. They have reliable vacuum packaging, thanks to which they are stored for quite a long time. Miratorg Holding offers meat ribs of different varieties in their pure form, as well as marinated in a variety of spicy mixtures. They can be used for preparing first and second courses and snacks. They are boiled, fried in a frying pan or on the grill, baked in the oven. When prepared correctly, they have high taste qualities.

The product is available in several versions:

• A classic - chilled pork belly ribs. Suitable for all types of culinary processing. They are characterized by a significant meat content and the presence of soft cartilage.
• Ribs from the loin. They are considered the leanest and have virtually no fat layers. They are characterized by a fairly low calorie content (240 kcal per 100 g of product).
• Ribs in various marinades: classic, spicy, ginger, honey mustard. They cook quickly, have an appetizing appearance and a unique taste.
• Grilled ribs. This is a ready-made dish that belongs to the “heat and eat” category. The composition includes meat, soy sauce and spices. Tasty, fast and inexpensive.

Pork ribs are cut into easy-to-cook pieces weighing from 300 to 700 grams. They are in steady demand among consumers, as they are quickly prepared and have a reasonable price. One package is enough to prepare a meal for a family of 3-4 people.

Advice! These ribs are sold in clear, sealed packaging. You can visually assess the quality of the product and choose a piece with the largest amount of meat.

The Miratorg product range includes chilled ribs made from marbled beef and pink veal:

• for first courses (pieces of meat cut into portions);
• for grilling (with short bones and high pulp content);
• for second courses (with herbs, aromatic additives).

Beef ribs are a wonderful choice for everyday and holiday tables. The producer raises bulls using a special technology. This makes the meat tender, healthy and tasty.

Beer ribs are especially popular among lovers of a foamy, intoxicating drink. They are long strips of meat with a small number of bones. Marinated in a special spicy mixture. They can be fried on the grill or in a frying pan, or baked in the oven. The finished dish has a pleasant aroma of dill and smoked meats.

Advice! This product can be used not only as a beer snack. It is well suited for preparing second courses, as it does not have large bones. But there is a lot of meat without fat and soft cartilage.

The beer snack is prepared in 20-30 minutes. It can be consumed both hot and cold. It also goes great with white wine.

This is another offer from Miratorg. “Gourmet” ribs are prepared in a special way. They are cut from the loin. The sharp ends of the bones are filed down and the meat fat is removed. The result is lean pieces weighing 500-600 grams. They go on sale in their pure form: without spices and seasonings.

Packed in a transparent sealed bag. Sold chilled. Shelf life - up to 15 days. Preparing such a product will not be difficult. It can be boiled, stewed, baked and fried.

You don't need to be a professional chef to cook a delicious rib dish. It is enough to have a desire. And also a little bit of cooking skills. Simple recipes will help with this.

The Miratorg company cares about consumers. And it offers chilled meat products in several packaging options:

• A regular bag that needs to be removed from the meat before cooking.
• A baking sleeve from which you only need to remove the sticker.

In the second case, the ribs along with the packaging are placed in the oven. Usually they are already pickled. The manufacturer suggests cutting the sleeve during cooking, a few minutes before the end of the process. Then the dish will acquire a beautiful, appetizing crust.

The product in regular packaging can be prepared according to the following recipe:

• pork ribs - 1 package;
• tomato (tomato puree) - 300 gr.;
• pepper, salt - to taste;
• onions - 1 pc.;
• sour cream - 150 gr.

Mix tomato with sour cream, add salt, pepper, finely chopped onion. Cut the ribs into portions. Place on a sheet of foil. Coat both sides with the resulting mixture (in a thick layer). Close the foil hermetically so that the prepared semi-finished product can be saturated with marinade. Place the dish in a cold place for 50-60 minutes.

After this time, bake in the oven at 160 degrees. Cooking time - 1.5 hours. 15 minutes before turning off the stove, open the foil and increase the temperature (up to 200 °C). Pour the resulting juice over the almost finished dish. Ribs baked in this way can be served with vegetables and herbs. Side dish - potatoes, buckwheat or rice porridge.

Advice! You can cook beef ribs in the same way. You just need to increase the baking time to 2 hours.

Barbecue ribs can be cooked outdoors or at home: on the grill or in the oven. This is a signature dish for a picnic and an ideal snack for beer. The semi-finished product is sold already marinated in a mixture of vinegar, herbs, garlic and pepper. How to cook it? Remove the packaging, cut into portions, leaving 3-4 seeds. Place the meat on the grill. The pieces should not touch each other. Grill on the grill for 20-25 minutes until done.

As soon as the meat is removed from the heat, it must be placed on foil, wrapped and left for 8-10 minutes. Thanks to this technique, the ribs will be juicy and tender. In this way, you can prepare other types of Miratorg products. For example, buy European-style ribs, which have a minimal content of cartilage and bones. Marinate to your liking and make an unusual dish.

Ribs from a Russian producer have an affordable price. It varies from 280 to 500 rubles per kilogram (depending on the type of meat). The Miratorg company regularly holds promotions, so you can buy its products at a significant discount.

Numerous positive reviews about pork and beef ribs confirm the high quality of the products. Miratorg takes its reputation seriously. The only drawback that some consumers note is the insufficient amount of meat on the bones. But this is a characteristic feature of ribs and there is no escape from it.

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Pork ribs in the oven- a universal dish. In the same recipe you will find an idea for preparing a curd sauce for pork ribs. For cooking, buy chilled meat, now very tasty ribs are being produced by Miratorg (for whom it is available). True, Miratorg is not cheap, but as they say, it’s worth it. You can cook the ribs using this recipe, or there is a quicker way to cook them in this quick pork ribs recipe.

1. Pork ribs 1.5-2 kg. This is three to four servings for good eaters.
2. Mustard 2-3 tbsp. spoons.
3. Honey 2-3 tbsp. spoons.
4. Ground black pepper.
5. Garlic 5-7 cloves.
6. Black peppercorns.
7. Salt to taste.

1. Garlic 2-3 cloves.
2. Agush cottage cheese can be replaced with white yogurt or sour cream.
3. Greens (dill, parsley) - optional.

A prerequisite is that the meat must be fresh. You don’t need a steam room; it’s better if the pork sits for 2-3 days. Rack of pork ribs I only buy from trusted places. There are ribs from Ostankino or Cherkizovo on sale, but these are inferior to Miratorgovsky or ribs from the market.

Rinse the pork ribs, dry them a little with a napkin, and rub with salt, pepper, honey and mustard. Also, when choosing ribs, pay attention to what part of the ribs is offered to you. The ribs can be on tender cartilage (which is preferable), or they can be on thick ribs and a large chunk of the piece will go to the trash.

Place the pork ribs on a baking sheet, with a layer of lard on top. Do not place them tightly together.

Above ribs Sprinkle a little peppercorns and put in a few bay leaves.

Preheat the oven to 200 degrees. If you have a grill on the stove, it’s a good idea to turn it on for two to four minutes at the beginning of cooking to form a glaze on the ribs. Bake for 60-80 minutes (depending on the thickness of the pork ribs) at 200 degrees C. The formation of a glaze can be easily achieved by brushing the ribs with honey.

Check the readiness of the ribs in the oven by making a cut in the thickest part; the juice that comes out should be clear. We always remember that pork can only be eaten when it is well cooked. Therefore, there should be no blood.

Remove the roasted ribs from the oven. You can cover with foil for a couple of minutes and let stand for a while.

We cut the meat into portions along the bone, wrap it in Armenian lavash, enjoy your meal.

A tasty sauce is a must for ribs. You can take what’s in the refrigerator (ketchup or satsebeli) and make it yourself. Here is a simple cottage cheese recipe With sauce for meat.

Take children's curd agusha or yogurt without fillers or sour cream, squeeze garlic (2-3 cloves) into it, finely chop the greens (parsley, dill, if you have it, you can do without it. Stir, that's it - the sauce is ready.

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Pork ribs cooked in the oven are everyone's favorite dish. They can be prepared both for a festive table where they will be its decoration, and for an everyday dinner. It always turns out hot, there can be no misfires. When preparing them, there is room for your imagination to run wild. They are prepared with any side dishes; potatoes, of course, remain the same. This vegetable literally absorbs the taste and aroma of herbs like a sponge. It goes well with other vegetables, and you can use any of them.

Pork ribs are an affordable and very tasty dish. There are a great variety of dishes from them. They are cooked in a frying pan, grilled, baked with vegetables, smoked and, of course, baked in the oven. For broths, you can take ribs with a thin layer of meat. For second courses, a thin layer of lard is very important.

The ribs must be defrosted slowly to preserve the taste and juiciness of the meat.

Pork ribs in the oven - very flavorful, juicy meat on the bone. The marinade can be different; the longer the meat sits in it, the brighter the taste. For those who love barbecue, the dish is ideal; the taste is decorated with notes of mustard, honey and soy sauce. We prepare the dish in the oven, at home

• Pork ribs - 400 g
• Honey - 50 g
• Tomato paste - 30 g
• Purified water - 200 ml
• Mustard - 20 g
• Vinegar - 10 g
• Soy sauce - 50 g
• Salt - 2 pinches
• Ground black pepper - 1 pinch
• Garlic (optional) - 5 cloves
• Sunflower oil (optional) - 2 tbsp. l.

If the meat was purchased in advance, take it out of the refrigerator and defrost it. Then rinse well under running water.

Now let's make the marinade; for this we dilute tomato paste in water. Pour in vinegar, soy sauce, and, perhaps, the most important ingredient - honey. It is better to use liquid, it will dissolve faster in the other ingredients. Mix everything well, season with salt and pepper to taste. Finally, add mustard, mix, there should be no lumps, the mass should be homogeneous.

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Place the ribs in the marinade, making sure that all the meat is covered with the marinade. Turn the pieces over from time to time. For those who like it spicier, you can add a little garlic, passed through a press.

Place the marinated meat on a baking sheet. You can first grease the bottom of the sheet with oil. Bake the meat, covered with foil, in an oven preheated to 210 degrees for 30 minutes.

After the time has passed, remove the foil and place in the oven for 15-20 minutes to form a golden brown crust.

Appetizing and very tasty ribs are ready. We serve them in portioned plates, decorate them with herbs, eat them hot, with your favorite sauce. Bon appetit!

Housewives should not forget about such an important and necessary thing as a baking sleeve. All dishes prepared using it come out juicy and very tasty. Nothing will ever burn in it, and in the meantime we can do other useful things. Today we will cook ribs together with vegetables.

• Pork ribs - 1 kg;
• Potatoes - 3 pcs.;
• Sweet pepper - 1 pc.;
• Carrots - 1 pc.;
• Tomatoes - 1 pc.;
• Onions - 1 pc.;
• Leek - 1 pc.;
• Favorite spices - to taste;
• Salt, pepper - to taste.

Prepare the ribs, cut them into portions, wash them and add your favorite spices.

Peel and chop potatoes, bell peppers, carrots, onions, leeks and tomatoes to your liking.

We put the prepared vegetables into the baking sleeve, put the meat in spices and a bunch of herbs on top.

Place the filled sleeve on a baking sheet and place in the oven preheated to 200 degrees. After about an hour, the meat and vegetables are ready. Transfer to a flat dish and dinner is ready. Call your household and sit down at the table. Bon appetit

We all love pork ribs and everyone uses their own marinade. Today I offer a recipe with lingonberry sauce, which will add a little sourness

• Pork ribs – 500 gr.
• Wild lingonberry sauce - 200 gr.
• Onion – 1 head
• Garlic – 2 cloves
• Ground allspice - to taste

Wash the ribs and cut into portions.

Peel the onions and garlic, grind them in a blender, add lingonberry sauce. We connect everything.

Pour the resulting sauce over the ribs and leave to marinate for an hour.

Place in a baking dish or baking tray. Bake in an oven preheated to 500 degrees for about 30 minutes. Cover with sauce occasionally. Serve to the table and enjoy the delicious meat. Bon appetit!

A tasty and juicy dish will surprise even the most picky eater.

• Brown sugar – 6 tablespoons
• Paprika – 6 tbsp/spoon
• Ground black pepper – 3 tbsp
• Garlic powder – 3 tablespoons
• Salt – ½ teaspoon
• Ribs – 3-4 pork slabs
• Dijon mustard – 9 tbsp
• Liquid smoke – 2 teaspoons
• Foil
• BBQ Sauce - Your Favorite

In a small bowl, combine sugar, red and black pepper, garlic and salt.

Mix mustard with liquid smoke in another container. We coat each sheet of ribs with a brush, on both sides.

And then sprinkle with a mixture of peppers, also on both sides.

Line the bottom of the oven with a large sheet of foil, or place a baking sheet to drain the fat. Place the ribs directly on the grill and fry until crispy and golden brown at a temperature of 250 degrees for 1.5-2 hours. Halfway through cooking, turn the meat over to ensure even cooking.

Slice the ribs into portions and eat with your favorite barbecue sauce. Bon appetit!

It is very simple to prepare such a dish. It is much more difficult to wait out the time the meat is in the oven, because the smell is stunning. For a side dish, for example, you can cook rice with vegetables.

• Pork ribs – 1 kg.
• Ready mustard - to taste
• Salt and favorite spices, such as ground red pepper, barbecue seasoning mixture
• Baking foil

Wash the ribs and pat dry with paper towels to remove excess moisture. Cut two ribs into pieces.

Rub with salt and spices, coat with mustard on both sides. If you have time, let it marinate in the refrigerator for a couple of hours.

We place the meat on foil and wrap it tightly in several layers.

Bake in an oven preheated to 200 degrees for about an hour and a half. The time may vary depending on kitchen appliances or the size of the ribs. When the dish is almost ready, remove it from the foil and let it brown. Serve with your favorite side dish. Bon appetit!

Meat combined with vegetables straight from the garden is not only tasty, but also healthy. The ribs take a long time to cook, but be patient, it's worth it.

• Pork ribs - 1 kg.
• Potatoes - 6-7 pcs.
• Zucchini - 0.5 pcs.
• Onion - 1 goal.
• Tomatoes - 100-200 gr.
• Bell pepper - 1 pc.
• Garlic - 3 teeth.
• Seasoning - to taste
• Carrots - 1 pc.
• Flour - 3 tbsp.

Cut the ribs lengthwise into portions, if necessary, cut lengthwise. We send the seasoning, I use ground red and black pepper, a mixture of basil, coriander and paprika, bay leaf, a mixture of marjoram, cumin, mustard seed.

Peel the onion, chop it into half rings, and send it to the ribs. Then pass 3 cloves of garlic through a press. Mix everything well and let it soak in the seasonings for 3 hours.

Meanwhile, wash and peel the skin of the zucchini and chop into small pieces.

Peel the potatoes, wash them and cut them into cubes. Peel the carrots and chop into cubes.

Combine vegetables in a bowl, add flour and salt, mix well.

Place on a baking sheet greased with sunflower oil. Cut the tomatoes into small pieces and place them on top of the vegetables. We clean the peppers from seeds, chop them into pieces, and send them along with the tomatoes.

Place the ribs on top of the vegetable bed. Cover with foil so as not to splatter the entire oven with oil, and place in a preheated oven. After 1-1.5 hours, the nutritious and very juicy delicacy is ready. Bon appetit!

If you don’t like any of the recipes listed above, check out a few more recipes with pork ribs in the oven.

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In a previous entry, I already wrote about the marinade in which I prepared my steaks HERE. This same evening, this marinade went into battle for the second time - I “soaked” pork ribs in it.

The ribs spent almost a day in the marinade and were perfectly cooked, which means they should cook faster.

While the grill was heating up, I made the BBQ sauce:
- Heinz ketchup (200 grams)
- two tablespoons of honey (you can use brown sugar, but I decided to use honey)
- a little soy sauce by eye
- squeezed juice of one lemon
- red pepper for spiciness
- garlic

Mixed all this thoroughly with a blender. We will generously coat the ribs with this sauce.

We preheated the grill and began to fry the meat. After turning it over a few minutes, we immediately begin to generously coat the ribs with barbecue sauce. And so, after each iteration of turning, we brush the meat with sauce again and again.

The sauce, of course, burns from the grill. But don’t be afraid of this, the meat will still be soft. Although, many people practice first bringing the meat to readiness and only at the very end brush it with sauce, allowing the crust to caramelize.

When the degree of frying of the crust was already sufficient for me, I checked the degree of readiness of the meat with a temperature probe. The temperature hasn't even reached 60 degrees yet, and I need to get at least 75 for the pork.

We transfer the meat to the top shelf to rest, insert the probe into the thickest piece. Set the temperature to 75, close the lid and go about your business.

At the call of the readiness squeak from the thermometer, we take out the ready-made ribs and invite the family for dinner.

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Pork ribs baked in the oven have become a favorite dish on our menu. They are prepared both for the festive table and for a regular family dinner. It always turns out to be a delicious, satisfying dish. Moreover, when preparing ribs there is room for your imagination to run wild. They are prepared with various side dishes, the most favorite of which is, of course, potatoes. When baked with the ribs, the potatoes absorb all the delicious aromas of herbs. A wonderful dish is made with baked vegetables, and almost any vegetable can be used.

You can marinate the ribs with a variety of marinades (mustard, honey, tomato paste, soy sauce). Each of these marinades produces a completely different taste of this dish. You can pamper your family or guests with a new delicacy every time.

Delicious ribs can be baked in the oven, in a frying pan or in a slow cooker. Today's article will be devoted to cooking pork ribs in the oven. This is perhaps the most classic cooking method. This dish is convenient for a holiday table. Firstly, the ribs need to be marinated in advance, preferably a day before. Therefore, on the day your guests arrive, you won’t need to spend a lot of time on hot food. Secondly, baking in the oven frees the housewife for a whole hour to do other things.

To prepare delicious ribs, choose fresh meat that is pink, thin, and free of blemishes.

Ribs baked with potatoes in the oven are a classic combination for a hearty lunch or dinner, although nutritionists do not recommend combining meat with potatoes. But what can we do if this is the combination that seems most delicious to us? - Of course, cook, but perhaps less often. Well, the recipe itself is so simple that both young housewives and bachelors can handle it.

We will need:

• pork ribs - 1.5 kg
• potatoes - 1.5 kg
• garlic - 2 cloves
• dill
• olive oil - 30 gr.
• salt, pepper to taste
• bay leaf - 2 pcs.

1. Salt and pepper the pork ribs and sprinkle with meat seasonings. Leave the ribs aside to marinate for a while. It's even better to marinate them a few hours in advance.

2. We will bake the potatoes with their skins on. But you need to wash it thoroughly; I use a brush for this. We divide each potato into 4 parts.

3. We will prepare the marinade for the potatoes. To do this, grind the garlic using a press, finely chop the dill, add olive oil and salt to taste, stir everything well. Using a brush, coat each potato with the resulting marinade.

4. For baking we use a sleeve. To do this, place the ribs in the sleeve and potatoes on top. We also send the bay leaf there. We tie the sleeve. You need to bake at 200 degrees for about an hour.

In the sleeve, the meat releases juice and the ribs turn out to be stewed. If you want to get a beautiful fried crust, you can bake in the sleeve for 40 - 50 minutes, and then turn on the “Grill” mode for 10 minutes, while cutting the sleeve with scissors.

One of the most successful baked ribs recipes. Thanks to honey and mustard, the ribs turn out sweetish and incredibly tasty. And what a beauty! The ribs are fried in honey to a beautiful crust. They are eaten in no time and without a trace.

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We will need:

• pork ribs - 1 kg
• soy sauce - 4-5 tbsp. l.
• honey - 2 - 3 tbsp. l.
• Dijon mustard - 1 - 2 tbsp. l.
• dill, parsley
• vegetable oil - 1 tbsp. l.
• pepper to taste
• garlic - 3 cloves

1. Cut the ribs crosswise into portions.

2. Prepare the marinade. We cut the garlic into large rings, although you can chop it, it doesn’t matter.

3. In a separate bowl, mix soy sauce, honey and Dijon mustard. Add 1 tablespoon of vegetable oil. Stir everything well until the honey dissolves. If desired, add ground black pepper. We won't salt the ribs; soy sauce will suffice.

4. Place the ribs in a deep bowl or pan and pour in the resulting marinade. Let it soak in this delicious liquid for about 1 hour.

5. After this, place the ribs in a baking sleeve. We tie the sleeve and distribute the ribs evenly along its entire length.

6. Preheat the oven to 220 degrees. Bake the ribs for 40 minutes in the sleeve. Then we cut the sleeve and bend the edges a little.

7. Pour the liquid that formed during baking over the ribs and bake for another 15 minutes until an appetizing crust appears.

The piquancy of this dish is given by a marinade of tomatoes canned in their own juice and sour cream. Everything is prepared very simply, but it takes a little longer than other recipes. But the meat will be soft and will easily fall off the bone.

We will need:

• pork ribs - 1 kg
• canned tomatoes in their own juice - 400-500 gr.
• sour cream - 200 gr.
• salt - 1/2 tbsp. l.
• pepper - 1/2 tbsp. l.
• onion - 1 head

For the marinade, put canned tomatoes from a jar and pour in the juice. Chop the tomatoes with a fork. Add sour cream, salt and pepper here. Stir the resulting mixture well.

You also need to add onions to this marinade. And grate it on a fine grater and also add it to the tomato mass.

It was time for the ribs. To make them soft, you need to remove the film. Just pry it with a knife and pull it - the film will easily come off the surface.

Now cut into portions and place the ribs on a sheet of foil. By the way, food should be placed in foil so that the shiny side is on the inside. I wrote more about how to use foil in one of my articles. Lubricate them on both sides with marinade. Lubricate with a fairly thick layer.

Cover the foil on all sides and leave the meat to marinate for an hour. Then bake in an oven preheated to 160 degrees for 2 hours. The result will be such beauty, but that’s not all.

We increase the temperature to 200 degrees, open the top layer of foil, pour over the juice that was obtained during baking. Although in 2 hours there may not be any left. Bake for another 20 minutes and get beautiful.

Men will especially be happy with this recipe. The ribs are cooked in the oven and served with beer, and they taste like they were cooked on the grill.

If we served the previous dish with beer, then we prepare this one with the addition of beer. It turns out that beer helps to prepare many very tasty dishes. One of them is pork ribs, which, thanks to beer, turn out to be very aromatic and juicy. Try it and see for yourself.

We will need:

• pork ribs - 1 kg
• dark beer - 0.5 liters
• soy sauce - 2 tsp.
• honey - 2 tsp.
• onions - 2 pcs.
• ground black pepper - 1/2 tbsp. l.
• mustard - 1 tsp.
• adjika - 1 tsp.
• garlic - 3 cloves
• bay leaf - 3 pcs.
• olive oil - 1 tbsp. l.

1. Cut the ribs into portions and place in a deep bowl. Place adjika, mustard, honey directly on top of the ribs, pour in soy sauce and beer. Add ground black pepper. Mix it all well with your hands.

2. The ribs should be completely covered with marinade. Cover the dish with cling film or a lid and leave to marinate for 2 hours.

For baking we will need a deep form, since there will be a lot of marinade

3. Cut the onion into half rings at the bottom of the mold. Cut the garlic into pieces or rings and also place it on the bottom of the mold with the onion.

4. Remove the ribs from the marinade and place them tightly on an onion bed. Drizzle them a little with olive oil and cover the whole thing with the marinade in which they were marinated. We put a bay leaf there. Cover the pan with foil or a lid.

5. We will bake for about 40 minutes at a temperature of 200 degrees. After 20 minutes, i.e. In the middle of baking, you will need to remove the foil, pour the marinade over the ribs again and leave for another 20 minutes until browned.

6. When you take it out of the oven, you will see this beauty.

One of the most successful recipes that everyone is delighted with. I have found that the best ribs come out when marinated with honey or a sweet barbecue sauce. With this marinade, the ribs can be baked in the oven, or on the grill or barbecue. I recommend trying this recipe, you won’t regret it.

We will need:

• pork ribs - 1 kg
• honey - 1 tbsp. l.
• soy sauce - 4 tbsp. l.
• Barbecue sauce - 3 tbsp. l.
• lemon juice - 1/2 tsp.
• hot chili sauce - to taste
• Worcestershire sauce - 1 tsp.
• garlic - 2 cloves
• salt to taste
• thyme - a few sprigs

1. We divide the ribs into 2 larger parts, but if you want, you can immediately cut them into separate segments. Rub the ribs with salt.

2. Prepare the marinade - mix 1 tbsp. l. honey, 4 tbsp. l soy sauce, 3 tbsp. l. BBQ sauce, 1 tsp. Worcestershire sauce and half a teaspoon of lemon juice. Add chili sauce to taste, do not forget that it is very spicy. Mix everything and squeeze the garlic into it.

3. Cover the baking dish with foil and place a few sprigs of thyme on the bottom for flavor.

4. Pour some of the sauce onto the bottom of the mold and place the ribs. We coat them with delicious sauce on top.

5. Cover the pan with foil and place in a cool place for 1 hour to marinate.

6. Bake at 140 degrees for 2 hours.

7. Then take the baking sheet out of the oven, remove the foil, and brush the ribs with BBQ sauce.

8. Place in the oven for another 15 minutes, preheated to 200 degrees. During this time, the ribs will acquire a beautiful, appetizing crust that will make your mouth water at the sight of it.

I liked this recipe because of the unusual marinade and sauce made from tomatoes and apples. I definitely recommend giving it a try and I’m sure you won’t be disappointed.

While I was writing the article, I became more and more convinced that ribs are one of the simplest, but incredibly tasty dishes. The main thing is fresh ribs and a delicious marinade.

Today we cooked ribs in the oven, but they are no less tasty on the grill, barbecue, frying pan or in a slow cooker. I think this topic needs to be continued, because it’s delicious!

source

Cooking pork ribs in the oven is very easy. A simple recipe does not require long preparation and the trick is to marinate the meat in advance. Despite the elementary cooking technology, the dish turns out “for a feast and for the world” and deserves to take a place on any holiday table. And small variations of the main recipe will help housewives experiment and change the dish endlessly.

The first thing that is important for housewives to learn is to choose the right meat ingredients. The best part is the brisket, it is moderately fatty and will always remain juicy. The meat of a young pig is more tender: an adult animal takes longer to cook, and the finished ribs are difficult to chew. It is easy to distinguish such a cut by the yellowish fat. In general, there are no special tricks, and the necessary ingredients are always easy to find in the refrigerator.

We wash the ribs with running water, remove excess fat and small parts of the bones. Dry with a paper towel. You can cut it into large pieces, or leave the whole log house. The optimal serving size is 2 pieces of meat on the bone. Squeeze the garlic into sunflower oil, add salt. Rub the mixture over the ribs and leave to soak for 15-20 minutes. Ideally, you should marinate all night or at least 3 hours: it is more difficult for such a dish to dry out and it remains juicy. At this time, preheat the oven to 180 degrees.

Place the ribs in the oven and bake for 40 minutes, occasionally basting with the released meat juices. The ribs will smell very appetizing, but they are considered ready only when the meat juice is completely transparent and a golden crust has formed on top. The dish should be served with boiled potatoes (you can cook pork ribs in the oven immediately with potatoes), and an even better combination is a complex side dish - potatoes and stewed cabbage. But ribs are also suitable as an independent hot appetizer, for example, as an addition to foamy drinks. Baked ribs also go perfectly with sauces: from classic tomato sauce to satsebeli sauce made from natural yogurt, mint, garlic and fresh cucumber.

Cunning! Is it possible to take a frozen product? Ideal product chilled. But in emergency cases, it is realistic to use meat from the freezer just to let it thaw naturally, without resorting to the microwave. Then the ribs will be juicy, especially if they are pre-marinated.

Cooking in foil is a real pleasure for many housewives. It’s very simple, and what’s more, it’s very convenient because you don’t have to wash the baking dish of grease after a meal. Pork ribs in the oven in foil are an elementary dish even for those who have little knowledge of cooking. In addition, you can serve the ribs without removing them from the foil - this serving is spectacular and suitable for festive feasts.

The cooking instructions generally do not differ from the basic recipe: the pieces of meat are washed in the same way, lubricated with spices, and then each is “wrapped” in a layer of foil. Meat pieces are baked for 50 minutes at a temperature of 200 degrees and served with a side dish or sauce.

Secret! To form a beautiful crust, you can remove the top layer of foil 10 minutes before it’s ready and let the ribs fry. The “grill” function, which almost all ovens have today, is even better suited for these purposes.

Honey and mustard is a classic and perhaps the most flavorful sauce for roasting ribs. The national cuisines of the Czech Republic and certain regions of Germany are simply unthinkable without this meat marinade: chicken wings, shanks, and ribs are baked in it.

Lightly melt the honey in a water bath and mix with mustard. Rub the sauce over the meat pieces and let the marinade soak the meat well. The best time for marinating is several hours, so the sauce completely saturates the meat fibers, making the meat more tender and much softer. Next, we do everything the same as in the main recipe - put the ribs in a mold and fry for 40 minutes.

Important nuance! Just a small game in proportions, increasing the share of honey or mustard, significantly changes the taste of baked ribs. Want more sweetness? Take more honey. Would you like some spice? Don't skimp on the mustard. And one more secret: all over the world Dijon mustard is used for marinade: the Russian national product is vigorous, while Dijon is soft and aromatic.

Today, Pan-Asian cuisine is in great fashion, and soy sauce is the very ingredient that gives the dish authenticity and is so reminiscent of the cuisine of China and Japan. Soy sauce complements pork perfectly, so feel free to try the recipe even if you're not a fan of Asia.

How to deliciously cook fatty meat pork ribs. and got the best answer

Answer from Mariyka[guru]
Pork ribs baked with potatoes
.
pork ribs (preferably delicacy), potatoes, onion seasonings.
Turn on the oven at 190 degrees in advance.
Wash the ribs, cut them into portions and throw them into a dry, hot frying pan to fry. Attention: watch constantly so that it does not burn.
Cut the onion into rings and potatoes into large pieces
Place the ribs in a mold greased with sunflower oil, sprinkle with herbs, salt, then onions, then potatoes. (do not salt it!!! it)
Place in the oven for at least 1.5 hours. We check readiness periodically. 15 minutes before the end, salt the potatoes!!! !

Answer from DaqpbЯR AndqreVna[guru]
Fried pork ribs
Recipe
Ingredients for the recipe:
2 pork ribs, total weight about 1.5 kg
8 tablespoons water
2 green onions, finely chopped
4 tablespoons ketchup
juice of 1 large orange
1 tablespoon apple cider vinegar
1 tablespoon (without top) unclarified cane sugar
2 tablespoons herbed tomato sauce
1 clove garlic, minced
400 g canned beans (or kidney beans)
225g green beans, peeled, cut into short strips and boiled
1 teaspoon mustard
Cooking recipe: Fried pork ribs
The hot sauce poured over foil-wrapped pork ribs also works well on fried steak, chicken and burgers. You can use canned kidney beans instead of canned beans. Reheat the beans with a little sauce.
Place the grill on which the meat is fried at a height of 15 cm from the coals. Divide pork ribs among 4 squares of heavy foil. Sprinkle with water (2 tablespoons) and wrap tightly in foil. Grill for 45 minutes. Turn over without removing the foil.
Mix green onions, ketchup, orange juice, sugar, vinegar, 1 tablespoon of tomato sauce and garlic. Open the foil packets and coat the ribs with the mixture. Cook, unfolding the foil, for 10 minutes.
Remove the ribs from the foil and coat with the remaining juices in the foil. Grill for another 15 minutes, turning occasionally, until they are tender and golden brown.
Meanwhile, combine the beans, green beans, remaining sauce and mustard in a large ovenproof dish. Cover and heat under the grill for 15 minutes, stirring occasionally. Arrange the beans around the edges of the dish and place the pork ribs in the center. Then serve.
Baked pork ribs
Recipe
Ingredients for the recipe:
vegetable oil – 2 tbsp. l.
onion – 1 pc.
garlic – 1 clove
maple syrup – 1/2 cup
soy sauce – 1 tbsp. l.
tomato ketchup – 1 tbsp. l.
Worcestershire sauce - 1 tbsp. l.
ginger (ground) – 1 tbsp. l.
paprika – 1 tsp.
wine vinegar - 1 tbsp. l.
pork ribs – 1 kg.
Cooking recipe: Baked pork ribs
Preheat the oven to 200C. Heat the oil in a saucepan, add the onion and garlic and simmer until soft.
Add maple syrup, soy sauce, tomato ketchup, Worcestershire sauce, and all the spices. Bring to a boil, reduce heat and let simmer for 2 minutes.
Place the ribs in the pan, pour the sauce over them and turn the ribs in the sauce until the sauce completely covers them. Cover the pan with foil and bake in the oven for another 15 minutes, basting occasionally with gravy. Cook until soft.

Answer from Karina[guru]
definitely simmer!
1. can be in pots with potatoes, mushrooms, etc.
2. You can make lentils with them.

Answer from Ilana Moses[guru]
put in a heatproof bowl, pour over the sauce: 0.25 cup. soybeans, 0.5 cup of tomato paste, 1 cup of tomato juice, 0.5 teaspoons of dried chile pepper or 2 tablespoons of sweet chile sauce, 3 tablespoons of apple cider vinegar, 5 cloves of crushed garlic, salt sugar to taste. pour pork and simmer at 180 degrees. until done, add sauce every 15 minutes. approximately 30 - 40 min.

Answer from Maria Gorbunova[guru]
I just fry them or bake them in an electric oven. I add salt, sprinkle khmeli-suneli, then serve them with adjika or ketchup.

Answer from Nikolay Smirnov[guru]
Stew with cabbage!
First, I fry them in a thick-walled pan without oil (the fat is rendered and they do not burn) on all sides.
Then I add fresh cabbage, cut into 1 cm squares.
Add salt and simmer until done, stirring.
For spices, I add black pepper, coriander or dill (very little).

Answer from Yinatin Lurie[guru]
I don’t like to fuss for a long time, so when I have to cook pork ribs I always do the same thing. I generously grease the ribs with adjika, and put the ribs on the bottom shelf of the refrigerator for 3 hours, and fry them in a large cast-iron frying pan. We eat, but the bones fly, and most importantly, no matter how much you do, it’s never enough...

In beer, cola, wine, tequila and with honey glaze.

jamieoliver.com

Ingredients

• 1.6 kg pork ribs;
• olive oil - to taste;
• salt and pepper - to taste.

For the BBQ sauce:

• 1 red chili pepper;
• 1 thumb-sized piece of ginger;
• 2 cloves of garlic;
• 150 ml apple juice without sugar;
• 100 ml white wine vinegar;
• 2 tablespoons of ketchup;
• 1 tablespoon Dijon mustard;
• 100 ml soy sauce;
• 100 g brown sugar.

Preparation

Rub the meat with oil, salt and pepper. Set aside.

Prepare the sauce. Remove the seeds from the chili pepper and chop it finely. Peel the ginger and garlic and grate. In a saucepan, combine pepper, garlic, ginger, juice, vinegar, ketchup, soy sauce and sugar, whisk and place over medium heat. Stir until the sugar dissolves. Then cook for 10–15 minutes until thickened.

Place ribs in a large skillet, coat with sauce and cover with foil. Place in an oven preheated to 200°C. After half an hour, pour the remaining sauce over the ribs.

After another half hour, remove the foil, brush the ribs with sauce and cook for 15 minutes. Turn on the grill function and brown the meat for 5-10 minutes on medium power.

Transfer the ribs to a board, cut into pieces and serve with your favorite side dish.

2. Pork ribs in beer

ricardocuisine.com

Ingredients

• 3.6 kg pork ribs;
• salt - to taste.

For the marinade:

• 250 ml chili sauce;
• ¾ cup brown sugar;
• 250 tomato paste;
• 500 ml light ale;
• 6 cloves of garlic;
• 4 teaspoons Dijon mustard;
• 4 teaspoons Worcestershire sauce;
• 2 teaspoons ground;
• 1 teaspoon ground red pepper - optional;
• 1 teaspoon salt.

Preparation

Cut the ribs into three parts. Place in a large saucepan, cover completely with water and salt. Bring to a boil and skim off the foam. Cover with a lid and simmer over low heat for 45 minutes. Drain and set aside.

Combine all the ingredients for the marinade in a saucepan and bring to a boil, stirring constantly. Then cook over low heat for 7-8 minutes.

Pour the marinade over the ribs and refrigerate for several hours.

Preheat the oven to 190°C. Place the ribs on a baking sheet between two sheets of foil and bake for 40 minutes. Then remove the foil and cook for another 30 minutes.

jamieoliver.com

Ingredients

• 1.5–2 kg pork ribs without excess fat;
• olive oil - to taste;
• 3 tablespoons of a mixture of ground cinnamon, anise, fennel seeds, pepper and cloves;
• salt - to taste.

For the glaze:

• 3 red onions;
• a little oil;
• 3 star anise;
• 1 teaspoon of a mixture of ground cinnamon, anise, fennel seeds, pepper and cloves;
• 4 tablespoons freshly squeezed apple juice;
• 3 tablespoons hoisin sauce;
• 2 tablespoons of liquid honey;
• 1 tablespoon of ketchup;
• 1 tablespoon rice vinegar.

For garnish:

• 1 bunch of green onions;
• 2 chili peppers;
• 1 bunch of radishes.

Preparation

Place the ribs in three layers. Drizzle with oil, rub well with spices and salt, wrap tightly and bake at 160°C for about three hours.

Prepare the glaze. Peel and chop the onion and throw it into a frying pan with heated oil and star anise. Stirring, cook over medium heat for 15 minutes, until soft. Add the spice mixture, stir and sauté for another 2 minutes.

Now add apple juice, hoisin, honey, ketchup and vinegar, simmer for 2 minutes and turn off the stove. Let the icing cool slightly.

Remove the star anise and puree the glaze in a blender. Strain until the mixture is smooth. Add more spices if needed.

Slice green onions and seedless peppers lengthwise and place in ice water until the edges curl. Wash the radish and leave it whole or cut it into four pieces.

Return to the ribs. Remove them from the oven, remove the foil, place them on a baking sheet and drizzle with the glaze. Bake for 8–10 minutes at 200°C.

Then brush with glaze again and cook for another minute. Repeat several times until the sauce becomes dark and sticky.

Serve the ribs with the remaining glaze, onions, chiles and radishes.

gordonramsay.com

Ingredients

• olive oil - for frying;
• 6 beef short ribs;
• salt and pepper - to taste;
• 1 large head of garlic;
• 1 tablespoon of tomato paste;
• 750 ml red;
• about 1 liter of beef broth;
• 150 g pancetta (bacon);
• 250 g small champignons;
• parsley - for decoration.

Preparation

Heat the olive oil in a deep heatproof frying pan. Season the ribs with salt and pepper and sear for 10-15 minutes until browned on all sides.

Cut the head of garlic in half horizontally. Place one half cut side down in the pan. Add tomato paste and wait 1-2 minutes. Pour in the wine, let it boil and cook for 10-15 minutes until the liquid is reduced by half.

Add enough beef broth to almost cover the ribs. Bring to a boil.

Cover the pan with foil and place in an oven preheated to 170°C for 3-4 hours or until the meat pulls away easily from the bones. Baste the meat with broth as you go.

About 10 minutes before the ribs are done, fry the bacon until crispy and golden brown - this will take 2-3 minutes. Cut the mushrooms in half and add to the bacon. Fry for another 4-5 minutes. Drain off excess fat.

Remove the finished ribs and place them on a plate.

Make the sauce. Remove excess fat from the broth in which the meat was cooked and strain the liquid. Mix with garlic passed through a press. If the sauce turns out too watery, put it on the fire for 10-15 minutes.

Serve the ribs with the bacon, mushrooms and sauce on top. Garnish with chopped parsley leaves.

5. Lamb ribs in white wine with honey

allrecipes.com

Ingredients

• 1.5 kg lamb ribs;
• 2 onions;
• 1 glass of dry white wine;
• ¼ cup soy sauce;
• ¼ cup freshly squeezed lemon juice;
• 1 tablespoon honey;
• 1 tablespoon olive oil;
• 2 teaspoons minced garlic;
• 1 teaspoon ground cinnamon;
• 1 teaspoon salt;
• 1 teaspoon pepper.

Preparation

Place the ribs in a baking dish. Combine chopped onions and all other ingredients in a separate bowl. Pour the mixture over the lamb, cover with food and refrigerate for an hour.

Then remove, remove the cellophane and bake the ribs in an oven preheated to 200 °C for about 1 hour 10 minutes. The cooked meat will fall off the bones easily.

6. Ribs marinated in Coca-Cola

whatsgabycooking.com

Ingredients

• 1.5 kg ribs;
• 2 liters of Coca-Cola;
• ¼ cup salt;
• 2 tablespoons ground chili pepper;
• 1 glass of water;
• 1 onion;
• ½ tablespoon olive oil;
• 2 cloves;
• ½ cup ketchup;
• 2 tablespoons brown sugar;
• 2 tablespoons Worcestershire sauce;
• 2 tablespoons apple cider vinegar;
• ¼ teaspoon ground hot red pepper.

Preparation

Place the ribs in the pan and pour in cola (reserve ½ cup for the sauce) so that it almost completely covers the meat, add salt. Place in the refrigerator for a day.

Preheat oven to 170°C. Remove the ribs from the marinade, place on a baking sheet and pat dry. Season with chili pepper, add water and cover tightly with foil. Bake for 2 hours until the meat is tender.

Now prepare the BBQ sauce. Finely chop the onion and fry in oil for 5 minutes until soft. Add chopped garlic, ketchup, sugar, Worcestershire sauce, vinegar, hot pepper and remaining cola.

Boil for 15–20 minutes. Remove the thickened sauce from the heat and add salt if necessary. When the sauce has cooled, puree it in a blender.

Remove the cooked ribs from the oven (meat should easily separate from the bones), brush with sauce and grill for 7-8 minutes on each side.

Serve hot with BBQ sauce.

7. Glazed ribs marinated with tequila and lime

thebrewerandthebaker.com

Ingredients

• 1.8 kg pork ribs.

For the marinade:

• ¹⁄₃ glass of orange juice;
• juice of 2 limes;
• zest of 1 lime;
• ¼ glass of tequila;
• 2 tablespoons honey;
• 3 tablespoons olive oil;
• 2 tablespoons soy sauce;
• 3 cloves of garlic;
• 1 tablespoon ground chili pepper;
• 1 teaspoon cumin (jeera);
• salt, pepper - to taste.

For the glaze:

• ½ glass of tequila;
• ½ glass of orange juice;
• juice of ¼ lime;
• 2 tablespoons honey;
• cilantro - to taste.

Preparation

Cut the ribs in half and place in two large plastic bags (it's best to take a ziplock bag). Combine all the ingredients for the marinade in a separate bowl and pour into bags. Close them and shake to distribute throughout the ribs.

Place the bags in a baking dish and refrigerate overnight.

Make the glaze in the morning. Pour the marinade from the packets into a saucepan and add the tequila, juice, honey and cilantro. Bring to a boil, then reduce heat and allow mixture to thicken.

Preheat the oven to 250–300°C. Wrap the ribs in foil and cook for 1 hour 30 minutes until the meat comes away easily from the bones.

Carefully unwrap the foil and pour in the marinade. Cook for 5 minutes, uncovered, then add the marinade again and bake for another 5 minutes.

Transfer the ribs to a plate and let them rest for 10 minutes under foil. Then slice and serve with the remaining marinade.

8. Korean ribs with pear

theflavorbender.com

Ingredients

• 1.3 kg short ribs;
• olive oil.

For the marinade:

• 1 pear;
• ¼–½ glass of water;
• ¼ cup soy sauce;
• ¼ cup brown sugar;
• ¼ cup mirin sauce;
• ¼ glass of soju, water or Sprite;
• 1 tablespoon vegetable oil;
• 6 cloves of garlic;
• a small piece of ginger;
• ½ medium onion;
• 3-4 stalks of green onions;
• 1 tablespoon chili (optional);
• 1 teaspoon coarsely ground pepper.

Preparation

Soak ribs in cold water for 1 hour. This is not necessary, but this will make the meat softer and better saturated with the marinade. Wash and drain on paper towels while you make the marinade.

Peel and seed the pear and chop the pulp. Add ¼ cup of water and all the other ingredients for the marinade. Beat until smooth. If necessary, add remaining water.

Place the meat in a container, pour over the marinade, cover with a lid and refrigerate for at least 1 hour, or preferably a day. Remember to let the ribs sit at room temperature for half an hour before cooking.

Preheat the oven to 230°C on grill mode. Grease a baking sheet with oil, place the ribs, pour the marinade over them. Cook for 4-5 minutes on each side until marinade caramelizes.

Let the ribs rest for a few minutes. Serve with rice, kimchi, pickled radishes, sprinkled with sesame seeds and chopped green onions.

9. Glazed ribs with whiskey

Cedric Angeles/foodandwine.com

Ingredients

• 2.3 kg ribs.

For the marinade:

• ¼ cup + 2 tablespoons whiskey;
• ¼ cup + 2 tablespoons soy sauce;
• ¼ cup honey;
• 2 tablespoons grated;
• 1½ teaspoons ground white pepper;
• 1 teaspoon sesame oil;
• ½ teaspoon ground cinnamon;
• ¼ teaspoon ground nutmeg.

For the glaze:

• ¼ cup honey;
• 2 tablespoons hot water.

For the sauce:

• juice of ½ lime;
• ¼ cup soy sauce;
• ¼ cup fish sauce;
• ¼ cup red pepper flakes;
• 1 teaspoon ground red pepper;
• ¼ cup chopped cilantro;
• 2 tablespoons sugar.

Preparation

Place the ribs in a baking dish. Combine all the ingredients for the marinade and pour the mixture over the meat. Cover with a lid and refrigerate for 4 hours.

Make the glaze by combining honey and hot water in a small bowl.

In a medium bowl, combine all sauce ingredients. The sugar should completely dissolve.

Preheat the oven to 150°C. Line a baking sheet with foil, place the ribs on top and bake for 2 hours. Cover with glaze and cook for another 15 minutes. Remove the ribs and brush with glaze again.

Turn on grill and brown ribs for 4 minutes, turning once.

Cut into pieces and serve with sauce and your favorite side dish.

10. Ribs in cranberry sauce

tasteofhome.com

Ingredients

• 4½ teaspoons paprika;
• 4 teaspoons salt;
• 2 teaspoons fennel seeds;
• 1½ teaspoons black pepper;
• 1 teaspoon allspice;
• 1 teaspoon ground onion;
• 1 teaspoon cumin;
• ½ teaspoon dried garlic;
• ½ teaspoon ground sage;
• 2.7 kg pork ribs.

For the sauce:

• 1 small onion;
• 1½ cups thawed cranberries;
• 1½ cups brown sugar;
• 1 glass of apple cider vinegar;
• ¼ cup ketchup.

Preparation

Combine paprika, salt, fennel, pepper, onion, cumin, garlic, sage in a mortar and mash. Set aside 4 teaspoons for the sauce and rub the rest of the seasoning over the ribs. Wrap the meat in foil and refrigerate for an hour.

Prepare the sauce. Finely chop the onion and place in a small saucepan. Add cranberries, sugar, vinegar and reserved spices. Cook over medium heat for 15 minutes until the berries are soft. Let cool slightly, pour in ketchup and blend with a blender. Reserve 1 cup of the mixture for serving.

Brush the ribs with sauce, wrap in foil and place in an oven preheated to 200°C. After half an hour, pour the sauce over the ribs. After an hour, remove the foil, brush with sauce and cook for another 15 minutes. Turn on the grill function and bake for 5-10 minutes on medium power.

Serve with cranberry sauce.

Pork ribs are a favorite delicacy for many. Often they are either too fat or too thin. The ribs supplied to the Leaderfood online store have the ideal balance of fat and meat. The fat layer present on the ribs protects the meat from drying out during cooking. The ribs are juicy, but not greasy.

Cooking time: 50 minutes, excluding the time required for defrosting and marinating.

Ingredients:

• pork ribs – 500 g;
• soy sauce – 5 tbsp;
• ketchup – 3 tbsp;
• dark honey – 7-10 tbsp;
• salt with seasonings - to taste;
• granulated garlic - to taste.

Preparation:

1. Take freshly frozen pork ribs out of the freezer, transfer them to the refrigerator and leave overnight to gently defrost.
2. Cut the ribs into portions.
3. Prepare the marinade: mix 5 tablespoons of soy sauce, 7-10 tablespoons of dark honey and 3 tablespoons of ketchup, add salt to taste and granulated garlic. Mix thoroughly, generously grease the portioned ribs, put them in a plastic bag and put them in the refrigerator for 1-3 hours.

4. Preheat the oven to 170 degrees. Place the ribs on foil and place in the oven for 35 minutes, basting the ribs with the remaining marinade every 15 minutes.
5. While the meat is baking in the oven, prepare your favorite side dish. When ready, serve.
Bon appetit!

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