Miratorg pork ribs in the oven. BBQ pork ribs almost like Tony Roma's

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.

There is such a chain of restaurants - Tony Roma's. These restaurants are open in many countries of the world, but not in Russia. Perhaps because the requirements for franchisees are very strict - the reputation in the restaurant business must be long-term and impeccable, and the amount of investment in opening one restaurant in the region of $3 million and above.
The restaurants are not super expensive, but quite reasonable in price. They specialize primarily in barbecue ribs, as well as steaks, lobsters and other American classics.
I can testify that it is extremely difficult, if not impossible, to find better ribs than at Tony Romas. But you want delicious ribs! What to do? All you have to do is cook it yourself. As a result of searches and experiments, the result was a dish that is as close in taste as possible to the ribs that you will be served at Tony Roma's.

BBQ ribs

Pork ribs, 1-1.5 kg
Brown sugar, 1/2 cup
Paprika, 1/2 tbsp. spoons
Dried garlic, 1/2 tbsp. spoons
Coarse sea salt, 1 teaspoon
Ground red hot pepper to taste
Liquid smoke (if we cook in the kitchen)

BBQ sauce

Ketchup, 2/3 cup (besides Heinz, we don’t have normal ketchup, I think)
Light honey, 1 tbsp. spoon
Dijon mustard, 1 tbsp. spoon
Apple cider vinegar, 2 teaspoons
Garlic, 1 clove
Soy sauce (not sweet!), 1 tbsp. spoon
Worcestershire sauce, 1 tbsp
Tabasco, 1 teaspoon
Black pepper to taste
Sea salt to taste
Maple syrup, 1 teaspoon, optional

Start by mixing brown sugar, paprika, garlic, salt and red pepper.

Take the ribs and brush them with liquid smoke. The ribs I came across were very good, simply top class:

Rub with sugar mixture on all sides.

Cover a baking sheet with foil, preferably in 2 layers, and place the ribs on it, meaty side down.

Now we “wrap” the baking sheet in foil on top, also in two layers, and send it to the oven, preheated to 150 degrees.
Leave them there for at least 2 hours. If the ribs are meaty and thick, then for all three.

Now mix all the ingredients for the BBQ sauce.

Heat the sauce, stirring, and let it simmer for a couple of minutes. After 2 hours we take out the ribs. As you know, if the bone is exposed, then the meat is ready.

Turn the oven to the grill position and set the temperature to maximum. Coat the ribs with sauce, spread generously, without being shy.

Place in the oven, on the top shelf, under the grill. Now we no longer cover it with foil, of course. On each side you need to hold the ribs for about 10 minutes, until the sauce begins to char slightly. The result is the world's best tasting BBQ pork ribs. The meat should practically fall off the bone and melt in your mouth.

While the ribs are cooking in the oven, it's time to prepare the side dishes, recipes can be found on my blog. In this case, they were:

1. Onion loaf
2. Coleslaw salad
3. Twice-Fried French Fries

When everything is ready, all that remains is to pour a cold beer and enjoy a luxurious dinner. Bon appetit!

PS By the way, I started a journal recently, so I will be glad to everyone who adds me as a friend :)

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
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...

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

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

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.