All dishes from pork ribs are aromatic and tasty, even for a novice hostess. As my grandmother told me, the main thing is to be able to choose the right ribs, then a dish of them will bring joy and pleasure. It is important that the meat is fresh, a little fat, not lean between the bones. It is best to take the brisket with a little fat. Other secrets of the grandmother - the addition of contrasting seasonings (honey, garlic and mustard) to meat and a low temperature during cooking
I'll tell you the recipe for pork ribs, which I remember from childhood. Grandmother always cooked them in one large piece, and cut into ready-made pieces into a ready-made dish. In large cast iron on a Russian stove, she boiled a piece of brisket for half an hour. Then she took the meat out of the cauldron, coated it with a sauce of homemade cream, honey and mustard.
So left the pork ribs marinated for 2 hours. Then it was rolled in flour with salt and pepper, spread in a whole piece on a baking sheet with vegetable oil and put in the oven for 1.5 hours. The heat in the oven cooled gradually, so the meat was browned, but it never burned. At the end of cooking, the grandmother pierced the meat with a fork near the bone to determine its readiness and sprinkled with chopped garlic and herbs on top. Served on the table on a large tray.
Grandmother prepared a salad of apples, carrots and cabbage for meat in the summer, and served sauerkraut in the winter. Juicy fatty fragrant pieces of pork ribs we ate directly with our hands. The combination of fatty meat and cabbage made it possible to eat hearty, and not to suffer later from pain in the stomach.
Grandmother’s recipe for pork ribs is often used by my daughters for the festive table. Only cook it in an electric oven, at a temperature of 160 degrees for two hours. A broth is used for meat sauce and first course.
Modern housewives use white wine, soy sauce, mayonnaise, sour cream, freshly squeezed orange juice and various spices: chili pepper, ginger, sesame, paprika, sage, rosemary and thyme to make meat sauce .
Cooking pork ribs takes time and attention, does not tolerate fuss and haste. In order to get a juicy and gourmet dish of pork ribs, it is necessary to constantly lubricate and pour meat over the cooking process, turn the ribs in a pan, and add liquid when it is boiled.
Pork ribs can be baked in the oven until crispy golden crust, or can be stewed in a deep frying pan or cauldron with apples and onions. From them you can cook a tender and juicy stew with vegetables. The modern recipe for pork ribs suggests that you need to divide the ribs into small pieces and place them on the bottom of a cauldron or ducklings. You can immediately salt the meat and add all the spices. Top with sliced tomato, carrots and onions. Top with large pieces of potatoes.
Add broth or boiling water (until the middle), salt and spices to the ducklings and put it in the oven for 1.5 hours at a temperature of no more than 170 degrees. In addition to stew, you can cook roast from ribs with mushrooms and vegetables.
Many peoples have their own recipe for pork ribs, as Americans cook them on the grill, Norwegians love to bake ribs in sauce for Christmas.
Amazing in beauty, aroma and taste, a dish of pork ribs can be prepared for special occasions. To do this, you need to take a large and even piece of loin (2 kg), make cuts on the meat in the form of rhombuses or squares. In a separate saucepan, boil the sauce of boiled beer (half a bottle), tomato paste (150g), adjika, apple and soy sauce, garlic, honey and paprika. Cook the sauce for 5 minutes, then coat them with pork on all sides, and pour half the sauce on the bottom of the baking dish and refrigerate for 24 hours for marinating.
In the morning you need to boil colorful beans, fry pumpkin slices in oil, put in a tray, add aromatic herbs: rosemary, mint, thyme and garlic, pour water and put on the lower shelf in the oven. Put a piece of meat on the upper shelf on the grill. It will be necessary to periodically pour sauce. During cooking, fat and juice will be dripped from the meat onto the vegetables below it.
At the end of cooking, remove the sprigs of herbs, cover the meat with slices of pumpkin and bring to readiness for another 5 minutes. Put meat on a large dish, put bright slices of pumpkin and colorful beans around it, garnish with small twigs of fresh herbs.
Any dish of ribs will not leave anyone indifferent. True gourmets, and connoisseurs of gourmet dishes, and young children who only get acquainted with various recipes of adult cuisine will like them all.