Rack of pork ribs bake in the oven on a baking sheet at a baking temperature of 180 degrees, and on a strong grill - 15-20 minutes. Pork ribs in a sleeve in the oven bake at a temperature of 200 degrees. Bake pork ribs in a slow cooker.
How to bake pork ribs
Separate the ribs, salt, soak in the marinade for 1-5 hours, put on a wire rack and grill for 15-20 minutes until golden brown. If there is no grill, then at a temperature of 220 degrees for 25-30 minutes. Place a baking sheet down to drip off the fat. With the rest of the marinade, it is ideal to grease the potatoes, cut into slices - and bake on the same one next to the ribs.
How to bake pork ribs
Ingredients
Pork ribs - 1 kilogram
Onions - 3 heads
Dill or parsley - 1 bunch
Black peppercorns - teaspoon
Butter - 1 tablespoon
How to bake pork ribs in the oven
Peel and cut the onion into half rings, put in a saucepan (bowl) and add spices, salt and herbs to it. Lay out the ribs, mix well with your hands (so that the onion gives juice), remove under oppression (a smaller saucepan with water is suitable). Marinate the ribs for 3 hours.
Grease a baking sheet butter, lay out the ribs and pour the marinade on top. Put a baking sheet with pork ribs in the oven, preheated to 180 degrees, 30 minutes.
Put the baking sheet in the oven and keep on high heat until the marinade is almost evaporated. After that, reduce the heat and bring the ribs to readiness.
Fun facts about pork ribs
Marinades for grilled ribs
For 1 kilo of pork ribs
1. Honey marinade: liquid honey (5 tablespoons), soy sauce (5 tablespoons), sunflower oil(5 tablespoons), salt (2 teaspoons), black pepper to taste. - Marinate for 5-6 hours.
2. Honey-spicy marinade: liquid honey (5 tablespoons), garlic (4 teeth), paprika (1 teaspoon), turmeric (1 teaspoon), dry mustard (1 teaspoon), cinnamon (2 pieces), coriander (1 teaspoon), salt (2 teaspoons), water (half a cup). - Marinate for 3-4 hours.
3. Orange-soy marinade: oranges (2 pieces), honey (2 tablespoons), half a lemon, soy sauce (1/5 cup), salt (2 teaspoons) and pepper (2 teaspoons).
4. Mustard - mustard 70%, sweet type soy sauce 15%, teriyaki sauce 15%. - Marinate for 1 hour.
All members of my family are borscht lovers. And in all variants. I dare to call this recipe a classic, since the birthplace of borscht is Ukraine, and in Ukraine they have always loved pork and everything connected with it. The dish turns out hearty and rich, but not very greasy.
To prepare such borscht, we take: pork ribs, carrots, onions, potatoes, beets, tomatoes (tomato juice), cabbage, garlic, herbs, sunflower oil, salt and pepper.
We cook the broth from pork ribs. Put them in a saucepan, cover with water and bring to a boil. We remove the foam, reduce the fire and cook over low heat until the meat is ready.
When the broth is ready, take out the ribs. We clean the potatoes, wash, cut and send to the pan. We start cooking our borscht.
Peel and wash carrots and onions. Finely chop the onion, and three carrots on a grater. Pour sunflower oil into a frying pan and put vegetables. Let them simmer for 10-15 minutes over low heat.
I put them in a saucepan.
We clean the beets, wash them and three on a grater with large holes. I put it in a saucepan. We continue to cook for another 10 minutes.
Finely chop the cabbage and add to the rest of the vegetables.
Then chop the tomatoes, if you do not have ready-made tomato juice. You can use canned tomatoes own juice. The last thing to cook borscht with tomato paste. In my opinion, it will look like a canteen. In general, with natural tomatoes is a completely different matter.
Mix all the ingredients and cook for another 15-20 minutes. 10 minutes before the end of cooking, put salt and ground black pepper to taste, bay leaf. You can add sweet bell pepper. Chop the garlic and put in the borscht.
Wash greens and finely chop. I put it in a saucepan.
Borscht on pork ribs is ready. We put boiled ribs in a pan with borscht.
Hearty, tasty and healthy.
Serve for lunch as a first course.
Rib broth is delicious and nutritious, and best of all, it's low in calories. Of course, in order for the broth to turn out just like that, it must be prepared correctly. The recipe for making rib broth is simple, but the process needs a little more attention. My family is a big fan of this broth daughter. He pours the broth into a large mug, grabs a handful of crackers and forwards to the computer. And the meat on the ribs goes to the husband and son - they love to gnaw the meat from the bones. I tell you how to make rib broth tasty and fragrant.
1. My ribs, cut off excess fat and cut into small pieces.
2. Pour water into the pan, put the ribs in it and set to cook over high heat. Do not cover the pot with a lid!
3. Most importantly - do not miss the moment of boiling and immediately reduce the heat to a minimum! When foam begins to appear on the surface, collect it with a slotted spoon.
4. When the foam stops appearing, add salt and half of the peeled onions and carrots to the broth.
5. Close the pan with a lid and cook the broth for an hour and a half until the meat is ready. The meat should easily pull away from the bone.
6. Finely chop the remaining vegetables and lightly fry in vegetable or butter.
7. We take out onions and carrots from the broth - we will not need them. Add fried onions and carrots to the prepared broth and let it boil for 3-4 minutes.
8. We try the finished broth, if necessary - add salt. When serving, sprinkle with fresh herbs.
May everything work out for you and bon appetit!
Ingredients
- Ribs - 0.5 Kilogram
- Water - 2 - 2.5 Liters
- Onion - 1 piece
- Carrot - 1 piece
- Salt - 1 teaspoon (to taste)
- Greens of dill, parsley - 50 Grams
Main Ingredients:
Meat, Offal, Ribs
Note:
Shown here is a simple recipe for making our all-time favorite culinary product- Rib broth. If you still have questions, feel free to contact the author for advice. Also, if you know how to make Rib Broth even tastier, write your recommendations in the comments section. Any of the visitors of our site can add their own photo of the resulting masterpiece. We hope the preparation brought you joy, and the resulting dish surprised your loved ones.
Description:
Delicious and rich broth can be both an independent dish and the basis for other soups. It is easy and simple to prepare, it is worth paying only a little attention.
Servings:
6
Cooking time:
2 h 0 min
time_pt:
PT120M
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Pork ribs in the oven are very easy to cook. A simple recipe does not imply lengthy preparation and the whole trick is to marinate the meat in advance. Despite the elementary cooking technology, the dish turns out “to the feast and to the world” and worthy of taking a place on any festive table. And small variations of the main recipe will help the housewives to 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. More tender meat in a young pig: an adult animal takes longer to cook, and ready-made ribs are chewed with difficulty. It is easy to distinguish such a cut by the fat of a yellowish hue. In general, there are no special tricks, but the right ingredients always easy to find in the fridge.
You will need:
- Ribs - 1 kg.
- Salt, pepper to taste.
- Garlic (optional).
- Sunflower oil.
We wash the ribs with running water, remove excess fat, small parts of the bones. Dry with a paper towel. Can be cut into large pieces, or leave the log house entirely. The optimal serving size is 2 pieces of meat on the bone. Squeeze garlic into sunflower oil, add salt there. Rub the ribs with the mixture and leave to soak for 15-20 minutes. Ideally, you should marinate all night or at least 3 hours: such a dish is more difficult to dry out, it remains juicy. At this time, preheat the oven to 180 degrees.
We put the ribs in the oven and bake for 40 minutes, pouring from time to time the meat juice that stands out. The ribs will smell very appetizing, but they are considered ready only when the meat juice is completely transparent, and formed on top golden crust. The dish should be served with boiled potatoes(you can cook pork ribs in the oven immediately with potatoes), and even better combined complicated side dish- potatoes and stewed cabbage. But the ribs are also suitable as an independent hot snack, for example, as an addition to foamy drinks. And baked ribs are ideally combined with sauces: from classic tomato sauce to satsebeli sauce from natural yogurt, mint, garlic and fresh cucumber.
Cunning! Is it possible to take a frozen product? The ideal product is chilled. But in emergency cases, it is realistic to use meat from the freezer only to let it thaw naturally, without resorting to the help of a microwave. Then the ribs will be juicy, especially if they are pre-marinated.
How to cook baked in foil in the oven
Cooking in foil is a real pleasure for many housewives. It is very simple, and moreover, it is very convenient because you do not have to wash the baking dish from fat after a meal. Pork ribs in the oven in foil is an elementary dish even for those who are not familiar with cooking. In addition, you can serve the ribs without removing them from the foil - such a serving is spectacular and suitable for solemn feasts.
The cooking instructions as a whole do not differ from the basic recipe: the pieces of meat are washed in the same way, smeared with spices, and then each one 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 being ready and let the ribs fry. The “grill” function, which almost all ovens have today, is even better suited for these purposes.
Pork ribs in honey mustard sauce
Honey and mustard is a classic and perhaps the most flavorful sauce for roasting ribs. National cuisines The Czech Republic, individual regions of Germany, are simply unthinkable without this marinade for meat: chicken wings, knuckle, ribs are baked in it.
You will need:
- 1 kg. pork ribs.
- 2 tbsp. spoons of mustard.
- 3 art. spoons of honey.
- Salt, pepper to taste.
Honey slightly melt in a water bath, mix with mustard. Rub the meat pieces with the sauce, let the marinade soak the meat well. The best time for marinating is a few hours, so the sauce soaks the meat fibers completely, makes the meat more tender and much softer. Then we do everything as in the main recipe - put the ribs in a mold and fry for 40 minutes.
An important nuance! Just a small game in proportions, an increase in the proportion of honey or mustard, significantly changes the taste of baked ribs. Want more sweetness? Get more honey. Do you want pinstripes? Don't feel sorry for the mustard. And one more secret: all over the world, Dijon mustard is used for marinade: the Russian national product is vigorous, while Dijon mustard is soft and fragrant.
With soy sauce in the oven
Today, Pan-Asian cuisine is in great fashion, and soy sauce is the very ingredient that gives the dish authenticity, and so reminiscent of the cuisine of China and Japan. Soy sauce is a great accompaniment to pork, so feel free to try the recipe, even if you are not a fan of Asia.
Ribs baked with sauce are prepared easily and simply: the main thing here is to marinate the meat longer and then it will literally slide off the bones after baking. Such a dish would be properly served with boiled crumbly rice, and separately offer several types of sauce.
What else to diversify the marinade:
- Garlic.
- Grated ginger.
- Lemon juice.
- Honey.
Pork Cooking Variations soy sauce a lot, and each component brings its own flavor, changing the taste of the finished dish.
Pork ribs - barbecue in the oven
Barbecue is usually done in nature. But what to do on winter evenings when there is no possibility to fry on an open fire? You can bake barbecue ribs right in the oven and few of the guests will distinguish them from the original from the fire. Basic Recipe remains the same, but with marinades you can experiment from the heart.
What marinades will help to add flavor to barbecue?
- Ready marinade with prunes - it will shade the ribs, fill it with a light smoked aroma.
- Vinegar.
- "Liquid smoke".
It is important here to achieve a crust by frying pieces of meat on the “grill” mode. Ribs are served with boiled potatoes or french fries.
Cooking method in the sleeve
The baking sleeve, like foil, saves a lot of time for housewives to clean up after cooking. The meat in the sleeve is cooked in its own juice, which makes it tender, juicy, and the fibers literally slide off the bones.
How to cook these ribs? We marinate the pieces of meat, dry them, grease them with any marinade and spices, place them in a baking bag or a sleeve. We put the ribs in a preheated oven and simmer for 40-50 minutes at 180 degrees. Some housewives complain that the meat turns out as if boiled. The fix is simple: just cut the bag 15 minutes before cooking and let the dish fry on top.
Pork ribs in the oven can be cooked immediately with potatoes - it absorbs meat juice and becomes very tasty, turning into a hearty, solid side dish for men.
Gourmet Secrets. You can supplement the food, make it richer, if you put large pieces of any vegetables in the bag: eggplant, pepper, zucchini, carrots. Get a kind vegetable stew, which distinguishes a strong aroma, bright rich taste.
Marinades for pork ribs
fans meat dishes they know well: how an ordinary marinade can change the taste of a dish beyond recognition, shifting the emphasis from spice to sweetness, from bitterness to spiciness.
The best marinades for pork ribs (in addition to the above) are:
- Orange juice.
- Kefir.
- Yogurt.
- Natural yogurt and matsoni.
- Spicy tomato sauce and Provence herbs.
- Tkemali (cherry plum sauce).
There are also fans of unexpected marinade mixtures like apricot sauce or pineapple-based sauce. In any case, baked pork ribs are far from a trivial dish and, with some effort and imagination, can bring real pleasure to gourmets every day.
Pork ribs are considered a delicacy. You can serve them both for a holiday and as an everyday dish. You can cook them in different ways: stew, fry, smoke, bake. Broth is often prepared from this product; it turns out to be incredibly rich and fragrant. No matter how you cook them, they still turn out delicious.
How to choose ribs?
Pork ribs are called the upper part of the brisket, which consists of the muscle layer, the ribs themselves and a small layer of fat. This product is often used as a base for cooking various soups. To ready meal turned out really tasty and nutritious, you need to choose the right pork ribs.
- The meat should have a pink-red color and be sure to be fresh, you should not buy a winded product. It is better to eat the meat of a young animal. It is distinguished by a pale pink color and a thin layer of adipose tissue. For the preparation of the first dish, ribs with a thin layer of meat are suitable, for the second layer they should be fatter.
- Before purchasing meat, press it with your finger. If the hole formed after pressing returns to its original position, this is fresh meat. Otherwise, it's not worth the risk.
- Smell a piece of pork. Fresh meat has pleasant aroma with slightly sweet notes. If you feel an unpleasant smell of rot or ammonia, then you should not buy such meat.
- Choose ribs with the least amount of adipose tissue. Otherwise, the cooked dish will turn out to be very greasy.
Cooking time
Before cooking, it is necessary to cut the product into pieces of three or four ribs, this will reduce the cooking time. Many people use smoked pork ribs to make soup. They cook from 15 to 30 minutes. Fresh ribs used as a base for borscht, for example, take longer to cook, about 50-60 minutes. Before cooking, frozen pork ribs must be thawed.
How to cook?
Fresh
Like any meat, pork ribs must be prepared before cooking: rinse and remove excess fat. If the first course is being prepared, the ribs are laid in cold water, if the second - in boiling water. We collect water in a saucepan so that the ribs float freely in it. We put the product and bring to a boil. Within five to seven minutes, a film will stand out on the broth, it must be removed.
Reduce heat to low, cover the pot with a lid. Cooking for 50 minutes. Then add salt to taste and cook for another five minutes.
Smoked
It will take much less time to cook smoked pork ribs, because this product is almost ready to eat. We wash the butchered smoked ribs and drop them into boiling water. The most common mistake made by housewives is to cook smoked ribs for as long as raw ribs. In fact, this product is cooked no more than thirty minutes.
If you cook longer, then the meat will boil and turn out to be loose and tasteless, more precisely, completely tasteless. Salt is added five minutes before cooking.
Recipes
To make sure that it is very easy to boil pork ribs, try cooking simple and delicious dishes according to the following recipes.
Ribs in marinade
To prepare boiled ribs in marinade, we need about one kilogram of bones. Let's prepare the marinade first. We cut onion thin rings, and lemon - cubes. Mix with onions, put in a saucepan. Add four cloves of garlic, salt, pepper, bay leaf, cloves and fill everything with 1.5 liters of water. Bring to a boil.
We cut the pork ribs: we separate each from each other. The resulting pieces are washed and dried with a paper towel. We send the ribs to the pan with boiling marinade. Close the lid, reduce the heat to a minimum and cook for one hour.
Cooked in this way, boiled pork ribs are very tender and soft. The meat literally melts in your mouth and easily falls off the bone.
Cheese soup
Of course, we all know how wonderful pea soup obtained with smoked ribs. Try to cook cheese soup on smoked pork ribs. The taste will be no worse than that of pea.
We divide the smoked ribs into bones and wash. Put them in a saucepan and fill with water. Bring to a boil, remove the film and close the lid. Reduce heat to low and cook for thirty minutes.
Let's get to the vegetables. Peel the potatoes and cut into medium cubes. We send it to the pan to the ribs for fifteen minutes before readiness. Finely chop the onion, rub the carrots on a fine grater. Fry in a frying pan with onions.
Five minutes before the ribs are ready, add the fried onions and carrots to the pan. small cubes cut the cheese and put it in the pan. We stir our soup until the cheese is dissolved. Then add salt and pepper to taste. Finely chop the greens and sprinkle with each serving before serving the soup.
About how to cook potato soup with smoked pork ribs, see the video below.
