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The rib is portioned and placed in a tray. In a bowl, mix the olive oil with salt, pepper, thyme, crushed garlic and dried parsley. With this mixture, grease the ribs well, then put them in the oven. Leave until well browned.
I served them with fried potatoes (cut into large pieces) and lettuce.
PIG RIBS IN THE OVEN & # 8211 FRAGED AND STICKY
Baked, juicy, flavorful and sticky baked pork ribs are slowly cooked in the oven so that the meat almost falls off the bone, and can be eaten even without a fork and knife, on the breathless. The baked ribs recipe is a delicious steak recipe that many people like because it looks appetizing and they are very tasty.
& # 8220Pork ribs in the oven & # 8221 is one of the simplest recipes (I promise!), but you need a lot of patience to bake them or take advantage of this time when you almost forget about them to do other things around the house, for work or relax in front of the TV.
Many years ago, when I arrived in Brasov, I went to a neighborhood restaurant, between blocks of flats. There I ate the best ribs in a restaurant. I don't know if the place still exists, but I definitely come back with a link to it.
We also have all kinds of restaurants in Bucharest where you can eat ribs, but I couldn't say that I was just as impressed. They were ribs, well made, but without that something that would make you say at the end of the table & # 8220wow & # 8221 and want me to come back especially for that.
I prepared here the best pork ribs (ribs) with sticky icing, honey and tomato juice. They are better than at the restaurant and definitely much cheaper!
From my point of view baked ribs they are much better than the grilled ones, because they are not cooked beforehand and nothing of the taste of the meat is lost.
The meat on the pork ribs is harder, so it needs a longer cooking time, but at a low temperature, to become tender. The oven is ideal for this recipe. Dry marinade can also be slightly modified, if you do not have all the ingredients in the house.
When choosing the costs for this type of recipe, consider some with meat at least 1 cm thick. I received these ribs in the spring from a freshly opened butcher in Bucharest & # 8211 Ghita Butchery. I don't advertise them, but I have to admit that these ribs and the bone chop were very good!
Look at the great meat they have on them. It is important to buy ribs from butchers. They make sure they have quality, fresh meat, because their business depends on how satisfied the customers are. If they like it, come back and talk about it & # 8230
For certain types of meat I prefer to go to a butcher instead of buying from the supermarket. There is a butcher's shop near my house, in Otopeni, where there is a queue, like in communist times (especially on weekends).
To prepare tender & sticky pork ribs in the oven, with the meat falling on the bone, you must follow the tips below:
- 1. Remove the thin membrane that covers the bones. Choose a knife with a thin tip to detach it at first, then pull by hand. It is possible that it is already removed, but less often.
- 2. Use a dry marinade in the first part of cooking & # 8211 the secret of great pork ribs lies in the layers of flavors!
- 3. Cook with your bones up most of the time.
- 4. The ribs are wrapped and sealed in aluminum foil because the steam will help them cook. If you want to avoid aluminum, use baking paper and wrap the tray very well!
- 5. Put the sticky icing over the pork ribs in the oven when they return to be cooked with the meat up. Honey caramelizes the icing and counterbalances the combination with mustard, tomato juice and balsamic vinegar.
What garnishes are suitable for baked pork ribs? Starting with french fries, up to peasant ones, baked potatoes, baked sweet potatoes (you can see them on my plate) but also sauteed vegetables, tempura vegetables, breaded onion flower, salads, boiled or grilled corn. A pint of beer and some pickles would go great with them, wouldn't it?
I first ate sticky pork ribs in America, 15-16 years ago, with onion rings, french fries and aioli sauce. But I recommend you try the breaded onion flower. It is aesthetic, tasty and takes less time than it would take to make onion rings.
I haven't had a chance to put other pork rib recipes prepared by me so far, but if you are fond of goodies try pork chest with crispy mice, pan-fried pork tenderloin with blueberries and red wine sauce and many other pork recipes grouped in a collection of recipes that can be followed by clicking here.
Now I leave the list of ingredients and how to prepare for tender and sticky baked pork ribs.
1 teaspoon warmed black pepper
1 teaspoon Baharat or 7 peppers & # 8211 Arabic spice
1/2 teaspoon cardamom powder
1/2 teaspoon ginger powder
1 teaspoon smoked paprika
1/2 teaspoon ground nutmeg
1 teaspoon topped onion flakes
1 teaspoon granulated garlic
1 teaspoon cumin powder
1 teaspoon dried basil
For the glaze:
2 teaspoons balsamic vinegar
3 cloves of garlic given through the press
4 tablespoons whiskey & # 8211 optional
For starters I prepared the spice for dry marinade. I put all the ingredients in a bowl and mixed them until smooth. If you will not use all the spice for the steak, you can keep it in a sealed jar with a lid for up to 6 months.
I removed the membrane from the bones because it is sticky and hard to chew. Cut the file at the end and use a thin knife or with two fingers try to detach it from the bone. After a piece has come off large enough to hold it in your hand, you will slowly pull it off the ribs until you reach the end. If it breaks during the procedure, resume the technique, so as to remove absolutely the entire membrane.
The meat is moist and does not necessarily need something to help the dry marinade stay, but if you think you need something extra you can grease everything with a very thin layer of mustard. I left them for an hour at room temperature.
I put the pork ribs in foil, with the meat down, I wrapped them trying to seal them (so that the steam and the juice left by the meat do not come out) during cooking and I put them in the preheated oven at 160 ° C. You can use baking paper instead of aluminum foil, but in this case you will only wrap the tray, not the pieces of ribs.
I baked them for 150 minutes. If you have a lot of meat on your ribs you can leave them for even 3 hours. During this time I prepared the icing with tomato juice, honey, mustard, balsamic vinegar and whiskey (optional), in which I put 3 cloves of garlic given by the press. I boiled them for about 5 minutes, until the sauce thickened a little.
The glaze remains at room temperature until it is used.
After this interval I discovered the ribs, greased them with sticky icing, covered them again and put them back in the oven. I raised the temperature to 180 ° C and left them for another 30 minutes, then I removed the foil and left them for another 45 minutes.
I prepared the recipe a few months ago and it seems that I did not keep the pictures with the ribs fresh out of the oven, where the meat could be seen detached from the bone. I just posed for my plate.
But I'm glad I did it because I managed to show you how you can make some tender, sticky and extremely tasty pork ribs.
I hope I convinced you to try the recipe as soon as possible.
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(5 points / total votes: 24)
Anca a year ago - December 15, 2016 09:13
Re: Baked pork ribs
Hi!! Super recipe, I love it!
But I want to know where do you find ribs like that, with meat on them, in the market or go to the butchers? Merciiii
Ioana a year ago - December 15, 2016 09:57
Re: Baked pork ribs
these are from our pig, raised dearly by my grandmother but when I buy, I prefer the butchers (Petry and Moldovan).
Rott a year ago - 27 December 2016 23:13
Re: Baked pork ribs
Just a few moments before I saw this post I thought about pork ribs. so, tomorrow is clear! Thanks for the recipe, I will gladly follow it.
valentin cojocaru a year ago - 4 May 2017 19:41
Re: Baked pork ribs
it seems very good to me, however I allow myself to give you my recipe which according to me is no less good.
I put the ribs in the marinade in the evening in a marinade of 2-3 bay leaves, black peppercorns, a sprig of rosemary and a sprig of thyme, three or four cloves of crushed garlic and a bottle of 500ml unfiltered brown beer.
the next day I put in a tray a few wooden sticks just so that the meat does not touch the bottom of the tray, I put the meat over, I pour half of the marinade sauce in the tray, I sprinkle a little coarse salt in the oven at 120-130 degrees covered with aluminum foil for at least 3 hours. after three hours if the meat is done (soft) I sprinkle it with BBQ sauce and put it in the oven on the grill position for 20 minutes or until the meat is browned. be careful not to burn the BBQ sauce. good appetite.
Pork ribs with beer, tender and spicy (baked)
Pork ribs with beer, tender and spicy (baked) or pork ladle baked or grilled. How to marinate the ribs, the ladder, what spices are used, as well as how to bake them? What is the best recipe? Step-by-step video recipe, with all the secrets.
It's not a holiday without a delicious meal, something special, and a tender and juicy steak is always the star of the meal, long awaited by loved ones. Steaks can be made from any kind of meat, grilled, pan, oven. I have dozens of delicious recipes for steaks of all kinds and I recommend you browse them.
My steak recipes are here. I have everything: roast pork, beef, sheep, chicken, turkey, goose, duck, rabbit. And there are recipes with game, bibilica & hellip
Pork ribs with beer, tender and spicy (baked)
Pork ribs are extremely tasty, they are appreciated by everyone. My family loves them and I often prepare them, grilled or baked. I admit, of course with a touch of modesty, that I still do them very well
Pork ribs with wine in the oven
After salting, the ribs are peppered on each side. Now mix the thyme with the paprika and then place it on each side of the ribs. It can also be put in the tray for extra flavor. If you want you can cut the ribs, he left them whole and I will cut them when they are ready.
Now peel the garlic and cut it into small pieces or grind it and put it over the ribs. I clean a few more puppies that I cut in half and put them in the tray.
Add the bay leaves. Add the rosemary sprigs. Put the oil over the ribs. Put enough wine and water to cover the ribs. You can also put 3-4 tablespoons of honey. Put in the oven for about an hour. Leave until the liquid drops and they brown nicely.
How to make a recipe for marinated pork ribs in the oven or grilled with BBQ sauce?
I bought 4 & # 8222 keyboards & # 8221 of fine and fleshy ribs (over 3.5 kg). I froze half of them after seasoning.
First I removed the whitish skin that covers the ribs, pulling lightly with the knife at one end. It does not cook well, remains strong and, in addition, is fried or baked. I did exactly what we look here in discharge recipe of glazed pork.
How to marinate BBQ style pork ribs?
I first salted each strip of ribs on both sides because in the spice mix I didn't put salt with mercilessness. Then I sprinkled them abundantly with dry spices and placed everything in a large tray. If you don't have room, it's better to put them in a sturdy bag.
I wrapped everything in a plastic bag and put the tray with ribs in the fridge for 24 hours. You can leave the ribs to marinate and cool for 3 days. During this time, the meat is impregnated with flavors and begins to freeze. You will see that the layer of spices is moistened by the juices of the meat.
After this marinating phase, I cut each string in 2, obtaining 8 pieces. I emptied 4 of them in special bags and froze them for the next time.
I cooked the other 4 immediately. I prepared my homemade BBQ (barbecue) sauce & # 8211 recipe here. In other words, you can use one from the trade. It is important to have smoked paprika that gives it the aroma of barbecue smoke.
First I wiped the layer of spices from the surface of the meat with paper napkins. The spices have already done their job. Then I brushed the ribs with barbecue sauce both on the front and on the back.
We prepare the ribs on the work table. We cut them into pieces or we can leave them whole, depending on how they fit in the tray. We roll each rib in the mixture of spices and salt, then we wrap them in baking paper and put them on a tray.
Put them in the superheated oven at 200 degrees C for 30 minutes, lower the temperature by 20 degrees C and bake for another 30 minutes. Meanwhile, prepare the sauce. Mix the ketchup with the honey and garlic.
In an hour, remove the ribs from the baking paper, place them on a grill circle (or leave them in the pan) and grease them with the sauce prepared before. If we put them on the grill circle then they will be less likely to burn than if we leave them in the tray. It would be good to be careful in those minutes not to burn. Leave them in the oven for another 10 minutes.
The ribs are ready, with a beautiful crust given by the sauce. Serve with vegetable salad or the desired garnish. After the three baking sessions, the meat comes off the bones and is spicy.
Grilled pork ribs with beans
As I promised you in the previous episode, today will reveal one of the ways to prepare a sweet-spicy grilled pork rib, a good-looking and sticky steak, good for licking your fingers. Along with it, a simple but consistent garnish recipe with very good taste, beans with rosemary and garlic. Both recipes, both grilled ribs and beans, were prepared on the Napoleon grill and are the subject of the 5th episode of the culinary series Bucataria de Vara, made together with ecores.ro, those who make the grill available to everyone. suitable garden.
Preparation time: 04:00 hours
Cooking time: 00:30 hours
Total Time: 04:30 hours
Number of servings: 3 servings
Degree of difficulty: environment
For the list of ingredients and how to prepare it, I will invite you to watch the episode below (set the 1080 HD quality).
Pork rib: 1 piece pork rib of 700-800 grams, 1 teaspoon coarse salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon fennel seeds. Mix all the spices and rub the ribs well with them so that it is covered everywhere (it will remain a spice, keep it in a tightly closed jar for another use). The seasoned ribs are wrapped and left in the fridge for at least 4 hours, preferably overnight. Roast on a hot grill with the meaty side down for 5-6 minutes, then turn and reduce the heat to low. Prepare the icing: mix 2 teaspoons of Dijon mustard with 3 tablespoons of maple syrup and 1 teaspoon of chopped onion (or finely chopped onion). Brush this mixture on top of the meat repeatedly, at an interval of 6-7 minutes (brush 3 times or until the mixture is ready). Roast for 25-30 minutes in total, until it is brown and a toothpick enters the meat easily. Remove and cover with foil for 10 minutes before serving.
Beans with rosemary and garlic: 250 ml. beans (a cup), which is washed and soaked in water overnight. Boil in cold water, discard the water, rinse the beans and boil again in another water. Boil until soft, but not very tender. In addition: 1 onion, 3 cloves of garlic, 1 sprig of rosemary, 200 ml. of water in which he boiled the beans, 100 grams of ham or smoked bacon, 50 ml. extra virgin olive oil, salt and pepper. Brown the bacon or ham cut into thin slices in a pan then set aside. In the remaining fat, cook the chopped onion until soft. Add the boiled beans and the water in which it boiled just enough to cover it. When it boils, transfer it to a suitable dish for the oven, adding the chopped garlic, rosemary, salt to taste, ground pepper and olive oil. Place on the grill and cover with a lid (or in the oven) at 165-180 degrees for 1 hour and a half & 2 hours, until the beans are well drained and very tender. Sprinkle with pieces of bacon before serving.
- by consuming 100 grams of pork, 30% of the daily zinc requirement is ensured
- According to studies, people who exclude meat from the diet, of any type, face zinc deficiency
- iron, zinc and vitamin D contained in red meat are absorbed more efficiently by the body, unlike other foods that contain them
Baked pork ribs recipe. Consumed in moderate amounts, pork is a good source of energy, having beneficial effects on the skin, eyes, nervous system, bones and mental performance.
Read also: Fasting meatballs with potatoes, mushrooms and rice. Delicious recipe that makes you forget about meat
Due to the content of essential antioxidants, pork ensures a better immunity of the body.