The latest recipes

Baked pork ribs with vegetables

Baked pork ribs with vegetables


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The pork ribs are cut into pieces, washed with cold water and scalded.

I scalded them for about 10 minutes, in order for the fat to come out of them.

Then wash in warm water.

We clean the vegetables and wash them well.

In a tray place the sliced ​​carrots, julienned onion and sliced ​​bell pepper, like a bed of vegetables.

Over the vegetables, place the pork ribs and put the potatoes in the ribs.

We cut the potatoes into 4 or 6, depending on how big they are.

Pour the water and add the spices - salt, pepper, thyme and bay leaves.

Cover the tray with aluminum foil and put in the oven, which was previously heated.

Let it simmer for about an hour and then cut the garlic into rounds and put the wine.

Put the aluminum foil back on for another 20 minutes and then take the foil.

Let it simmer until done.

Serve with some good pickles, as I have: p…


Good appetite!



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 will 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 meal & # 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

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.

INGREDIENT:

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 your hand on it, you will slowly pull on 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 even leave them for 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 baked pork ribs.

I hope I convinced you to try the recipe as soon as possible.


Pork ribs with baked potatoes

Ingredient:
Pork ribs 1.5 kg
Potatoes 1 kg
Carrots 3 pieces
Onions 3 pieces
Garlic 1 head
Olive oil
Chimion ½ teaspoon
Dried oregano 2 teaspoons
Dried thyme 1 teaspoon
Paprika 1 teaspoon
Salt and pepper

Recipe video PIG RIBS WITH OVEN POTATOES lower

Wash and peel the meat if necessary. Cut the ribs individually. Put the ribs in a bowl and add 2-3 tablespoons of olive oil and season with cumin, paprika, dried oregano, dried thyme, salt and pepper. Mix well. Leave to soak for 1-2 hours. You can cover the bowl with cling film.
Put the ribs in an oven tray and add 100 ml of water. Cover the tray with aluminum foil. Bake for 40 minutes at 180 degrees.
Peel and cut the vegetables into large pieces. In a bowl, mix the vegetables with 2-3 tablespoons of olive oil and season with dried oregano, paprika and salt. Mix well.
Remove the ribs from the pan and place the vegetables. Place the ribs over the vegetables and cover with aluminum foil. Bake for another 30 minutes at 180 degrees.
Then remove the tray and remove the aluminum foil. Put back in the oven for 30 minutes at 200 degrees. At the end you can remove the ribs from the tray and you can brown the vegetables in the oven for another 5-6 minutes using the browning function. Serve hot with tomato sauce and garlic cream. Consume in moderation!

Recipe video PIG RIBS WITH OVEN POTATOES lower


Pork ribs with baked potatoes

The recipe for pork ribs with baked potatoes was a delicious choice for lunch today. A few days ago I invited some friends to a barbecue, but because I had quite a lot of meat, I kept 4 pork ribs for another recipe. On Friday the wind was blowing in my fridge, so I prepared a simple and quick lunch with the remaining pork ribs, potatoes, tomatoes, garlic and thyme.

The recipe with ribs is really very simple, it can be an idea for lunch or even for dinner, if you prefer a richer meal.

I greased the missing ribs with a little oil, salt, pepper and thyme, then left them in the fridge for about 1 hour. You can keep them longer if you want (2-3 hours). If you want, you can also use a little sweet or hot paprika, but this time I chose to make them without them, they were delicious!

Here's how I make a recipe for tender and juicy pork ribs in the oven. I highly recommend you try this simple recipe with pork!

Pork Ribs with Potatoes & # 8211 Ingredients (2-4 people)

  • 4 large pork ribs
  • 4 medium red potatoes
  • 7-8 cherry tomatoes
  • 3-4 cloves of garlic
  • 2 teaspoons dried thyme
  • 4 tablespoons sunflower / peanut oil
  • 200 ml water
  • salt
  • pepper

Baked pork ribs with potatoes & # 8211 Step by step preparation

If we have big pork ribs, we cut them in half. I got 8 pieces from the 4 ribs. If they are not large, it is better to leave them whole.


Baked pork ribs

ingredients
1.5 kg of washed and wiped pork ribs, 2 tablespoons of mustard, 2 tablespoons of tomato paste, 2 tablespoons of honey, 4 tablespoons of olive oil, 3 cloves of cleaned and washed garlic, 10 washed thyme strands, 6-7 washed sage leaves, a teaspoon of paprika, salt, freshly ground pepper, 4-5 tablespoons of water

Difficulty: low | Time: 1h


Baked pork ribs, sticky and juicy

At the beginning of the '90s, when they had just woken up from communism, but they already thought they were capitalists, the Romanians were no longer grilling, but barbecue. Many years later, I remembered this job watching a culinary show by a grilled chef, Canadian Robert Rainford. And among the wonders he constantly prepared were pork ribs.

It's not just Canadians or Americans who are crazy about this food. Grilled or baked pork ribs, browned or juicy are a popular dish all over the world. You will find them in the cold north, in Scandinavia, and in Austria, but also in Romania. In Sinaia there is a restaurant famous for this dish, and customers come especially for pork ribs.

I've eaten them in a few places, but so far I haven't dared to make them. In fact, I didn't make them because I couldn't find the perfect piece of ribs to make. But I found her in Kaufland. Pork ribs, without fat or rind, perfectly portioned and shaped. And the price is really very good, 16 or 17 lei per kilogram.

[singlepic w = 620 h = 440 float = center]

I bought a rib of about 30 centimeters and 700 grams. And what follows makes you lick your fingers literally. For the ribs cannot be eaten except by hand.

The preparation is extremely simple. I marinated the ribs overnight, then put them in the oven. That's it. All you need is patience.

I made a marinade of 3 tablespoons of olive oil, a tablespoon of oyster sauce, a tablespoon of dark soy sauce, coarse sea salt, freshly ground black pepper and coriander, 3 tablespoons of maple syrup, 2 teaspoons of pasta of hot peppers, hot pepper flakes (if you find it too spicy, you can give up this last spice). You need to keep 2-3 tablespoons of this marinade for the final touch.

[singlepic w = 620 h = 440 float = center]

I greased the ribs with this sauce (on both sides) and let them marinate for about 14 hours. Then I put them in a pan with a little water, covered it with aluminum foil and put it in the hot oven over medium heat (160 degrees) for an hour. After an hour, I turned the ribs, covered the tray with foil and left it for another hour. Then I removed the foil, turned the ribs again (with the meaty side up) and left the oven on the grill function, for another 20 minutes, to brown the steak. In the last 5 minutes I greased the ribs with the sauce in which they were marinated.

[singlepic w = 620 h = 440 float = center]

They are so tender and juicy that the meat comes off the bone. They are spicy, spicy, fragrant and sticky. All you need is a sauce with yogurt, crushed garlic and a little lemon. And fresh homemade bread, with crispy crust.

I know that men (maybe for objective reasons, sometimes :)) have a problem with the ribs. But they will love these :). And not just them.



Comments:

  1. Marquis

    Make mistakes. Write to me in PM, discuss it.

  2. Ascalaphus

    the interesting moment

  3. Hernandez

    remarkably, the very valuable idea

  4. Derrin

    Can we find out?

  5. Kami

    Now everything is clear, many thanks for the information.

  6. Samushura

    I congratulate, this thought has to be precisely on purpose

  7. Siddael

    I congratulate, this remarkable idea is necessary just by the way

  8. Weirley

    I think the subject is very interesting. I offer you to discuss it here or in PM.



Write a message