Instructions for use

Barbecue Ribs: Cooking Secrets

BBQ ribs, ruddy, crispy, with a delicious crust, cooked outdoors, at home on the grill or in the oven, and served as a second course with vegetables and potatoes. The ribs are part of the brisket with a layer of muscle, fat and ribs - this meat is considered the most soft, juicy and tasty, especially if it is cooked correctly. Pork, beef and lamb ribs smelling of firewood and a fire, - the perfect snack to beer and signature dish any picnic. Your family will certainly appreciate the fragrant, savory and juicy ribs cooking which is a real pleasure!

How to cook barbecue ribs: meat preparation

For this dish, take chilled pork, beef or lamb ribs with large quantity meat and a thin layer of fat. It is advisable to take the ribs of a young animal - they can be distinguished by a light shade of meat and a thin layer of white fat. While barbecued pork is said to be better because it cooks faster, lamb and beef are also very tasty, and the toughness of beef or veal meat is removed by marinating for a long time. However, if you cook the meat correctly, it will bake perfectly, become tender, juicy and very fragrant. The best ribs come from the ribs near the vertebrae, where the ribs are very small.

So, the meat is washed well, the film is removed from the back of the ribs, picking it up with a sharp knife. If the film is not removed, it can cause the ribs to become stiff - they will appear "rubber". Next, the ribs are cut into several parts, so that each of them has about 2-5 bones. Some chefs claim that larger piece the tastier the meat will be. If preparing frozen ribs, they should be thawed in the refrigerator at 5°C, where they are best left overnight.

How to marinate barbecue ribs

The meat is rubbed with salt, pepper, vegetable oil and leave in a cool place for several hours - this is the easiest way to marinate. At the same time, about 20 g of salt should be taken per 1 kg of meat. Chili peppers, smoked paprika, dried garlic, cane sugar and chopped dry herbs can be added to the rub mixture. If you cover the meat cling film and put in the refrigerator, the dish will turn out more tasty and piquant.

Some housewives marinate the ribs in either a BBQ sauce made specifically for grilled ribs or another sauce, depending on the recipe and personal preference. Usually the ribs are marinated for at least half an hour, but more is better, so they become tastier and juicier. How to soak barbecue ribs so that they are soaked with the aroma of spices as much as possible? To do this, it is better to leave them overnight in the refrigerator.

Different ingredients are added to the marinade for barbecue ribs - soy sauce, honey, tomato sauce, white dry wine, lemon or orange juice, garlic, onion, mustard, sugar, ginger, wine vinegar, fragrant herbs and spices. One of the best marinades Apple juice and vinegar, but if you rub a mixture of dry thyme, smoked pepper, fennel seeds, garlic and brown sugar into the meat before marinating, the ribs will turn out to be unusually tasty. There are many a variety of recipes sauce, besides, each housewife can come up with her own signature sauce, the main thing is to marinate the meat longer, and this is the main secret of juicy ribs.

Oven barbecue ribs recipe

The ribs are laid out in the oven, preheated to 200 ° C, directly on the grate or baking sheet, poured with sauce, covered with foil and baked for 20 minutes, then the foil is removed and cooked for another 20 minutes. This is done so that the meat is first stewed well and only then browned. If everything is the other way around, the ribs inside will remain damp. Well, if the oven has a grill mode, then at the very end you can leave the meat under the grill for 10 minutes. By the same principle, the dish is prepared on the grill. There is another cooking method - the ribs are fried in hot oil in a cast-iron pan until golden brown, then onions, garlic and spices are added to them, poured with wine, water and stewed for an hour. The cooked ribs are allowed to dry, smeared with barbecue sauce and baked in the oven for 5-10 minutes until an appetizing caramel-colored crust forms. This method is a bit like old recipes, where the ribs were first boiled and then fried on fire, it was believed that meat cooked in this way becomes more tender. Many modern chefs consider this method unacceptable, claiming that it spoils the taste of the ribs. Interestingly, the British bake the ribs for 6-8 hours at a temperature of 80-90 ° C so that they melt in the mouth.

Cooking ribs on the grill and on the grill

The ribs can be cooked on the grill, on the grill or on skewers, like barbecues. They cook for 20-40 minutes, while they should be poured with sauce for juiciness and periodically turned over for even frying. To cook lamb and beef, the fire must be weaker, otherwise the meat will brown quickly, but the inside will remain raw. The readiness of the meat is easily checked: you need to pierce it and watch the juice - a clear liquid indicates that the ribs are ready.

If a charcoal grill is used to cook the ribs, the meat is laid out half an hour after the coal begins to smolder, and it is cooked not over a direct fire, but on the side opposite to where the coal lies. In this way, the ribs are cooked for 1.5–2 hours. The same rules are followed on a gas grill, while the cooking time is about 40 minutes. You can act differently - wrap the meat in foil and cook over direct fire for half an hour.

Secrets and subtleties of cooking ribs

A large amount of fat often prevents the meat on the ribs from frying well, so it is better to remove the excess.

If you want the meat to have an interesting and bright taste, put any berries and fruits with a sour taste - lingonberries, cranberries, currants, along with the ribs on a grill or baking sheet, sour apples. To make the meat tender and crispy at the same time, fry first over low heat, and at the end over high heat to form golden brown. Another way to soften meat is to marinate it in pineapple juice, which contains the enzyme bromelain, which softens the toughest meat fibers. However, tropical-flavoured ribs are not for everyone, and not everyone will like them.

When the meat is cooked, remove it from the heat with tongs and wrap it in foil for 10 minutes to let it rise - this trick helps preserve the taste and aroma of the dish. Serve the ribs hot with your favorite sauce.

BBQ Ribs with Juice Marinade Recipe

Wash and dry 2.5 kg pork ribs, chop them into small pieces no larger than 5 ribs and marinate. For the marinade, mix a glass of ketchup or other tomato sauce and half a glass of cherry or pomegranate juice, 4 tbsp. l. vegetable oil, 2 tbsp. l. liquid honey and 2 tbsp. l. wine vinegar, 3 cloves of crushed garlic, pepper and salt to taste. Soak the meat in this fragrant and spicy liquid for about 6 hours and roast on the grill for 20 minutes, pouring over the sauce.

Pork ribs with beer glaze

Cover 2 kg chopped with a pickling mixture of pepper, salt, coriander, ground paprika and minced garlic, previously mixed with vegetable oil. Arrange the marinated ribs on the grill and grill them for 15 minutes on each side. While the meat is cooking, make the glaze with 1 cup barbecue sauce, 5 drops of Tabasco sauce and 150ml dark beer. Next, apply the glaze with a brush on the fried ribs, do this 2 more times every 5 minutes, then turn the ribs over and repeat the procedure.

Tender lamb ribs with cilantro

Rinse and clean 1 kg, cut into pieces of 3 ribs each. Season the meat with salt and black pepper and prepare the marinade mixture by eyeballing the dried paprika, dried tomatoes and ground grains cilantro, rub the ribs with these spices and put them in a marinating dish. Put 2 chopped onions, chopped cilantro and other greens there, mix everything with your hands and refrigerate overnight. Fry the ribs on the grill for about an hour, while the fire from the coals should not be very strong.

How to make barbecue sauce for pork ribs

Drizzling BBQ sauce over the ribs will make the meat look shiny and glazed - it's not only pretty, it's also delicious. The simplest sauce is prepared from ½ cup ketchup, 1 tbsp. l. apple cider vinegar, 2 tsp soy sauce, ½ cup cane sugar and 2 tsp. Worcestershire sauce, which is made from vinegar, sugar and fish.

Sometimes onions, oregano are added to the sauce, butter, lemon juice, Tabasco Sauce, Garlic, Red Wine And Spices. Brown sugar, sweet mustard, honey and balsamic vinegar give the sauce a pleasant sweet and sour taste.

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

Answer from Mariyka[guru]
Pork ribs baked with potatoes
.
pork ribs(better deli), potatoes, onions seasonings.
Turn on the oven to 190 degrees in advance.
My ribs, cut into portions and fry in a dry hot frying pan. Attention: watch constantly so that it does not burn.
Cut the onion into rings, and the potatoes into large pieces
Into a greased mold sunflower oil put the ribs, sprinkle with herbs, salt, then onions, then potatoes. (don't salt it!!! it)
Put in the oven for at least 1.5 hours. We check readiness periodically. Salt the potatoes 15 minutes before the end! !

Answer from DaqpbYAR AndqreVna[guru]
Fried pork ribs
Recipe
Recipe Ingredients:
2 pork ribs with a total weight of about 1.5 kg
8 tablespoons of water
2 green onions, finely chopped
4 tablespoons ketchup
juice of 1 large orange
1 tablespoon apple cider vinegar
1 tablespoon (topless) unclarified cane sugar
2 tablespoons spiced tomato sauce
1 garlic clove, minced
400 g canned beans (or kidney beans)
225 g green beans, peeled, cut into short strips and boiled
1 teaspoon mustard
Cooking recipe: Fried pork ribs
The hot sauce poured over foil-wrapped pork ribs is also great for grilled steak, chicken, and burgers. Can be used instead of canned beans canned beans. Reheat the beans with a little sauce.
Set the grill on which the meat is fried at a height of 15 cm from the coals. Spread pork ribs on 4 squares of thick foil. Sprinkle with water (2 tablespoons) and wrap tightly in foil. Grill for 45 minutes. Turn over without removing the foil.
mix green onion, ketchup, orange juice, sugar, vinegar, 1 tablespoon tomato sauce and garlic. Open the foil packets and coat the ribs with the mixture. Cook unwrapped foil for 10 minutes.
Remove the ribs from the (foil and brush with the remaining juice in the foil. Grill for another 15 minutes, turning occasionally, until tender and golden brown.
In the meantime, mix the beans, green beans, remaining sauce and mustard in a large fireproof dish. Cover and reheat in the grill for 15 minutes, stirring occasionally. Arrange the beans along the edges of the dish, put the pork ribs in the center. Then serve.
Baked pork ribs
Recipe
Recipe Ingredients:
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 oven to 200C. Heat oil in a saucepan, add onion and garlic and sauté until soft.
Add maple syrup, soy sauce, tomato ketchup, Worcestershire sauce, all spices. Bring to a boil, reduce heat and let simmer for 2 minutes.
Place the ribs in the skillet, pour over the sauce, and flip the ribs over so that the sauce completely covers them. Cover the pan with foil and bake in the oven for another 15 minutes, basting occasionally with the gravy. Cook until soft.

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

Answer from Ilana moses[guru]
put in a heat-resistant dish pour over the sauce: 0.25 stack. soybeans, 0.5 cup tomato paste, 1 cup toiate juice, 0.5 teaspoon dry 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 - stew at 180 degrees. baste with sauce every 15 minutes until done. approximately 30 - 40 min.

Answer from Maria Gorbunova[guru]
I just fry them or bake them in an electric oven. Salt, sprinkle with suneli hops, then I serve adjika or ketchup to them.

Answer from Nikolay Smirnov[guru]
Carcass with cabbage!
First, I fry them in a thick-walled pan without oil (the fat is melted and they do not burn) on all sides.
Then I add fresh cabbage, cut into 1 cm squares.
Salt and, while stirring, the carcass until tender.
From spices I add black pepper, coriander or dill (very little).

Answer from Yinatin Lurie[guru]
I do not like to mess around 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 in a large cast-iron frying pan. We eat, only the bones fly, and most importantly, no matter how much you do, it’s always not enough ...

In beer, cola, wine, tequila and honey glaze.

jamieoliver.com

Ingredients

• 1.6 kg pork ribs;
• olive oil- taste;
• salt and pepper - to taste.

For the barbecue 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.

Cooking

Rub meat with oil, salt and pepper. Postpone.

Prepare the sauce. Remove the seeds from the chili pepper and finely chop it. 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 sugar dissolves. Then cook for 10-15 minutes until thickened.

Place ribs in a large skillet, brush with sauce and cover with foil. Send to the oven preheated to 200 ° C. After half an hour, pour the ribs with the rest of the sauce.

After another half an hour, remove the foil, brush the ribs with the 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 of pork ribs;
• salt - to taste.

For marinade:

• 250 ml chili sauce;
• ¾ cup brown sugar;
• 250 tomato paste;
• 500 ml pale ale;
• 6 cloves of garlic;
• 4 teaspoons Dijon mustard;
• 4 teaspoons Worcestershire sauce;
• 2 teaspoons ground;
• 1 teaspoon ground red pepper - optional
• 1 teaspoon of salt.

Cooking

Cut the ribs into three pieces. Put in large saucepan, completely cover with water and salt. Bring to a boil and skim off the foam. Cover and simmer for 45 minutes over low heat. Drain the water and set aside.

Combine all marinade ingredients 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 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 glaze:

• 3 red onions;
• some oil;
• 3 star anise;
• 1 teaspoon of a mixture of ground cinnamon, anise, fennel seeds, pepper and cloves;
• 4 tablespoons of freshly squeezed apple juice;
• 3 tablespoons of hoisin sauce;
• 2 tablespoons of liquid honey;
• 1 tablespoon ketchup;
• 1 tablespoon rice vinegar.

For garnish:

• 1 bunch of green onions;
• 2 chili peppers;
• 1 bunch of radishes

Cooking

Lay 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 frosting. Peel and chop the onion and toss it into a frying pan with hot 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, sweat for 2 minutes and turn off the stove. Let the frosting cool down a bit.

Remove the star anise and puree the glaze with a blender. Strain until the mixture is homogeneous. Add more spices if needed.

Cut green onions and peppers without seeds lengthwise and put in ice water so that the edges are wrapped. Wash the radishes and leave whole or cut into quarters.

Back to the ribs. Remove them from the oven, remove the foil, transfer to a baking sheet and pour over 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, onion, chilli and radish.

gordonramsay.com

Ingredients

• olive oil - for frying;
• 6 short beef 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 of small champignons;
• parsley - for decoration.

Cooking

Heat the olive oil in a deep ovenproof skillet. 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 beef broth so that it almost covers the ribs. Bring to a boil.

Cover the pan with foil and place in a preheated oven at 170°C for 3-4 hours, or until the meat comes off the bones easily. Drizzle broth over meat 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. Roast for 4-5 more minutes. Drain excess fat.

Remove cooked ribs and transfer to a plate.

Make a sauce. Remove excess fat from the broth in which the meat was cooked and strain the liquid. Mix with crushed garlic. If the sauce is too watery, put it on the fire for 10-15 minutes.

Serve the ribs topped with bacon and mushrooms and drizzled with sauce. 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 of honey;
• 1 tablespoon of olive oil;
• 2 teaspoons minced garlic;
• 1 teaspoon ground cinnamon;
• 1 teaspoon of salt;
• 1 teaspoon pepper.

Cooking

Place the ribs in a baking dish. Combine chopped onion 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. Ready meat will easily move away from the bones.

6. Coca-Cola marinated ribs

whatsgabycooking.com

Ingredients

• 1.5 kg of ribs;
• 2 liters of Coca-Cola;
• ¼ cup salt;
• 2 tablespoons of ground chili pepper;
• 1 glass of water;
• 1 onion;
• ½ tablespoon of olive oil;
• 2 cloves;
• ½ cup ketchup;
• 2 tablespoons brown sugar;
• 2 tablespoons Worcestershire sauce;
• 2 tablespoons of apple cider vinegar;
• ¼ teaspoon ground hot red pepper.

Cooking

Put the ribs in a mold and pour cola (reserve ½ cup for the sauce) so that it almost completely covers the meat, add salt. Put in the refrigerator for a day.

Preheat oven to 170°C. Remove the ribs from the marinade, transfer to a baking sheet and pat dry. Season with chili pepper, pour in water and cover tightly with foil. Bake for 2 hours until the meat is tender.

Now prepare the barbecue sauce. Finely chop the onion and fry in oil for 5 minutes until soft. Add minced garlic, ketchup, sugar, Worcestershire sauce, vinegar, hot peppers and leftover cola.

Boil for 15-20 minutes. Remove thickened sauce from heat and season with salt if needed. When the sauce has cooled, puree it with a blender.

Remove the cooked ribs from the oven (the meat should easily separate from the bones), brush with the sauce and brown on the grill for 7-8 minutes on each side.

Serve hot with barbecue sauce.

7. Glazed ribs marinated in tequila and lime

thebrewerandthebaker.com

Ingredients

• 1.8 kg pork ribs.

For marinade:

• ¹⁄₃ glass of orange juice;
• juice of 2 limes;
• zest of 1 lime;
• ¼ cup tequila;
• 2 tablespoons of honey;
• 3 tablespoons of olive oil;
• 2 tablespoons of soy sauce;
• 3 cloves of garlic;
• 1 tablespoon ground chili pepper;
• 1 teaspoon of cumin (zira);
• salt, pepper - to taste.

For glaze:

• ½ cup tequila;
• ½ cup orange juice;
• juice of ¼ lime;
• 2 tablespoons of honey;
• cilantro - to taste.

Cooking

Cut the ribs in half, put in two large plastic bags (better to take with a lock). Combine all ingredients for the marinade in a separate bowl and pour into bags. Close them and shake to distribute over the ribs.

Place the bags in a baking dish and refrigerate overnight.

Make frosting in the morning. Pour the marinade from the bags into a saucepan and add the tequila, juice, honey and cilantro. Bring to a boil, then reduce heat and let the mixture thicken.

Preheat the oven to 250-300°C. Wrap the ribs in foil and cook for 1 hour 30 minutes; the meat should come off the bones easily.

Carefully unfold the foil and pour in the marinade. Cook for 5 minutes, unsealed, then add the marinade again and bake for another 5 minutes.

Transfer the ribs to a plate and let them rest for 10 minutes, covered with 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 marinade:

• 1 pear;
• ¼-½ cup of water;
• ¼ cup soy sauce;
• ¼ cup brown sugar;
• ¼ cup mirin sauce;
• ¼ cup soju, water or sprite
• 1 tablespoon of 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 coarse pepper.

Cooking

Soak ribs in cold water for 1 hour. This is not necessary, but it will make the meat softer and better soaked in the marinade. Rinse and place on paper towels while you make the marinade.

Peel the pear from the skin and seeds and cut the pulp. Add ¼ cup water and all other marinade ingredients to it. Whisk until smooth. Pour in the rest of the water if necessary.

Place the meat in a container, pour over the marinade, cover and refrigerate for at least 1 hour, preferably overnight. Remember that before cooking, the ribs should stand for half an hour at room temperature.

Preheat the oven to 230°C in grill mode. Grease a baking sheet with oil, put the ribs, pour them with marinade. Cook 4-5 minutes on each side until marinade caramelizes.

Let the ribs rest for a few minutes. Serve with rice, kimchi, pickled radishes, sesame seeds and chopped green onions.

9. Glazed ribs with whiskey

Cedric Angeles/foodandwine.com

Ingredients

• 2.3 kg of ribs.

For marinade:

• ¼ cup + 2 tablespoons whiskey
• ¼ cup + 2 tablespoons soy sauce
• ¼ cup of honey;
• 2 tablespoons grated;
• 1½ teaspoons ground white pepper;
• 1 teaspoon of sesame oil;
• ½ teaspoon ground cinnamon;
• ¼ teaspoon ground nutmeg.

For glaze:

• ¼ cup of honey;
• 2 tablespoons hot water.

For 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 of sugar.

Cooking

Place the ribs in a baking dish. Combine all marinade ingredients and pour over meat. Cover and refrigerate for 4 hours.

Make the glaze by mixing honey and hot water in a small bowl.

In a medium bowl, combine all sauce ingredients. Sugar should be completely dissolved.

Preheat 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 again with glaze.

Turn on the grill mode and brown the 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 of salt;
• 2 teaspoons fennel seeds;
• 1½ teaspoons black pepper;
• 1 teaspoon of allspice;
• 1 teaspoon ground onion;
• 1 teaspoon of cumin;
• ½ teaspoon dried garlic;
• ½ teaspoon ground sage;
• 2.7 kg pork ribs.

For sauce:

• 1 small onion;
• 1½ cups defrosted cranberries;
• 1½ cups brown sugar;
• 1 glass of apple cider vinegar;
• ¼ cup ketchup.

Cooking

Combine paprika, salt, fennel, pepper, onion, cumin, garlic, sage in a mortar and mash. Set aside 4 teaspoons for the sauce, rub the ribs with the rest of the spices. Wrap meat in foil and refrigerate for an hour.

Prepare the sauce. Finely chop the onion and toss into 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 the ketchup and beat with a blender. Reserve 1 cup of the mixture for serving.

Lubricate the ribs with sauce, wrap in foil and place in an oven preheated to 200 ° C. After half an hour, pour the ribs with sauce. After an hour, remove the foil, grease with sauce and cook for another 15 minutes. Turn on the grill function and bake for 5-10 minutes at medium power.

Serve with cranberry sauce.

Pork ribs "Miratorg" - high-quality products of a well-known Russian manufacturer. It is valued for its high consumer and culinary properties. Miratorg is a leading supplier of meat in the domestic market. Offers a wide range of safe and affordable products. On the shelves of stores there is a wide selection of products from this manufacturer. Including ribs from pork, beef, pink veal.

They are shipped chilled to retail outlets. They have reliable vacuum packaging, thanks to which they are stored for quite a long time. Miratorg holding offers meat ribs different varieties in its pure form, as well as marinated in a variety of spice mixtures. They can be used for cooking first and second courses, snacks. They are boiled, fried in a pan or on the grill, baked in the oven. At proper preparation have high taste.

Pork ribs

Products are available in several versions:

• Classic - chilled ribs with pork belly. Suitable for all kinds cooking. They are characterized by a significant content of meat, the presence of soft cartilage.
• Ribs from the loin. They are considered the leanest, practically do not have fatty layers. They are distinguished by a fairly low calorie content (240 kcal per 100g of product).
• Ribs in various marinades: classic, spicy, ginger, honey mustard. They cook quickly, have an appetizing look and a unique taste.
• Grilled ribs. It's already ready meal, relating to the category "Heated and ate." The composition includes meat, soy sauce and spices. Delicious, fast and inexpensive.

Pork ribs are cut into easy-to-cook pieces weighing from 300 to 700 grams. They are in steady demand among consumers, as they are quickly prepared and have an acceptable price. One package is enough to cook a meal for a family of 3-4 people.

Advice! These ribs are sold in a transparent sealed package. You can visually assess the quality of the product, choose a piece with the largest number meat.

The Miratorg product range includes chilled ribs from marbled beef and pink veal:

• for first courses (portioned cut meat pieces);
• for grilling (with short bones and a high content of pulp);
• for second courses (with spicy herbs, aromatic additives).

Beef ribs are a wonderful choice for everyday and holiday table. The manufacturer grows bulls using a special technology. Thanks to what meat turns out gentle, useful and tasty.

Beer ribs are especially popular among lovers of a foamy intoxicating drink. They are long meat strips with a small amount of bones. Marinated in a special spicy mixture. They can be fried on the grill or pan, baked in the oven. The finished dish has a pleasant aroma of dill and smoked meats.

Advice! Such a product can be used not only as a beer snack. It is well suited for cooking second courses, as it does not contain large bones. But there is a lot of meat without fat and soft cartilage.

An appetizer is prepared for beer in 20-30 minutes. It can be consumed both hot and cold. It also goes well with white wine.

This is another offer from Miratorg. Ribs "Delicacy" are prepared in a special way. They are cut off the loin. The sharp ends of the bones are filed, and the meat fat is removed. It turns out lean pieces weighing 500-600 gr. They go on sale in their pure form: without spices and seasonings.

Packed in a transparent sealed bag. Sold chilled. Shelf life - up to 15 days. It will not be difficult to prepare such a product. It can be boiled, stewed, baked and fried.

How to cook - simple recipes

To prepare tasty dish ribs don't need to be a professional chef. It is enough to have a desire. As well as a little bit of cooking skills. Simple recipes will help with this.

Bake in the oven

Miratorg cares about consumers. And offers chilled meat products in several packaging options:

• The usual package, which must be removed from the meat before cooking.
• Roasting sleeve, from which you only need to remove the sticker.

In the second case, the ribs, along with the packaging, are placed in the oven. Usually they are already pickled. The manufacturer suggests that during cooking, a few minutes before the end of the process, cut the sleeve. Then the dish will acquire a beautiful appetizing crust.

The product in regular packaging can be prepared according to the following recipe:

• pork ribs - 1 package;
• tomato (tomato puree) - 300 gr.;
• pepper, salt - to taste;
• onions - 1 pc.;
• sour cream - 150 gr.

Mix the tomato with sour cream, add salt, pepper, finely chopped onion. Cut the ribs into bite-sized pieces. Lay on a sheet of foil. Lubricate on both sides with the resulting mass (thick layer). Close the foil tightly so that the prepared semi-finished product can be saturated with marinade. Put the dish in a cold place for 50-60 minutes.

After this time, bake in the oven at 160 degrees. Cooking time - 1.5 hours. 15 minutes before turning off the stove, the foil must be opened, the temperature must be increased (up to 200 ° C). Pour the almost finished dish with the resulting juice. Ribs baked in this way can be served with vegetables, herbs. Garnish - potatoes, buckwheat or rice porridge.

Advice! Beef ribs can be cooked the same way. You just need to increase the baking time to 2 hours.

Barbecue ribs can be cooked outdoors or at home: on the grill or in the oven. This is a signature picnic dish and the perfect beer snack. The semi-finished product is sold already marinated in a mixture of vinegar, herbs, garlic and pepper. How to cook it? Remove the packaging, cut into portions, leaving 3-4 seeds each. Arrange the meat on the grill. Pieces should not touch each other. Grill for 20-25 minutes until done.

As soon as the meat is removed from the heat, it must be laid on foil, wrapped and left for 8-10 minutes. Thanks to this technique, the ribs will become juicy and tender. In this way, other types of Miratorg products can also be prepared. For example, buy European-style ribs, which have a minimum content of cartilage and bones. Marinate to your liking and make an unusual dish.

Price and product reviews

Ribs from a Russian manufacturer have an affordable price. It varies from 280 to 500 rubles per kilogram (depending on the type of meat). The Miratorg company regularly holds promotions, so you can buy its products at a significant discount.

Numerous positive reviews of pork and beef ribs confirm high quality goods. Miratorg takes its reputation seriously. The only negative that some consumers note is the insufficient amount of meat on the bones. But this is a characteristic feature of the ribs and there is no getting around it.

Do you want pork ribs, like from a restaurant?) Now it's easy to make at home!

Miratorg has long been famous for its delicious products. We all ate all kinds of nuggets, meatballs and other semi-finished products. The company reached a new level when they opened a segment of chilled, varied meats. Not so long ago, pork ribs from this manufacturer went on sale. I note that earlier in the stores it was very difficult to find this product. Either only bones came across, or meat of not very good quality. As for the product of Miratorg, it is really quality product with a plentiful amount of meat and, practically, the absence of a fatty layer.

Paint appearance Miratorg ribs can be done for a long time, but it’s better to move on to practice, or rather to not complicated cooking this product.

I am a fan of all kinds of seasonings, but unfortunately, there were no spices for the ribs in the store (I had to pick up something peppery, spicy or even sweet. I came across a seasoning: "Knorr. Juicy wings in mustard honey sauce". As it turned out later, I made the right choice).

For lovers of cooking in the oven, it was possible to put the ribs in a baking bag and leave in the oven for 40 minutes, but the slow cooker takes place in my heart) I put the spiced meat delicacies in the slow cooker for 20 minutes, turning on the "frying" mode .

As a side dish, I chose potatoes in their skins, previously steamed.

Also, for ribs, as a side dish, rice, all kinds of pasta, buckwheat and fresh vegetables. At the end of cooking the ribs, I added potatoes to the slow cooker, set the "multi-chef" mode and left the dish to simmer for 5-10 minutes. At the end of cooking, they turned out juicy, delicious ribs, the level of which was no worse than restaurant cuisine.