Pork has been and remains one of the main human foodstuffs, unless religion prohibits it, of course. Pork meat has many advantages over beef or chicken. So, for example, one hundred grams of lean pork contains less fat than chicken meat, and beef fat is much worse absorbed than pork fat. Pork is second on the list after lamb in terms of the quality of perception (digestion) by our body. In addition, it is rich in B vitamins and protein, which is so necessary for the normal development of the child.
In order for the pork ribs to turn out tender, you must first marinate them and put them in the refrigerator overnight, this is also a prerequisite if the pork is not from a young breed. As a side dish, a rice mixture was chosen from parboild and rice varieties. wild rice. We really liked this combination both aesthetically and in terms of palatability. Always drink it hot to feel the beauty of the flavor palette of the dish.
We do not recommend reheating meat in the microwave, as it will dry out in it, it is better to always use a frying pan.

Required Ingredients:

• 650 grams pork ribs
• 250 grams (mixture of wild and parboild)
• 40 grams of olive oil (you can also sunflower)
• onion feather
• 3-4 bulbs
• 7-8 garlic cloves
• spices (ground black pepper, coriander, rosemary…)
• 2 teaspoons honey
• 70 ml dry red wine (Cabernet, Merlot, etc.)
• balsamic sauce
• grape vinegar
• a pinch of salt

  Cooking process:

  1. Rinse pork meat thoroughly in warm water. Place it on a plate to drain any excess water.
     

     

  2. With a butcher's knife, cut the pork ribs lengthwise into equal pieces, so that each piece contains one fragment of the rib. If the meat on the ribs is tough, before frying, you should first soak them in the marinade. Pour into hot skillet olive oil and then put in the pork. We put the gas regulator on the burner in the middle position. You do not need to add a lot of oil, since the meat contains layers of fat, which will be heated when frying the ribs. Fry the ribs for 10 minutes, turning them occasionally.
     

     

  3. We clean the onion and garlic from the husk. Prepare a sweet sauce for frying meat. We need to mix red in a bowl dry wine, a pinch of pepper, honey, a teaspoon grape vinegar and balsamic sauce. Thoroughly mix the ingredients until a homogeneous consistency is obtained.
     

     

  4. Finely chop the garlic, and onion rings.
     

     

  5. Now twist the gas to a minimum. Pour the sauce into the pan, pour the chopped onion and garlic and continue to fry the pork ribs, it is unforgettable to turn them over. Cover the pan after 5 minutes. The meat should be a little sweaty and soaked in the sauce.
     

     

  6. While our meat is languishing, prepare the rice. The combination of exotic and steamed rice is the perfect side dish for this dish. Also, to decorate the side dish, we need at the very end a little green onion. Clean it up and pre-wash it.
     

     

  7. Wash our rice in cool water. Drain the water 2-3 times until the rice is clean.
     

     

  8. To cook 250 grams of rice, we need 500 ml of water. Throw rice into boiling water. Mix with a spoon. Cook for approximately 25-30 minutes.

Calories: Not specified
Cooking time: Not specified

Today we offer you stewed pork ribs with rice - excellent dish both for a quick "duty" dinner, and for Sunday family dinner. How to prepare it depends on the availability of free time. If you choose fast option, then the ribs are simply rubbed with spices, salt and almost immediately sent to the pan. When time permits, the ribs can be marinated in a spicy or tomato marinade (or whatever you like) and left to marinate for several hours. And only then proceed to the preparation of pork ribs. When choosing meat, do not forget that rice loves fat, so it is better to take ribs that are not completely lean, with a fatty layer.
Also check out the recipe
Ingredients:

- pork ribs - 600 gr;
- round rice - 2 cups;
- water - 4 glasses;
- vegetable oil or lard - 3 tbsp. l;
- onion - 3-4 medium onions;
- carrots - 2 pcs (medium);
- black pepper and any spices of your choice - to taste;
- salt - 2 teaspoons (also to taste);
- ground turmeric - 0.5 tsp. (optional).

How to cook with a photo step by step

The recipe for pork ribs is not complicated. We cut the rib tape into separate pieces, leaving 1 bone in each. Fat is not cut off, it will melt during frying. Season with black ground pepper, any spices to your taste and salt. We leave for 10-15 minutes.




Cut into thin half rings onion. With such cutting, it will give off flavor, will not overcook and will not burn.




Carrots cut into cubes (straws) or large cubes.






We heat up in a saucepan (cauldron, deep frying pan) lard or vegetable oil. We spread the ribs, fry for enough strong fire until the meat is lightly browned.




We fill the ribs with carrots, fry for another 3-5 minutes until the carrots soften slightly. Then we take out the ribs, transfer to a plate, cover.




Add onions to carrots. Reduce the heat, simmer the onion until soft. Season vegetables with any spices (basil, oregano, black pepper) and turmeric for color.






Wash the rice in advance cold water. Pour to the onion with carrots and spices. We mix everything, slightly fry the rice.




When the liquid evaporates and the rice is saturated with the aroma of spices and oil, pour in 4 cups of hot water. Keep the rice under the lid until it absorbs almost all the water.




Lay the fried ribs on top of the rice. Cover tightly with a lid and simmer over low heat until the meat is cooked (30-40 minutes). But it is better to cook the ribs with rice in the oven at a temperature of 180 degrees (40-45 minutes).




Serve stewed pork ribs with rice immediately after cooking, hot. Add tasty and hearty meal it is better fresh vegetables, greenery or vegetable salad, For example,

• In conditions of heavy employment, recipes have become especially valuable for me, where the main course and side dish are cooked in one bowl, and if this can also be stuffed into the oven, then I consider the recipe “no price”.
• with rice in the oven!

• Pork ribs, about 1 kg, wash, dry and cut into one or two pieces. Put in a bowl and marinate (in terms of marinade, your fantasies are endless, what do you prefer to marinate), I had 3 cloves of garlic through a press, soy 0.5 cups, mustard 1 tablespoon, honey 1 teaspoon, salt and pepper to taste and seasoning dry adjika.
• I mixed everything and poured the ribs. Leave the meat to marinate for at least an hour (or more).
• In a frying pan, heat the vegetable well and fry the pork ribs on it on both sides until golden brown. This will literally take 5-6 minutes. And that's where the dancing at the stove ends.
• Then we put it in a baking dish, pour 1.5-2 cups of washed rice on top. hot water add salt to taste and pour it over and so that the water slightly covers the rice.
• We close the form with foil and remove the pork ribs with rice in an oven preheated to 180 for 50-60 minutes (until the rice is ready.) ... Well, we have nothing more to do at the stove, we are waiting for the signal oven, and during this time, cute hostesses can do other exciting activities, such as washing floors or ironing clothes. Well, bon appetit!