Favorite recipe for pork ribs

All dishes from the pork ribs turn out to be fragrant and tasty, even at the beginning hostess. As my grandmother told me, the main thing is to be able to choose the right ribs, then the dish of them will bring joy and pleasure. It is important that the meat is fresh, a little bit with a fat, not lean between bones. It is best to take a brisket with a small amount of fat. Other secrets of the grandmother - adding contrasting seasonings (honey, garlic and mustard) to meat and low temperature during cooking

I'll tell you the recipe for pork ribs, which I remember from childhood. Grandmother prepared them always with one big piece, and cut into pieces a ready-made dish. In a large cast iron on a Russian stove, she boiled a piece of bacon half an hour. Then she took the meat out of the cauldron, smeared it with sauce of homemade cream, honey and mustard.

So left the pork ribs marinated for 2 hours. Then she poured in flour with salt and pepper, laid it whole with a piece on a baking sheet with vegetable oil and put it in the oven for 1.5 hours. The heat in the oven cooled down gradually, so the meat was browned, but it never burned. At the end of cooking, the grandmother pierced the meat with a fork near the bone to determine its readiness and sprinkled with chopped garlic and herbs on top. On the table served on a large tray.

To meat in the summer, my grandmother prepared a salad of apples, carrots and cabbage, and in the winter she served sauerkraut. Juicy fatty fragrant pieces of pork ribs we ate straight with our hands. The combination of fatty meat and cabbage allowed and satiety to eat, and not suffer then sweat from the abdominal pain.

Babushkin's recipe for pork ribs is often used by my daughters for a festive table. Only prepare it in an electric oven, at a temperature of 160 degrees for two hours. And the broth is used for sauce for meat and first course.

Modern housewives use white wine, soy sauce, mayonnaise, sour cream, freshly squeezed orange juice and various spices: chili, ginger, sesame, paprika, sage, rosemary and thyme.

Preparation of pork ribs takes time and attention, does not tolerate fuss and rush. In order to get a juicy and delicious dish of pork ribs, it is necessary to constantly lubricate and sauce meat during the cooking process, turn the ribs in a frying pan, add the liquid when it boils.

Pork ribs can be baked in the oven to a crispy ruddy crust, or can be stewed in a deep frying pan or cauldron with apples and onions. Of these, you can prepare a tender and juicy stew with vegetables. The modern recipe for pork ribs suggests that you need to divide the ribs into small pieces and place them on the bottom of the cauldron or the scallops. Meat can immediately salt and add all the spices. From above put tomatoes, carrots and onions cut into rings. Top the layer of large pieces of potatoes.

Add the broth or boiling water (to the middle), salt and spices, and put it in the oven for 1.5 hours at a temperature of no more than 170 degrees. In addition to stew, you can cook a roast of ribs with mushrooms and vegetables.

Many peoples have their own recipe for pork ribs, so the Americans cook them on the grill, Norwegians love to bake ribs with sauce for Christmas.

Amazing in beauty, aroma and taste, a dish made of pork ribs can be prepared for special occasions. To do this, we need to take a large and even piece of loin (2 kg), make cuts in the form of lozenges or squares on the meat. In a separate saucepan, boil sauce from boiled beer (half a bottle), tomato paste (150 g), adzhika, apple and soy sauce, garlic, honey and paprika. The sauce should be cooked for 5 minutes, then cover it with pork from all sides, and pour half of the sauce onto the bottom of the baking container and put in the refrigerator for a day for pickling.

In the morning it is necessary to boil the multicolored beans, fry the pieces of pumpkin in the oil, put in a tray, add fragrant herbs: rosemary, mint, thyme and garlic, pour water and put on the bottom shelf in the oven. Put a piece of meat on the top shelf on the grate. It should be periodically poured with sauce. During cooking, fat and juice will drip from the meat to the vegetables located under it.

At the end of cooking it is necessary to remove twigs of spicy herbs, layer the meat with pieces of pumpkin and bring it to readiness for another 5 minutes. On a large dish put the meat, around it put bright pieces of pumpkin and colorful beans, decorate with small twigs of fresh greens.

Any dish from the ribs will not leave anyone indifferent. They all will like both real gourmets, connoisseurs of delicious dishes, and young children who only get acquainted with different recipes of adult cuisine.