How to pickle pork ribs?

Pork ribs are located in the upper part of the sternum.They are a suitable product for baking, stewing and cooking first courses. Especially delicious are the ribs made on the grill. Consider how to properly prepare the marinade for this type of meat, as well as analyze some interesting recipes.

Pork, though not considered a dietary product, but the benefits of its use too. This is a fairly high-calorie food - 320 calories per 100 g of meat. At the same time in a hundred grams is 15.2 g of proteins and 29.5 g of fat. Being treated to pork ribs, we get not only gastronomic pleasure, but also a full range of B vitamins. In addition, pig meat is rich in various minerals. Such a composition of the product leads to doubt that nutritionists are right, arguing that eating pork is harmful.

You need to buy only fresh meat, then in the finished form it will not be tough. The flesh should be light, not weathered. Try not to take pieces that are rich in fat. It is he who is the source of bad cholesterol, and will not benefit the body.

Chopping pork ribs for grilling is necessary correctly. Meat is better to cut pieces of 2-4 ribs. If shallow, separating one by one, the dish will turn out dryish. Of course, pork must be marinated, and it is important to do it right. The meat should be soaked in marinade for several hours, ideally it should be left to pickle overnight.

If the ribs are small, many cooks recommend boiling them beforehand. But this should be done not as it should be when cooking broth, and put the meat in boiling water. For the marinade also need spices, herbs and herbs. Experiments with a combination of ingredients are welcome!

There are a lot of recipes for amazing pork ribs, we’ll dwell on the most popular ones.

Ingredients:

• 0.5 kg of pork on the bone;
• 1 kg of potatoes;
• 250 g tomatoes;
• 250 g of eggplant;
• 150 g onion or leek;
• 50 ml pomegranate sauce;
• 1 tsp. spices;
• 3 garlic cloves;
• 90 g of vegetable oil;
• salt;
• ground pepper.

Ribs to cut portions. Wash, dry, put in a deep bowl, marinate in the sauce and season. Stir, cover the dishes with cellophane or a special film and put them in a cold place overnight. If the dish needs to be prepared for the evening, the ribs are pickled in the morning.

Peel the potatoes, wash them and randomly cut them into equal pieces. Season with spices to your taste. Proven herbs and paprika will do. Stir the potatoes so that the spices cover the tubers comprehensively. Cut the eggplant, tomatoes and onions into large pieces. Squeeze garlic into oil, add spices and salt. On a heat-resistant baking sheet covered with foil, first lay out the ribs, then all the vegetables, pour garlic butter over the products. Bake at 180 degrees for 60-90 minutes.

This type of sauce is ideal for cooking pork on charcoal. But when baking in any other way, it will make the meat amazingly tasty, ruddy and tender.

Ingredients:

• pork ribs (5 pcs.);
• 100 grams of soy sauce;
• 1 tbsp. l honey;
• 2 tbsp. l ketchup;
• ground ginger.

In a heatproof dish, mix honey, ketchup and soy sauce. Put in the microwave for a minute to dissolve the honey, and all the components of the marinade are well mixed. Sprinkle the pieces of pork with ginger and pour over the cooled marinade. Stir and clean marinate under a lid in a cool place.

Cook pork ribs conveniently on the grill, on the grill, in the oven. It is also possible to use convection oven. It is important not to forget to turn the meat so that it does not burn. If the heat is enough, the dish will cook quickly.

For cooking in the bowl of the multicooker, the recipe needs to be slightly modified.Namely: pre-fry the ribs until golden brown, then pour the remains of the marinade and cook for 35 minutes on the “stewing” option.

An amazing combination of ingredients for delicious baked pork ribs.

Ingredients:

• 800 g pork ribs;
• 2 tsp. mustard;
• 2 tbsp. l honey;
• 2 tbsp. l soy sauce;
• fresh orange juice;
• natural lemon juice;
• salt and spices (a mixture of peppers, paprika).

It is necessary to marinate night, for sufficient impregnation of pork sauce. Then the meat dish will turn out fragrant and will get an appetizing crust during the frying process.

First you need to cut the ribs into pieces of suitable size. What they will be, the cook decides for himself. Salt and season the meat on both sides. Squeeze citrus juice and mix with honey, soy sauce and mustard. Then pour the ribs with sweet and sour sauce and send marinated under the film, otherwise the meat may wear out and dry.

Lay the pickled pork in a dish or on the barbecue grill. Cooking will take about an hour. If it is prepared not on charcoal, occasionally the meat must be watered with its own juice. On the grill or barbecue grill should be sprinkled with slightly acidified lemon water for juiciness.

This is a beer pickle option. In fact, it turns out very tasty and with it the meat acquires a special juiciness. Preparing is not fast, but it is worth all praise!

Ingredients:

• 1 kg of pork ribs;
• 250 ml of light light beer;
• 200 ml of fresh orange juice;
• 4 garlic cloves;
• 0.5 tsp. ground pepper;
• 1 tsp. dry herbs;
• 1.5 tsp. salts;
• vegetable oil.

Wash and clean the edges of the film. Cut into 4 portions. In a bowl, combine salt, herbs and pepper. Smear the meat with aromatic spices. Marinate each piece with garlic, crushed press. Put in a bowl and leave to sit on the marinade in the cold for a few hours.

After time, get the meat and grease it with another marinade. It is made from orange juice and any tasty light beer. To maximize squeeze the orange, you need to roll it on the table. Then cut in half and squeeze the juice through a sieve.

Heat the oven to 200 degrees. Cover with foil dishes for baking. Form foil rim around the perimeter. Put ribs on foil and coat with oil. On top of the meat, pour half the orange-intoxicating sauce. Roasting time - from 45 minutes to an hour. Check the readiness is necessary depending on how the oven works.

After 45 minutes, take out the meat and add the remaining beer and citrus sauce. Let the dish stand outside the oven for half an hour, then bake it without foil for about 15 minutes, until a crust appears on top of the meat.

The secret of this dish is that the ribs are boiled first, and only then sent to the oven.

Ingredients:

• 1.5 kg pork ribs;
• 1 tsp. Sahara;
• 1 tsp. salts;
• 6 cloves;
• 6 peppercorns;
• badyan;
• 1⁄2 onions;
• 2 cloves of garlic;
• 6 thin plates of ginger;
• 1 tbsp. l rice.

The sauce will need:

• 3-4 Art. l vegetable oil;
• 1 tbsp. l honey;
• 1 tbsp. l tomato paste;
• 1 tbsp. l soy sauce;
• 1.5 tsp. dried garlic granules;
• sugar;
• salt.

Cut the meat into equal parts of 3-4 ribs to make large and juicy portions. Send them to the pot of boiling water. It is necessary to boil the meat, and not to make broth. Water when boiling meat should actively boil. Add sugar and salt to the water, put cloves, allspice, star anise and 1/2 onion (whole). Put garlic and ginger into the water at the end of boiling. The last component, which is put under the end of cooking meat - unwashed rice in the amount of one tablespoon. From him, the pork ribs will become unusually soft.

It’s necessary to boil the meat for about 40 minutes. Make sure that the meat does not soften so much that it dismounts from the stone. In the meantime, it is necessary to prepare the sauce for baking, combining all the necessary ingredients for it in a separate bowl.It is better to cook with honey of liquid consistency, so that the sauce does not look like paste, but rather envelop the pork meat.

Cover the baking tray with food foil, put on it slightly cooled ribs, which must be pre-greased with sauce.

By going out on the nature I want to stock up on delicious marinated barbecue meat. Therefore, we must be able to properly prepare it so that the dish does not disappoint and completely quenched the appetites that were walking about.

Ingredients:

• 1.5-2 kg of pork meat on the ribs;
• 150 ml of traditional soy sauce;
• 2 tbsp. l Sahara;
• 1 tbsp. l acute adzhika;
• 1 PC. sweet pepper;
• 3 garlic cloves;
• dill;
• parsley;
• 500 ml of kefir (yogurt);
• bell pepper;
• 1 large onion.

Separate from a piece of pork 3 ribs, put in a bowl. Chop a large onion, cut into rings sweet pepper, finely chop the greens. Pour all the spices and mix well. Pour ribs kefir (yogurt without flavorings). Pour in soy sauce and stir again. If necessary, it is not forbidden to make the marinade more spicy or salty or less spicy. You need to taste everything in the cooking process. Leave the ribs in a cool place to marinate for a few hours.

Immediately before cooking, remove the meat and place it on the grill with the stones up. So the pieces of pork will be baked evenly and will not burn.

Any marinade is easy to “tune” to your taste by adding or deleting something. Understand what it is, will help the taste of the marinade. Some do not have enough salt and spice, and some taste more spicy sauces. Vinegar and wine are also often used in pouring meat before frying. A little acid will make the fibers softer and more tender to the taste, and the aftertaste when tasting such a dish will be simply magical! Depending on this, you need to make your ideal marinade for juicy meat on the ribs. Cooking with sauces can be not only pork. All the ingredients in the marinades are wonderfully combined with lamb, chicken and turkey. Indulge yourself with quality dishes more often and with pleasure!

Another recipe for grilled ribs marinade is in the video below.