How to cook ribs with rice in the oven. Pork ribs stewed with rice. Pork ribs in teriyaki sauce in the oven

Calories: Not specified
Cooking time: Not specified

Today we offer you braised pork ribs with rice - excellent dish both for a quick “duty” dinner and for a Sunday family lunch. How to prepare it depends on the availability of free time. If you choose quick option, then the ribs are simply rubbed with spices, salt and almost immediately sent to the frying pan. When time permits, the ribs can be marinated in a spicy or tomato marinade (or any other marinade of your choice) and left to marinate for several hours. And only then start cooking the pork ribs. When choosing meat, do not forget that rice loves fat, so it is better to choose ribs that are not entirely lean, with a layer of fat.
Also pay attention to the recipe
Ingredients:

- pork ribs – 600 g;
- round rice – 2 cups;
- water – 4 glasses;
- vegetable oil or lard – 3 tbsp. l;
- onions – 3-4 medium bulbs;
- 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 photos step by step

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

Cut into thin half rings onions. When cut this way, it will release flavor and will not overcook or burn.

Cut the carrots into cubes (straws) or large cubes.

Heat lard or lard in a saucepan (cauldron, deep frying pan) vegetable oil. Place the ribs and fry over high heat until the meat is lightly browned.

Cover the ribs with carrots and fry for another 3-5 minutes until the carrots are slightly softened. Then take out the ribs, put them on a plate, and cover.

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

Wash the rice in advance cold water. Pour into onions, carrots and spices. Mix everything, lightly fry the rice.

When the liquid has evaporated and the rice is saturated with the aroma of spices and oil, pour in 4 cups of hot water. Keep the rice covered until it has absorbed almost all the water.

Place 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’s better to cook ribs with rice in the oven at 180 degrees (40-45 minutes).

Serve the stewed pork ribs with rice immediately after cooking, hot. Add tasty and hearty dish better fresh vegetables, greens or vegetable salad, For example,

Pork has been and remains one of the main human foods, unless, of course, religion prohibits it. Pork meat has many advantages over beef or chicken. For example, one hundred grams of lean pork contains less fat than chicken meat Moreover, beef fat is much less digestible than pork fat. Pork is second on the list after lamb in terms of quality of perception (digestion) by our body. In addition, it is rich in B vitamins and protein, so necessary for the normal development of the child.
In order for the pork ribs to be 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. The side dish was a rice mixture of parboiled and wild rice varieties. We really liked this combination both aesthetically and in terms of taste. Always eat it hot to experience all the delicious flavors of the dish.
We do not recommend reheating meat in the microwave, as it will dry out; it is better to always use a frying pan.

Required ingredients:

650 grams pork ribs
250 grams (mixture of wild and parboild)
40 grams olive oil(can also be sunflower)
onion feather
3-4 onions
7-8 cloves of garlic
spices (ground black pepper, coriander, rosemary...)
2 teaspoons honey
70 ml dry red wine (Cabernet, Merlot, etc.)
balsamic sauce
grape vinegar
pinch of salt
Cooking process:
1. Rinse pork meat thoroughly in warm water. Place it on a plate to drain all excess water.
2. Using a butcher knife, cut the pork ribs lengthwise into equal pieces, so that each piece contains one rib fragment. If the meat on the ribs is tough, you should first soak them in the marinade before frying. Pour olive oil into a heated frying pan and then place the pork. Set the gas regulator on the burner to the middle position. There is no need to add a lot of oil, since the meat contains layers of fat, which will melt when frying the ribs. Fry the ribs for 10 minutes, turning them occasionally.
3. Peel the onions and garlic. Let's prepare a sweetish sauce for frying meat. We need to mix red in a bowl dry wine, a pinch of pepper, honey, a teaspoon of grape vinegar and balsamic sauce. Mix the ingredients thoroughly until a homogeneous consistency is obtained.
4. Finely chop the garlic and the onion into rings.
5. Now turn the gas to minimum. Pour the sauce into the frying pan, add the chopped onion and garlic and continue frying the pork ribs, remember to turn them over. After 5 minutes, cover the pan with a lid. The meat should simmer a little and soak in the sauce.
6. While our meat is simmering, let's prepare the rice. The combination of exotic and steamed rice will be the perfect side dish for of this dish. Also, to decorate the side dish, we will need a little at the very end. green onions. Let's clean it and wash it first.
7. Let's wash our rice in cool water. Drain the water 2-3 times until the rice is clean.
8. To prepare 250 grams of rice we need 500 ml of water. Throw the rice into boiling water. Mix with a spoon. Cook for about 25-30 minutes.

Lamb and Pork Ribs Stewed with Vegetables and Rice in One Pot, Easy to Prepare, Nutritious and delicious dish, convenient because it can be prepared as lunch or dinner for the whole family. The practicality of this dish also lies in the fact that the ingredients and their ratio in the dish can vary significantly depending on the tastes of the family. The meat on ribs is one of the most tender, and dishes with meat on the bones always have a more pronounced and deeper delicate taste. Instead of lean pork and lamb ribs, which I used in this case, you can take only pork ribs, or only lamb ribs, as well as any pieces of meat, both with and without bones. The dish is somewhat akin to pilaf, but it is distinguished by an abundance of vegetables and a very small amount of fat, due to the use lean meat and a small amount of olive oil, which is used only for the initial light frying of the vegetables. If you have homemade broth, it can be used as a braising liquid, but in most cases I just use boiling water. Initially sautéing the vegetables, then simmering them with the ribs, and adding rice in the final stages of cooking makes for a simple, one-pot process that's great for quick, no-steps-and-multi-pots cooking.

Ribs with vegetables and rice are a satisfying and balanced dish that does not require anything additional when serving it. The quality of rice used changes the dish from simply delicious to wonderful. My favorite rice is a special type of sushi rice called Koshihikari rice. I use it for vegetables and for meat dishes, and I prefer it even for making risotto, for my taste it gives best results than Arborio rice traditionally used for this purpose. The fundamental point in preparing this dish is the correct calculation of the ratio of liquid in the pan at the time of adding rice. Koshihikari rice, when prepared using the adsorption method, absorbs 3 times the volume of liquid, that is, for 1 glass/cup of rice you need to use 3 glasses/cups of water. It should be taken into account that when stewing vegetables release an additional amount of liquid, and during the stewing process some of the liquid evaporates. If there is excess liquid, you can get the consistency of the dish in the form of porridge, which will not affect the taste at all, it will remain excellent, but the consistency of the dish will not give each grain of rice separately.

Ingredients:

6-7 lean pork ribs, size 7-8cm
6-7 lean lamb ribs, 7-8cm in size
3 large carrots
2 onions
1 leek (can be replaced with another onion)
1 sweet red pepper
1 cup rice
2 tablespoons olive oil
homemade chicken/vegetable broth (optional), you can use water
a good pinch of fennel seeds
3-4 cloves
3-4 sprigs of fresh thyme (can be replaced with dried)
1 tablespoon of barberry berries (can be replaced with any dried sour berries, such as cranberries or even sour cherries, but without the berries there will be no drama either)
hot chili pepper (with or without seeds, the amount depends on the desired spiciness of the dish, can be replaced with fresh hot pepper to dried)
salt and coarsely ground black pepper to taste

Preparation:

wash and dry the pieces of meat on the bones
make sure there are no small bones or their fragments that could come off during cooking and end up separately in the dish
To prepare this dish, it is best to use a deep pan of not very large diameter with a high-quality non-stick coating; pans with ceramic coatings are among the best
heat a spoonful of olive oil, add fennel seeds
cut the onion and leek into half rings and lightly fry them in olive oil
add carrots and red bell pepper
mix all the vegetables, add salt and pepper for the first time
add the second tablespoon of olive oil and the ribs to the pan
stir and fry lightly for 3-4 minutes
alternatively, you can fry the ribs separately in a frying pan and add them to the vegetables, with this method remove the pan with vegetables from the heat while frying the ribs
add thyme, cloves, barberries, hot pepper, salt and pepper again, take into account the salinity of the broth if you use broth and not water

add homemade broth or boiling water

the liquid level should just cover the meat and vegetables, stir the contents of the pan so that all the pieces of meat are under a layer of liquid
cook over low heat with the lid of the pan slightly open for 40-60 minutes until the meat is completely cooked
add rice, stir the contents of the pan thoroughly
cover the pan with a lid and continue cooking over low heat for 12-13 minutes (for Koshihikari rice, other types of rice may require less or more time), stirring the contents again halfway through the process
at the end of this time, mix all the contents again, there will be practically no liquid at the bottom of the pan, but the rice will be wet and not completely cooked, with a slightly hard center
cover the pan with a clean, dry towel, place the lid of the pan on the towel, this way the evaporating moisture will be absorbed by the fabric of the towel and not condense on the lid, flowing into the pan
leave the dish to rest in the pan and let the rice cook completely, about 10-15 minutes, you can additionally cover the pan with another towel

When using ribs, it is best not to leave them to reheat. Freshly cooked ribs taste amazing, with... tender meat, flaking from the bones, the tenderness of the meat is not quite the same after reheating. If you prepare this dish simply with small pieces of meat, then it is quite possible to prepare a larger portion; the dish is perfectly heated in the oven, in a frying pan, in a saucepan or in the microwave.

Ribs with vegetables and rice, from meat dishes, one of my favorites. I am not a big fan of natural meat and prefer cutlets, rolls and meatballs, where meat is mixed with vegetables, especially since protein foods are still not so easy for me. That is why a dish with a small amount of the most tender lean meat on ribs, with an abundance of vegetables and wonderfully tasty rice, satisfies all my nutritional and taste needs.

It’s a pleasure to cook pork ribs in the oven when you have an abundance of all kinds of recipes and impressive ideas for gastronomic use of the product at hand. Each time you can enjoy a new, previously unknown taste and forget about the boredom and routine of the home menu for a long time.

Pork ribs in the oven - recipes

The basic intricacies of cooking ribs will be useful for novice cooks, and experienced cooks will be able to gain new ideas for experimenting in the kitchen.

Before cooking pork ribs in the oven, wash the meat thoroughly, washing off any possible bone fragments, dry it and, if necessary, cut into portions of 1-2 ribs.
Using the ideas presented in the recipes or using your own imagination, you create a marinade that is rubbed onto the meat pieces and left to soak for several hours or overnight.
For baking, place the pork ribs in the oven on a baking sheet, in a sleeve, in foil envelopes, or use a deep form with a lid or a sheet of foil.
The ribs can be cooked at the same time as the potatoes, assorted vegetables, with, and also adding dried fruits, rice or spicy sauce to the meat.

Pork ribs in a sleeve in the oven

Elementary, without any extra hassle, you can cook pork ribs in a sleeve in the oven, the recipe for which can be performed with potatoes or supplemented with other vegetables. You can bake it as a whole piece, or by first cutting the slice into portions. Garlic is stuffed into the product or simply rubbed onto the meat, having previously been chopped.

Ingredients:

pork ribs – 1 kg;
potatoes – 1-1.5 kg;
onions – 2 pcs.;
garlic – 1 head;
oil – 30 ml;
salt, pepper, coriander.

Preparation

The meat is rubbed with salt, pepper, coriander and garlic.
Peeled and coarsely chopped potatoes and onions are sprinkled with oil, salt and pepper.
Place the ribs and vegetables in the sleeve, tie it, and pierce the top.
Bake juicy pork ribs in the oven for 2 hours at 180°C.

Pork ribs in foil in the oven

Pork ribs baked in the oven in foil are no less juicy, tender and tasty, the recipe for which captivates with its simplicity and accessibility. If you want to get a delicious blush, carefully turn the edges of the foil to the sides for 15-20 minutes so as not to get burned. until the heat treatment is completed.

Ingredients:

pork ribs – 1 kg;
lemon – 1 pc.;
garlic – 1 head;
Provencal herbs - 1 tbsp. spoon;
– 1 teaspoon;
oil – 40 ml;
salt, black and allspice.

Preparation

The prepared ribs are cut into pieces.
Add salt, two types of pepper, herbs, turmeric, and chopped garlic.
Pour in lemon juice and vegetable oil, mix the meat with the marinade, leave in a closed container for 2 hours.
Transfer the ribs into an oiled foil envelope, seal and place in an oven preheated to 180°C.
After 1.5 hours of baking, delicious pork ribs will be ready in the oven.

Pork ribs in a pot in the oven

Having understood the nuances of how to cook and how long to bake pork ribs in the oven in foil or in a sleeve, it’s time to try a recipe for cooking meat in ceramic or clay containers. The magic of the pot works wonders and ribs in this design turn into a real culinary masterpiece. Instead of the presented sauce, you can use seasoned cream or sour cream.

Ingredients:

pork ribs – 1 kg;
onions – 2-3 pcs.;
garlic – 4-6 cloves;
soy sauce and vegetable oil - 2 tbsp. spoons;
– 6 tbsp. spoon;
salt, pepper, spices for meat.

Preparation

Pork ribs cut into pieces.
Add salt, pepper, meat spices, chopped onion and chopped garlic.
Add soy sauce, oil, tomato sauce, mix the meat thoroughly and leave for 3-4 hours.
Place the ribs in pots and add a little water or broth.
Simmer the dish at 180°C for 2 hours.

Pork ribs in a jar in the oven

The following recipe will interest you in non-traditional roasting of meat and will tell you how long it takes to cook pork ribs in the oven in a jar. The final taste of the dish is vaguely reminiscent of kebab, and for maximum identity, you can add a few drops of liquid smoke and a mixture of kebab seasonings to the marinade.

Ingredients:

pork ribs – 600 g;
onions – 3-4 pcs.;
garlic – 3 cloves;
vinegar - 1 tbsp. spoon;
salt, pepper, spices.

Preparation

The ribs are cut into portions, generously rubbed with a mixture of salt, pepper and seasonings, and placed in a suitable container.
Add chopped onion and garlic and mix again.
Add water and vinegar to cover, leave the meat in the refrigerator, covered, overnight.
Transfer the onions and pork into a dry, clean jar, the neck of which is covered with foil.
Place the dish in a cold oven, turn on the device, set the temperature to 180°C and cook the dish for 1.5 hours.

BBQ pork ribs in the oven

Having studied in detail how to stew pork ribs, fry or traditionally bake, it will be interesting to try a recipe for cooking barbecue meat in the oven. In addition to the special barbecue sauce in which the meat is marinated before... heat treatment, in this case, use a mixture for the perfect glaze, applying it at the end of baking.

Ingredients:

pork ribs – 2 kg;
– 100-120 g;
smoked paprika – 2 teaspoons;
honey - 2 tbsp. spoons;
ketchup – 5 tbsp. spoon;
lemon juice – 1.5 tbsp. spoons;
chili sauce with garlic – 1.5 teaspoons;
salt, pepper, coriander.

Preparation

The ribs are salted, peppered, sprinkled with coriander, smoked paprika, brushed with barbecue sauce, and left for 2 hours.
Place the meat in the pan and bake for 50 minutes. into an oven preheated to 180°C.
Mix ketchup, honey, lemon juice, chili sauce, brush the glaze over the meat, return to the oven for another 25 minutes, reducing the heat to 170°C.

Pork ribs with rice in the oven

When you need to provide a hearty and nutritious dinner without additional labor, pork ribs with rice in the oven is an excellent recipe for simple execution. Ideally, if you manage to marinate the meat in advance, then the taste result will exceed all expectations, and the dish will become one of your favorites.

Ingredients:

pork ribs – 1 kg;
rice – 2 cups;
garlic – 3 cloves;
soy sauce – 0.5 tbsp;
mustard – 1 tbsp. spoon;
honey – 1 teaspoon;
salt, pepper, dry adjika, oil.

Preparation

Before cooking pork ribs in the oven, the meat is cut into portions and marinated in a mixture of soy sauce, mustard, honey, salt, pepper and dry adjika.
Fry the ribs in oil on both sides and transfer to the pan.
Pour rice into the mold, add salted water and cover the container with foil.
Prepare the dish for 1 hour at 180°C.

Pork ribs with potatoes in the oven

A universal solution for any occasion would be pork ribs in the oven, the recipe for which requires a combination of meat and potatoes. In addition to the traditional set of salt and pepper, you can add Provençal herbs, separately thyme, oregano, rosemary, dried basil or herbs when marinating meat and potatoes.

Ingredients:

pork ribs – 600 g;
potatoes – 5-6 pcs.;
– 2 teaspoons;
garlic – 2 cloves;
paprika – 1 teaspoon;
salt, pepper, vegetable oil.

Preparation

The ribs are marinated with salt, pepper and mustard.
Cut the potatoes, pour oil on them, add salt and pepper.
Place the ribs and potatoes on the sides and cover the container with foil.
Pork ribs with potatoes will be baked in the oven at 200°C for 40 minutes.
Mix squeezed garlic, paprika, pepper and 3 tbsp. spoons of oil, grease the ribs and potatoes with the resulting mixture.
Return the dish to the oven for another 10 minutes.

Pork ribs with zucchini in the oven

Surprisingly juicy baked pork ribs in the oven with vegetables - an option for those who are trying to eat as much as possible healthy dishes. Instead of high-calorie potatoes in this case, zucchini, which can be combined not only with tomatoes and sweet peppers, but also with eggplant, broccoli and cauliflower inflorescences, and bean pods.

Ingredients:

pork ribs – 500 g;
zucchini – 1-2 pcs.;
onions and carrots - 1 pc.;
sweet pepper – 1 pc.;
tomatoes – 2 pcs.;
garlic – 2 cloves;
salt, pepper, Italian herbs, herbs, oil.

Preparation

The ribs are fried and transferred to a mold.
Add slices of onion, carrots, zucchini, tomatoes, peppers and garlic, sprinkling the layers with pepper, salt, and herbs.
Pour oil over the ingredients and bake under foil or a lid for 1 hour at 200°C.

Pork ribs with prunes in the oven

There is nothing easier than baking pork ribs in the oven with prunes, thereby obtaining a tasty and holiday dish. The meat, soaked in the juices of the dried fruit, takes on its sourness, acquires an amazing aroma and exceptional softness. Additionally, you can add sweet and sour apples, sweet onions, and garlic.

Ingredients:

pork ribs – 600 g;
– 150 g;
water – 150 ml;
salt, pepper, spices, oil.

Preparation

The ribs are browned in hot oil on the stove.
Transfer the meat to a cauldron or a mold with a lid.
Season the ribs, add prunes and water.
Cover the container with a lid and bake the dish for 1 hour at 200°C.

Pork ribs with honey in the oven

Fans of contrasting flavor combinations will undoubtedly enjoy oven-baked pork ribs in honey sauce. An additional positive touch will be given to the dish by adding citrus juice, and, if desired, zest. Don’t forget to baste the meat with juices and marinade during baking.

Ingredients:

pork ribs – 700 g;
honey - 2 tbsp. spoons;
soy sauce – 2 tbsp. spoons;
mustard – 2 teaspoons;
lemon and orange - 1 pc.;
salt, pepper

Preparation

The ribs are cut into portions, rubbed with salt and pepper.
Mix honey with soy sauce, mustard, lemon and orange juice.
Pour the marinade over the meat and leave for several hours.
Transfer the ribs with the marinade into a mold and place in an oven preheated to 190-200°C for 1 hour.

Pork ribs in beer in the oven

Pork acquires special piquant notes, inimitable tenderness and juiciness when simmered in a mixture of beer and orange juice. How long to fry pork ribs in the oven and brown them without foil will depend on the capabilities of the device and temperature conditions. Often 10 min. at 220°C it is enough for the meat to become golden brown.

Ingredients:

pork ribs – 1 kg;
light beer – 250 ml;
– 200 ml;
garlic – 3-5 cloves;
salt, pepper, mixture of herbs.

Preparation

Rub the ribs with salt, pepper, herbs and garlic and place in a mold.
Add Orange juice, send the container covered with foil or a lid for 45 minutes. into an oven preheated to 180°C.
Add beer and simmer the meat for another 30 minutes.
Remove the foil and brown the ribs until golden brown.

Pork ribs in teriyaki sauce in the oven

If anyone hasn't tried it yet and doesn't know how and how long to cook pork ribs in the oven with teriyaki sauce oriental style, the following recommendations will help you make your culinary debut in at its best. There will be no limit to the delight and gratitude of the amazed eaters, and the dish will move to the list of priorities.

Ingredients:

pork ribs – 1 kg;
Teriyaki sauce – 12 tbsp. spoon;
balsamic vinegar – 20 ml;
garlic – 2 cloves;
sesame, pepper, salt.

Preparation

The ribs are seasoned with pepper, flavored with half of the teriyaki sauce and transferred to a saucepan or cauldron with a lid.
Simmer the meat at 160°C for 2.5 hours.
Mix the remaining teriyaki, vinegar, garlic, and boil for 5-8 minutes. until thickened.
Pour the sauce over the finished meat and sprinkle with sesame seeds.

Pork ribs in pomegranate sauce in the oven

Don’t miss the opportunity to try the option of cooking meat with pomegranate sauce, since deliciously baking pork ribs in the oven with such a marinade will not be difficult. Instead of suneli hops, you can use any assortment of dry aromatic herbs to your taste or even limit yourself to a pepper mixture.

Ingredients:

pork ribs – 1.5 kg;
pomegranate sauce – 5-7 tbsp. spoon;
lemon – 0.5 pcs.;
garlic – 2 cloves;
Suneli hops, pepper, salt, green onions.

Preparation

Cut the ribs into portions, add salt, pepper, and sprinkle with seasonings.
Add lemon juice pomegranate sauce, mix the meat and leave it in the refrigerator overnight.
Cover the container with foil and bake in an oven preheated to 180°C for 50-60 minutes.
When serving, sprinkle the ribs with green onions.

Marinade for pork ribs in the oven

Thinking about how to deliciously marinate pork ribs for the oven to get perfect new taste ready-made dish than before, we should not forget about the simplest and at the same time perfect combinations, which will transform the characteristics of any meat.

Mayonnaise with garlic, mustard and seasonings, which contain your favorite spices and dry herbs.
Soy sauce, ketchup, honey, apple cider vinegar and finely chopped greens.
Sour cream mixed to taste with mustard, curry seasoning and chopped garlic.
Tomato juice in combination with dry or paste, khmeli-suneli or other seasonings.
Vegetable oil with lemon juice, mustard, onion juice and chopped garlic.