Miratorg ribs in the oven. BBQ pork ribs are almost like Tony Roma's. Bake in the oven

Instructions for use

BBQ ribs: cooking secrets

BBQ ribs, rosy, crispy, with an appetizing crust, are cooked outdoors, at home on the grill or in the oven, and served as a main course with vegetables and potatoes. Ribs are a piece of brisket with a layer of muscle, fat and ribs - this meat is considered the most tender, juicy and delicious, especially if cooked correctly. Pork, beef and lamb ribs, smelling of wood and fire, are an ideal snack for beer and the signature dish of any picnic. Your family will certainly appreciate the aromatic, spicy and juicy ribs, which are a real pleasure to cook!

How to Cook BBQ Ribs: Preparing the Meat

For this dish take chilled pork, beef or lamb ribs with a lot of meat and a thin layer of fat. It is advisable to take the ribs of a young animal - they can be distinguished by the light shade of the meat and a thin layer of white fat. Although barbecuing pork is considered better because it cooks faster, lamb and beef are also very tasty, and the toughness of beef or veal meat is eliminated by long marinating. However, if you cook the meat correctly, it will be perfectly baked, tender, juicy and very aromatic. The best ribs come from the rib area 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. The film that is not removed can cause the ribs to become tough - they will appear “rubbery”. Next, the ribs are chopped into several parts so that each of them has approximately 2–5 bones. Some chefs claim that the larger the piece, the tastier the meat will be. If frozen ribs are cooked, they should be thawed in the refrigerator at 5°C, where they are best left overnight.

How to deliciously marinate ribs for barbecue

The meat is rubbed with salt, pepper, vegetable oil and left 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. You can add chili pepper, smoked paprika, dried garlic, cane sugar and chopped dry herbs to the grating mixture. If you cover the meat cling film and put it in the refrigerator, the dish will turn out more tasty and piquant.

Some housewives marinate the ribs either in a barbecue sauce made specifically for grilling ribs, or in a different 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 will become tastier and juicier. How to soak ribs for barbecue so that they are maximally saturated with the aroma of spices? To do this, it is better to leave them in the refrigerator overnight.

Various 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 most successful 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 unusually tasty. There are many variety of recipes sauce, besides, every 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.

BBQ ribs recipe in the oven

Place the ribs in the oven, preheated to 200 °C, directly on a wire rack or baking sheet, pour over the sauce, cover with foil and bake for 20 minutes, then remove the foil and cook 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 raw. It’s good if the oven has a grill mode, then at the very end you can leave the meat under the grill for 10 minutes. Using the same principle, the dish is prepared on the grill. There is another cooking method - fry the ribs in hot oil in a cast-iron frying pan until golden brown, then add onions, garlic and spices, pour wine, water and simmer for an hour. The finished ribs are allowed to dry, brushed 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 over a fire, it was believed that meat cooked in this way became more tender. Many modern chefs consider this method unacceptable, claiming that it spoils the taste of the ribs. Interestingly, the British bake ribs for 6-8 hours at a temperature of 80-90 ° C so that they melt in the mouth.

Cooking ribs on the grill

The ribs can be cooked on the grill, on the grill or on skewers, like kebabs. 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 heat should be lower, otherwise the meat will quickly brown, but the inside will remain raw. The readiness of the meat is easy to check: you need to pierce it and observe 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 not cooked over direct fire, but in the direction opposite to where the coal lies. Cook the ribs this way for 1.5–2 hours. The same rules apply on a gas grill, with a cooking time of about 40 minutes. You can do it differently - wrap the meat in foil and cook over direct heat 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, place any berries and fruits along with the ribs on a grill or baking sheet. sour taste- lingonberries, cranberries, currants, sour apples. To make the meat tender and at the same time crispy, fry first over low heat and finally over high heat to form a golden brown crust. Another way to tenderize meat is to marinate it in pineapple juice, which contains the enzyme bromelain, which softens the toughest meat fibers. However, ribs with a tropical taste are not an acquired taste and may not appeal to everyone.

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

BBQ Ribs Recipe with Juice Marinade

Rinse 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 with 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 aromatic and spicy liquid for about 6 hours and grill on the grill for 20 minutes, pouring the sauce over it.

Pork ribs with beer glaze

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

Tender lamb ribs with cilantro

Wash and peel 1 kg, chop into pieces of 3 ribs each. Rub the meat with salt and black pepper and prepare a marinade mixture by mixing dried paprika, dried tomatoes and ground cilantro seeds by eye, rub the ribs with these spices and place them in a marinating bowl. Put 2 chopped onions, chopped cilantro and other greens there, mix everything with your hands and put it in the refrigerator overnight. Fry the ribs on the grill for about an hour, and the fire from the coals should not be very strong.

How to Make BBQ Sauce for Pork Ribs

If you pour barbecue sauce over the ribs, the meat will look shiny and glazed - it's not only beautiful, but also delicious. The simplest sauce is made from ½ cup of 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 nice sweet and sour flavor.

I am a 100% city dweller, never in my life have I lit a barbecue, cooked on a grill (except for the home grill, after which you need to ventilate the apartment for another two weeks) and have not eaten freshly prepared barbecue ribs (restaurants, cafes and pubs are not taken into account ).

But I’m a girl, I should be able to cook - it’s not for nothing that I watch cooking shows in the evenings and memorize recipes (oh, Gordon Ramsay, your beef Wellington is simply magnificent.. not my version, unfortunately..).

Just for people like me, unfortunate cooks, Miratorg has made a good selection meat dishes. All you have to do to amaze your other half is just put this delicacy in the oven and wait for the result.

With these ribs, everything was not so simple - there is no recipe or cooking instructions on the package. Although, the phrase “barbecue ribs” should have made me think that they are not entirely suitable for the oven. They didn't point...

But that didn't stop me! I know all of Ramsay’s recipes almost by heart🤓

Moreover, these ribs looked painfully tempting. By the way, the composition of the marinade (and they are in the marinade) is very good. The only thing I would remove is the smoke flavoring - well, why, why add flavorings to the natural composition... I can’t understand. That's why I'm not the director of Miratorg))

I cooked them like regular beef ribs - wrapped them in foil and threw them in the oven (200g for 60 minutes and another 10 minutes under the grill). And this is what I came up with.

As for the taste, I can’t say for sure whether I liked it or not. They are delicious, honestly! Soft, soaked in marinade. But there is one BUT - the meat does not come off the bones very easily and there are a lot of hard veins in it.

Yes, there is a possibility that I didn’t keep them in the oven much longer. But for me it’s better to underexpose than to overexpose. How many steaks did I ruin, how much pain was in my husband’s eyes when he tried to eat my next dried out culinary masterpiece.

Will I take them again? Definitely yes! Even despite the terrible calorie content (then I’ll torture myself with boiled chicken breasts And stewed zucchini, but for now I’ll enjoy the juicy meat).

You know, even in the oven they came out very well. And on the grill it’s probably absolutely delicious)) So, if you are the happy owner of a barbecue, these ribs are definitely for you.

How to deliciously cook fatty meats rack of pork ribs. and got the best answer

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

Reply from DaqpbЯR AndqreVna[guru]
Fried pork ribs
Cooking recipe
Ingredients for the recipe:
2 pork ribs, total weight about 1.5 kg
8 tablespoons water
2 green onions, finely chopped
4 tablespoons ketchup
juice of 1 large orange
1 tablespoon apple cider vinegar
1 tablespoon (without top) unclarified cane sugar
2 tablespoons herbed tomato sauce
1 clove garlic, minced
400 g canned beans (or kidney beans)
225g green beans, peeled, cut into short strips and boiled
1 teaspoon mustard
Cooking recipe: Fried pork ribs
Hot sauce poured over pork ribs cooked in foil is also suitable for grilled steak, chicken and burgers. You can use canned beans instead canned beans. Reheat the beans with a little sauce.
Place the grill on which the meat is fried at a height of 15 cm from the coals. Divide pork ribs among 4 squares of heavy-duty foil. Sprinkle with water (2 tablespoons) and wrap tightly in foil. Grill for 45 minutes. Turn over without removing the foil.
Mix green onions, ketchup, orange juice, sugar, vinegar, 1 tablespoon of tomato sauce and garlic. Open the foil packets and coat the ribs with the mixture. Cook, unfolding the foil, for 10 minutes.
Remove the ribs from the foil and coat with the remaining juices in the foil. Grill for another 15 minutes, turning occasionally, until they are tender and golden brown.
Meanwhile, combine the beans, green beans, remaining sauce and mustard in a large ovenproof dish. Cover and heat under the grill for 15 minutes, stirring occasionally. Arrange the beans around the edges of the dish and place the pork ribs in the center. Then serve.
Baked pork ribs
Cooking recipe
Ingredients for the recipe:
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 the oven to 200C. Heat the oil in a saucepan, add the onion and garlic and simmer 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 pan, pour the sauce over them and turn the ribs in the sauce until the sauce completely covers them. Cover the pan with foil and bake in the oven for another 15 minutes, basting occasionally with gravy. Cook until soft.

Reply from Karina[guru]
definitely simmer!
1. can be in pots with potatoes, mushrooms, etc.
2. You can make lentils with them.

Reply from Ilana Moses[guru]
put in a heatproof bowl, pour over the sauce: 0.25 cup. soy, 0.5 cup tomato paste, 1 glass of toyat juice, 0.5 teaspoons of 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 and simmer at 180 degrees. until done, add sauce every 15 minutes. approximately 30 - 40 min.

Reply from Maria Gorbunova[guru]
I just fry them or bake them in an electric oven. I add salt, sprinkle khmeli-suneli, then serve them with adjika or ketchup.

Reply from Nikolay Smirnov[guru]
Stew with cabbage!
First, I fry them in a thick-walled pan without oil (the fat is rendered and they do not burn) on all sides.
Then I add fresh cabbage, cut into 1 cm squares.
Add salt and simmer until done, stirring.
For spices, I add black pepper, coriander or dill (very little).

Reply from Yinatin Lurie[guru]
I don’t like to fuss 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 them in a large cast-iron frying pan. We eat, but the bones fly, and most importantly, no matter how much you do, it’s never enough...

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

jamieoliver.com

Ingredients

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

For the BBQ 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.

Preparation

Rub the meat with oil, salt and pepper. Set aside.

Prepare the sauce. Remove the seeds from the chili pepper and chop it finely. Peel the ginger and garlic and grate. In a saucepan, combine pepper, garlic, ginger, juice, vinegar, ketchup, soy sauce and sugar, whisk and place on medium heat. Stir until the sugar dissolves. Then cook for 10–15 minutes until thickened.

Place ribs in a large skillet, coat with sauce and cover with foil. Place in an oven preheated to 200°C. After half an hour, pour the remaining sauce over the ribs.

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

For the marinade:

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

Preparation

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

Combine all the ingredients for the marinade 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 the 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 mixture ground cinnamon, anise, fennel seeds, pepper and cloves;
• salt - to taste.

For the glaze:

• 3 red onions;
• a little 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 hoisin sauce;
• 2 tablespoons of liquid honey;
• 1 tablespoon of ketchup;
• 1 tablespoon rice vinegar.

For garnish:

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

Preparation

Place 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 the glaze. Peel and chop the onion and throw 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, simmer for 2 minutes and turn off the stove. Let the glaze cool slightly.

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

Slice green onions and seedless peppers lengthwise and place in ice water until the edges curl. Wash the radish and leave it whole or cut it into four pieces.

Return to the ribs. Remove them from the oven, remove the foil, place on a baking sheet and drizzle with 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, onions, chiles and radishes.

gordonramsay.com

Ingredients

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

Preparation

Heat olive oil in a deep heatproof frying pan. 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 an oven preheated to 170°C for 3-4 hours or until the meat comes off the bones easily. Baste the meat with broth 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. Fry for another 4-5 minutes. Drain off excess fat.

Remove the finished ribs and place them on a plate.

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

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

Preparation

Place the ribs in a baking dish. Combine chopped onions 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. When cooked, the meat will fall off the bones easily.

6. Ribs marinated in Coca-Cola

whatsgabycooking.com

Ingredients

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

Preparation

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

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

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

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

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

Serve hot with BBQ sauce.

7. Glazed ribs marinated with tequila and lime

thebrewerandthebaker.com

Ingredients

• 1.8 kg pork ribs.

For the marinade:

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

For the glaze:

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

Preparation

Cut the ribs in half and place in two large plastic bags (it's best to take a ziplock bag). Combine all the ingredients for the marinade in a separate bowl and pour into bags. Close them and shake to distribute throughout the ribs.

Place the bags in a baking dish and refrigerate overnight.

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

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

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

Transfer the ribs to a plate and let them rest for 10 minutes under 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 the marinade:

• 1 pear;
• ¼–½ glass of water;
• ¼ cup soy sauce;
• ¼ cup brown sugar;
• ¼ cup mirin sauce;
• ¼ glass of soju, water or Sprite;
• 1 tablespoon 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 coarsely ground pepper.

Preparation

Soak ribs in cold water for 1 hour. This is not necessary, but this will make the meat softer and better saturated with the marinade. Wash and drain on paper towels while you make the marinade.

Peel and seed the pear and chop the pulp. Add ¼ cup of water and all the other ingredients for the marinade. Beat until smooth. If necessary, add remaining water.

Place the meat in a container, pour in the marinade, cover with a lid and refrigerate for at least 1 hour, or preferably a day. Remember to let the ribs sit at room temperature for half an hour before cooking.

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

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

9. Glazed ribs with whiskey

Cedric Angeles/foodandwine.com

Ingredients

• 2.3 kg ribs.

For the marinade:

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

For the glaze:

• ¼ cup honey;
• 2 tablespoons hot water.

For the 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 sugar.

Preparation

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

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

In a medium bowl, combine all sauce ingredients. The sugar should completely dissolve.

Preheat the 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 with glaze again.

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

For the sauce:

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

Preparation

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

Prepare the sauce. Finely chop the onion and place in 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 ketchup and blend with a blender. Reserve 1 cup of the mixture for serving.

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

Serve with cranberry sauce.

Juicy, aromatic ribs (usually pork) are loved by many for their rich taste and delicate texture of meat. It’s easy to prepare them if you know special secrets: then the meat dish will decorate a festive or everyday table and will delight everyone who is already tired of cutlets and chops.

How to cook pork ribs in the oven

To make cooking pork ribs in the oven easy, you need to pay attention to the choice of the product itself. Fresh rib plates should not become hard after processing: choose those that are pink, covered with a thin film, and free of stains. Fresh meat has no mucus. It is better to choose ribs at the market, where you can immediately evaluate the appearance of the product, its smell and texture.

If you bought frozen food, leave it in the refrigerator or in a bowl cold water: otherwise the meat may become rubbery and tough. After this, all that remains is to marinate the rib plates with any marinade to taste, leave for an hour to a day and bake using a baking sheet, sleeve, pots or foil.

How long to bake pork ribs in the oven

Novice cooks may have a question about how long to cook pork ribs in the oven so that they cook evenly and retain the juices. The time depends on the baking method: On a baking sheet, the meat is cooked for about half an hour at a temperature of 180 degrees, in foil or a sleeve - 35 minutes at 200 degrees, with a side dish of vegetables or potatoes in a pot - about an hour.

Recipe for cooking pork ribs in the oven

The Internet, where available, can help the housewife find suitable recipes with pork ribs various options With step by step instructions, photo and video lessons. It’s easy to learn how to cook using them, combining meat with potatoes, tomatoes, and other vegetables. There is room for imagination in the choice of marinades - beer, honey with mustard or lemon juice with tomatoes are suitable. The taste will also depend on whether you use a sleeve, foil or an ordinary baking dish.

With potatoes

Every cook will need information on how to cook pork ribs with potatoes in the oven, because this is traditional hearty dish for the festive table. Cooking together, potatoes and meat are saturated with the aromas of spices and become aromatic. It's nice to serve them hot so you can enjoy the taste and not miss a drop of juice (as in the photo).

Ingredients:

• ribs – 1.3 kg;
• marjoram – 40 g;
• rosemary – 20 g;
• garlic – 3 cloves;
• water – 2/3 cup;
• potatoes – 1 kg;
• mustard – 40 g;
• a mixture of dried garlic, dill, paprika, basil, chili, thyme, nutmeg - a pinch.

Cooking method:

1. Rinse the meat, salt and pepper, sprinkle with marjoram, rosemary, rub in crushed garlic. Cover with film and marinate for an hour.
2. Cut the potatoes into rings, mix with a mixture of spices and salt.
3. Place potatoes on the bottom of the baking dish, then meat.
4. Add mustard and half a glass of water.
5. Cover with foil and bake at 190 degrees for 80 minutes. Then leave without foil for another ten minutes to allow the dish to brown.

Up your sleeve

The recipe for pork ribs in the oven in the sleeve will be especially juicy if you choose the right additional ingredients. Using a sleeve preserves all the juices and aromas inside the meat, giving it special juiciness. The dish looks delicious in the photo and in real life, it turns out very soft. Even older people can chew it.

Ingredients:

• ribs – 1 kg;
• onions – 2 pcs.;
• garlic – 6 cloves;
• ginger root – 10 g;
• soy sauce – 120 ml;
• ketchup – 40 ml;
• lemon – ½ piece;
• honey – 40 ml;
• Provençal herbs - a pinch;
• cloves – 3 pcs.

Cooking method:

1. Make the marinade: crush the garlic, grate the ginger, mix with spices, soy sauce, honey, ketchup.
2. Coat the ribs, add onion rings and lemon juice.
3. Marinate under film on the refrigerator shelf for 2-3 hours.
4. Place in a baking bag, tie, make 2-3 punctures to allow steam to escape.
5. Bake at 200 degrees for 35 minutes. Open the bag and cook for another 15 minutes until browned.

B-B-Q

Often, foodies are left wondering how to marinate pork ribs for barbecue. This classic sauce is used to give pork a refined, noble taste, highlighting the piquancy and tenderness of the meat. Barbecue contains many components that work best when grilled or grilled. oven.

Ingredients:

• onion – 0.3 kg;
• garlic - head;
• smoked paprika – 100 g;
• zira – 60 g;
• hot pepper – 50 g;
• honey – 80 ml;
• sugar – 60 g;
• salt – 80 g;
• tomato paste - a glass;
• Worcestershire sauce – 40 ml;
• balsamic vinegar – 20 ml;
• Tabasco sauce – 20 ml;
• Dijon mustard – 100 g;
• ribs – 1.5 kg.

Cooking method:

1. Mix paprika, cumin, hot pepper, salt, sugar. Crush the garlic, chop the onion. Rub the ribs with spices, brush with mustard, and add half the onion and garlic. Marinate for 2 hours.
2. Fry the remaining half of the onion-garlic mixture, add the remaining spices, honey, paste, sauces, vinegar. Simmer the barbecue over low heat for 10 minutes.
3. Bake the ribs, wrapped in foil, for 3 hours at 179 degrees.
4. Then unfold the envelope. Drain the juices into the barbecue. Bring the sauce to a boil. Coat the meat.
5. Caramelize in the oven at 250 degrees for 15 minutes.

Pork ribs baked in the oven

There are many options for how to bake pork. This recipe involves the use original marinade, consisting of pineapple juice, olive oil, soy sauce. Added garlic, ginger root and green onions will add spiciness to the meat. This dish is reminiscent of masterpieces of Asian cuisine.

Ingredients:

• ribs – 1 kg;
• pineapple juice – 250 ml;
• olive oil – 15 ml;
• garlic – 4 cloves;
• soy sauce – 20 ml;
• ground ginger – 5 g;
• 9% vinegar – 10 ml;
• sugar – 30 g;
• green onions - 2 feathers.

Cooking method:

1. Mix juice, ginger powder, crushed garlic, oil, vinegar, sauce.
2. Marinate the ribs for 3 hours on the refrigerator shelf, place on a baking sheet.
3. Bake at 210 degrees for 45 minutes, periodically basting with marinade for juiciness.

With honey and mustard

Pork ribs with mustard in the oven turn out surprisingly tender and tasty, using a simple but aromatic marinade. It can be varied by replacing salt with soy sauce to create a dish with a subtle oriental flavor. Even a novice cook can cope if he follows the recipe without deviations.

Ingredients:

• ribs – 1 kg;
• mustard – 40 g;
• honey – 20 ml.

Cooking method:

1. Cut the ribs into portions, coat with a mixture of mustard, honey, and salt. Sprinkle with pepper and marinate on the refrigerator shelf for 3 hours.
2. Place on the bottom of a baking dish, cover with foil, bake at 180 degrees for 40 minutes. Open, cook for another 20 minutes at 200 degrees.

With honey

Experienced cooks They know how to use honey in the oven. Use of sweets honey marinade gives the meat an appetizing crispy crust (under the influence of high temperature, honey caramelizes) and an unusual spicy taste. If you don't mind meat in sweet sauce, be sure to try this recipe: it will be delicious!

Ingredients:

• ribs – 0.6 kg;
• honey – 50 ml;
• lemon – a quarter of the fruit;
• soy sauce – 50 ml.

Cooking method:

1. Melt honey in a water bath until liquid, mix with soy sauce, lemon juice, salt and pepper.
2. Marinate the meat for 20 minutes, place on a wire rack.
3. Fry at 200 degrees for half an hour. Serve with roast.

With vegetables

A spectacular second course will be ribs baked in the oven with vegetables. Thanks to joint cooking in a sleeve or foil, the meat turns out tender, and the vegetables are juicy and aromatic. Particular attention is paid to the marinade, for which this recipe uses pomegranate-based narsharab sauce (can be simply replaced pomegranate juice or even a mixture of tomato and lemon).

Ingredients:

• ribs - half a kilo;
• potatoes – 1 kg;
• eggplants – 250 g;
• tomatoes – 250 g;
• onion – 150 g;
• narsharab sauce – 50 ml;
• Provençal herbs – 20 g;
• garlic – 3 cloves;
• vegetable oil - half a glass.

Cooking method:

1. Pour the sauce over the meat, add salt and pepper, and leave for 15 minutes.
2. Cut the potatoes into cubes, sprinkle with Provençal herbs.
3. Cut the onion into half rings, tomatoes into slices, eggplant into cubes, press the garlic through a press.
4. Place vegetables and meat on the bottom of a baking dish, pour over oil, sprinkle with garlic.
5. Bake at 180 degrees for 1.5 hours.

In foil

One more juicy dish will become pork ribs in foil. Cooked in an airtight envelope, they will retain their juiciness and softness, and will be saturated with the aromas of spices. The perfect combination for pork you will use bay leaf, a mixture of peppers and rosemary. The spicy spiciness of the meat will be ideally combined with fresh vegetables, herbs or cereals (for example, buckwheat or barley).

Ingredients:

• ribs – 0.6 kg;
• vegetable oil – 30 ml;
• bay leaf – 2 pcs.;
• mixture of peppers - 17 peas;
• rosemary – 2 g.

Cooking method:

1. Mix the rib plates with spices, oil, salt and grate.
2. Wrap in foil and bake at 210 degrees for 25 minutes.
3. Reduce temperature to 160 degrees, cook for another hour.
4. Cut the foil, cook for 20 minutes at 185 degrees.

In soy sauce

A simple recipe are pork ribs in soy sauce, the taste of which is pleasantly spicy and piquant due to the addition of white wine vinegar, ginger, garlic and star anise. Hearty lunch It will be ready in an hour and a half, and the tender meat with notes of sweetness and golden brown crust will delight all family members.

Ingredients:

• ribs – 2 kg;
• soy sauce - a glass;
• white wine vinegar – 40 ml;
• fresh ginger– 30 g;
• garlic – 5 cloves;
• star anise - 2 stars.

Cooking method:

1. Pour the sauce, vinegar, and water over the ribs until completely covered.
2. Crush the garlic with a knife and add it to the meat along with the husk. Add ginger slices and star anise.
3. Boil, cook over low heat for 1.5 hours.
4. Dry with a towel, place on the grill and fry for 7 minutes until golden brown.

In beer

Beer-baked ribs in the oven will be a nice appetizer for a foamy drink. This wonderful dish, distinguished by its rich taste and delicate soft texture, will appeal to many guests, especially men. They can be served hot or chilled, with a side dish of fresh vegetables or solo. It’s impossible to resist such a spectacular snack!

Ingredients:

• ribs – 1 kg;
• dark beer - glass;
• onions – 2 pcs.

Cooking method:

1. Peel pieces of meat from veins, films, rub with salt, black ground pepper. Cut the onion into half rings.
2. Lay the onion plates in layers in a marinating bowl, pour in beer. Marinate on the refrigerator shelf for a day (or at least 5 hours).
3. Bake on a wire rack at 180 degrees for 20 minutes. Turn and cook for another 40 minutes.

Marinade

The taste of the finished dish largely depends on how to prepare the marinade for pork ribs in the oven. Here are a few proven options:

• honey, turmeric, orange juice, soy sauce, prunes;
• onion, mayonnaise, bay leaf, khmeli-suneli;
• kefir, onion, cilantro, garlic;
• white wine, soy sauce, ginger, lemon juice, granulated sugar;
• tomato paste, olive oil, mustard, cumin, paprika, soy sauce, garlic.

Video

To the question How to deliciously cook fatty meat pork ribs. given by the author Dimasik the best answer is Pork ribs baked with potatoes
.
pork ribs (preferably delicacy), potatoes, onion seasonings.
Turn on the oven at 190 degrees in advance.
Wash the ribs, cut them into portions and throw them into a dry, hot frying pan to fry. Attention: watch constantly so that it does not burn.
Cut the onion into rings and potatoes into large pieces
Place the ribs in a mold greased with sunflower oil, sprinkle with herbs, salt, then onions, then potatoes. (do not salt it!!! it)
Place in the oven for at least 1.5 hours. We check readiness periodically. 15 minutes before the end, salt the potatoes!!! !

Reply from 22 answers[guru]

Hello! Here is a selection of topics with answers to your question: How to deliciously cook fatty meat pork ribs.

Reply from DaqpbЯR AndqreVna[guru]
Fried pork ribs
Cooking recipe
Ingredients for the recipe:
2 pork ribs, total weight about 1.5 kg
8 tablespoons water
2 green onions, finely chopped
4 tablespoons ketchup
juice of 1 large orange
1 tablespoon apple cider vinegar
1 tablespoon (without top) unclarified cane sugar
2 tablespoons herbed tomato sauce
1 clove garlic, minced
400 g canned beans (or kidney beans)
225g 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 also works well on fried steak, chicken and burgers. You can use canned kidney beans instead of canned beans. Reheat the beans with a little sauce.
Place the grill on which the meat is fried at a height of 15 cm from the coals. Divide pork ribs among 4 squares of heavy-duty foil. Sprinkle with water (2 tablespoons) and wrap tightly in foil. Grill for 45 minutes. Turn over without removing the foil.
Mix green onions, ketchup, orange juice, sugar, vinegar, 1 tablespoon of tomato sauce and garlic. Open the foil packets and coat the ribs with the mixture. Cook, unfolding the foil, for 10 minutes.
Remove the ribs from the foil and coat with the remaining juices in the foil. Grill for another 15 minutes, turning occasionally, until they are tender and golden brown.
Meanwhile, combine the beans, green beans, remaining sauce and mustard in a large ovenproof dish. Cover and heat under the grill for 15 minutes, stirring occasionally. Arrange the beans around the edges of the dish and place the pork ribs in the center. Then serve.
Baked pork ribs
Cooking recipe
Ingredients for the recipe:
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 the oven to 200C. Heat the oil in a saucepan, add the onion and garlic and simmer 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 pan, pour the sauce over them and turn the ribs in the sauce until the sauce completely covers them. Cover the pan with foil and bake in the oven for another 15 minutes, basting occasionally with gravy. Cook until soft.

Reply from Karina[guru]
definitely simmer!
1. can be in pots with potatoes, mushrooms, etc.
2. You can make lentils with them.

Reply from Ilana Moses[guru]
put in a heatproof bowl, pour over the sauce: 0.25 cup. soybeans, 0.5 cup of tomato paste, 1 cup of tomato juice, 0.5 teaspoons of dried 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 and simmer at 180 degrees. until done, add sauce every 15 minutes. approximately 30 - 40 min.

Reply from Maria Gorbunova[guru]
I just fry them or bake them in an electric oven. I add salt, sprinkle khmeli-suneli, then serve them with adjika or ketchup.

Reply from Nikolay Smirnov[guru]
Stew with cabbage!
First, I fry them in a thick-walled pan without oil (the fat is rendered and they do not burn) on all sides.
Then I add fresh cabbage, cut into 1 cm squares.
Add salt and simmer until done, stirring.
For spices, I add black pepper, coriander or dill (very little).

Reply from Yinatin Lurie[guru]
I don’t like to fuss 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 them in a large cast-iron frying pan. We eat, but the bones fly, and most importantly, no matter how much you do, it’s never enough...

Pork ribs "Miratorg" - quality products famous Russian manufacturer. Valued for its high consumer and culinary properties. The Miratorg company is a leading supplier of meat on the domestic market. Offers a wide range of safe and affordable products. There is a wide selection of products from this manufacturer on store shelves. Including pork, beef, pink veal ribs.

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

Rack of pork ribs

The product is available in several versions:

• A classic - chilled pork belly ribs. Suitable for all types culinary processing. They are characterized by a significant meat content and the presence of soft cartilage.
• Ribs from the loin. They are considered the leanest and have virtually no fat layers. They are characterized by a fairly low calorie content (240 kcal per 100 g of product).
• Ribs in various marinades: classic, spicy, ginger, honey mustard. They cook quickly, have an appetizing appearance and a unique taste.
• Grilled ribs. It's already ready dish, belonging to the category “Heated and eaten”. The composition includes meat, soy sauce and spices. Tasty, 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 a reasonable price. One package is enough to prepare a meal for a family of 3-4 people.

Advice! These ribs are sold in clear, sealed packaging. You can visually assess the quality of the product and choose a piece with the largest amount of meat.

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

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

Beef ribs are a wonderful choice for everyday and holiday tables. The producer raises bulls using a special technology. This makes the meat tender, healthy and tasty.

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

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

The beer snack is prepared in 20-30 minutes. It can be consumed both hot and cold. It also goes great with white wine.

This is another offer from Miratorg. “Gourmet” ribs are prepared in a special way. They are cut from the loin. The sharp ends of the bones are filed down and the meat fat is removed. The result is lean pieces weighing 500-600 grams. 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. Preparing such a product will not be difficult. It can be boiled, stewed, baked and fried.

How to cook - simple recipes

You don't need to be a professional chef to cook a delicious rib dish. It is enough to have a desire. And also a little bit of cooking skills. Simple recipes will help with this.

Bake in the oven

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

• A regular bag that needs to be removed from the meat before cooking.
• A baking 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 cutting the sleeve during cooking, a few minutes before the end of the process. 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 tomato with sour cream, add salt, pepper, finely chopped onion. Cut the ribs into portions. Place on a sheet of foil. Coat both sides with the resulting mixture (in a thick layer). Close the foil hermetically so that the prepared semi-finished product can be saturated with marinade. Place 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, open the foil and increase the temperature (up to 200 °C). Pour the resulting juice over the almost finished dish. Ribs baked in this way can be served with vegetables and herbs. Side dish - potatoes, buckwheat or rice porridge.

Advice! You can cook beef ribs in 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 dish for a picnic and an ideal snack for beer. 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. Place the meat on the grill. The pieces should not touch each other. Grill on the grill for 20-25 minutes until done.

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

Price and product reviews

Ribs from a Russian producer 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 about pork and beef ribs confirm the high quality of the goods. Miratorg takes its reputation seriously. The only drawback that some consumers note is the insufficient amount of meat on the bones. But this is a characteristic feature of ribs and there is no escape from it.

Cooking ribs in the oven is not that difficult. We told you about it not long ago, but these recipes will surprise you even more. We tried to collect the most delicious dishes so that you can please yourself and your loved ones.

The online women's magazine tells a lot of recipes that help diversify any table. We have repeatedly talked in articles about how to cook complex dishes in simple ways. Some professional chefs believe that cooking ribs in the oven is problematic; the meat can easily dry out. But we will show you interesting and delicious recipes, which will prove the opposite. Any woman can cook these wonderful dishes. So let's get started!

Ribs with mustard and honey

Yes, it’s really easy to dry out meat, especially ribs, and this mistake is often made. But the problem is not in the oven, but in the marinade. Mustard and honey will make the meat tender and juicy, so you simply won’t be able to spoil it.

• Pork ribs– 1kg
• Mustard – 2 tbsp.
• Honey – 1 tbsp.
• Salt – 0.5 teaspoons
• Soy sauce, which replaces salt in the recipe - 3 tbsp.
• Mixture of peppers and seasonings - to taste

How to cook ribs in the oven

1. Cut the ribs into manageable pieces. Rinse them in water and remove excess moisture.
2. Mix mustard, honey and salt. You can use soy sauce instead of salt, but it's either one or the other. Rub the resulting mixture onto the ribs on all sides.
3. Place the ribs in the refrigerator to marinate. It is advisable that they stand for 3 hours. If there is no such time, then at least for half an hour, after pricking the ribs with a fork or knife so that they marinate faster.
4. Place the ribs in the oven for 40 minutes at 180 degrees. After this, they should be taken out, poured with juice, and left for another 20 minutes at a temperature of 200 degrees.

Ribs in the oven under honey mustard sauce ready, you can serve. Choose an additional snack to go with them. You will also find quick salad recipes on the pages of our website.

Ribs in the oven with barbecue sauce

Surely you know the taste of aromatic grilled meat. This taste is imparted by a special sauce - barbecue, which can be easily bought in almost any store today. If you want to cook ribs in the oven and want them to be as flavorful as they come from the campfire, then you'll probably love this recipe.

To prepare we will need:

• Pork ribs – 600g
• BBQ sauce – 100g
• Water – 100ml
• Orange - half
• Salt, pepper - to taste

Preparation:

1. Rinse the meat, divide into portions, and place on a baking sheet, previously lightly greased with oil. Sprinkle with a little salt and a little pepper and spices.
2. Add barbecue sauce and add water to thin it out slightly. This can be done in a separate bowl, and only then pour the sauce over the meat.
3. Preheat the oven to 180 degrees and let the ribs cook for an hour and a half. At the same time, they should be covered with foil so that the meat does not burn. Every half hour you should take out the ribs and pour over the sauce that is inside. It is important that the meat is constantly moist.
4. When serving, drizzle with orange juice. You can also add a little zest.

Ribs with BBQ sauce are ready Bon appetit! But do not forget that this dish is very high in calories, although incredibly tasty. Therefore, do weight loss exercises to always stay fit.

Cooking pork ribs in the oven is very easy. A simple recipe does not require long preparation and the trick is to marinate the meat in advance. Despite the elementary cooking technology, the dish turns out “for a feast and for the world” and deserves to take a place at any festive table. And small variations of the main recipe will help housewives experiment and change the dish endlessly.

The first thing that is important for housewives to learn is to choose the right meat ingredients. The best part is the brisket, it is moderately fatty and will always remain juicy. The meat of a young pig is more tender: an adult animal takes longer to cook, and the finished ribs are difficult to chew. It is easy to distinguish such a cut by the yellowish fat. In general, there is no special wisdom, but necessary ingredients always easy to find in the refrigerator.

You will need:

• Ribs – 1 kg.
• Salt and pepper to taste.
• Garlic (optional).
• Sunflower oil.

We wash the ribs with running water, remove excess fat and small parts of the bones. Dry with a paper towel. Can be cut into large pieces, or leave the log house entirely. The optimal serving size is 2 pieces of meat on the bone. Squeeze the garlic into sunflower oil, add salt there. Rub the mixture over the ribs and leave to soak for 15-20 minutes. Ideally, you should marinate all night or at least 3 hours: it is more difficult for such a dish to dry out and it remains juicy. At this time, preheat the oven to 180 degrees.

Place the ribs in the oven and bake for 40 minutes, occasionally basting with the released meat juices. The ribs will smell very appetizing, but they are considered ready only when the meat juice is completely transparent and a golden crust has formed on top. The dish should be served with boiled potatoes (you can cook pork ribs in the oven immediately with potatoes), and it goes even better complex side dish– potatoes and stewed cabbage. But ribs are also suitable as an independent hot appetizer, for example, as an addition to foamy drinks. Baked ribs also go perfectly with sauces: from classic tomato sauce to satsebeli sauce made from natural yogurt, mint, garlic and fresh cucumber.

Cunning! Is it possible to take a frozen product? Ideal product chilled. But in emergency cases, it is realistic to use meat from the freezer just to let it thaw naturally, without resorting to the microwave. Then the ribs will be juicy, especially if they are pre-marinated.

How to cook baked in foil in the oven

Cooking in foil is a real pleasure for many housewives. It’s very simple, and what’s more, it’s very convenient because you don’t have to wash the baking dish of grease after a meal. Pork ribs in the oven in foil are an elementary dish even for those who have little knowledge of cooking. In addition, you can serve the ribs without removing them from the foil - this serving is spectacular and suitable for festive feasts.

The cooking instructions generally do not differ from the basic recipe: the pieces of meat are washed in the same way, lubricated with spices, and then each is “wrapped” in a layer of foil. Meat pieces are baked for 50 minutes at a temperature of 200 degrees and served with a side dish or sauce.

Secret! To form a beautiful crust, you can remove the top layer of foil 10 minutes before it’s ready and let the ribs fry. The “grill” function, which almost all ovens have today, is even better suited for these purposes.

Pork ribs in honey mustard sauce

Honey and mustard is a classic and perhaps the most flavorful sauce for roasting ribs. National cuisines The Czech Republic and certain regions of Germany are simply unthinkable without this marinade for meat: chicken wings, shanks, and ribs are baked in it.

You will need:

• 1 kg. pork ribs
• 2 tbsp. spoons of mustard.
• 3 tbsp. spoons of honey.
• Salt and pepper to taste.

Lightly melt the honey in a water bath and mix with mustard. Rub the sauce over the meat pieces and let the marinade soak the meat well. Best time for marinating - several hours, so the sauce completely saturates the meat fibers, making the meat more tender and much softer. Next, we do everything the same as in the main recipe - put the ribs in a mold and fry for 40 minutes.

Important nuance! Just a small game in proportions, increasing the proportion of honey or mustard, significantly changes the taste of baked ribs. Want more sweetness? Take more honey. Would you like some spice? Don't skimp on the mustard. And one more secret: all over the world Dijon mustard is used for marinade: the Russian national product is vigorous, while Dijon is soft and aromatic.

With soy sauce in the oven

Today in big fashion Pan-Asian cuisine, and soy sauce is the very ingredient that gives the dish authenticity, and is so reminiscent of the cuisine of China and Japan. Soy sauce complements pork perfectly, so feel free to try the recipe even if you're not a fan of Asia.

Ribs baked with sauce are easy and simple to prepare: the main thing here is to marinate the meat longer and then it will literally slide off the bones after baking. This dish would be properly served with boiled fluffy rice, and several types of sauce would be offered separately.

How else to diversify the marinade:

• Garlic.
• Grated ginger.
• Lemon juice.
• Honey.

There are many variations of cooking pork with soy sauce, and each component adds its own flavor, changing the taste of the finished dish.

Pork ribs - BBQ in the oven

Barbecue is usually done outdoors. But what to do on winter evenings when it is not possible to fry over an open fire? You can bake barbecue ribs directly in the oven and few guests will distinguish them from the original from the fire. Basic recipe remains the same, but you can experiment with marinades to your heart’s content.

What marinades will help add that BBQ flavor?

• Ready-made marinade with prunes - it will highlight the ribs and fill them with a light smoked aroma.
• Vinegar.
• "Liquid Smoke"

Here it is important to achieve a crust by frying pieces of meat on the grill mode. The ribs are served with boiled potatoes or French fries.

Cooking method in the sleeve

A baking sleeve, like foil, greatly saves housewives time for cleaning up after cooking. The meat in the sleeve is cooked in own juice, which makes it tender, juicy, and the fibers literally slide off the seeds.

How to cook these ribs? We marinate the pieces of meat, dry them, coat them with any marinade and spices, and place them in a baking bag or sleeve. Place the ribs in a preheated oven and simmer for 40-50 minutes at 180 degrees. Some housewives complain that the meat turns out to be boiled. The fix is ​​simple: just cut the bag 15 minutes before it’s ready and let the dish fry on top.

Pork ribs in the oven can be cooked immediately with potatoes - they absorb meat juice and become very tasty, turning into a hearty, substantial side dish for men.

Secrets of gourmets. You can complement the dish, make it richer, if you place large pieces of any vegetables in a bag: eggplant, peppers, zucchini, carrots. It will turn out to be peculiar vegetable stew, which is distinguished by a strong aroma and bright rich taste.

Marinades for pork ribs

Fans of meat dishes know well: how an ordinary marinade can change the taste of a dish beyond recognition, shifting the emphasis from spice to sweetness, from bitterness to pungency.

The best marinades for pork ribs (in addition to those mentioned above) are:

• Orange juice.
• Kefir.
• Curdled milk.
• Natural yogurt and matsoni.
• Spicy tomato sauce and Provençal herbs.
• Tkemali (cherry plum sauce).

There are also fans of unexpected marinating mixtures, like apricot or pineapple-based sauce. In any case, baked pork ribs are far from a trivial dish and, with some effort and imagination, can bring real pleasure to gourmets every day.