Pork ribs in honey glaze

Ingredients:

1.5 kg. Pork ribs
2 tbsp. Honey
3 tbsp. Red wine
1 lemon
2 cloves garlic
3 tbsp. Sunflower oil
salt
black pepper
Red pepper
spices

Cooking:

1. Start pork ribs on the baking sheet, pour wine and bake at 220 degrees. About 20 min.
2. Precede the glaze: Stit on the grater of the lemon zest, add chopped garlic to it, sunflower oil, honey with spicy herbs, black and red pepper, salute and mix thoroughly.
3. Tell a baking sheet with ribs and smear their icing. Bake up ready for about 20-25 minutes. Pork ribs in honey glaze are ready.

Pineapple, ginger and pork ribs

To prepare this magnificent and fragrant dishes, we need: one and a half kilograms of pork ribs, buy a can of canned pineapples, a tablespoon of ginger, as much olive oil, three tablespoons of honey, and Chilean pepper.

In the process of cooking, two tablespoons of honey are mixed with three tablespoons of the syrup, in which "live" in the bank of pineapples, add olive oil and ginger. Own the ribs in this marinade, after that lay them into the shape, and baked within 40 minutes. When the dish is almost ready, namely 10 minutes before full readiness, add chili and pineapple pieces. Your men will appreciate this dish, and the girlfriend will not remain indifferent.

Ribs pork

Ingredients: pork ribs, barbecue sauce, onion, flour, salt, pepper to taste. Cooking method. Pork ribs rinse and dry. Then pork ribs salt, pepper and fry on vegetable oil until a golden crust appears. Then pork ribs lay out in a saucepan with a broth of onion, garlic, stalls of dill and parsley, other spices to taste. Stew pork ribs for 30-45 minutes, until complete readiness. Finished pork ribs to deceive barbecue sauce and bake in the oven before caramel color appear. Onions clean, rinse and cut into thin rings. Then leek dry, cut into flour and fry in a frying pan in a hot vegetable oil, until a golden crust appears. Then lay onion rings put on a dry paper napkin and dry. Baked pork ribs lay out on a plate and decorate onion rings.

Pork ribs in sleeve

When baking meat in the sleeve, it is prepared in its own juice, does not burn and the dish is practically dietary. Baked pork ribs in the sleeve are juicy, tasty, with a unique aroma.

Ingredients:

1.5 kilograms of pork ribs,
- 100 grams of mayonnaise,
- 2 small bulbs,
- Half of Lemon,
- Seasoning to taste: Salt, seasoning for pork, large grinding pepper for meat frying.

Cooking:

1. To begin with, my ribs, we dry and cut into the portion pieces so that in each piece it was on the rib.

2. Then each piece we rub the seasoning for pork, pepper and salt, after which the ribs are folded into a deep bowl.

4. After that, pickled ribs put in a culinary sleeve, tie it on both sides and put on a baking sheet.

5. Well warmed up to 200 degrees oven and put a baking sheet with ribs in the sleeve to be baked for about an hour.

6. At the end of the preparation, gently cut the sleeve and baked the ribs before the appearance of crusts. Finished ribs feed with sliced \u200b\u200bfresh vegetables, decorating on top of the greens.

Ribs pork baked in the oven

Meat on ribs soft, gentle and has a thin fat layer. Therefore, the ribs of pork baked in the oven with a side dish are obtained very juicy and soft, and the sideboard itself, having soaked in the cooking of meat juice, acquires a unique fragrance.

Ingredients:

1.5 kilograms of pork ribs,
- 8 potatoes,
- 2 young zucchini,
- 50 grams of butter cream or olive,
- 2 tbsp. Flour spoons in / s,
- 1.5 cup cream 30% fat or milk 2.5% fat,
- Small head of garlic,
- Seasoning to taste: kitchen salt, spices, mustard, olive herbs, nutmeg.

Cooking:

1. To begin with, vegetables and ribs should be prepared. The ribs are well mine and envy. My zucchini and potatoes are cleaning from the peel and leave to the side.

2. Then we prepare the gas stamp. For marinade, we mix the mustard, olive oil, salt, crushed garlic and spices (sweet pepper, coriander, schurpal, Tarkhun, Basil), after which everyone is well mixed. So marinade thoroughly rub the ribs and give them to wake half an hour.

3. After that, we prepare the refill sauce for the future side dish. In the heat-resistant dishes we melt the butter, then add a sifted flour, mix everything quickly and fry for a few minutes, without stopping stirring. Then we gently add milk or cream, and when the mixture will boil, remove the dishes from the fire, we give time to cool and add more spices to taste, nutmeg and salt.

4. Next we bake the ribs. The ribs that were already wondered, put into the form for baking, put the oven for the middle grid and turn the temperature of 220 degrees for an hour and a half. Then we get the ribs and give them time to cool, covering the kitchen towel.

5. Then you need to bake the side dish. Potatoes and zucchini cut the circles and put everything in a free form for baking. Spring herbs, spices, pour sauce and put it in half an hour in the oven at the same temperature.

6. After that, on a plate, first lay out lettuce, potatoes and zucchini and several ribs. Everybody watering the juice, which stood out from meat when baking and decorate greens and fresh tomatoes or cucumbers.

Fried pork ribs in a frying pan

Prepare your native roasted pork ribs in a frying pan. The main thing in advance to marry them. During cooking, you will have to pay all from the kitchen, as the smell will stand blistering.

Ingredients:

1 kilogram of ribs,
- 2 tablespoons of soy sauce,
- 1/2 cup of orange juice,
- 4 tablespoons of honey,
- 3 tablespoons of ketchup,
- 1 tablespoon mustard,
- vegetable oil,
- 1 tablespoon sugar.

Cooking:

1. My ribs and cut them along the edge.

2. Preparing marinade. Honey, mustard, soy sauce, ketchup, 2 tablespoons of vegetable oil, mixed sugar. Squeeze the juice from orange (we can replace it with grapefruit). If there are no fresh fruits, you can use juice from a pack. Add to marinade.

3. Marinade and ribs put in troughs or a bowl and shake well. We put in the refrigerator for three hours. Better if for a day. Periodically you need to shake our ribs.

4. Heat the vegetable oil and fry our ribs on a strong heat before getting a crust. Fire make less and plunge their 10 minutes (cover the lid). If it seems to you that they are not soft enough - turn them in a small amount of water.

Serve with tomato sauce or the same ketchup.

Ribs pork grilled

Products:

Pork ribs - 1.5 - 2 kg;

Onions - 2pcs;

Vegetable oil - 2 tbsp. l.;

Garlic - 1 teeth;

Tomato paste - 4 tbsp. l.;

Honey - 2 tbsp. l.;

Broth - 6 tbsp. l.;

Mustard - 1 tsp.

Cooking:

Put and fry ribs in vegetable oil. Add chopped garlic. Tomato - pasta mix with vinegar and add to the bow. Season salt, honey, broth, mustard. Ribs Grill Fill the mixture and marinate them within 30 minutes, after which lay out the ribs on the foil. They can be prepared both in the oven with the grill function (225 s) and on the open grill. Serve with sauce.

Pork chips Marinated in Adzhik

Ingredients:

Pork Rib - 1 kg.

Adzhika - 200 g

Onion onion - 1-2 pieces.

Salt, sugar, spices - to taste.

Vegetable oil for frying.

Cooking method:

1. Ribja folded in a saucepan, salted, spice spice.

2. Clear onions, cut into semir and add to pork ribs.

3. Pour all the adzhika (better home) and mix well. You put a marinate at least 1 hour. And if possible 4-5 hours.

4. After our (pork!)))) The rubberies were blocked, put them without a bow on a deep frying frying pan or another heat-resistant dishes and fry.

5. Add a marvelious earlier onions and fry it with Ribra.

Stew pork ribs

1 kg of meat pork ribs, 1 vska spoon honey, 1 glass of broth, 2 bulbs, 1 ~ 2 sour apples (like Antonovka), 1 cup of thick cream, 1.5 ~ 2 h salt spoons, 0.5 h pepper spoons

Rubbear ripples on portion pieces.

In the pan, heat 1 st aphouse of oil (foam or vegetable). (Fire must be the maximum.)
Put honey. When honey boils, put the first portion of the ribs in one layer.
Fry from all sides to the formation of a crust (0.5 ~ 1 min on each side).
The same should be done with the second (and if it turns out, then with the third) portion of the ribs.

Honey in a frying pan after frying almost will not remain, but a small amount of fat will be paid, where you need to slightly fry the finely chopped onions.
Roasted ribs lay out in cast iron or saucepan and pour broth.

Broth is better to take meat or vegetable, but water can be used in the extreme case.

Cast iron to put on a small fire and cook under the cover with weak boiling until the meat is ready (readiness to check, the meat is a fork or a knife; the meat should become soft and easily separated from the bone).
In the process of extinguishing (20 ~ 30 minutes after start) in cast-iron add fried onion and finely chopped purified apple. Salt and pepper.

The apple should break into the sauce, but some apples varieties are extremely resistant to heating, and in order to do not pick up large slices in the sauce, it is better to cut the apples to small cubes or cubes.

When the meat becomes soft, pour cream.
Cover to remove, fire to add to the average and evaporate the liquid so that the sauce becomes thick. (Sauce periodically stirring, otherwise it will nourish it.)
Also, the sauce can be thickened with 2 tablespoons of flour, pre-fireproof on a dry frying pan to pinkish color.
For greater sophistication and homogeneity of the sauce, you can beat it in a blender.
Finished ribs feed with vegetable side dish.