How long to fry pork ribs on the grill. Pork ribs on the grill - juicy recipes

On a weekend or holiday, everyone likes to have a good rest. Probably, many will agree that the best pastime is nature and fresh air. And in such a situation, you can’t do without tasty, juicy kebab.

Meat on the grill is a dish that we are used to preparing during our holidays, on a picnic. Perfect for such a case pork ribs. They have great taste and are always welcome at the festive table.

It would be right to choose meaty ribs with a good layer of fat.

In this article we will look at the mandatory rules for preparing this dish, methods of marinating, and recommendations for choosing suitable greens. That is, we will reveal the main secrets of preparing the most luxurious ribs. You will also be presented with a recipe for pork ribs on the grill, and the nuances of how to fry barbecue ribs with honey and sauce in foil.

In order for the final result of your cooking to please both you and your loved ones and friends, you need to know and adhere to certain rules that will help you achieve what you want.

These are the rules.

Correct and high-quality refueling is the main guarantee delicious kebab. You can marinate in two ways - wet and dry. The first, wet method, uses a sauce into which the meat is then placed; with the second - dry ingredients.

Before frying, you need to give the ribs time to soak in the smell of spices and herbs, marinate well, and then you can start frying.

Earlier we talked about the use of spices, herbs, seasonings and various herbs for marinating. Let's look specifically at which of them are suitable in our case - for ribs.

Here's what we add to the marinade:

• the use of various dried herbs, except for dill. From fresh herbs you can add parsley, thyme, cilantro, rosemary;
• tomatoes, garlic, carrots and onions - what works well among vegetables;
• do not be afraid to use fruits - sour apples, prunes, and sour plums;
• Don’t forget about spices - coriander, marjoram, cumin, thyme, cloves.

Previously, we looked at the rules, methods of marinating and spices that will highlight the taste of the dish. Let's proceed directly to the algorithm for preparing our dish on the grill in a very tasty marinade.

For cooking we will need the following components:

• pork ribs – one or two kilograms;
• onion – half a kilogram;
• soy sauce - one or two tablespoons;
• mustard - one tablespoon;
• vegetable oil - fifty milliliters;
• garlic - four cloves;
• seasonings, herbs, spices to taste;
• sugar, salt to taste.

First, remove the membrane (film) from the ribs so that they are evenly fried, rinse and dry with a paper towel. We make cuts to achieve maximum effect from the marinade.

Prepare the marinade: chop the spices and pour oil into them - this way they will release the aroma better, cut the onion into rings, chop the garlic finely, then add the rest of the ingredients - salt, sugar, mustard, sauce and combine everything together. Rub the ribs already ready marinade and place in the refrigerator.

Firewood from fruit trees is perfect for cooking ribs on the grill! You can use both skewers and a grill for frying, depending on your convenience. Fry the meat on both sides, turn it over, pour over the remaining marinade.

Depending on the amount of meat on the ribs and the size of the piece, frying time varies from 20 to 40 minutes. It’s easy to find out if our dish is ready – the ribs are well browned and the juice that flows out of them is clear. Everything is ready and can be served.

To prepare BBQ ribs we will need the following ingredients:

• ribs – 2 kilograms;
• 30 ml natural honey;
• French mustard - 2 tablespoons;
• half a teaspoon of hot pepper;
• add salt and spices to taste.

Mix all the ingredients of the marinade, season the ribs with marinade and put them in the refrigerator. You need to prepare coals for frying in advance: you will need a lot of them, since the cooking time itself is 20–40 minutes.

Rack of pork ribs- it's simple perfect product for cooking on the grill. They are inexpensive and contain such a ratio of meat and fat that allows you to get very juicy and aromatic dish BBQ style. The main thing is to choose ribs that are not too “bald” for its preparation, and then it will be tasty and hearty dish from pork for a picnic you are guaranteed. My experience has been that industrially packaged ribs bought in regular supermarkets suffer from a catastrophic shortage of meat, while markets and specialty meat shops often offer very appetizing “meaty” ribs at an affordable price.

Cooking ribs on the grill is an excellent alternative traditional or can successfully complement them to expand the menu of your picnic. The marinade for pork ribs, of course, may be the simplest, but this dish will sound most advantageous when using a multi-component marinade that combines different and sometimes opposing shades of flavors. IN this recipe The marinade for ribs includes salty, spicy, and sweet ingredients, and the end result is very tasty and piquant meat that will not leave anyone indifferent.

Rosy and juicy pork ribs cooked on the grill this way simple recipe, go well with any fresh or pickled vegetables and a variety of herbs. Plus, I like to serve them with pita bread or dip them in tomato ketchup or spicy sauce B-B-Q. Be sure to try cooking these unusual marinated pork ribs on the grill to add freshness and original note on your usual picnics!

INGREDIENTS:

• 2 kg pork ribs
• 2 medium onions
• 4 – 5 teeth. garlic
• 30 g fresh parsley
• 100 ml wine
• 80 ml soy sauce
• 2 tbsp. l. honey
• 2 tbsp. l. ketchup or tomato sauce
• 1 tbsp. l. without a mountain of salt
• 1 tsp. no heap mixture of peppers
• 1 tsp. sweet paprika

PREPARATION METHOD:

1. In order to cook pork ribs on the grill, the meat must be thoroughly washed, dried and cut into large pieces in portioned pieces 2 – 3 ribs each.

Advice! For this dish, it is advisable to choose pork ribs generously covered with meat and fat. Fat during frying open fire will give this dish the most appetizing aroma of kebab, and a larger amount of meat will create the feeling that you are eating normal, hearty food, and not gnawing on bones :)

2. Peel the onions and cut into large rings or half rings.

3. Peel the garlic cloves, crush them with the flat surface of a knife and finely chop them.

4. The marinade for ribs can be mixed immediately in a large and deep bowl or pan that will fit large number meat. For the marinade you will need soy sauce, wine, liquid honey, ketchup or any tomato sauce, as well as salt and spices.

Advice! You can use absolutely any wine for the marinade that you can find in the house. Due to my taste preferences, I usually have dry white wine, but red wine can also give the meat an interesting flavor. Cognac or brandy is also suitable for marinating ribs.

5. Dip the prepared pieces of meat one by one into the marinade and rub them with your hands on all sides.

6. Add onions, garlic and chopped parsley to the ribs and mix everything thoroughly again. Keep the meat in the refrigerator for 3 to 10 hours, stirring it a couple of times during this time.
7. Place the marinated pork ribs on the grill, not too close together, and grill over coals for 15 to 20 minutes, turning the grill frequently so that the ribs don’t burn. Check the readiness of the dish with a knife by piercing the thickest piece of meat - clear juice should come out of it without traces of blood.

Advice! If you do not have a special grill grate, you can use regular skewers, but only if there is a sufficient amount of meat between the ribs. Then the pieces of meat can be placed on the skewer lengthwise, using the bridges between the rib bones.

Appetizing and rosy marinated pork ribs, cooked on the grill, must be eaten piping hot. The most best side dish for this dish there will be fresh vegetables, greens or salad, which will collect excess fat and reduce the absorption of calories in the intestines. Bon appetit!

Instructions for use

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, - perfect snack with 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!

For this dish, take chilled pork, beef or lamb ribs with a large number 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 the thin layer white lard. 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 most prime rib are obtained from the costal part at the vertebra itself, 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 larger 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.

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. 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.

Add to marinade for barbecue ribs different ingredients- 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, if before marinating, rub a mixture of dry thyme, smoked pepper, fennel seeds, garlic and brown sugar, the ribs will turn out incredibly tasty. There are many variety of recipes sauce, besides, every housewife can come up with her own special sauce, the main thing is to marinate the meat longer, and this is the main secret of juicy ribs.

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 way of cooking - the ribs are fried in hot oil in cast iron frying pan until golden brown, then add onion, garlic and spices to them, pour in 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 delicious crust caramel colors. 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.

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 to gas grill, while the cooking time is about 40 minutes. You can do it differently - wrap the meat in foil and cook over direct heat for half an hour.

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 your meat to be interesting and bright taste, place any berries and fruits with the ribs on a wire rack or baking sheet. sour taste- lingonberries, cranberries, currants, sour apples. To make the meat tender and crispy at the same time, fry first over low heat and finally over high heat to form golden brown crust. Another way to make meat tender is to marinate it in pineapple juice, which contains the enzyme bromelain, which softens the toughest meat fibers. However, ribs with tropical taste- the dish is not for everyone, it 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.

Wash and dry 2.5 kg of 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.

Cover 2 kg chopped with a marinating mixture of pepper, salt, coriander, ground paprika and chopped garlic, pre-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.

Wash and peel 1 kg, chop into pieces of 3 ribs each. Rub the meat with salt and black pepper and prepare the marinade mixture by mixing dried paprika by eye, dried tomatoes and ground cilantro seeds, rub the ribs with these spices and place them in a bowl for marinating. 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.

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 pleasant sweet and sour taste.

Pork ribs are a rather fatty product. When baked in a marinade over charcoal, excess fat will melt out of the product, and the meat itself will remain tender and incredibly juicy.

Before you cook something from pork ribs, you need to decide what kind of dish you want to end up with, because for cooking you will need to make delicious marinade for pork ribs on the grill. And the variety of sauces greatly expands the overview of what can be prepared. For grilled and grilled dishes, you will need a product with a good layer of fat and meat. If more meat layers and little fat, it would be wise to add a small amount of vegetable oil, and for fatty ribs prepare a marinade with mustard. It will dry out excess fat and absorb it, and the spiciness will compensate for its deficiency.

If there is a very thin layer of meat on the bone, then such ribs are recommended to be used for making soups.

Pork ribs can be cooked in various marinades, but in each case the sauce must exactly match the type of preparation of the dish. For example, if the ribs will be cooked in the oven using foil or a baking bag, then it is wise to add a lot of aromatic and spicy herbs and garlic. But on the grill or barbecue, the greens and garlic from the sauce will simply burn during the frying process, ruining their attractive appearance ready-made dish, and a characteristic bitterness will appear. In this case, a marinade is needed, which will help improve the taste of the ribs and will play a role in protecting against burning and excessive drying of the meat.

How to cook pork ribs on the grill in a recipe that you haven’t tried yet? We will tell you more about this below.

The marinade for pork ribs includes: aromatic greens, spices and seasonings, liquid ingredients:

• Fresh greens - cilantro, parsley, rosemary and;
• Dry herbs - all are suitable, except dill;
• Dry ready-made spices are not recommended for use;
• Spices – different types peppers or a mixture of them, caraway and cloves, marjoram and thyme, thyme, caraway and cumin, coriander and much more.
• Liquid products – wine and fruit juice, lactic acid products, adjika, mustard, various hot sauces, vegetable oils.
• Vegetables and fruits - mainly used onions, peppers and garlic, tomatoes. But it goes well with pork sour plum, spicy prunes, Antonovka apples, juicy carrots.

There are two ways to marinate pork ribs in a marinade - dry and wet. In the first case, the meat is rubbed with dry spices and seasonings; in the second, liquid ingredients. The longer the meat is marinated, the more it is saturated with spices, and the taste of the final product is adjusted for the better.

If for some reason you don’t want to use a lot of spices, then you can lightly pepper the meat and fry the pork ribs on the grill; the recipe for such a dish is the simplest and most unpretentious. It is better to salt the meat after cooking.

Experienced experts believe that it is not worth salting the product before cooking - this draws moisture and juices out of the product and the meat becomes dry. Therefore, gourmets prefer to salt meat after frying, and certainly use coarse salt for this.

But if you decide to marinate pork ribs for grilling, we offer you a few simple but original recipes so that the meat turns out juicy and tender. Choose your favorite marinade recipe and start cooking.

A simple mixture to obtain tender pork ribs with pungent taste and golden glossy crust. To cook pork ribs on the grill you will need:

Ingredients:

• 900 gr. pork ribs;
• 75 ml. liquid honey;
• 3 tbsp. spoons of mustard;
• 0.5 teaspoon salt;
• Pepper mixture.

Preparation:

Use mustard with grains - it has much more taste and aroma, and the fried grains will burst pleasantly while eating the meat.

Meat cooked in soy sauce has an unusual sweetness - spicy-salty taste, and is great for fatty pork ribs.

Ingredients:

• 1 kg. fat ribs;
• 4 tbsp. spoons of liquid honey;
• 75 ml. soy sauce;
• 3 cloves of garlic;
• A small chili pod;
• Ginger root;
• A little freshly ground pepper.

Preparation:

One of the most simple marinades for young and lean meat. Soft marinade will make the meat even more tender in taste, and garlic and cilantro will add a special piquancy.

Ingredients:

• Pork ribs – 850 gr.;
• Onions – 2 pcs.;
• 3 cloves of garlic;
• A small bunch of cilantro;
• Freshly ground black pepper;
• A little salt;
• 100 ml. kefir

Preparation:

• The ribs must be washed very thoroughly in running water with strong pressure. When chopping bones, small pieces of bone may become stuck on the surface of the meat.
• You can cut the film on the inside of the ribs every 2-3 cm, then the meat will marinate and fry faster, and the juice will not leak out.
• When marinating meat, especially if the dry method is used, the container with ribs must be shaken regularly.
• Buy meat products only good quality in a specialty store.

Have you tried cooking pork ribs instead of barbecue on the grill? The ribs come out juicier, not to mention cheaper. Therefore, do not neglect, but try, and be sure to good marinade. In this recipe, the marinade consists of soy sauce and honey - thanks to these two ingredients, the ribs will be soft and very aromatic, sweet in taste and with an appetizing crust.

• pork ribs 1.5-2 kg
• onion 3 pcs.
• parsley 1 bunch
• cilantro 1 bunch
• green and red basil, a bunch each
• rosemary 2-4 sprigs
• thyme 2 sprigs
• bay leaf 2 pcs.
• Dijon mustard 50 ml
• tomato sauce 50 ml
• honey 3 tbsp. l.
• soy sauce 50 ml
• salt 2 tbsp. l.
• BBQ spices 2 tsp.
• ground pepper 1 tsp.
• green onions
• bell pepper
• lemon
• wine or beer for drizzling over ribs

For the marinade, mix tomato sauce, mustard and honey.

Then add a sprig of rosemary (use it often, it goes very well with meat), as well as dry spices and herbs.

Tear parsley and cilantro with your hands and add them to the marinade. Pour in soy sauce and season with coarse sea salt.

Cut the pork ribs into portions so that there is one bone per piece. It is better to cut it small so that the meat is cooked well.

Mix the ribs with the marinade, thoroughly rubbing the marinade into the meat with your hands.

Now onions are an important component of the marinade, as onions soften the meat before baking. Cut it into rings and send to the ribs. You can add quite a lot of onions, they are appropriate here, and they are delicious baked.
Leave the ribs to marinate for 1-2 hours, covered and placed in a camp thermos refrigerator.

Light the barbecue using fruit wood or ready-made charcoal for barbecue.

Place the marinated ribs on the grill in one layer.

Bake the pork ribs on the grill on both sides, turning the grill occasionally. If a fire appears, immediately extinguish it by lightly sprinkling the meat with beer or wine. After all the pieces are covered with a brown crust, cut into the darkest rib and check whether the meat is cooked through (there should be no ichor inside).

In the meantime you can cook light side salad from green onions, onions and sweet pepper. And also the sauce by mixing lemon juice with salt.

Place the finished pork ribs on a wide large dish, and place chopped lettuce around the edges. Place the sauce next to it - it is for those who like a lemon accent to their meat.