Homemade pork ribs. Pork ribs - recipes for the most juicy and flavorful dishes

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Among juicy meat dishes, pork ribs have a special taste - it is recommended to fry them or stew them in a frying pan, or bake them in the oven. This ingredient is good as an independent dish or snack. It can be thick pea soup, roast, grilled meat or stew with fresh vegetables. Several ways to cook pork ribs are reflected in recipes with photos.

How to cook pork ribs

This part of the carcass can be fried in a frying pan or grill, baked in a hot oven, including in foil or a sleeve. It produces very rich broths for soups. When answering the question of what to cook from pork ribs, it is worth mentioning marinades separately: sweet, sour and spicy ones, for example, barbecue or lingonberry, go well with this part.

Pork ribs dishes

The main thing is quality ingredients. The ribs should have a light pink layer of meat at the bone with small layers of white fat, without a hint of yellowness. It is better to cook them immediately, because after freezing the product will no longer be as juicy. Almost every pork ribs recipe involves pre-frying them to a crisp.

Pork Ribs Recipes

Pork ribs are prepared in a variety of ways. They are combined with potatoes, tomatoes and other vegetables. You can also experiment with honey marinade; in addition, use beer, lemon juice, sour cream, mustard or kefir. It is important to give the ribs a good cleaning before you begin. It is recommended to soak them in cold water for at least an hour.

In the oven

Cooking time: 1 hour 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 321 kcal per 100 g.
Purpose: for dinner.
Kitchen: author's.

Pork ribs in the oven can be either an appetizer or a separate dish. It is even suitable for decorating a holiday table. If the pork is intended for an appetizer, then use the remaining sauce for serving. For lunch, it is better to complement the dish with a delicious side dish in the form of fried potatoes. Instructions on how to bake pork ribs in the oven are presented in the recipe with photos.

Ingredients:

onion – 2 pcs.;
acacia honey – 1 tbsp. l.;
soy sauce – 3 tbsp. l.;
peppercorns - to taste;
garlic (head) – 2 pcs.;
ginger - to taste;
spices or a mixture of spices - to taste;
tablespoon of tomato paste – 2 pcs.;
ribs (pork) – 1.5 kg.

Cooking method:

Before cutting into portions, wash the ribs.
Peel the garlic, onion and ginger, finely cut into pieces, mix.
Add soy sauce, a spoonful of honey and paste.
Coat the pieces with sauce, sprinkle with black pepper and spices.
Preheat the oven to 160 degrees.
After 1-2 hours, bake in the pan (60-90 minutes).

In a slow cooker

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 320 kcal per 100 g.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

This recipe with photo is one of the easiest. He also describes how to cook ribs. The ingredients must be placed correctly in the bowl of the device, and then turn on the special mode. In most cases, the “Extinguishing” program is used. The ribs are cooked in their own juices, so they turn out juicy. Garlic and rosemary are added to give them a special piquant taste.

Ingredients:

black pepper, salt - at your discretion;
head of garlic – 1 pc.;
onions – 3 pcs.;
ribs streaked with fat – 1 kg;
water – 50 ml;
rosemary – 2 pinches.

Cooking method:

Chop the washed ribs into pieces, pepper and sprinkle with salt.
Wash the peeled onion, then chop it into half rings.
Place the ribs in the bottom of a bowl and top with the onion, garlic and rosemary.
Fill with water and set to “Stew” for 2 hours.

Fried

Number of servings: 4 persons.
Calorie content of the dish: 425 kcal per 100 g.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Of all the options, the simplest is to fry the meat in a frying pan. This method is especially relevant for a weekday lunch or dinner. The dish still turns out very tasty and satisfying. It is better to use a cast iron or non-stick frying pan. The oil is thoroughly calcined beforehand to create an appetizing crust on the meat.

Ingredients:

vegetable oil – 3 tbsp;
salt, pepper - to taste;
allspice – 3 pcs.;
heads of garlic – 3 pcs.;
bay leaf – 1 pc.;
pork ribs – 700 g;
onion – 1 pc.;
spices and seasonings - a pinch.

Cooking method:

Cut the meat into portions.
Chop the garlic, chop the onion.
Heat oil in a frying pan.
Fry the pork for 10-12 minutes, then simmer for another 6 minutes.
Add a little boiling water, a mixture of pepper and salt, and bay leaves.
Simmer for half an hour, turning occasionally.

Stewed

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 315 kcal per 100 g.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

The ribs turn out to be especially juicy when stewed in a cauldron, because it has a thick bottom and walls. The recipe is simple, it can be easily changed: lovers of richer foods should add more oil, and for lovers of juicy gravy, on the contrary, add water. The taste changes by experimenting with seasonings. In addition to onions and garlic, you can add any spices to your taste.

Ingredients:

pork ribs – 600 g;
onion – 1 pc.;
garlic clove (large) – 3 pcs.;
salt - to your taste;
oil – 3 tbsp. l.

Cooking method:

Divide clean, dry ribs into portions.
Next, fry the meat on all sides until golden brown without a lid.
Grind the onion and garlic into half rings and add to the pork.
Add salt, cover and simmer for another 40 minutes.

With potatoes

Cooking time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 467 kcal per 100 g.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

This is already a complete dish for lunch or dinner. The combination of ingredients will not leave anyone indifferent - meat with tender potatoes and melted cheese. Even a child will not turn away from a plate of such deliciousness. It is healthy because it is prepared by baking rather than frying in a pan with oil. In addition to onions, you can include other vegetables to taste in the recipe.

Ingredients:

pepper - to taste;
onion – 2 pcs.;
salt – 1 pinch;
potato tubers – 4 pcs.;
a piece of cheese (hard, not sharp) – 100 g;
ribs – 500 g.

Cooking method:

Divide the meat into parts, rub each with salt and pepper.
Line a baking sheet with foil, coat it with oil, and place pork on top.
Distribute potato slices on top.
Lightly salt, cover with a layer of foil, sprinkle with cheese, cook for half an hour at 180 degrees.

With stewed cabbage

Cooking time: 1 hour 20 minutes.
Number of servings: 6 persons.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

For this recipe, it is very important to add cabbage in time so that the dish turns out the way you want. Another feature is that the meat is pre-fried over low heat, and not over high heat, as in most cases. This is necessary so that it arrives just in time with the cabbage.

Ingredients:

spices - to taste;
cabbage – 2 kg;
vegetable oil – 150 g;
lean pork ribs – 1 kg;
carrots – 150 g;
ketchup – 150 g;
garlic – 50 g;
salt - to taste.

Cooking method:

Fry the ribs until golden brown.
Chop vegetables, add to meat with ketchup, mix.
Simmer the fried ribs until the cabbage is soft, season with spices and salt.

In sweet and sour sauce

Cooking time: 1 hour 10 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 364 kcal per 100 g.
Purpose: for dinner.
Cuisine: Chinese.
Difficulty of preparation: medium.

Pork is combined with sweet and sour marinades, one of which is prepared using honey and soy hot sauce. Their proportions can be changed to your liking. To ensure that the meat is thoroughly soaked, it is marinated for 2-3 hours, but if you need to do it faster, 60 minutes is enough. Next, the pork is simply fried in a frying pan or baked in the oven.

Ingredients:

oil – 2 tbsp;
pork ribs – 0.5 kg;
soy sauce (with ginger) – 6 tbsp. l.;
light honey - 2 tbsp. l.

Cooking method:

Pre-marinate the prepared ribs with honey and sauce.
After 2-3 hours, start frying the meat in oil until crusty.
Pour in the remaining spicy sauce and simmer until done.

Pork ribs sauce

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 408 kcal per 100 g.
Purpose: for dinner.
Kitchen: author's.

Another delicious option is ribs with gravy. Thanks to a sauce similar to Hungarian goulash, they turn out especially juicy, tender and tasty. You need to cook such a dish in a frying pan provided that you have few seeds, because a considerable part will be taken up by the gravy. Its thickness can be adjusted by adding a little less water or not using flour.

Ingredients:

sour cream (or water) – 3 tbsp. l.;
tomato sauce – 1 tbsp. l.;
vegetable oil – 3 tbsp. l.;
flour – 1 tbsp. l.;
smoked paprika – 1 tsp;
onion – 1 pc.;
salt and pepper - for taste;
Pork ribs – 600 g.

Cooking method:

Fry the ribs until golden brown.
Sauté the onion, add sauce and paprika.
Pour in a glass of water, sprinkle with spices and add meat.
Simmer covered for half an hour.
Add sour cream with water and flour.
Let it simmer for a couple of minutes.

Pork Ribs Soup

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 408 kcal per 100 g.
Purpose: for dinner.
Cuisine: Ukrainian.
Difficulty of preparation: difficult.

There are many variations of borscht, but it turns out very rich and appetizing with ribs from a pork carcass. You can supplement them with beef to enhance the taste. Every housewife has tricks for cooking borscht, but a prerequisite is the presence of beets in the recipe, which gives the dish a rich red color.

Ingredients:

rast. butter - a couple of large spoons;
a bunch of fresh herbs – 1 pc.;
ribs – 0.75 kg;
carrots – 1 pc.;
potatoes – 0.5 kg;
tomato paste – 50 g;
cabbage – 250 g;
garlic - 2 teeth;
beets – 350 g;
broth - 4 l;
bay leaf – 2 pcs.;
onion – 1 pc.

Cooking method:

Pour the broth over the ribs, add pepper and bay leaves.
Leave to cook for 1 hour over low heat.
Grate beets and carrots, cut onion into cubes. Fry for a couple of minutes, add pasta, pepper, garlic, simmer for 5 minutes.
Add potatoes after 3 minutes. – frying, after another 3 minutes. - cabbage.
Simmer for half an hour, add herbs, pepper and salt.

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How to deliciously cook pork ribs - step-by-step marinade recipes

Pork ribs are an incredibly tasty and aromatic dish! We will tell you how to prepare it so that everyone at home will be delighted!

Pork ribs are an unusually tasty and aromatic dish that is suitable for both festive and everyday tables.

The meat turns out very soft and tender, it literally melts in your mouth. Cooking pork ribs is quite simple; any housewife can do it. There are two commonly used methods for cooking ribs: oven baking and braising. The first method is more suitable for a festive table, and the second - for a family dinner. But in any case, the dishes will turn out amazingly tasty.

How to choose pork ribs

In order for the dish to turn out truly appetizing and satisfying, it is important to choose the right ribs. You should not take only bones with thin “membranes” of meat; they are only suitable for soup. It’s better to buy lean brisket with a minimum amount of fat, then the ribs will turn out incredibly tasty. Spices also play a big role, which you can choose according to your taste. If you like the sweetish taste of meat, then add honey to the ribs. So, here are two basic recipes for cooking pork ribs.

How to cook delicious pork ribs

Baked pork ribs recipe

Ingredients: 1.5 kg pork belly with ribs, 2 onions, 3 cloves of garlic, salt, pepper. For the sauce: 2 tablespoons honey, 2 tablespoons water, 1 teaspoon mustard.

How to cook pork ribs

Rinse the pork ribs with cold water and cut into portions.
Mix honey and mustard with water thoroughly to form a sauce.
Transfer the ribs to a baking dish, brush them with sauce, salt and pepper and place in a preheated oven.
You can also bake the ribs on a wire rack and place a baking sheet underneath to catch the fat.
Bake the ribs for an hour, occasionally brushing them with sauce. Then peel the garlic and onion and grind them until smooth in a blender.
Fry the garlic and onion mixture in hot oil. Finally, brush the ribs with the resulting garlic sauce and place them in the oven for another couple of minutes.
The pork ribs are ready, serve them hot.

Braised pork ribs recipe

Ingredients:

1 kg pork ribs,
1 glass of broth,
2 sour apples,
a glass of heavy cream,
2 onions,
1 tablespoon honey,
salt,
pepper,
vegetable oil.

How to cook pork ribs

Chop the ribs into portions. Heat a spoonful of vegetable oil in a frying pan and add a spoonful of honey.
When the honey starts to boil, add the ribs. Fry them for 1 minute on each side and transfer them to a saucepan.
Pour the broth over the meat, place on low heat and cook, covered, until done. During the stewing process, after 20 minutes, add fried onion and finely chopped apple to the ribs, add salt and pepper.
When the meat is tender, add the cream, remove the lid and turn up the heat until the liquid evaporates and the sauce thickens. You can make the sauce thicker by adding a couple of tablespoons of flour.
Serve the finished ribs with a vegetable side dish.

Pork ribs in foil

Tender, juicy and soft pork ribs are obtained if they are cooked in foil.

Ingredients:

0.5 kg ribs,
1 onion,
a couple of cloves of garlic,
spices.

How to cook pork ribs:

Divide the ribs into portions.
Chop the onion with a sharp knife or grater.
Mix the meat with spices, add garlic, onion, salt and pepper. Leave to marinate for 15 minutes so that the meat is saturated with the aroma of spices.
Wrap the ribs in foil and place in the oven (180 degrees) for about 40 minutes.
You can serve the ribs with vegetables.

Pork ribs in soy sauce

Ingredients:

0.5 kg ribs,
100 g black pepper,
soy sauce.
You can also use onions, herbs and garlic for the marinade.

How to cook pork ribs:

The meat prepared into portioned pieces is rubbed with pepper (you can add salt, but just a little, since the sauce is salty).
Leave the ribs in the marinade for about 2 hours, and then bake in the oven or fry in a frying pan.

Ribs with prunes

Ingredients:

1 kg pork ribs,
50 g prunes,
1 spoon of salt,
20 g garlic,
10 g lemon juice,
spices to taste.

How to cook ribs:

In a whole piece, make small cuts in the sinewy parts.
Sprinkle the meat with spices and salt.
Rub the piece well with your hands to distribute the spices evenly.
Drizzle lemon juice over ribs.
Cut the prunes into small pieces, chop the garlic.
Stick prunes and garlic into the cuts made on the ribs.
Roll the slab of ribs into a log and wrap in foil. Cook for 1.5 hours at 220 degrees.

They are valued as a product for their fairly low cost and great variability in terms of preparation. From them you can make not only dishes for the everyday table, when you want to pamper yourself and your loved ones, but also real gastronomic delights for celebrations and holidays. It can be with legumes, having a rich taste, frying in a frying pan or grilled meat, etc. We will tell you what to cook from pork ribs, spending a minimum of effort on it, but subsequently getting maximum pleasure.

First, let’s clarify what component of the mascara is meant by this name. This is the top part of the brisket with a varying thickness of muscle layer, the middle part of the ribs and a small amount of fat. One of the main advantages of the product is the speed of its preparation.

Secondly, when buying ribs at the market, you need to immediately decide what you are taking them for. This determines whether it is worth chopping them into large pieces or smaller ones (10 cm in length), or even into separate parts. For grilling and roasting, it is best to choose those ribs with more meat. They are also suitable for soup with a small layer.

Thirdly, when the question arises about what to cook from pork ribs, also pay attention to the choice of spices and marinades. Sweet and sour sauces with fruit notes (lingonberry, cranberry), as well as spicy breadings, harmoniously combine with tender meat. We suggest you use proven and simple recipes for cooking ribs to get started.

Recipe No. 1: Ribs in sweet and sour sauce

You will be pleasantly surprised that it is extremely easy to prepare barbecued pork ribs, but you need to take care of the marinade in advance. So, you will need:

(meaty) - 2 kg;
water - 3.5 l;
honey (or cane sugar) - 250 g;
barbecue sauce or ketchup - 0.5 cups;
lime (or lemon) - 3 (2) pcs.;
balsamic vinegar - 0.5 tsp.

The first step is to remove the film from the ribs and divide them into pieces 10-20 cm in length. Then pour water into a large saucepan, add salt (3.5 tbsp) and cook the meat. There is no need to bring it to a boil; maintain the temperature at about 95°C for 20 minutes.

At this time, prepare the sauce. In a ceramic bowl, mix ketchup, honey, lime (or lemon) juice, 1 tsp. salt, vinegar and pepper (you can use white or hotter chili). Stir the mixture until smooth.

Remove the finished ribs from the water and dry with a towel. Then, using a brush, generously coat them with sauce and place them immediately on the grill pan or grill. Cook for about 20 minutes on average, turning occasionally and brushing with remaining sauce. Let the finished grilled ribs rest for 10-15 minutes, and you are ready to serve.

Recipe No. 2: Ribs in onion-garlic marinade

When deciding what to cook from pork ribs for the main course for a family dinner or friendly gatherings, do not ignore this option. Moreover, such meat is served with wonderful Ingredients needed:

pork ribs - 1 kg;
large onion - 1 pc.;
garlic cloves - 5 pcs.;
cognac - 2 tbsp. l.;
rosemary - 0.5 tsp;
ground pepper mixture - 0.5 tsp;
paprika (spicy or sweet - at your discretion) - 0.5 tsp;
celery (greens) - 1 bunch.

Blend the onions and garlic with a blender until smooth, add cognac and spices, mix again. Finally, add chopped celery.

Cut the ribs, washed in cold water and dried, into individual pieces. Lubricate them generously on all sides with marinade, place them in a bowl, close the lid and keep in the refrigerator for at least 3-4 hours, or better yet leave for 12. Don’t forget that you can also cook pork ribs in the oven (with or without grill) ), which greatly simplifies the task.

Place the marinated meat in a baking dish and cover the top with foil. Cook the ribs for an hour at 180 degrees. Then remove the foil, pour the juice over the meat, and brown it until a crust forms under the grill or simply over high heat.

Making caramel sauce

You will need:

soy sauce - 2 tbsp. l.;
cane sugar - 1 tsp;
honey - 2 tsp;
orange juice - 1 tbsp. l.

Pour 0.5 cups of the juice released when cooking the meat into a saucepan, add all the other ingredients and bring to a boil. Cook the mixture over low heat until the desired consistency. Keep in mind that it will thicken even more as it cools.

Serve the meat hot, top it with sauce and a side dish (the usual French fries or boiled rice), as well as fresh vegetables.

What can you make from smoked pork ribs?

If the option of just eating them is too simple for you, we recommend making soup. Rest assured, everyone will like it. The best addition to this would be legumes (chickpeas, beans, lentils and peas). The soup they make is very satisfying, rich and with an indescribable aroma. And if not everyone likes beans, then peas are an almost ideal option. We offer you the recipe for just such a soup. You will need:

smoked pork ribs - 1.5 kg;
peas (dry) - 2 cups;
medium-sized carrots - 3 pcs.;
celery root - 250 g;
potatoes - 300 g;
onions - 2 pcs.;
tomato paste - 2 tbsp. l.;
bay leaf (small) - 1 pc.;
ground black pepper and peas, salt to taste.

Soup preparation steps

It is recommended to soak the peas overnight, and the next day pour two glasses of boiling water and cook for about an hour, stirring occasionally. Pour 2.5 liters of cold water over the ribs and bring to a boil over high heat, then skim off any foam that has formed.

Peel all vegetables. Bake celery, one carrot and an onion in a dry frying pan (about 6 minutes) and place in the pan with the ribs. Cook for an hour over low heat, and 5-10 minutes before the end, add a bay leaf and black peppercorns.

Then strain the broth into a separate saucepan, add steamed peas and cook for 8-10 minutes, then throw in the remaining vegetables (cut into cubes). Cook the soup for another half hour, and add tomato paste a few minutes (3-5) before the end of cooking. Remove meat from ribs.

Despite the length of the description of the process, you probably noticed that preparing soup from smoked pork ribs is very simple, and the result will exceed all your expectations.

The final stage depends on your preferences. You can leave the soup as is. A very traditional and familiar option. Or you can puree it with a blender and get a puree soup, in this case, after grinding, heat it again on the fire until it boils, and then put the pieces of meat into each portion. Serve it with garlic toast on white bread.

This is just a small part of what to cook from pork ribs. With photos, the recipes seem even more attractive and appetizing, which is true. Try new flavors and unusual combinations, for example, with apple mustard, quince, berries (lingonberries, cranberries) and herbs de Provence.

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 on any holiday 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 are no special tricks, and the necessary ingredients are 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. You can cut it into large pieces, or leave the whole log house. The optimal serving size is 2 pieces of meat on the bone. Squeeze the garlic into sunflower oil, add salt. 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 an even better combination is a 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 the 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. The national cuisines of the Czech Republic and certain regions of Germany are simply unthinkable without this meat marinade: 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. The best time for marinating is 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 share 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, Pan-Asian cuisine is in great fashion, 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. The basic recipe remains the same, but you can experiment to your heart’s content with marinades.

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 its own juices, which makes it tender, juicy, and the fibers literally slide off the bones.

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. The result will be a kind of 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.

Pork ribs are delicious no matter how they are prepared, although the taste and appearance of the finished dish vary noticeably depending on the cooking method. If you know how to cook pork ribs in a frying pan, you can include many delicious dishes on the menu that are very easy to prepare. True, you cannot do without knowledge of several important points.

Cooking features

Experienced chefs know how to cook pork ribs in a frying pan so that even the most picky gourmet will enjoy them. Knowing some secrets will allow even a novice housewife to cope with this task.

The main thing is to choose a quality product. Choose brisket with a significant amount of meat. Make sure that the meat belonged to a young pig: it should be light in color, have white fat, without a hint of yellowness.
Try to use the ribs right away so you don't have to defrost them, as defrosting will make the meat less juicy. However, this trouble can be avoided by allowing the ribs to thaw in the refrigerator and not trying to speed up the process with a microwave or water.
The ribs will be much more flavorful and tender if you marinate them before cooking. Mayonnaise, sour cream, kefir, beer, and mineral water are best suited for marinade. You can use the same marinade that you usually make for barbecue.
You need to place the ribs on a hot frying pan and fry over medium or even high heat without covering with a lid. When they are covered with a crust, which gives them an appetizing appearance and prevents the meat from losing juice, you can add water, vegetables, sauce and simmer over low heat under the lid until cooked. If you do everything in the reverse order, the meat will turn out soft, but not too juicy, and it will look less appetizing.
A cast iron skillet is best for frying pork ribs. If you don’t have one on your household, you can use a regular one with a non-stick coating. It is better, of course, that its bottom and walls are thick.

Knowing the basic principles of cooking pork ribs in a frying pan, you can make different dishes according to any recipes you like.

Pork ribs in wine marinade

pork ribs – 0.5 kg;
dry red wine – 60 ml;
mayonnaise – 100 ml;
barbecue seasoning - to taste;

Cooking method:

Wash the pork belly and cut into portions. They should have one rib each. Dry the pieces with paper towels and rub with barbecue seasoning.
Mix the wine with mayonnaise, coat the ribs with the resulting sauce and leave for an hour in a cold place so that the ribs marinate.
Heat the oil in a frying pan and place the ribs in it. Fry them over medium heat on all sides.
Add the remaining marinade to the pan and cover with a lid. Reduce heat and simmer the ribs for 30-40 minutes.

Ribs prepared according to this recipe make a good appetizer with red wine. They can be served with a side dish or fresh vegetables. Steamed vegetables such as broccoli, cauliflower, green beans, and carrots are best as a side dish.

Video recipe for the occasion:

Pork ribs fried with onions

pork ribs – 0.7 kg;
onions – 0.2 kg;
garlic – 4 cloves;
bay leaf – 1 pc.;
salt, spices - to taste;
vegetable oil - how much will be needed.

Cooking method:

Prepare the ribs for grilling by washing and drying them.
Pass the garlic through a press, mix it with spices, add a little oil and stir.
Coat the pork ribs with the mixture and leave them to marinate in the refrigerator for an hour.
Cut the onions into thin half rings, after removing the skins from the onions. Lightly salt the onion and remember. Mix with pork ribs, add a bay leaf and leave the mixture in the refrigerator for another half hour.
Heat the oil in a frying pan and fry the ribs in it over medium heat.
Pour some water into the pan and reduce the flame intensity. Simmer the pork ribs covered for 30-40 minutes.

This simple recipe turns out very flavorful and appetizing ribs. They can be served with or without a side dish. Instead of a side dish, you can offer fresh cabbage salad or Korean carrots.

Pork ribs marinated with honey and beer

pork ribs – 1 kg;
honey – 100 g;
ground dried ginger - a pinch;
beer – 0.35 l;
nutmeg - a pinch;
lemon juice – 20 ml;
mustard powder – 5 g;
salt - to taste;
vegetable oil - how much will be needed.

Cooking method:

Wash the pork belly and pat dry with a kitchen towel. Cut into pieces so that there are 2-3 ribs in each.
Dilute mustard powder with lemon juice, adding ginger, nutmeg and melted honey until liquid.
Thickly coat the ribs with the resulting sauce and pour beer over them. Place in the refrigerator for 2 hours.
Fry the ribs marinated in honey and beer on all sides in a hot frying pan in boiling oil. At this stage, they need to be cooked without a lid, over medium heat.
Pour beer over ribs. Place the lid on the pan and reduce heat. Simmer the ribs in beer for half an hour.

Tender, soft, juicy and very aromatic - this is how you can characterize the pork ribs prepared according to the above recipe. Sweet and sour sauce goes well with them. As a side dish, we recommend stewed cabbage. You can serve ribs made according to this recipe without a side dish. They will be an excellent beer snack. In this case, you can even serve them cold, they will still remain tasty and piquant.

Spicy pork ribs in a frying pan

pork belly – 0.6 kg;
spicy ketchup with chili pepper – 100 ml;
mayonnaise – 100 ml;
ground red pepper – 2–3 g;
ground paprika – 5–6 g;
salt - to taste (you can do without it, since the sauce is quite salty);
vegetable oil - how much will be needed.

Cooking method:

Cut the brisket into small pieces with the ribs in the center. Wash them and dry them with a kitchen towel.
Mix ketchup with mayonnaise, add hot red pepper and sweet paprika. Mix everything thoroughly so that the sauce is homogeneous.
Cover the ribs with the sauce and let them marinate for 2 hours. To prevent them from spoiling, put them in the refrigerator during this time.
After the specified time, heat the oil in a frying pan.
Remove the ribs from the marinade, using a knife to scrape off any excess sauce.
Fry the ribs over medium heat on all sides.
Add the sauce and cover the pan with a lid. Cook the ribs in the hot sauce for 25 minutes. The flame at this time should not be strong.

This appetizer will surely appeal to lovers of savory snacks. But for people suffering from peptic ulcers of the gastrointestinal tract, as well as children, it is better to choose a different recipe. In particular, you can choose the appropriate one from the above.

Pork ribs in kefir

pork ribs – 0.5 kg;
kefir – 100 ml;
soy sauce – 70 ml;
onions – 0.2 kg;
garlic – 2 cloves;
white or red dry wine – 50 ml (can be replaced with 3% wine vinegar);
water – 100 ml;
vegetable oil - how much will be needed;
salt, pepper - to taste.

Cooking method:

Rub the pork ribs prepared for stewing with pepper.
Mix kefir with soy sauce and marinate the ribs in this mixture. They should marinate for at least an hour, while being in a cool place.
While the ribs are marinating, cut the garlic into thin slices. Peel the onion and cut into small rings or halves of rings.
Remove the ribs from the marinade and place them in a hot frying pan with boiling oil. Fry for a minute on each side, keeping the pan over high heat and without covering it with a lid.
Add onion and garlic to ribs. Fry everything together over medium heat for another 6-7 minutes.
Mix wine with water, add a little salt to this mixture. Pour this mixture over the ribs.
Cover the frying pan with a lid and reduce the heat under it. Cook the ribs for another 20-25 minutes.

Almost any side dish will go with this dish. Before serving, it’s a good idea to sprinkle the ribs with chopped herbs. It would be a good idea to offer them fresh vegetables and homemade tomato sauce.

Cooking juicy and tender pork ribs in a frying pan is a task that is feasible even for a novice cook. Knowing a few secrets and well-proven recipes will ensure excellent results.