How to make marinade for ribs. Delicious marinade for pork ribs. Pork ribs in the oven with potatoes

What to cook with pork ribs? Of course, barbecue! This is very easy to do - you just need to know the right ingredients, their proportions and cooking technology.

In order to prepare a delicious shish kebab from pork ribs, you will need a kilogram of ribs with a good layer of meat. They need to be washed very well, dried with a paper towel and cut into portions along the bone. Next, you need to peel 300 grams of onions and cut them into rings. You also need to peel 4 cloves of garlic.

Preparing the marinade

Pork ribs kebab will be especially tasty if you prepare this marinade for it correctly.

Place the chopped onion in a separate pan and mash it thoroughly with your hands until it releases juice. Now you need to add 1.5 cups of kefir and one and a half tablespoons of soy sauce to it. Then you need to add crushed garlic and spices that seem necessary (ideally, salt, ground black pepper and a mixture of herbs). Only after this stage can the ribs be added to the marinade. All contents must be mixed well and, covered with a lid, put in the refrigerator for a while.

The time required to marinate the pork ribs kebab depends on the quality of the product itself: if the ribs are young, then a couple of hours will be enough for them, and if they are old, then you can leave them overnight.

The final stage of preparation

After a certain time, the ribs need to be removed from the refrigerator and allowed to rest at room temperature for about half an hour. Only after this can you start frying the pork ribs kebab.

They should be strung on a skewer along the bone (or placed on a grill) and fried over coals until fully cooked on both sides.

This pork ribs kebab can be served with fresh vegetables. The result is soft and incredibly tasty meat, which is ideal as a snack with beer. A housewife who knows this recipe will never again have the question: “What to cook from pork ribs?”

Marinade option No. 2

Another good marinade option to use for cooking ribs. It will require ¼ cup of sunflower oil, to which you need to add juice from half a lemon. Next, add a large onion cut into rings and spices (salt, ground black pepper and a mixture of herbs). You can add a little chopped herbs to the marinade, which will only add piquancy to the finished dish.

You can marinate the ribs in this marinade for literally half an hour - this time will be quite enough. The result is an incredibly juicy, soft and tasty pork ribs kebab.

Third marinade option

Another option for marinade is honey-soy. With its help, you can greatly diversify the recipe for shish kebab from pork ribs - the taste of the finished dish will be completely different, but no less original.

To prepare such a marinade, you need to take half a glass of soy sauce, a couple of tablespoons of ketchup and a spoon of honey. These ingredients should be mixed in one bowl and placed in the microwave to heat - at high temperatures they will mix much better. Each piece of meat should be lightly sprinkled with dried ground ginger. After this, they must be well lubricated with marinade, which must first be cooled. You need to marinate the ribs all night, in a cool place.

Honey-mustard marinade

Marinade for barbecued pork ribs can be prepared from mustard and honey. To do this, mix the juice of one orange, one lemon with a couple of tablespoons of mustard. There you also need to add two tablespoons of soy sauce and honey. After thoroughly mixing the mass, add peppered and salted ribs, which can also be sprinkled with a mixture of seasonings. The pan with marinated ribs must be covered and refrigerated for at least 6 hours. They need to be stirred every two hours. The ribs prepared according to this recipe will be slightly spicy and very juicy, especially if, during the frying process, they are poured with the prepared sauce from the same marinade, diluted with water in a ratio of 1:3.

1. In order for the ribs to be juicy and soft, it is advisable to marinate them for at least 2 hours (young ribs may be an exception).

2. Before the marinating process, you can cut the ribs in 2-3 pieces, not one at a time - in this case they will not turn out over-dried.

3. Chefs of famous establishments recommend boiling them in advance and cooling them before marinating ribs - this will add piquancy to the finished dish. Moreover, you need to boil it using a special method: the ribs should be dipped in the prepared boiling broth and kept in it for about ten minutes.

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:

1. Before cutting into portions, wash the ribs.
2. Peel the garlic, onion and ginger, finely cut into pieces, mix.
3. Add soy sauce, a spoonful of honey and paste.
4. Coat the pieces with sauce, sprinkle with black pepper and spices.
5. Preheat the oven to 160 degrees.
6. 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:

1. Chop the washed ribs into pieces, pepper and sprinkle with salt.
2. Wash the peeled onion, then chop it into half rings.
3. Place the ribs in the bottom of a bowl and top with the onion, garlic and rosemary.
4. 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:

1. Cut the meat into portions.
2. Chop the garlic, chop the onion.
3. Heat oil in a frying pan.
4. Fry the pork for 10-12 minutes, then simmer for another 6 minutes.
5. Add a little boiling water, a mixture of pepper and salt, and bay leaves.
6. 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:

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

With potato

• 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:

1. Divide the meat into parts, rub each with salt and pepper.
2. Line a baking sheet with foil, coat it with oil, and place pork on top.
3. Distribute potato slices on top.
4. 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:

1. Fry the ribs until golden brown.
2. Chop vegetables, add to meat with ketchup, mix.
3. 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:

1. Pre-marinate the prepared ribs with honey and sauce.
2. After 2-3 hours, start frying the meat in oil until crusty.
3. 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:

1. Fry the ribs until golden brown.
2. Sauté the onion, add sauce and paprika.
3. Pour in a glass of water, sprinkle with spices and add meat.
4. Simmer covered for half an hour.
5. Add sour cream with water and flour.
6. 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:

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

Video

Pork ribs are good on their own, simply baked in the oven, or on the grill, as well as stewed in a cauldron or in a frying pan, and using various marinades they turn into a real meat delicacy.

We offer the best marinade options for incredibly tasty pork ribs.

Delicious marinade with soy sauce for pork ribs in the oven

Ingredients:

• – 65 ml;
• refined vegetable oil – 50 ml;
• – 60 g;
• mustard – 25 g;
• liquid honey – 15 g;
• purified water – 110 ml;
• lemon juice – 25 ml;
• onion – 180 g;
• garlic cloves – 5-6 pcs.;
• cumin - to taste;
• ground paprika – 10 g;
• ground black pepper – 5 g;
• ground red pepper - to taste;
• coarse salt - 15 g or to taste.

Preparation

Peel the onions and garlic and chop them into small cubes or rings. Place the onion-garlic mixture in a bowl, sprinkle with salt and knead a little with your hands. Then add soy sauce, vegetable oil, lemon juice and water. Add tomato paste, mustard and honey, season the mixture with cumin, ground paprika, ground black and red pepper, add pre-boiled and cooled water and mix. Soak properly prepared pork ribs in the resulting marinade and let them marinate for several hours. Ideally, leave them in the refrigerator overnight before cooking.

When baking ribs in the oven, place them on an oiled sheet of foil placed on a baking sheet, and place a fireproof dish next to it, into which we pour the remaining marinade. During cooking, baste the ribs with it every fifteen minutes. The oven temperature should be 175 degrees, and the cooking time depends on the desired degree of softness, but should be at least one hour.

Pork ribs in honey-mustard marinade on the grill

Ingredients:

• pork ribs – 950 g;
• refined vegetable oil – 20 ml;
• mustard – 25 g;
• liquid honey – 30 g;
• purified water – 40 ml;
• ground black pepper – 5 g;
• spices for meat - to taste;
• coarse salt - to taste.

Preparation

In a bowl, mix the required amount of mustard, liquid honey, vegetable oil and water, add a little salt, ground pepper and meat spices, mix and rub the pre-washed and dried pork ribs on all sides. We leave them in the refrigerator for several hours to marinate, and then put them on a wire rack and cook on the grill over moderate heat, periodically turning them over and basting them with the remaining marinade.

A successful marinade transforms not only ribs fried on the grill or baked in the oven. By stewing them in it under the lid, we get an equally interesting and rich taste of the dish. We offer one of the best marinades for braised pork ribs.

Marinade for pork ribs with soy sauce

Ingredients:

Calculation for 1 kg of pork ribs:

Preparation

For the marinade, mix soy sauce, liquid honey and purified water in a bowl, add peeled and chopped garlic cloves and mix. Wash the pork ribs, pat dry, cut into portions, add a little salt, season with ground red and black pepper and pour in the previously prepared marinade for two to three hours.

Fry the marinated ribs in hot vegetable oil on all sides until golden brown, then pour in the marinade in which they were soaked, reduce the heat intensity to minimum and cook covered for forty to fifty minutes.

Beef or lamb is the part of the carcass that can be barbecued, baked in the oven or stewed in a deep frying pan. To prepare using either of these methods, it is best to marinate the ribs before cooking.

We'll tell you how to marinate ribs so that they turn out delicious. This article is about liquid marinades, in which you need to completely immerse the ribs or coat them (this method is suitable for marinating for no more than 8 hours on the refrigerator shelf).

Marinades can be made from a variety of products that will impart their flavors and aromas to the meat. When marinating, fermentation of meat occurs, during which, in some ways, its structure changes, it becomes more tender and juicier. It should be noted that marinades can be divided into “fast” and “slow”. The more aggressive the components that make up the marinade, the faster it acts. On average, the optimal time for meat to be in the marinade is from 2 hours to 3 days (if longer than 4 hours, then in the refrigerator, of course). The contents of the container in which the marinated ribs are located should be stirred periodically. Before marinating, the ribs must be cut into segments. It is best to marinate in containers with lids (glass, enamel, ceramic, or, in extreme cases, plastic).

Beer marinade

You can marinate in light beer (preferably live and fresh). Marinating time is optional (see above). If you fry on a grill, you can sprinkle beer or strained sauce that formed during marinating during the cooking process. The beer marinade, by the way, will ensure caramelization of the ribs at the end of the grilling process. You can add dry ground ginger, cumin seeds, fennel seeds, clove and mustard flowers to the beer.

Wine marinade

Beef or lamb ribs can be marinated in homemade unsulfated rose or red wine, and pork ribs in white or rose. In wine-based marinades, you can add chopped garlic, various fresh herbs, red hot peppers, as well as dry ground spices at your discretion or in the form of ready-made mixtures (for example, a khmeli-suneli mixture). The ribs can be kept in this marinade for up to 3 days. For marinating beef or veal ribs, it is better not to use sage, thyme and mint - these herbs are only suitable for marinating lamb. You should not add onions to “slow” marinades - they will give the meat a specific, not very pleasant smell, but in “fast” marinades (working for no more than 4-5 hours), the presence of onions is quite acceptable.

It is better not to add flower honey to marinades - when heated, harmful compounds are formed in it. If you want to achieve caramelization, it is better to add a little sugar to the marinade.

Tomato paste marinade

You can very quickly marinate ribs in a marinade based on tomato paste; you just need to dilute it with water to the consistency of thick kefir. Add spices, garlic and herbs to the diluted tomato. In a closed container in tomato marinade, ribs or barbecue meat can be stored on the refrigerator shelf for up to 5 days, only the meat should be completely immersed in the marinade. Tomato marinade is suitable for meat of any animal. After fermentation in tomato marinade, immediately before cooking, it is better to rinse the ribs with cold water and dry with a napkin.

Citrus marinade

Barbecue pork ribs will turn out delicious if you marinate them in citrus juices (or a mixture of them, for example, orange with lime and lemon) with the addition of chopped garlic and fresh ginger root, juniper berries, as well as cilantro and other aromatic herbs and their seeds. You can add slices of kiwi and soy sauce to the marinade to create a pan-Asian style marinade. Instead of or together with citrus juices, you can use freshly squeezed sweet and sour juices of any other fruits (for example, plums, cherries, red currants, etc.).

Kefir marinade

You can deliciously marinate the ribs in a mixture of kefir or unsweetened yogurt with the addition of a ready-made curry mixture - this Indian-Pakistani style marinade is especially good for lamb, goat and pork.