Pork ribs are quick and tasty. Pork ribs in a frying pan

Pork ribs, when cooked correctly, taste simply divine. Such a dish can be served with dignity as a hot dish for a holiday table, and by preparing it on weekdays, you will receive true pleasure from the excellent taste, aroma and enthusiastic responses from household members.

How to properly cook pork ribs in a frying pan?

Ingredients:

pork ribs – 750 g;
onions – 90 g;
garlic – 3-4 cloves;
laurel leaf – 1 pc.;
allspice peas – 3-4 pcs.;
salt - to taste;
and spices of your choice - to taste;

Preparation

Rinse the pork ribs with cold water, dry them and cut them into portions, one rib at a time. Heat the oil thoroughly in a frying pan with a thick bottom and place the ribs in it. Brown them for ten to fifteen minutes over high heat, stirring occasionally, and then add the onion, previously peeled and chopped into half rings, and finely chopped garlic. Reduce the heat intensity under the frying pan to medium and simmer the meat with onions and garlic for five to seven minutes, stirring.

Now pour in about half a glass of water heated to a boil, season the meat with salt, ground black pepper and spices, also throw in a bay leaf and allspice peas, cover the dish with a lid and simmer, stirring, for about thirty to forty minutes or until the meat is soft.

What is the best way to cook pork ribs in a slow cooker?

Ingredients:

pork ribs – 750 g;
– 90 ml;
garlic – 3-4 cloves;
honey – 20 g;
vegetable oil – 50 ml;
ground black pepper - to taste;
ginger root (optional) - to taste.

Preparation

In a separate bowl, mix soy sauce, vegetable oil, honey, garlic squeezed through a press, ground black pepper and, if desired, finely grated ginger.

Rinse the pork ribs, wipe dry with napkins, cut one rib into pieces and soak in the prepared marinade for about one hour.

Next, set the multicooker to the “Baking” or “Frying” function, place the marinated ribs in the bowl, close the lid of the device and cook the dish for forty minutes. When ready, mix the ribs with the sauce remaining at the bottom of the multi-pan, place on a dish and serve.

How can you cook delicious stewed pork ribs?

Ingredients:

pork ribs – 950 g;
onions – 150 g;
Antonov apples – 250 g;
heavy cream – 250 ml;
honey – 35 g;
ground black pepper – 5 g or to taste;
salt – 15 g or to taste;
broth – 250 ml;
refined vegetable oil.

Preparation

Place a frying pan with a thick bottom over high heat, pour in the oil and when it warms up, pour in the honey and stir. When the mixture boils, place the previously washed, dried and cut into portions ribs one by one in one row. Let them brown on all sides for one minute at a time, put them in a cauldron or saucepan and load the next batch. After frying all the ribs, pour them with broth heated to a boil and simmer under the lid until soft.

In the remaining oil from the ribs in a frying pan, fry the previously cleaned and shredded half rings of onion and add to the ribs after thirty minutes of stewing. At this moment, we also add peeled and finely chopped Antonov apples, and also throw in salt and ground black pepper.

When the ribs are ready, pour cream into them, let it boil again, taste for salt and add more salt if necessary. Keep the dish on the fire, stirring, until the sauce thickens. You can also add one and a half tablespoons of flour sautéed in a dry frying pan for greater thickness.

These ribs are good with any side dish or fresh vegetables.

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, literally melts in your mouth. Cooking pork ribs is quite simple, Any housewife can handle this. 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 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.

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.
Place the ribs in 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 of pork ribs, 1 glass of broth, 2 sour apples, a glass of heavy cream, 2 onions, 1 tablespoon of 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 becomes thick. You can make the sauce thicker by adding a couple of tablespoons of flour.
Serve the finished ribs with a vegetable side dish.

Wash 2 kg of meat, dry with paper towels, crumble into pieces. Boil 2 liters of water, add salt to taste, stir, and immerse the ribs. Bring to a boil again, cook for 30 minutes over medium heat. Remove from heat and cool contents directly in broth. In a separate bowl, combine 4 tbsp. spoons of ketchup, 4 tablespoons each of red wine vinegar and vegetable oil, 2 tbsp each. spoons of paprika and liquid honey. Generously coat the prepared meat with the resulting sauce and place on the grill. Place the grate in the oven for 15 minutes, heated to 220 degrees. Serve with hot sauce and vegetables.

How to cook tasty pork ribs

Wash 1 kg of brisket, dry, crumble into portions. Place 3 onions, chopped into half rings, into a pickling bowl. Add a pinch of salt and mash with your fingers to release the juice. Combine with ½ kg of diced tomatoes and 1 chopped bell pepper. Add 1 tbsp. a spoonful of chopped parsley, 0.5 cups of beer and 1 tbsp. a spoonful of cognac. Stir and place the ribs. Stir again and leave to marinate at room temperature for 30 minutes. Transfer the marinated meat into a bowl coated with oil, pour over the remaining marinade, and bake at 200 degrees (this will take about 40 minutes). Serve the meat with fresh herbs and spicy sauce.

How to cook pork ribs recipe

Pour 2.5 teaspoons of black tea into ½ liter of boiling water, cover, and let steep for 5 minutes. Strain into a bowl and cool slightly. Add 4 tablespoons of soy sauce, 2 tbsp. spoons of liquid honey, 3 crushed garlic cloves, a pinch of ground cloves. Stir, leave for 10 minutes. Wash, cut into portions 1.5 kg of pork ribs, place in a saucepan, pour in 2 liters of boiling water, boil, skim off the foam, cook for 20 minutes over medium heat. Remove the meat with a slotted spoon, sprinkle with cool water, and place in a container with tea marinade. Marinate for 3 hours in a cool place, stirring the contents from time to time. Place the marinated meat on an oiled baking sheet, pour over the rest of the marinade, and bake for 40 minutes at 180 degrees. Pour hot sauce over it and serve with herbs and vegetables.

How to cook pork ribs in a frying pan

Chop 1 kg of smoked ribs into portions and fry in a frying pan with hot vegetable oil. The heat should be high and the meat should brown until golden brown. Place them in a container with a tight bottom. Chop a large onion into rings and fry in the fat that remains from frying the meat. Pour in 2 large spoons of dry white wine, simmer over medium heat for 5 minutes. Place the onion in a saucepan, add 800 g of sauerkraut, pour in another 1 tbsp. dry white wine, 1 tbsp. boiling water, add a small spoon of cumin, 8 juniper fruits. Stir the contents, simmer everything together with the lid closed for 40 minutes.

Recipe for cooking pork ribs

Wash and chop 600 g of ribs into portions. Heat a couple of tablespoons of olive oil in a deep frying pan and fry the meat on both sides. Make the heat high to get a golden brown crust. Place the meat in a saucepan, add a couple of liters of water, boil, skim off the foam, and cook for 20 minutes over low heat.

Add a couple of diced tomatoes, 2 bay leaves, 150 g of clean green lentils. Bring the soup to a boil, add salt to taste, and simmer for half an hour. Remove the pan from the stove, combine with 4 tablespoons of chopped parsley, stir, cover with a lid, leave for 10 minutes.

- table mustard - large spoon

– onions – 3 pieces

- spices for cooking meat

Recipe with honey and garlic

Recipe with soy sauce

– soy sauce – 45 ml

- onion - a couple of pieces

- a bunch of green onions

– onion – 3 pieces

- a small amount of spices

– soy sauce – 0.1 kg

- liquid honey - three tablespoons

- pepper to taste

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How to cook juicy pork ribs / 10 cooking tips

Cooking pork ribs is simple, but requires some subtleties and tips.

Choose ribs that are pale pink in color and without yellow fat.
Fat on ribs is necessary, but only white.
Before cooking, fresh ribs are thoroughly cleaned of films, veins, chipped bones and cartilage.
Be sure to soak any ribs in cold water for at least an hour.
If the ribs have any odor, you can “beat it off” by adding a few drops of vinegar or lemon juice to the water.
Thaw frozen ribs at room temperature and soak in cold water, just like fresh ones.
Observe the temperature and time conditions of the prepared dish.
Do not use too hot spices or sour marinades.
Cook the ribs in very little oil or fat. Cooking ribs in their own juices is ideal.
The ribs are good freshly cooked. Do not store roasted ribs for more than 5 hours.

Juicy Pork Ribs Recipes

A simple recipe for juicy American BBQ pork ribs

Ingredients:

1 kg pork ribs

for the sauce:

4 tbsp. l. liquid honey
4 tbsp. l. hot chili ketchup
2 tbsp. l. olive oil
2 tsp. ground sweet paprika
1 tbsp. l. wine vinegar (apple vinegar is fine)

Cooking method:

Wash, clean and soak the ribs. Chop into portions and place in a saucepan. Cover the ribs with water, add salt and cook until half cooked. Leave the ribs to cool in the broth.
Mix all ingredients for sauce. Dip the ribs in the sauce and place on the grill or barbecue. Serve the finished ribs with fresh vegetables and potato salad.

Ribs are an excellent appetizer for cold beer. Try it!

Pork ribs with beer

Ingredients:

rack of pork ribs
2-3 tomatoes
2 onions
sweet bell pepper
parsley
100 gr. cognac
0.5 l light beer
ground pepper

Cooking method:

Wash the ribs, peel and chop into portions. Soak in cold water.
Wash the vegetables, cut into small cubes.
Chop the greens coarsely.
Grind the vegetables with herbs and salt.
Mix cognac and beer, pour over vegetables. Immerse the ribs in the vegetable mixture, add pepper to taste.
Marinate the ribs for about 5 hours in a cool place.
Transfer the ribs along with the vegetables into a heat-resistant bowl and fry in a hot oven for about one hour. Vegetables should be fried until crisp.

"Smoked" ribs in tea marinade

Ingredients:

ribs
strong infusion of black tea
pepper
jar of mustard beans

Cooking method:

Wash, clean and chop the pork ribs.
Soak the ribs in a cold, strong infusion of black tea.
Soak for 3 to 6 hours.
Then remove the ribs and rub with salt, pepper and mustard.
Cook the ribs in a hot oven, on the grill, on the barbecue, or simply in a frying pan.

Smoking pork ribs for soups or appetizers

Ingredients:

ribs
pepper
2 handfuls of alder sawdust
1 handful of fruit tree sawdust
smokehouse

Cooking method:

Prepare the ribs as indicated in the recipes above. Just don't chop the ribs too finely. Just cut it in half.
Season the soaked ribs with salt and pepper and place on a paper towel.
Pour sawdust into the bottom of the smokehouse and hang the ribs on hooks.
Place the smoker over medium heat and close the lid tightly.
After 10 minutes, remove the lid and release the smoke. Then close the smokehouse tightly and cook the ribs for about another hour.
Hang the finished ribs on the same hooks in a cool, ventilated area.
These smoked ribs can be stored for 1 to 5 months. In hot weather it is better to store in the refrigerator.

Help yourself!

And finally, a video recipe for step-by-step preparation of pork ribs.

Video recipe Pork ribs

Pork ribs, the recipe for which you can choose from the selection below, are surprisingly tasty, tender and simply melt in your mouth. A successful marinade will speed up the cooking process and make the meat fibers on the bone even softer. You can prepare the dish in the company of vegetables, or bake it yourself with or without sauce.

Pork ribs recipe in the oven

Heat treatment with dry heat in the oven is the best way to get the amazing taste of food without standing at the stove for a long time. Next, you will learn how to cook pork ribs in the oven correctly and feed your family or guests a delicious lunch or dinner without much hassle. The proposed recipes will help realize the idea of a win-win combination of meat and potatoes and bake them in a marinade.

Pork ribs with potatoes

To make pork ribs in the oven, a simple recipe for which will allow you to get a self-sufficient hearty meal with a side dish, you should supplement the meat portions with potato slices. The basic variation can be diversified by adding other vegetables, mushrooms, herbs, and also expand the flavor palette using aromatic herbs and spices.

Ingredients:

ribs – 950 g;
potatoes – 950 g;
onion – 120 g;
garlic cloves – 4 pcs.;
lemon juice – 25 ml;
sour cream – 60 g;
basil, oregano, coriander, thyme, paprika - a pinch;
seasonings, salt, pepper.

Preparation

The ribs are cut into portions, sprinkled with lemon juice, sprinkled with spices, garlic, salt and left for several hours.
Potatoes are peeled, cut into circles or slices, crushed with aromatic herbs, flavored with sour cream and salt.
Fill the oiled form with potatoes, distribute onion half rings and ribs on top.
Bake the dish under a sheet of foil at 230 degrees for an hour and a half and another quarter of an hour without it.

Pork ribs in foil

Pork ribs, the recipe for which is described below, amaze with their appetizing appearance and simply masterpiece taste. Foil used at the main stage of cooking and proper pre-marination will help achieve softness, and the absence of a golden brown crust at the end of baking the food.

Ingredients:

ribs – 950 g;
tomato juice – 120 ml;
onion – 120 g;
garlic cloves – 4 pcs.;
liquid honey – 20 g;
mustard – 20 g;
oil – 40 ml;
water – 120 ml;
a mixture of peppers, hops-suneli, salt.

Preparation

First prepare the marinade for pork ribs. Combine honey, tomato juice, oil, water, mustard, grated garlic, finely chopped onions, suneli hops in a bowl, add some salt and stir.
The ribs, cut into portions, are poured with a spicy mixture, rubbed well and left on the refrigerator shelf for at least two hours.
Place the ingredients on a sheet of foil on a baking sheet or in a mold, cover with the sheet on top and seal.
Cook baked pork ribs at 220 degrees for one hour, then turn off the edges of the foil and allow the delicacy to brown.

Pork ribs Canadian style

Pork ribs in soy sauce have a lot of different interpretations, but the Canadian version of the dish is something extraordinary! The amazing sauce that accompanies the meat and the indescribable taste sensations after tasting the food simply drive you crazy and encourage you to cook it again and again. Try to design such a gastronomic invention, and it will become one of your favorites.

Ingredients:

ribs – 950 g;
soy sauce – 80 ml;
applesauce – 120 g;
ketchup – 120 g;
cane sugar – 90 g;
lemon juice – 30 ml;
paprika, cinnamon, black pepper, dried garlic – 5 g each;
salt.

Preparation

The Canadian pork ribs recipe is very simple. The ribs, cut into portions, are combined in a bowl with the remaining ingredients, stirred thoroughly and left for several hours.
Bake the dish on a baking sheet under a piece of foil for an hour and a half at 220 degrees, basting with juices from time to time.

Pork ribs in a frying pan

Do not lose popularity over time. With the right approach, their taste is in no way inferior to products made in the oven, and the golden brown crust is beyond competition. Next, you will learn how to deliciously cook pork ribs in a frying pan so that they not only delight you with their golden brown color and amazing aroma, but also turn out soft.

Pork ribs in sweet and sour sauce

Thanks to a balanced marinade mixture, delicious fried pork ribs will be as soft as if they had been stewed for a long time under a lid in a cauldron. If desired, you can replace the honey in the recipe with regular or brown sugar and use additional spices, based on your preferences.

Ingredients:

ribs – 950 g;
honey – 100 g;
lemon juice – 40 ml;
soy sauce – 20 ml;
mustard – 20 g;
ketchup – 70 g;
vegetable oil – 90 ml;
water – 50 ml;
a mixture of five peppers, salt.

Preparation

Prepared ribs are seasoned in a bowl with a mixture of the remaining ingredients, mixed in advance and mixed well.
After a few hours of marinating, you can start frying.
According to the recipe, pork ribs are cooked in a frying pan over medium heat, pouring the remaining marinade into the pan from time to time and turning over.

Pork ribs stew

Stewed pork ribs with vegetables are an excellent option for a hearty and nutritious meal for your everyday menu. By varying the composition of the vegetable mix and spices, you can change the taste characteristics beyond recognition, each time getting new impressions from the meal.

Ingredients:

ribs – 650 g;
potatoes – 650 g;
bell peppers – 140 g;
onions, carrots and green beans - 120 g each;
tomato paste – 40 g;
butter – 60 g;
broth – 100 ml;
laurel, mixture of peppers, salt, herbs.

Preparation

The ribs are browned in melted butter in a cauldron.
Add carrot shavings and onion half rings and cook, stirring, a little longer.
Throw in the bell peppers and potato cubes, pour in the broth, add the paste, salt, spices and simmer the contents until the ingredients are soft without stirring.
The dish is served with chopped herbs.

Pilaf with pork ribs

You already know how to cook pork ribs with vegetables yourself. This option is even more interesting and tempting. Pork ribs, the recipe for which will be outlined below, will accompany the rice and become the key to success when preparing delicious and rich pilaf.

Ingredients:

ribs – 950 g;
rice – 260 g;
garlic heads – 2-3 pcs.;
onions, carrots – 260 g each;
vegetable fat – 120 g;
water – 520 ml;
spices for pilaf, salt.

Preparation

The ribs are fried in hot oil.
Add a little water and cook the meat until softened and moisture evaporates.
Separately, fry onion half rings and carrot sticks and place in a cauldron.
Add seasonings, add washed rice, pour in boiling water, throw in whole garlic heads and cook the food, without covering the vessel, over moderate heat until almost all the liquid is absorbed.
Cover the container, wrap it up and let it evaporate for about thirty minutes.

Pork Ribs Soup

Rich, aromatic with pork ribs worthy of the highest praise. This hot dish cannot be called dietary, but it is definitely filling, nutritious and warming in winter frosts. Pork ribs can be taken either fresh or smoked, which will transform the taste characteristics of the soup for the better.