|Pork ribs — 1 kg|
|Honey — 1 h l|
|Mustard — 1 h l|
|Ground black pepper — 1/2 h l|
|Ground red pepper — 1/2 h l|
|Paprika — 1/2 h l|
|Soy sauce — 1 h l|
|Vegetable oil — 1 st l|
|Garlic — 2 teeth|
|Flour — 1 h l|
|Salt — to taste|
|Bay leaf — 1 piece|
We choose pink ribs, the fat on them should not be yellow and loose. It is better to buy meatier. Marinate, bake and serve with your favorite vegetables and sweet and sour sauce. So let’s get started!
How to cook Pork ribs baked in the oven
Baked pork ribs with an appetizing crust, a magnificent aroma… What could be tastier? Just imagine how a small piece of meat melts in your mouth and that’s it! I will definitely cook ribs for dinner. The recipe is quite simple, try to cook. We choose fresh pork ribs, with pink flesh, a small amount of fat, with a pleasant smell. You can also buy frozen ones, but then the result will depend on what remains after defrosting. If you have never cooked ribs before, then prepare a small amount. Some people do not like pork, although in vain. But, there is no dispute about tastes, someone likes watermelon, and someone likes pork cartilage, as Sergei Sergeyevich Paratov said. Pork contains B vitamins, proteins, saturated fatty acids and minerals such as zinc and selenium, etc. So a small amount of this delicacy will only benefit you. And if with sauce and vegetables?
Rinse pork ribs with cool water. If the product has been frozen, then it must be thawed gradually, first hold for several hours in the refrigerator, then at room temperature. Dry the meat with a towel and set aside. Cut the ribs along each rib, so that each piece has one rib, a little meat and a little fat, if it is present at all. We will prepare the marinade.
We take a teaspoon of honey and mix it with mustard in a small bowl. Add salt, pepper, paprika and soy sauce. Garlic cloves are peeled from the husk, passed through a press and added to the marinade. Slowly pour in a teaspoon of flour and mix well. Pour vegetable oil into the resulting mass.
Prepare the sleeve for baking. Cut off the required amount and tie the sleeve on one side. Gently brush each rib with a brush, put it in a bag. Tie the bag on the other side and put it on a small baking sheet or in a baking tray.
Now the meat should be marinated. If time is running out, then leave at room temperature for 15-20 minutes. If you like to do everything in advance, and there is still a lot of time before dinner, then we marinate for an hour or two, but already in the refrigerator. The longer the ribs will stand in the marinade, the better for them. We take the meat out of the refrigerator an hour and a half before cooking. Leave it on the kitchen table for 20-30 minutes. We pierce a few holes on top of the package with a toothpick.
Preheat the oven to 180 degrees. We put the ribs. We’re waiting. We look at them through the glass, we don’t open the oven. After 45 minutes, we take it out of the oven, cut the package from above so that all the ribs would show themselves. And back in the oven. Turn on the top grill to bake the crust. If there is no grill, then just add degrees to 200 — 220. Another 15 minutes of tedious waiting. Meanwhile, prepare the vegetables.
We take out their ovens. We put it on a wide dish, sprinkle with finely chopped herbs. Served with vegetables, vegetable salads and sweet and sour sauce. Although, any side dish will suit the ribs, experiment, bon appetit!