Beef ribs in the oven, stewed in a slow cooker, in a frying pan. The recipe is simple with potatoes, honey, onions, marinated vegetables, soy sauce, teriyaki. Photo

How to choose fresh meat

The following tips will help you choose the right quality products:

the meat should have a spicy milky smell; if the beef smells like a barn, it means it’s old;
when you touch the carcass with your finger, the muscle should spring back; if a dent remains, the meat has been frozen previously, and maybe more than once;
a young individual has brightly colored meat and light fat, an old one has dark color and yellow fat.

Also pay attention to the presence of hematomas or bruises. Their presence indicates improper slaughter of the animal or possible internal diseases.

Useful tips and tricks

The following tips will help you cook delicious beef ribs according to different recipes:

if the meat product turns out to be too fatty, then when stewing it, you need to add a small amount of apple cider vinegar or lemon juice to the sauce;
Read also: How to deliciously cook fish in a frying pan
Pre-frying the ribs will help caramelize the meat and get an appetizing golden color of the treat;
It is best to simmer the product in the same container where it was browned, then the remaining fat will become an excellent base for the sauce - you can pour vegetables directly onto it, add broth, wine;
if there are enough layers of fat on the ribs, then you should not use a large amount of oil (a few drops of olive oil will be enough);
When cooking ribs, it is very convenient to use special tongs to turn them over and immerse them in the sauce.

There are more than 40 successful recipes for cooking beef ribs. Among them are options both in the oven and in a frying pan and even in a slow cooker.

Preparing ribs for marinating

So, fresh meat has been purchased, however, in order to obtain a juicy and tender product after baking, it must be kept in a specially made marinade. The article provides several different options for preparing marinade for beef ribs. It is prepared in a separate container, and then the prepared meat is kept in liquid for several hours. Experienced chefs recommend making the marinade in the evening so that the beef can sit in it all night. The next day, take the workpiece out of the refrigerator and bake the meat in the oven or on the grill.

After purchasing, the strip of ribs must be washed and dried with napkins. Turning it over to the back side, you will see a thick and “rubbery” shell. It must be removed, otherwise, no matter what marinade you make for beef ribs, they will still remain tough and impossible to chew.

To remove this hard film, pick up the edge of the shell with a sharp knife and, inserting your finger into the resulting pocket, push it forward with force. If this is a difficult process for you, ask a seller at the market to do this procedure. But it’s not at all difficult, so anyone can do it if they want.

The remaining meaty part will be cut along the bones into portioned pieces. Now you can start preparing the marinade for the beef ribs. So that they become even more tender and soft after baking.

The best combination is ribs plus vegetables

If you don’t have time to prepare the meat dish and side dish separately, then simply use the recipe for beef ribs with potatoes in the oven. His secret is that everything is baked in the sleeve. This is one of the easiest ways to cook such “treacherous” meat without drying it out.

Ingredients:

ribs - 0.7 kg;
carrots - 2 small or 1 large;
round onion - 2 heads;
garlic - 2 cloves;
potatoes - 1 kg;
salt;
adjika (you can use another hot sauce) - 1 table. spoon;
mayonnaise (or sour cream) - 2 tablespoons. spoons;
butter - 50 g;
seasonings

Preparation:

Start with the beef: wash it. Place on a paper towel to drain excess liquid.
Remove films and tendons.
Cut the ribs into pieces. Examine them, remove bone fragments.
To make the meat tender, it must be kept in the marinade.
Place beef in a large bowl.
Peel the garlic from its hard skin and pass it through a press or grate it on a medium grater (but this is more troublesome).
Place the garlic mixture on the meat.
Add sour cream (mayonnaise), adjika, and spices.
Salt the marinade.
Cut the peeled onion into large rings. Place them in the same bowl.
Mix everything very well so that each rib is coated with the marinade.
Leave the meat to soak in the sauce for three hours or put it in the refrigerator for a day.
Once the beef is marinated, start preparing the vegetables.
Wash the carrots and remove the top skin. Chop it into large slices.
Peel the potatoes. If the tubers are large, cut them in half or into 4 parts. If they are small, leave them whole.
Mix the raw chopped vegetables with the ribs so that all the ingredients of the dish are in the marinade.
Cut the sleeve to the required length. Secure one of its sides with a clip.
Place the ribs, potatoes and other vegetables in the sleeve.
Read also: Tasty, healthy and easy - asparagus salad. Recipes
Add a few sticks of butter.
Attach the clip to the other end of the sleeve.
Using a toothpick, make several holes in it through which steam can escape.
Place your culinary product on a baking sheet or in a mold.
Turn the oven on to 200°. When it is hot, place the baking sheet in it.
Cook beef ribs for 60 minutes.

Wine marinade

One type of marinade is described later in the article. Prepare it from the following ingredients, mixing in a large bowl or pan:

mustard (you can use spicy “Russian” or more gentle) - 2 tbsp. l.;
half a glass of table white wine;
the same amount of soy sauce;
1 tsp. dried ground paprika;
the same amount of dried parsley;
garlic - 4 or 5 cloves;
1 tsp. granulated sugar.

This quantity of products is designed for 1 kg of ribs. As you may have noticed, no salt was added to the marinade for the beef ribs, as it is present in soy sauce. All the components are mixed and the prepared and cut into portions ribs are placed there. Mix the meat in the marinade directly with your hands.

Ideally, the liquid should cover the ribs completely. If not, then you can place a deep plate on top of the meat and some kind of weight on top to properly compress the contents. Leave the beef ribs in the marinade overnight in a cool place. In the warm season, this is a refrigerator, and in winter you can put the pan on the glassed-in balcony.

The best recipes for ribs in foil

Beef ribs can also be baked in foil. There are simple and complex recipes for cooking meat this way.

The main task is to correctly compare and select the necessary ingredients.

Beef ribs with mushrooms and spices

To prepare this dish you need mushrooms, it is best to use champignons. If you choose a different variety, they must first be boiled with onions, only then added to the meat. The ribs should be meaty, otherwise the dish may be a bit dry.

Ingredients:

beef ribs - 800 g;
onion - 1 pc.;
garlic - 0.5 small heads;
champignons - 500 g;
red wine - 20 g;
broth - 200 ml;
spices - to taste.

Preparation:

1. Place the pre-prepared ribs (as described above) on a heated frying pan and fry until golden brown. Cut the garlic and onion into small pieces, then fry them in oil where the ribs were.
2. Add champignons, cut into slices, and fry until all the liquid has evaporated. Pour in the prepared wine and broth, add dry spices, salt and simmer for five minutes.
3. Place the fried ribs on a baking sheet, pour the mushroom mixture on top, put one sprig of rosemary or thyme, cover everything with foil and bake for 60 minutes at +180 °C. Then reduce the temperature to +150 °C and continue to simmer for another two hours. When serving, sprinkle with herbs to taste.

Beef ribs stew in foil with vegetables

To prepare this dish, you need to select the ribs of a young animal.
The meat should be light in color - this will help bake the ribs faster.
Thanks to stewed vegetables, the dish will be softer and more tender.

Ingredients:

beef ribs - 700 g;
green beans - 180 g;
broccoli cabbage - 180 g;
wine - 250 ml;
carrots - 1-2 pcs.;
potatoes - 6-7 pcs.;
spices and salt - to taste.

Preparation:

1. Marinate the prepared ribs for four hours. To do this, add salt and spices to a glass of white wine to your taste. Then remove the ribs from the marinade and place them in a single layer on foil.
2. Place whole potatoes, a few carrots, broccoli florets and beans on top, sprinkle lightly with vegetable oil and wrap well in foil.
3. Bake in the oven for one hour at +180°C. During this time, the stewed vegetables will be ready. When serving, garnish with herbs to taste.

beef ribs - 350 g;
wine - 250 ml;
nutmeg pumpkin - 100 g;
potatoes - 1-2 pcs.;
beans - 7 pcs.;
broccoli - 4 pcs.;
sweet pepper - 1 pc.;
broth - 200 ml;
garlic, herbs and spices - to taste.

Preparation:

1. Take a few potatoes, add beans, broccoli florets and small pepper.
2. Pour broth or chilled boiled water, close and place in the oven for 60 minutes.
3. Cook the meat dish at a temperature of +200 °C. Remove from the oven, sprinkle with herbs and crushed garlic on top.

In order for the dish to have an excellent taste, you must first make the marinade. For this you will need table wine, various spices and salt. It is better to cut the nutmeg pumpkin into cubes and put it in the marinade. After three hours, you can remove the meat and pumpkin from it, place it in a pot and add vegetables on top.

There are a large number of different recipes for cooking beef ribs in the oven. They can be prepared with a minimum amount of additional ingredients, using only standard spices. But you can also cook ribs with a lot of different vegetables or make a unique citrus-based marinade. Find out all of these rib recipes here.

A mixture of spicy and sweet

The following recipe combines hot chili peppers with sweet honey, which will give the meat a special taste. Be sure to try making this marinade for beef ribs on the grill. All picnic participants will definitely appreciate your efforts. Mix the following ingredients according to the recipe:

2 tbsp. l. natural liquid honey;
the same amount of soy sauce;
2 tbsp. l. Dijon grain mustard;
the same amount of Narsharab pomegranate sauce;
1 chili pepper;
garlic - 3 cloves.

First, combine all the liquids, then add honey and whisk everything into a homogeneous mass. At the end, add the chili pepper cut into slices (remove only the tail, the seeds remain inside) and finely chopped garlic. This quantity of products is calculated for 1.5 kg of ribs.

List of required products

Experienced chefs never recommend starting the process of preparing any dish until all the necessary ingredients are on the table, otherwise you will be distracted from cooking and may miss some important process. To prepare you need to take:

beef ribs – 2 kg;
a few cloves of garlic (you will need to grate it on a fine grater);
3 tablespoons French or 2 tablespoons regular mustard;
50 ml vegetable oil;
ground black and red pepper (for those who like too spicy food, it is recommended to use cayenne pepper);
salt.

You can also use a small amount of soy sauce, although it is not included in the classic recipe, it significantly improves the taste of the meat.

Spicy marinade

Another interesting option. If you are preparing a marinade for beef ribs in the oven at home, then just mix various spicy spices with fresh herbs, adding vegetable oil and vinegar. Let's take a closer look at its composition per half a kilo of ribs:

2 tablespoons vinegar;
the same amount of oil;
a pinch of cumin;
a pinch of coriander;
salt and pepper - to taste;
fresh greens.

Combine everything in a deep container with finely chopped parsley and dill. It is enough to take a couple of twigs for this amount of meat. Also add a few green onions. It is advisable to blend everything into a homogeneous mass with a blender.

Place the ribs in a deep container and rub the thick paste into them with your hands. Cover the bowl with cling film and refrigerate the meat for at least a few hours. Then take out the ribs and place them on a baking sheet lined with foil. It is advisable to add sauce when baking. We'll look at how to do it later in the article.

How many calories are in beef ribs?

The calorie content of beef ribs is approximately 230 kcal in 100 grams.

Useful properties of beef ribs

Among the beneficial properties, it is necessary to highlight the inclusion of all B vitamins in the composition of this type of meat:

thiamine;
riboflavin;
niacin (vitamin PP);
pyridoxine (one hundred grams contains 20% of the daily value of an adult);
B12 – cyanocobalamin – 87% daily value

This product contains a lot of micro and macroelements necessary for the functioning of the human body: iron, zinc, iodine, copper, potassium and calcium.
Also phosphorus, chlorine, fluorine, chromium, copper and many others. Therefore, dishes prepared from beef in general, and especially from ribs, have a beneficial effect on the musculoskeletal system, the digestive system and the central nervous system. With regular consumption of such dishes, metabolism significantly improves and the process of natural cell renewal in the body is accelerated. Despite all the beneficial qualities and properties of beef ribs, you should not overuse dishes that contain them - this can increase the amount of cholesterol. The main reason why you should not get carried away with such food is the high calorie content. Also, this type of meat is not recommended for use in dietary nutrition.

How to choose a beef rib

The meat should be well bled. If it is done poorly the meat will have a dark color. Pay special attention to this, because when cooking a low-quality product, there will be a cloudy broth that will give a sediment in the form of brown flakes. Such meat is subject to microbiological spoilage much faster - after all, excess blood is a fertile environment for the proliferation of bacteria.

If the meat has been frozen more than once, it will have a darkened surface and the color of the fatty and connective tissue will change. When pressing on the surface of re-frozen meat with a finger or a warm knife, the color practically does not change, but on fresh meat, the place where the pressure is applied becomes bright red.

You also need to pay attention to the absence of mucus, unpleasant odor and signs of weathering - all these are signs of stale, spoiled meat.

What to cook with beef ribs

There are many recipes for cooking beef ribs. They are boiled in soups, grilled and grilled, marinated, smoked, fried, stewed in wine. You need to pay attention to wine marinades and the use of spices and herbs in preparing ribs. And then the prepared food will not only be healthy, but also tasty.

Braised beef ribs

A savory dish is made from beef ribs stewed with rosemary and wine. To prepare it, you will need the following products: - 2 kg of ribs; - 1 tbsp. dry rosemary; - 0.5 tomatoes; - 2 tbsp. olive oil; - 1 tbsp. mustard seeds; - 4 small onions; - 4 cloves of garlic; - pepper to taste; - salt to taste.

Wash the ribs under cold water and dry with paper towels, cut them into portions, rub with salt and ground pepper. Pour olive oil into a heavy-bottomed saucepan and heat it over medium heat. Fry the ribs on it until golden brown and transfer to a separate plate.

Pour wine into a pan with oil and bring it to a boil, then put the fried meat in it and cover the pan with a lid. Simmer the ribs over low heat for an hour.

While the beef is cooking, peel and cut the onion into thin rings and pass the garlic through a press. Pour boiling water over the tomatoes, peel them and cut them into small cubes. Add onion, garlic, tomato, rosemary, mustard seeds to the pan with ribs and simmer for another half hour. The finished dish can be served with boiled rice, mashed potatoes, and vegetable salad.

Beef ribs with potatoes in the oven

The ribs will be aromatic and juicy if you bake them in the oven. To do this, you need to take the following components: - 1.5 kg of ribs; - 5 large potatoes; - 1 large onion; - 3 cloves of garlic; - 2 carrots; - 3 tbsp. olive oil; - 3 tbsp. soy sauce; - 2 tsp. lemon juice; - salt to taste; - ground pepper to taste; - 2 bay leaves.

Wash the beef ribs thoroughly, remove the membranes from them and divide into pieces. Place the processed beef in a deep bowl and pour over soy sauce, lemon juice and olive oil, pepper and salt to taste. Leave the meat to marinate for 3 hours.

Wash and peel the vegetables, then cut the potatoes into large pieces, chop the garlic, cut the onion into half rings and the carrots into strips. Place vegetables in a baking sleeve, place meat on them, add bay leaves. Then seal the sleeve and poke a couple of holes in it with a fork. Transfer it to a baking sheet and place it in an oven preheated to 180°C. After an hour, remove the baking sheet and open the sleeve; in this form, place the dish in the oven for another 20 minutes. Serve ribs baked with potatoes with sour cream, garnished with fresh herbs.

Beef ribs in foil

Ribs baked in foil turn out especially tasty and juicy. To prepare the dish, you will need: - 0.5 kg of ribs; - ground pepper to taste; - dry thyme; - salt to taste; - 1 tbsp. vegetable oil.

Chop the ribs into equal pieces and rub them with salt and spices. Place them in a cup and leave to marinate for 1 hour. Then transfer the ribs to foil, add vegetable oil and seal. Place the envelope with meat on a baking sheet, pour ¾ tbsp into it. water and place in the oven for 1 hour. Serve the finished dish with herbs or vegetable salad.

There are recipes that make it possible to prepare unforgettable meat dishes from beef - with potatoes, soy sauce, mushrooms and spices, stew in foil with vegetables, with honey, in a country style. Beef ribs cooked in the oven have a unique taste. You can prepare meat treats in any convenient way: in foil, in a sleeve or in a clay pot. In this case, a special marinade can be made for each dish.

Nutritionists say that beef is a dietary product. Therefore, ribs are considered a complete, balanced diet.

Dishes cooked in the sleeve turn out delicious, and the sauce will add piquancy to meat products.

Beef ribs with potatoes in the sleeve

The recipe is simple, but the dish turns out very tasty. It is better to bake meat in a sleeve than in foil, so the potatoes will be juicier and softer.

Don't forget about the sauce made with wine. It will give the dish a unique taste.

Ingredients:

beef ribs - 1 kg;
potatoes - 7-8 pcs.;
red wine – 4 tbsp. l. ;
thyme - 2-3 branches;
salt and pepper - to taste.

Preparation:

Beef ribs with soy sauce

To prepare a juicy meat dish, you should choose large ribs, having previously cut off the film from them. If they are tough, it is better to marinate them or lightly fry them. To give the ribs a unique taste, you can add a small amount of orange juice. The preparation is described below step by step.

Ingredients:

beef ribs - 900 g;
spice “For frying meat” - to taste;
soy sauce - 5 tbsp. l.;
additional seasoning - to taste.

Preparation:

1. Pre-prepare the ribs, as in the previous recipe, and marinate in soy marinade. To prepare it, you need the “For frying meat” spice, which can be purchased in specialized stores and supermarkets.
2. You can prepare the marinade yourself by combining paprika , crushed pepper , thyme, and oregano.
To enhance the taste, add olive oil. Pour a small amount of soy sauce into the prepared marinade, stir, rub the meat with it, fold it into a sleeve. The dish must be marinated - to do this, you need to put it in the refrigerator for several hours.
3. The meat should be at room temperature before baking, so you need to remove it from the refrigerator 40-50 minutes before putting it in the oven. Cook for 60 minutes. The optimal temperature for cooking is +200 °C.
4. As in the previous recipe, 15 minutes before readiness, cut the sleeve so that a golden brown crust forms on the ribs.

Beef ribs with honey and soy sauce

The meat dish is suitable for both a festive table and a family dinner. To make the ribs delicious, add a small amount of honey. A simple way to quickly, tasty and juicy prepare a meat dish is described below.

Ingredients:

honey - 4 tbsp. l.;
grain mustard - 4 tbsp. l.;
ribs - 600 g;
soy sauce - 5 tbsp. l.;
rosemary or thyme - to taste;
salt and pepper - to taste.

Preparation:

1. Take liquid honey, grain mustard and soy sauce, add a little pepper, a sprig of rosemary or thyme, mix well and rub the previously prepared (as in the first recipe) ribs. The rub mixture should be thick.
2. Place the dish in the sleeve. To ensure that the meat is well saturated with the marinade, it should be placed in the refrigerator for several hours. An hour before baking, remove and keep at room temperature.
3. Bake in the oven for 50 minutes. The temperature should be +180 °C. 20–25 minutes before the end, increase the oven temperature to +200 °C. This creates a golden caramel on the ribs.

Sauce for baking in the oven

Before you cook beef ribs in the oven or grill in a skillet, make the sauce. During baking, the meat will be saturated with its aromas and will simply melt in your mouth.

After the meat has been marinated, take it out and wipe it with a napkin. Heat a frying pan with a small amount of vegetable oil and fry the ribs on both sides until half cooked.

Then place everything on a baking sheet lined with foil. Pour the remaining marinade into the frying pan in which the meat was fried and pour in the ingredients of the sauce - half a glass of dry white wine, the same amount of heavy cream, add 1 tbsp. l. mustard and liquid honey, as well as finely chopped shallots (2 pieces). When the sauce boils, reduce the heat and simmer, stirring constantly, until thickened. All that remains is to pour everything on top of the meat and wrap it with foil.

Bake the ribs in a preheated oven at 250 degrees. Since they are almost ready, keep them in the heat for only 5 minutes. The meat will become unusually tender and soft and will come off the bone perfectly.

Ribs in spicy sauce

The meat will retain all its juiciness and will never dry out or burn if you cook beef ribs in the oven in foil. This method has another advantage - the oven and baking sheet will remain completely clean after cooking.

Ingredients:

ribs - one kilogram;
vegetable oil - 2 tablespoons. spoons;
ready-made mixture of Provencal herbs - 2 tables. spoons;
garlic - 3 cloves;
pepper;
salt.

Simple kiwi marinade

This is the fastest and most affordable version of a marinade with sourness. For 1 kg of ribs prepare:

4 kiwi fruits;
2 tbsp. l. vegetable oil;
a pinch of salt and hot red pepper;
spices to taste.

First peel the brown kiwi and cut into rings. Place them in a container and crush them into a paste using a blender. Add the remaining ingredients and stir with a spoon. Place everything in the bowl with the prepared ribs and coat them with the marinade using your hands. Let it sit for a few hours, then transfer the meat to a baking sheet and cover with foil on top. Bake until done at 200 degrees for 2.5 hours. At the end, you can open the foil slightly to give the meat a golden crust.

All the most important things about cooking ribs: in what, with what and how much?

This dish is served in prestigious restaurants. But it can be done at home if you know some of the features of handling beef and the intricacies of the baking process itself.

Culinary tricks that will help you cook delicious beef ribs:

Beef must be marinated. Dry wines, pomegranate and lemon juice, table vinegar, kefir, soy sauce, that is, a marinade with sourness, are suitable for such purposes.
The duration of marinating depends on the quality of the meat. It can range from 2 to 12 hours (the longer, the softer the beef will be).
It is recommended to serve the ribs with potatoes or other vegetables, but pasta does not harmonize with them.

Beef is the meat of cattle. In our country, beef means the meat of cows or bulls. However, this type can also include the meat of buffalo, yak, and bison.

The wonderful taste properties of beef ribs are due to their special structure: between the meat and the bones of the ribs there is a special layer - connective tissue, which is rich in natural proteins - collagen and elastin.

When ribs are cooked, the cooking process converts collagen into animal gluten. Which dissolves very well in water and that is why beef ribs produce a rich, nutritious and thick broth.

How to marinate beef ribs for barbecue

If you and your friends are organizing a picnic, then in the evening prepare the ribs and make the marinade so that by the morning they are well soaked in the sauce and quickly cooked in the heat of the fire.

To prepare it you will need the following components:

natural honey - 2 tablespoons;
garlic - 8 cloves;
“Russian” mustard - 3 tbsp. l.;
the same amount of soy sauce;
chili pepper - 1 piece;
fresh ginger root, grated - 1 tbsp. l.;
a pinch of salt.

As you can see, in this case both soy sauce and salt are added, since they take 2 kg of meat for this amount of marinade, so don’t worry, the kebab will not be salty. Place the ribs in a container and pour the marinade over them, mix with your hands so that all the meat is combined with the sauce. It should marinate for at least 4 hours, but it is advisable to leave it in the sauce until the morning.

Further preparation is usual, as for any kebabs. You can serve the meat with any fresh or baked vegetables.

Cooking ingredients

To prepare this dish, you will need to acquire the following products:

beef ribs - 2 kg (it is recommended to use meat from a not very old animal, otherwise you will have to bring them to a soft state for a very long time);
oranges 2 pcs.;
soy sauce - 150 ml;
ginger root - 15 g (you can use ground ginger, in which case you will need a much smaller amount);
Red pepper;
bay leaf, rosemary, various types of peppercorns;
several tangerines;
one lemon.

Once all these ingredients have been collected, you can proceed directly to preparing the dish.

Korean recipe

This delicious ribs recipe was invented in Korea and is used by chefs in many restaurants. To prepare the marinade for 2.5 kg of ribs use:

sesame oil - 2 tbsp. l.;
sesame seeds - the same amount;
green onion feathers - 3 pieces;
1 onion;
sugar - 2/3 cup;
garlic - 5 cloves;
hot chili powder - half a teaspoon.

Peel the onion and garlic and finely chop into cubes. Wash the green onions and cut into rings. Simply mix the remaining products in a container, add chopped vegetables and combine again. Place the marinade in a pan and add the meat. Using your hands, coat all ribs with sauce and place in a cool place for at least 8 hours. The meat can then be cooked either in the oven or on the grill. To serve, sprinkle the ribs with fresh green onion pieces and sesame seeds.

As you can see, marinades for preparing soft and tender meat on ribs can include completely different elements. To soften, some kind of acid is required. This can be chopped onions or green onions, vinegar - alcohol or balsamic, lemon, kiwi or orange juice, diced tomatoes. Vegetable oil in the marinade contributes to the formation of a beautiful golden crust on the meat during baking.

The rest of the spices are added to your taste. If you like spicy foods, use red pepper powder or fresh chili. If you like spices, add coriander or cumin. Fresh dill or parsley will perfectly complement the marinade, and those who love cilantro can add that too.

Heat treatment

When the time for marinating the beef ribs has passed, transfer the entire contents (along with the liquid) into a saucepan and put on fire. Once the marinade boils, reduce the heat to medium and cook the meat until it is tender. Then you need to pull it out and put it on a baking sheet.

Brush the boiled ribs with vegetable oil; if desired, you can also add a little mustard. Place them in the oven, which has been preheated to 200 degrees. Bake at this temperature for 20 minutes until slightly crispy and golden brown.

Cut the finished ribs into portioned pieces and you are ready to serve. They are best consumed together with sauerkraut, cucumbers or tomatoes. You can also use boiled, fried or baked potatoes as a side dish.