How to smoke pork ribs: recipes for smoked ribs in a smokehouse, ways to marinate

Prepared by: Dasha Petrova

10/31/2014 Cooking time: 4 hours 0 minutes

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I want to tell you how to smoke pork ribs in a smokehouse at home. I happened to have an old smokehouse at my dacha - it would have been a shame not to use it! It will be very tasty!

General principles of cooking

Ribs are good for the human body because they saturate it with energy. But they should be consumed in moderation, as they are a fatty product that can ruin your figure.

When preparing rib dishes you need:

rinse the meat product;
cut the ribs into portions;
remove meat from them if desired.

No matter what dish you prepare with ribs, you should leave the bones in first (especially in soups, gravies, and stews) to get the richness and special flavor. And then cut off the meat and remove all unnecessary parts.

Calorie content and benefits of the product

Hot smoked pork ribs are high in calories and cannot be classified as a dietary product. Energy value indicators directly depend on the raw materials used and the thickness of the fat layer.

Pork contains a rich chemical composition, it contains:

iron;
potassium;
calcium;
magnesium;
phosphorus;
fluorine;
iodine.

Also contains vitamins of group B, PP. Considering the high calorie content of pork ribs, they can be consumed in small quantities. Otherwise, there is a high risk of cardiovascular diseases and weight problems. In moderation, eating pork helps to lift your spirits and fill your body with strength and energy.

Smoked pork ribs are a high-calorie product that should be consumed with caution by people who are overweight and have heart problems.

Per 100 g of smoked pork there are 10.0 g of proteins, 52.7 g of fat, 0 carbohydrates. From this calculation, the caloric content is 514 kcal.

Multicooker recipes

Smoked ribs are prepared quickly and easily in a slow cooker. Usually this meat ingredient is stewed with the addition of vegetables.

With assorted vegetables

You can use any vegetables for this dish according to your taste. For example, a combination of tomatoes, onions and sweet peppers.

Ingredients:

smoked pork ribs – 900-950 g;
garlic – 3 cloves;
onion – 1 head;
tomatoes – 2 pcs.;
sweet pepper – 1 pc.;
soy sauce and liquid smoke - 50 ml each;
salt, pepper, herbs.

Preparation:

All vegetables need to be cut into medium pieces. And finely chop the garlic and pepper.
Smoked ribs need to be divided into portions. There should be 1 bone in each.
Next, all the ingredients are mixed, liquid smoke, soy sauce are poured into them, salt and pepper are added. In this form, the ribs should be marinated for at least 1 hour.
Afterwards, you can transfer the mass into the multicooker bowl and cook in the stewing mode until it finishes.

The dish should be served hot with your favorite side dish. For example, with boiled rice.

With potatoes

In order not to worry about a hearty side dish, you can immediately stew the ribs with potatoes. Pickled cucumbers will be an original addition to this dish.

Ingredients:

potatoes – 900-950 g;
smoked ribs – half a kilo;
carrots and onions – 1 pc.;
pickled cucumbers – 2-3 pcs.;
water – ½ tbsp.;
salt, spices, oil.

Preparation:

Smoked ribs need to be washed, dried, chopped and placed in the bottom of a multicooker bowl with oil. They need to be fried for a quarter of an hour.
Next, you can add grated carrots and small onion cubes to the meat. Together, the products will fry for another 10-12 minutes.
All that remains is to add slices of peeled potatoes and pickled cucumbers, water, salt and spices. With the lid closed, the dish will simmer for approximately 40-45 minutes.

Smoked ribs can be prepared in a slow cooker with potatoes.

The finished dish should be thoroughly mixed and distributed into portioned plates.

Recipe: Fried Pork Ribs

To fry pork ribs, you will need three kilograms of pork ribs, seven hundred grams of beer, two hundred grams of honey, two tablespoons of lemon juice, one and a half teaspoons of mustard powder, half a teaspoon of chopped nutmeg, half a teaspoon of ground ginger, two and a half teaspoons salt.

We prepare the dish like this: cut the pork ribs into portions. Mix honey, beer, salt, lemon juice, ginger, mustard and nutmeg. Let's marinate the ribs in this mixture for three hours, stirring them periodically so that the marinade spreads evenly.

Place the ribs with a small amount of marinade in a frying pan and simmer for about fifteen minutes over low heat. Cool slightly, add the remaining marinade and simmer over low heat for another forty-five minutes.

Use boiled potatoes as a side dish.

In the oven

Smoked ribs are also easy to prepare in the oven. To do this, you just need to choose a heat-resistant container that is suitable in size.

Roast

In this dish, food is first fried and then baked. A lot of vegetables are added to the meat ingredient.

Ingredients:

potatoes and smoked ribs - half a kilo each;
zucchini and onion - 1 pc.;
sweet pepper – 2 pcs.;
tomato paste – 2 tbsp. l.;
water - half a liter;
salt, oil.

Preparation:

The ribs need to be chopped into pieces.
Potatoes need to be cut into slices. Then both ingredients are fried in hot oil until golden brown.
Afterwards the meat and potatoes are transferred to a baking dish. Finely chopped remaining vegetables are distributed on top.
Next, everything is filled with salted water and tomato paste.

The dish will simmer in the oven at medium temperature for about 1 hour.

Ribs with cabbage

This recipe makes meat with a vegetable side dish. The ingredients are first fried and then finished in the oven.

Ingredients:

head of cabbage, onion, carrot – 1 pc. each;
smoked ribs - half a kilo;
tomato paste – 2 tbsp. l.;
water – 350 ml;
salt.

Preparation:

Onions and carrots need to be chopped randomly, and then fried until golden brown.
Next, add cabbage strips to the vegetables and lay out the ribs. The ingredients are fried together until cooked.
Already browned products must be transferred to a heat-resistant form, pour salted water with tomato paste on top.

The dish will be stewed at medium temperature in the oven until all the liquid has evaporated from the container.

With potato

Smoked ribs go great with potatoes.

The recipe for the most popular dish made from such ingredients is published below.

Ingredients

For the dish you need to take:

smoked pork ribs – 650-700 g;
potatoes – 900-950 g;
tomatoes, white onions, bay leaves - 2 pcs.;
salt, oil, spices.

Step-by-step cooking process

The cooking process includes several stages:

To begin with, the potatoes need to be washed, peeled and cut into medium pieces of arbitrary shape.
Washed and dried ribs must be chopped into pieces so that they are convenient to eat. You can use only meat from the bones to prepare the dish, but it is with the latter that you will get a particularly aromatic treat with a rich taste.
The onion should be peeled and then chopped into very small cubes. They will need to be fried first in a frying pan with vegetable oil.
Tomatoes need to be cut into slices. If desired, they are peeled, but this is optional. Next, pieces of vegetables are poured into a frying pan and fried along with onions. The resulting roast can be transferred to a heat-resistant form along with the ribs and potatoes.
All that remains is to salt the mass, add spices, pour in water so that it evenly covers the entire thicket. It will be even tastier to use meat broth.

The treat should be simmered in the oven for approximately 45-50 minutes at a temperature of 200-220°. The result is very tender meat with a side dish. When serving, it should be supplemented with fresh bread and your favorite vegetables.

Description of preparation:

In general, regarding such a simple recipe for smoking pork ribs in a smokehouse, it is worth taking into account the fact that almost all smokehouses work differently - the wood, the material of the smokehouse, and much more have an effect.
So please check your ribs at least once an hour - once the meat comes away easily from the bone, you can remove them! I wish you good luck and a really good dish in the end! Purpose: Outdoors / Inexpensive Main ingredient: Meat / Pork / Offal / Ribs Dish: Hot dishes

With rice

Another option to cook ribs immediately with a side dish is to add cereal to them. For example, rice goes well with meat.

Ingredients

For the dish you need to take:

beef ribs – 570-600 g;
round rice - 2 tbsp;
water – 3.5-4 tbsp.;
lard – 3-3.5 tbsp. l.;
white onion – 3-4 heads;
carrots – 2 pcs.;
salt, pepper, ground turmeric.

Step-by-step cooking process

The cooking process includes several stages:

To begin, the rib strip needs to be cut into separate portions. There should be 1 seed left in each. In this case, there is no need to cut off the fat; it will melt out during frying.
Sprinkle the top of the meat with salt, pepper, and ground turmeric. You can choose any other spices to your liking. The ribs will marinate for about a quarter of an hour.
The onion needs to be peeled and then chopped into half rings. They should turn out thin. Carrots need to be cut into cubes or large cubes.
At the next stage, you will need to heat the lard in a saucepan. You can use regular vegetable oil instead.
The ribs are laid out in the fat first. They need to be fried over high heat until lightly browned. Afterwards, add carrots and simmer until the vegetable is slightly softened.
Next, you need to place the ribs on a plate, and add chopped onions to the carrots in the frying pan. Vegetables are seasoned with spices, salted and stewed until soft. For color, you can add a pinch of turmeric.
Rice must be rinsed in cold water in advance until it is transparent and poured into a frying pan with vegetables.
Then lightly fry the cereal for 6-7 minutes.
It remains to pour 4 tbsp into the mass. hot water, wait until it is all absorbed into the cereal and place the ribs in the pan.
Under a tightly closed lid over low heat, the treat will simmer for 30-40 minutes until fully cooked. Another option is to bake it at 180° in the oven. Then the whole process will take approximately 50-60 minutes.

Ready braised ribs with grits should be served hot immediately. Supplement them with delicious fresh vegetables, herbs, salads (for example, tomatoes and sweet onions). In winter, you can serve this dish with homemade pickles, vegetable caviar, tomato juice, and pickles.

With pasta

This Spanish dish is made from both pork and beef ribs. You can choose any meat option to your liking. A lot of vegetables and spices are also added to it.

Ingredients

For the dish you need to take:

smoked ribs – 550-600 g;
onions and garlic cloves - 2 pcs.;
carrots and sweet peppers – 1 pc.;
tomato juice (thick) – half a liter;
pasta – 370-400 g;
olive oil – 4 tbsp. l.;
sweet paprika (ground) - 1 tbsp. l.;
salt, herbs.

Step-by-step cooking process

The cooking process includes several stages:

Pork ribs need to be chopped into small pieces, convenient for serving a ready-made dish. Next, they need to be sprinkled with a mixture of salt and ground sweet paprika.
Olive oil is heated in a thick-walled pan, the ribs are placed in it and fried until golden brown.
Next, you can add garlic, previously peeled and chopped into miniature cubes, to the meat ingredient. After about 30 sec. All the vegetables specified in the recipe are added to the pan. To do this, they must first be washed, peeled, and cut. Carrots - in long thin strips, onions - in half rings, sweet peppers - in cubes (first you need to remove the stalk and seeds).
When the onion becomes transparent and all the vegetables have softened, they will need to be poured with tomato juice and salt. Then add water until it completely covers the ribs. You can also use bay leaf and peppercorns.
After the mass boils, the fire is reduced, and the entire treat simmers for about half an hour.
All that remains is to add pasta, add water if necessary, and add salt to the dish.

You need to simmer the treat until the pasta is completely cooked. The dish is served immediately hot with cherry tomatoes and olives.

Macedonian beans

Smoked ribs dishes turn out very tasty with the addition of beans. For example, Gravche is prepared from such ingredients on a tavche.

This unusual dish turns out to be very filling and flavorful - a complete lunch or dinner for the whole family.

Ingredients

For the dish you need to take:

red beans and smoked pork ribs - 200 g each;
onions and garlic cloves - 2 pcs.;
tomatoes in their own juice – 370-400 g;
sweet red pepper – 1 pod;
sweet ground paprika - 1 tsp;
fresh parsley - 1 bunch;
salt, pepper, oil.

From the specified amount of products you will get approximately 4-5 servings of the dish.

Step-by-step cooking process

The cooking process includes several stages:

You need to start the cooking process with beans. It is soaked in water for approximately 4-4.5 hours. Afterwards, it is washed and placed in a large saucepan. The legumes need to be filled with fresh water (about 1-1.5 liters of liquid will be needed).
Smoked ribs need to be cut into pieces. Then move to the beans. Together, the ingredients should simmer over medium heat for about 70-80 minutes.
At this time, peeled onions (1 pc.) and sweet bell peppers will need to be wrapped in foil (in separate pieces) and baked in the oven at 200-210°. They will take about half an hour to prepare. During this time, both vegetables should soften well.
While the meat and beans are cooking and the ingredients are baking in the oven, you can make the sauce. To do this, the remaining onion needs to be peeled, finely chopped and fried in hot oil until lightly browned.
Afterwards, chopped parsley (half a bunch), half sweet ground paprika, crushed garlic (1 clove), tomatoes along with liquid from a jar are sent to the already golden vegetable pieces. The mixed products should be simmered together with frequent stirring for approximately 7-8 minutes.
Next, you need to drain the liquid from the beans and meat (it will come in handy), combine them with the sauce from step 5, cut into pieces, baked sweet peppers and onions.
All that remains is to add salt to the treat, transfer it to a heat-resistant form and pour the remaining broth flush with the grounds. It will bake for about half an hour in the oven at 250°. During this time, the liquid should partially boil away.

The finished dish should be allowed to stand for approximately 10-12 minutes. Then you need to prepare a dressing for it - fry diced garlic with sweet paprika (1/2 tsp) in the remaining oil. This hot mixture is poured over the treat, mixed and you can immediately take a sample from it. To decorate the dish, sprinkle with fresh chopped parsley.

How to smoke ribs?

Once the ribs are marinated, you can start smoking them. Good taste can be obtained if you adhere to the step-by-step process. First, prepare the smokehouse. You can prepare it from scrap materials or buy it ready-made. For a homemade smokehouse you will need a bucket or unpainted pan. You will also have to take out the lid. Grids are placed inside the container. Products are placed on them. The smokehouse is placed on bricks. They light a fire under it and make sure it doesn’t go out or get too intense. The smokehouse uses sawdust from fruit trees.

Once the preparatory activities are completed, you can place the ribs on the grill. Cook them over medium heat for approximately 3 hours. Every 15 minutes they look at their condition, simultaneously releasing smoke. This point cannot be ignored, otherwise the dish will acquire a bitter taste.

Once the pork is ready, take it out and cut it. After this, the ribs can be served. They will serve as a main course or appetizer.

Important! Fruit sawdust is best suited for smoking meat and its derivatives.

Regarding sawdust, in addition to fruit species, it makes sense to pay attention to alder. It gives a nice yellow tint to the ribs. Also, we must not forget that the design of the smokehouse must have a tray for collecting fat. It will drip from the meat. It is also necessary to separate it into separate pieces to ensure uniform smoking of the meat.

How long does it take to smoke ribs?

You need to note the time as soon as a light smoke appears. If the fire is strong, then it is maintained for about 20 minutes. After this, the smokehouse is removed from the fire and the lid is opened. You can often come across advice that says that you should not open the lid until the very end of smoking. However, without controlling the process, you can achieve the exact opposite effect.

Meat can burn, especially if a person does not have enough experience in this matter. In addition, moisture is released from meat during smoking. It is transformed under the influence of heat treatment into steam, which must be released. If you do not want the meat to cook, you still need to open the lid periodically. 20 minutes is enough for the meat to be in thick smoke.

The lid also needs to be wiped from time to time to remove droplets of moisture that will certainly accumulate on it. To ensure even smoking of the ribs on the grill, you must also turn them over.

Hot smoked ribs

The ribs are prepared according to the recommendations above. Once the ribs are placed in the smoker, cover them loosely on top with foil. The temperature in the smokehouse should be maintained at 100-110 C. The total smoking time is from 35 to 45 minutes. After finishing the process, you need to let the ribs rest for about an hour or two. Due to this, the strong smoky aroma evaporates and a uniform smoky taste is ensured.

Hot smoked ribs go well with potatoes. You can put them in soup or use them as a snack for alcoholic drinks. If you have the opportunity, you can bake potatoes in foil at the same time. Pre-dried apple branches are ideal for hot smoking. The branches are cleaned in advance with a sharp knife and placed on the bottom of the smokehouse. If it is difficult to get such shavings, you can take the above-mentioned alder chips, which are widely available on sale. Pork ribs should be placed in one layer on the smokehouse grate, and then placed over the coals. The fire should be slightly maintained, but not extinguished.

Once the ribs are cooked, they are cut along the bone so that there is an equal amount of meat around each bone.

Cold smoked ribs

This method is used when it is necessary to increase the shelf life of a product several times. The cold method also provides a more unique flavor to the ribs. However, it requires a lot of time and effort. You will need a stationary smokehouse, which you can make yourself or purchase in a store.

A store-bought smokehouse, of course, greatly simplifies the process. It works automatically. To smoke ribs you will need:

put a wood chip in the smoke generator;
place the ribs on the rack in the cabinet;
connect the device to a power source;
set the temperature from 25 to 30 degrees;
smoke for 2 days.

In automatic models, constant monitoring is not required. During this type of smoking, the wood chips enter a certain compartment at regular intervals. Due to this, cold smoke is constantly generated and allows the products to be evenly smoked. The finished ribs look very appetizing.

If we are talking about a smokehouse you have prepared yourself, you need to make sure that the fire burns evenly. This is especially important in the first 10 hours of smoking. This is not easy, especially considering that the fire must be constant, but rather weak. The temperature in the smokehouse should not be higher than 30 degrees. This regime must be maintained for at least a day.

When the process is complete, do not remove the meat. Let it cool inside the smoker. After this, it must be ventilated for 8 hours.

Smoked meat adds a spicy flavor to any product. You can independently study recipes with smoked ribs and prepare them yourself.

Cheese soup

Any soup made with smoked ribs turns out to be especially rich and tasty. You can even cook a cheese first course with them. Its calorie content is approximately 95.6 kcal per 100 g.

And BZHU:

BJU	Value in g (per 100 g)
Squirrels	2,7
Fats	8,2
Carbohydrates	2,6

Ingredients

For the dish you need to take:

smoked ribs – 400-450 g;
potatoes - 4 tubers;
cheese – 80-90 g;
onions and carrots - 1 pc.;
salt, pepper, bay leaf, fresh herbs, oil.

Step-by-step cooking process

The cooking process includes several stages:

You need to pour approximately 1.5-1.8 liters of filtered water into the pan. Then immediately put the smoked ribs, chopped into pieces, into it. You will need to cook them in a closed pan without active boiling for approximately 20-25 minutes.
To prepare the soup dressing, heat the oil in a large frying pan and add the onion. The latter is first peeled and chopped into small cubes. Carrots processed with a medium or coarse grater should also be sent there. The ingredients will fry, stirring frequently, for about 7-9 minutes.
You need to cut off the meat from already cooked ribs and return it to the soup.
The potatoes need to be peeled, chopped into cubes/cubes and placed in the broth. Bay leaf and salt are immediately added there. You can use peppercorns and salt to taste.
When the potatoes are cooked and softened, you can add cheese to them. For such a dish, both hard/semi-solid and melted are well suited.
All you have to do is wait for the cheese to dissolve, taste the soup for salt and add chopped fresh herbs. For example, a mixture of dill and green onions.

After turning off the treat, let it sit for about 10 minutes. Before serving, remove the bay leaf and peppercorns from it. It is very tasty to complement the first dish with cheese and garlic croutons.

Buckwheat

If you cook buckwheat porridge immediately with meat - smoked pork or beef ribs, you will get a complete dish for an everyday lunch. It should be served with fresh vegetables or a light salad. The most convenient way to prepare this dish is in a slow cooker.

Of the modes available in the device, the special “Buckwheat” or “Stewing” is best suited.

Ingredients

For the dish you need to take:

buckwheat – 180-200 g;
smoked pork ribs – 230-250 g;
white onion – 1 head;
bay leaf – 2-3 pcs.;
salt, mixture of spices.

Step-by-step cooking process

The cooking process includes several stages:

First you need to peel and wash the onions. Afterwards, chop it into small cubes.
Smoked pork ribs need to be washed and dried with paper towels. Afterwards, divide them into portions.
The prepared ingredients - onions and meat - need to be placed in a multicooker bowl.
It is necessary to distribute buckwheat on top, pre-washed until transparent.
All that remains is to fill all the products with water (it should be 2 times more than cereals), add salt and favorite spices.
In the “Buckwheat” or “Stew” mode, the treat will cook for approximately 40-45 minutes.

The finished dish is laid out on portioned plates and complemented with fresh herbs, vegetables or salad.

Solyanka

Dishes made from smoked ribs are also classic versions of soups. One of these is Solyanka. In addition to ribs, it also uses ham, sausages, and smoked sausage.

You can use the leftovers of such meat products. For example, those formed after holiday cuts.

Ingredients

For the dish you need to take:

smoked ribs – 370-400 g;
assorted sausages, sausages, ham – 750-800 g;
pickled cucumbers (small size) – 8-10 pcs.;
potatoes - 3 tubers;
onion and lemon - 1 pc.;
tomato paste - 4-5 tbsp. l.;
pitted olives – 1 tbsp.;
bay leaf – 4-5 pcs.;
salt pepper.

Step-by-step cooking process

The cooking process includes several stages:

To begin with, smoked ribs need to be placed in a large pan, filled with water and left to cook for about 50-60 minutes.
The potatoes need to be washed, peeled, chopped into cubes and poured into the already actively boiling meat broth.
The onion should be peeled and then finely chopped as desired. It must be fried until light golden brown, after which it is transferred to the base of the soup.
In the remaining oil in the pan, you should also brown the cold cuts used. To do this, you will first need to finely chop the sausage, frankfurters, and ham. Their pieces will fry for about a quarter of an hour.
At the next stage, you need to add the tomato paste to the frying pan and simmer everything over a fire slightly below medium. This process will take approximately 5-6 minutes. The mixture needs to be stirred frequently.
Next, you can transfer the contents of the pan into the broth. Pickled cucumbers, previously cut into cubes, are also added there.
After about 15-17 minutes of cooking, all that remains is to pour olives, salt, pepper, bay leaf into the soup and cook it for another 3-4 minutes.

Ready-made solyanka should be served hot and freshly prepared. You can add a small amount of sour cream to each serving, and also complement them with croutons or fresh bread.

Meat characteristics

But first, let's look at some general concepts about meat in general:

The color of a piece of meat depends on the characteristics of the animal: age, gender, fattening, and method of slaughtering the animal. Young pigs should have a pale pink color to their flesh. The dark red color indicates the venerable age of the pigs;
The smell of the product can be determined in the upper layer at a temperature of 18-20 degrees, then make an incision and smell it in the deeper layers. This method is very effective for ribs - a relatively thin layer of meat on the bones, and the bones are the first to spoil. Pork meat is practically odorless, so if you feel some strange, incomprehensible “smell,” you shouldn’t take such meat;
The density of the meat is also checked at a temperature of 18-20C by finger pressure. In a fresh product, the resulting dent should quickly level out. In stale meat, such a hole takes quite a long time to level out.

It is clear that smoking stale ribs will not give the desired result.

Useful tips and tricks

The following tips will help you prepare delicious dishes with smoked ribs:

first of all, you need to choose a high-quality fresh meat product - the ribs should have a pleasant, appetizing aroma (without a dried out crust and even minimal traces of mucus on the surface);
any treats with smoked ribs are made very quickly - they do not need to be stewed or boiled for a long time, just wait until the remaining ingredients are completely ready;
If the ribs are frozen, you should first defrost them completely - first on the bottom shelf of the refrigerator, then at room temperature.

Delicious hearty dishes based on smoked ribs are prepared according to several dozen recipes at once. For example, such a meat ingredient can be stewed with potatoes, baked in different ways, or cooked in soup based on it.

How to select and prepare pork ribs for smoking

It is best to use fresh raw materials for smoking with a minimum of fat on the ribs. It is good to prepare such a product using the cold smoking method; as a result of the smoke treatment, the fat will dry out. If you use the hot smoking method, you must first remove excess fat, otherwise the fat will drain and impart bitterness to the meat.

After purchasing raw materials, you need to wash them and remove the film that prevents smoke from penetrating into the product. Then the meat should be cut into portions, cutting the cartilage. If there is brisket, it is separated and used to prepare other dishes, for example, pilaf.

Advice! In order for the pork ribs to be well marinated, they must be cut into 2-3 parts.

Marinating and salting

Pre-processing of pork ribs includes not only peeling them from the film, but also salting and marinating. Thanks to such manipulations, the product is obtained with a pleasant taste and aroma. Raw materials are often boiled. The smoked and boiled delicacy is incredibly appetizing, tender and soft.

You can smoke pork ribs at home in different ways, preparing the raw material using the wet or dry salting method. In the first case, the finished delicacy is stored much longer than in the second. But at the same time there is a serious loss of moisture, which makes the product very tough. When dry salting, the workpiece is often not salted evenly.

When wet salting, where a saline solution is used, pork ribs absorb salt much more actively and more evenly. In addition, moisture loss is insignificant. But the product cannot be stored for a long time.

By experimenting with seasonings, you can achieve original taste and aroma.

There are quite a few recipes for marinating pork ribs. Their main difference lies in the ingredients used. The marinade is prepared taking into account personal preferences, choosing the most palatable seasonings and spices. Each of them has its own specific taste and aroma.