Marinades for pork ribs

I am glad to welcome visitors to our blog - lovers of tasty and fun time with friends and family. Today we turn to an eternal topic: cooking meat. He is loved and respected by everyone, young and old. The marinade for pork ribs, I hope, will arouse genuine interest. After all, this type of meat enjoys well-deserved popularity and honor.

How to Cook BBQ Ribs: Preparing the Meat

For this dish, take chilled pork, beef or lamb ribs with a large amount of meat and a thin layer of fat. It is advisable to take the ribs of a young animal - they can be distinguished by the light shade of the meat and a thin layer of white fat. Although barbecuing pork is considered better because it cooks faster, lamb and beef are also very tasty, and the toughness of beef or veal meat is eliminated by long marinating. However, if you cook the meat correctly, it will be perfectly baked, tender, juicy and very aromatic. The best ribs come from the rib area near the vertebrae, where the ribs are very small.

So, the meat is washed well, the film is removed from the back of the ribs, picking it up with a sharp knife. If the film is not removed, it can cause the ribs to become tough—they will appear “rubbery.” Next, the ribs are chopped into several parts so that each of them has approximately 2–5 bones. Some chefs claim that the larger the piece, the tastier the meat will be. If frozen ribs are cooked, they should be thawed in the refrigerator at 5°C, where they are best left overnight.

How to deliciously marinate ribs for barbecue

The meat is rubbed with salt, pepper, vegetable oil and left in a cool place for several hours - this is the easiest way to marinate. At the same time, about 20 g of salt should be taken per 1 kg of meat. You can add chili pepper, smoked paprika, dried garlic, cane sugar and chopped dry herbs to the grating mixture. If you cover the meat with cling film and put it in the refrigerator, the dish will turn out more tasty and piquant.

Some housewives marinate the ribs either in a barbecue sauce made specifically for grilling ribs, or in a different sauce, depending on the recipe and personal preference. Usually the ribs are marinated for at least half an hour, but more is better, so they will become tastier and juicier. How to soak ribs for barbecue so that they are maximally saturated with the aroma of spices? To do this, it is better to leave them in the refrigerator overnight.

Various ingredients are added to the marinade for barbecue ribs - soy sauce, honey, tomato sauce, dry white wine, lemon or orange juice, garlic, onion, mustard, sugar, ginger, wine vinegar, aromatic herbs and spices. One of the most successful marinades is apple juice and vinegar, but if you rub a mixture of dry thyme, smoked pepper, fennel seeds, garlic and brown sugar into the meat before marinating, the ribs will turn out unusually tasty. There are many different sauce recipes, and each housewife can come up with her own signature sauce, the main thing is to marinate the meat longer, and this is the main secret of juicy ribs.

Mustard-honey marinade with soy sauce

The honey-mustard marinade gives the finished dish not only a beautiful color, but also a crispy crust during heat treatment. The finished meat turns out sweetish, with a spicy aftertaste.

Preparation next.

Composition of ingredients

To prepare the marinade you will need:

• 30 ml liquid bee honey;
• 15 grams of French mustard;
• 5-10 g paprika;
• 3-4 cloves of garlic (you can use granulated garlic);
• 80 ml soy sauce.

You can also add black and red pepper to the marinade if desired. This marinade is enough to process 1 kg of pork ribs.

Step-by-step cooking process

Marinating pork ribs for barbecue in a honey-mustard marinade is quite simple:

1. First you need to prepare all the ingredients on the work surface. During the cooking process you will also need a deep bowl.
2. In a container you need to mix soy sauce and liquid bee honey (you can preheat it in the microwave).
3. You need to add mustard, seasonings to taste, and paprika to the container.
4. Garlic cloves must be thoroughly peeled and rinsed under running water.
5. Using a press, you need to turn the garlic into a pulp and add it to the marinade. You can grate the garlic.

6. During the cooking process, you can replace fresh garlic with granulated garlic. 1 clove of garlic is equal to 0.5 tsp. granular product.
7. Prepared pork ribs should be cut into two equal parts using a sharp knife. It is necessary to make several longitudinal grooves on the surface of the ribs.
8. The meat must be washed well again and placed in a deep marinating container. The prepared ingredients for the marinade must be thoroughly mixed, then pour them over the prepared meat.
9. The ingredients must be mixed well and placed in the refrigerator for several hours.

When frying, coat the pork ribs with the remaining marinade. This will provide the finished dish with a glossy crust and a pleasant taste.

How to serve a dish

The finished dish must be served hot. The resulting pork ribs have a sweetish-spicy taste. You can serve baked potatoes with pork ribs. The dish can also be decorated with a mesh of sweet and sour sauce.

BBQ ribs recipe in the oven

Place the ribs in the oven, preheated to 200 °C, directly on a wire rack or baking sheet, pour over the sauce, cover with foil and bake for 20 minutes, then remove the foil and cook for another 20 minutes. This is done so that the meat is first stewed well and only then browned. If everything is the other way around, the ribs inside will remain raw. It’s good if the oven has a grill mode, then at the very end you can leave the meat under the grill for 10 minutes. Using the same principle, the dish is prepared on the grill. There is another cooking method - fry the ribs in hot oil in a cast-iron frying pan until golden brown, then add onions, garlic and spices, pour in wine, water and simmer for an hour. The finished ribs are allowed to dry, brushed with barbecue sauce and baked in the oven for 5–10 minutes until a delicious caramel-colored crust forms. This method is a bit reminiscent of ancient recipes, where the ribs were first boiled and then fried over a fire; it was believed that meat prepared in this way became more tender. Many modern chefs consider this method unacceptable, claiming that it spoils the taste of the ribs. Interestingly, the British bake ribs for 6-8 hours at a temperature of 80-90 ° C so that they melt in the mouth.

Pork ribs on the grill

Many of our compatriots enjoy spending weekends in nature. These days they cook food over a fire or coals, and most often this food is kebabs. However, pork ribs fried on the grill are no less tasty and satisfying. They can be eaten plain, with a side dish of fresh or grilled vegetables. They are a good appetizer for wine or beer. It is unlikely that any of the picnic participants will be able to refuse this appetizing and aromatic dish.

Cooking features

In order to cook delicious pork ribs on the grill, you don’t need much culinary skill. To obtain the expected result, it is enough to know and take into account several important points.

• For cooking over coals, choose ribs with a large layer of meat and fat. Fat is rendered during frying, and if there was little meat-fat layer on the bones, then by the end of frying there will be almost none left at all.
• Before cooking on the grill, the pig's ribs need to be washed and cut into pieces so that there is a bone in each. After this, the ribs are washed again to get rid of bone fragments and dried with a towel.
• Pork ribs will be juicy and tender after frying on the grill only if they are marinated first. The duration of marinating of this product depends on the size of the pieces and the composition of the sauce in which they are kept. It can range from 3-4 to 6-8 hours. Often the ribs are left to marinate in the refrigerator overnight.
• Ribs are rarely fried on skewers; for this it is best to use a special closing grill designed for barbecuing. You can also fry this product on a grid that covers the grill, but then turning them over will be a little more difficult. If you want to fry the ribs on skewers, you will need two skewers on which the ribs are threaded simultaneously.
• The duration of frying the ribs depends on their size and how well they were marinated, it ranges from 30 to 60 minutes.
• When frying pork ribs on the grill, they should be turned over periodically, otherwise they will burn before they have time to fry.

Cooking ribs on the grill

The ribs can be cooked on the grill, on the grill or on skewers, like kebabs. They cook for 20–40 minutes, while they should be poured with sauce for juiciness and periodically turned over for even frying. To cook lamb and beef, the heat should be lower, otherwise the meat will quickly brown, but the inside will remain raw. The readiness of the meat is easy to check: you need to pierce it and observe the juice - a clear liquid indicates that the ribs are ready.

If a charcoal grill is used to cook the ribs, the meat is laid out half an hour after the coal begins to smolder, and it is not cooked over direct fire, but in the direction opposite to where the coal lies. Cook the ribs this way for 1.5–2 hours. The same rules apply on a gas grill, with a cooking time of about 40 minutes. You can do it differently - wrap the meat in foil and cook over direct heat for half an hour.

For a pleasant aroma, a sliver of wood soaked in water is placed on the coals; in this case, the ribs are slightly smoked and smoky.

Secrets and subtleties of cooking ribs

A large amount of fat often prevents the meat on the ribs from frying well, so it is better to remove the excess.

If you want the meat to have an interesting and bright taste, place any berries and fruits with a sour taste - lingonberries, cranberries, currants, sour apples - along with the ribs on a grill or baking sheet. To make the meat tender and at the same time crispy, fry first over low heat and finally over high heat to form a golden brown crust. Another way to tenderize meat is to marinate it in pineapple juice, which contains the enzyme bromelain, which softens the toughest meat fibers. However, ribs with a tropical flavor are not everyone’s cup of tea and may not appeal to everyone.

When the meat is cooked, remove it from the heat with tongs and wrap it in foil for 10 minutes to finish cooking - this trick helps preserve the taste and aroma of the dish. Serve the ribs hot with your favorite sauce.

BBQ Ribs Recipe with Juice Marinade

Wash and dry 2.5 kg of pork ribs, chop them into small pieces no larger than 5 ribs and marinate. For the marinade, mix a glass of ketchup or other tomato sauce with half a glass of cherry or pomegranate juice, 4 tbsp. l. vegetable oil, 2 tbsp. l. liquid honey and 2 tbsp. l. wine vinegar, 3 cloves of crushed garlic, pepper and salt to taste. Soak the meat in this aromatic and spicy liquid for about 6 hours and grill on the grill for 20 minutes, pouring the sauce over it.

Marinades for pork ribs

• Honey mustard
• With soy sauce
• With ginger
• With vegetables and herbs
• Spicy with garlic
• With mineral water
• From kefir
• With tomato juice
• BBQ ribs

With the help of marinades, meat cooked on the grill can be given different shades of taste. In addition, the dressing neutralizes the fat content of the pork.

Honey mustard

This popular marinade for pork ribs is very simple, and the kebab turns out tasty and tender.

You will need the following set of ingredients:

• 0.8 kg pork ribs,
• two tablespoons of mustard and honey,
• pepper mixture,
• half a teaspoon of salt.

1. Wash the pork ribs and dry with a towel. Cut into portions of 3-5 pieces.
2. Place mustard and honey in a container, add salt, pepper, and stir.
3. Rub the mixture over pieces of meat with bones, cover with cling film and leave to marinate in the refrigerator for at least three hours, ideally overnight.
4. Bake pork ribs on the grill or in the oven.

With soy sauce

The recipe for this marinade also includes honey.

• 0.7 kg pork ribs,
• three tablespoons of soy sauce and liquid honey,
• three cloves of garlic,
• a tablespoon of olive oil,
• a tablespoon of apple cider vinegar.

1. Pour vinegar into a tall container, then add honey and stir.
2. Chop the garlic and place in a bowl.
3. Next add vegetable oil and soy sauce. Beat with a whisk.
4. Place the ribs in another tall container, pour in the resulting marinade, and mix thoroughly.
5. You can place the pork and marinade in a bag and shake well.
6. The bag should be placed in the refrigerator for four hours. Then you can start baking on the grill or grill.

With ginger

• 0.8 kg brisket,
• 3 cloves of garlic,
• spoon of grated fresh ginger,
• a tablespoon of soy sauce,
• a tablespoon of natural honey,
• teaspoon of sand,
• pepper mixture.

1. Wash the ribs, dry with a towel, divide into portions of 3-4 ribs.
2. Place chopped garlic and ginger in a bowl.
3. Mix the sauce, honey, granulated sugar and place in a bowl with garlic and ginger.
4. Pepper and mix.

With vegetables and herbs

• 0.8 kg brisket,
• 3 tomatoes
• a tablespoon of cognac,
• one bell pepper,
• 100 ml beer,
• two onions,
• fresh greens,
• salt.

1. Peel and cut the vegetables: onion into half rings, bell pepper and tomato into cubes.
2. Place the onion in a separate container, add salt and mash with your hands until the juice appears.
3. Add peppers and tomatoes, pour in beer and cognac and stir.
4. Place the ribs in the prepared mixture and marinate for about an hour at room temperature, if longer - in the refrigerator.

Pork ribs with beer glaze

Coat 2 kg of chopped pork ribs with a marinating mixture of pepper, salt, coriander, ground paprika and crushed garlic, previously mixed with vegetable oil. Place marinated ribs on the grill and grill for 15 minutes on each side. While the meat is cooking, make a glaze with 1 cup barbecue sauce, 5 drops Tabasco sauce and 150 ml dark beer. Next, brush the glaze onto the toasted ribs, do this 2 more times every 5 minutes, then turn the ribs over and repeat the procedure.

Tender lamb ribs with cilantro

Wash and clean 1 kg of lamb ribs, chop into pieces of 3 ribs each. Rub the meat with salt and black pepper and prepare a mixture for the marinade by mixing dried paprika, dried tomatoes and ground cilantro seeds by eye, rub the ribs with these spices and place them in a bowl for marinating. Put 2 chopped onions, chopped cilantro and other greens there, mix everything with your hands and put it in the refrigerator overnight. Fry the ribs on the grill for about an hour, and the fire from the coals should not be very strong.

Pork ribs in the oven with potatoes

Dear ladies, I am sharing a super recipe. Your beloved will be delighted. If you want new boots or have an unauthorized purchase in your closet, get to it. Ask and confess only after dinner.

• 500 g pork ribs;
• 1 kg of potatoes;
• 250 g each of tomatoes and eggplants;
• 150 g onions or leeks;
• 50 ml of sauce with pomegranate juice (Narsharab type);
• salt pepper,
• 1 tsp any spices for meat;
• 3 cloves of garlic;
• 90 g vegetable oil.

Cut the ribs into portions, add sauce, spices, and salt. Stir, cover the container with cling film and place in the refrigerator overnight. If you need it in the evening, it is better to marinate the meat in the morning.

Peel the potatoes and cut into arbitrary but equal pieces. Season with a little salt, spices and herbs. Stir and set aside for a while.

In the meantime, cut the eggplants into cubes, onions and tomatoes. Squeeze the garlic, some spices and salt into the vegetable oil. Now start bookmarking the form. First the meat, then all the vegetables. Drizzle with garlic oil. If necessary, you can add a little more salt.

Set the oven temperature to 180C and bake for an hour and a half. Woo-ala, set the table for dinner!

How to Make BBQ Sauce for Pork Ribs

By pouring barbecue sauce over the ribs, the meat will look shiny and glazed - it's not only beautiful, but delicious. The simplest sauce is made from ½ cup of ketchup, 1 tbsp. l. apple cider vinegar, 2 tsp. soy sauce, ½ cup cane sugar and 2 tsp. Worcestershire sauce, which is made from vinegar, sugar and fish.

Sometimes onions, oregano, butter, lemon juice, Tabasco sauce, garlic, red wine and spices are added to the sauce. Brown sugar, sweet mustard, honey and balsamic vinegar give the sauce a nice sweet and sour flavor.

On the website “Eating at Home!” You'll find plenty of tips and recipes for smoking meat and cooking BBQ ribs on the grill and in the oven. Organize family picnics in nature more often, go to the countryside and cook ribs that smell of smoke and fire. Country romance with barbecue will appeal to both adults and children!

Marinade for pork ribs with herbs and vegetables

You can marinate pork with vegetables and herbs. Ribs marinated according to this recipe are best baked in the oven. By the way, such ribs will be an excellent snack for beer.

Compound:

• 700 g ribs;
• 2-3 tomatoes;
• 1 bell pepper;
• fresh herbs;
• 1 tbsp. l. cognac;
• 100 ml beer;
• 2 onions;
• salt.

Preparation:

1. First of all, we prepare the vegetables: peel, wash and chop them. The onion should be cut into half rings, and the tomatoes and peppers should be chopped into cubes.
2. Place the onion in a separate bowl and mash it with salt until it releases juice.
3. Now add tomatoes and peppers to the onions.
4. Chop the greens and add to the vegetables. Pour in cognac and beer. Mix everything well.
5. Prepare the ribs and place them in the marinade mixture, stir.
6. Let the ribs marinate at room temperature for at least half an hour. But it is advisable, of course, to keep the meat in the marinade for as long as possible.
7. Now the pork ribs are ready to cook.

By preparing a marinade for pork ribs according to one of the suggested recipes, you will pamper your household with an unforgettable dinner. Believe me, they will definitely appreciate your efforts. Cook with pleasure and bon appetit!