Ribs - the upper part of the brisket, more precisely, the middle part of the ribs with intercostal meat, muscle and fat layer. The ribs are not the most expensive and not the most valuable part of the carcass (at least beef, even pork, at least lamb), but nevertheless, from them it is possible to prepare very interesting, tasty and delicious dishes.
Before the preparation of the ribs, it would be good to pickle at least an hour for 2, or better - at night (of course, for pork and lamb it is preferable to use marinades with different active ingredients).
Recipe for pork ribs fried in a frying pan
Ingredients:
- pork ribs are fleshy;
- peppered pork fat for frying (vegetable oil in this case is not exactly necessary).
- for marinade:
- spices dry (ready-made mixtures for pork without salt and glutamate sodium);
- garlic;
- fresh and fragrant greens;
- ginger root fresh;
- light wine (or unglazed table, or Madera, sherry, vermouth, nutmeg);
- lemon juice.
Preparation
We cut the ribs. In a bowl or other container mix dry spices, add chopped herbs and garlic, as well as finely chopped ginger root. Add wine, lemon juice and immerse the ribs in this marinade. We cover the container and place it in a cool place.
Before preparing the marinade, merge and filter. Ribs are washed and dried with a napkin.
We heat the frying pan in a frying pan. Fry in the fat ribs on medium-high heat until the appearance of a golden hue, turning the spatula. Then we reduce the fire, water the strained marinade and pat it under the lid until ready (at least for 20 minutes).
Finished fried pork ribs served with potatoes (in any form) and with young green onions, well, or you can serve with fried onions (rings).
Fried lamb ribs
To cook fried or braised lamb ribs, we will somewhat modify the marinade recipe. We include melissa, oregano, maybe thyme, juniper berries, black currant leaf, possibly sage and mint. Wine for pickling lamb and beef ribs is good and darker, red.
For roasting, it is better to use pork fat, and if the confession does not allow the use of pork, chicken or goose fat, in extreme cases, vegetable oil.
Preparation of fried mutton or beef ribs should be longer than in the version with pork (still refer to the age of the animal). Of course, it is better to choose meat that has passed veterinary control, and to marinate at least for 4 hours. In marinade for beef ribs must be expressed clove, sweet pepper and bay leaf (thyme, sage and mint are excluded).
In any variants (pork, beef or mutton) it is better to proceed as follows: first fry the ribs in a frying pan to a golden hue, and then bake in the oven in the form for 40-60 minutes. In the process of baking it is necessary several times (2-4) to pour the ribs with a strained marinade.
In principle, you can do without frying in the pan, just bake ribs in the oven, for example, together with potatoes and other vegetables or separately. Bake without frying, of course,
It is even better to cook fried ribs in the air over open burnt coals on the grill (or other similar device). Before cooking, the grate, of course, should be thoroughly cleaned with a brush and washed.
To boiled mutton or beef ribs you can serve boiled potatoes , beans, chickpeas , polenta, rice and necessarily fresh greens. Wine is better to choose a red dining room. You can also file fruit raki, grappa, brandy or beer (just not all together, of course).