Fragrant Pork Ribs

Pork ribs in barbecue sauce with rice garnish

You will need:
– 600 g pork ribs;
– vegetable oil;
– 1 orange;
– 4 tbsp liquid honey;
– 2 tbsp soy sauce;
– 2 tbsp sherry;
– 2 tbsp wine vinegar;
– 2 tbsp Dijon mustard;
– 2 tbsp tomato paste;
– 1.5 tbsp basmati rice;
– 1 bulb;
– 2-3 prongs garlic
– 50 g peeled pine nuts
– 50 g raisins
– 1/4 tbsp vegetable broth
– salt and freshly ground black pepper.

In a frying pan, heat the vegetable oil. Divide the ribs into 4 pieces and fry in oil until semi-cooked for 5 minutes in two sides. Squeeze the juice from the orange and pour into a bowl. Add honey, soy sauce, sherry, vinegar, mustard, tomato paste and a little black pepper. Reduce the fire and pour the meat with the resulting mixture. Simmer it over medium heat, turning over periodically. After cooking, remove the meat from the stove and cover with a lid.

Separately prepare the side dish. Rinse rice in cold water. Garlic and onion peel and grind. Roast them in oil for 3 minutes. Add the nuts and raisins to the vegetables, cook for a couple more minutes. Stick the same rice in there and fry it until it takes a golden shade. Then add the broth and some water, reduce the heat, cover the pan with a lid and simmer the rice for 15 minutes. Pour more water or broth if necessary. Salt and pepper the garnish. Serve meat with rice watered by the resulting barbecue sauce.

If you prefer a sauce with a more rich fruit flavour, remove the honey from the recipe and add more orange juice to it.

Pied

pork with Chinese spices

– 800 g pork ribs
– vegetable oil
– 3 bulbs
– 4-5 garlic cloves
– – 4 carrots;
– 3 celery stalks;
– 1/2 tbsp dry white wine;

– 3 tomatoes; – 4 potatoes;
– 1 tsp mixture of five Chinese spices;
– 1 tsp icing sugar;
– 1 tbsp apple vinegar;
– 2 tbsp dried coriander;
– salt and freshly ground black pepper. The

5 Chinese spice mixture consists of Sichuan pepper, anise, cloves, fennel and cinnamon.

Preheat the oven to 180oS. Grease the baking tray with vegetable oil and lay out the ribs divided into 4 parts. Bake them in the oven, according to the recipe, until semi-ready – 10 minutes.

Onion and garlic peel and grind. Fold them into a deep saucepan with preheated cooking oil and fry for a couple of minutes. In there, add peeled and diced carrots, potatoes and celery stalks. Stir the vegetables thoroughly and cook them for 5 minutes. Tape the tomatoes with boiling water, remove the skin from them, and grind the flesh. Dry the tomatoes to the vegetables along with the white wine. Put the ribs and juice, as well as spices. Salt, pepper add 2 tbsp water and simmer for about half an hour over medium heat under the lid. Put apple cider vinegar and coriander in the finished dish.

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