Smoked ribs with baked potatoes
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Place the ribs in the tray in which I put a thin layer of oil (about 1-2 glasses).
Cut the carrot into slices, the potatoes into cubes.
Sprinkle spices to taste. I use salt, ground black pepper, oregano, paprika and rosemary.
Add 1 glass of wine and then enough water to cover the meat and vegetables (3-4 glasses).
Bake on medium heat for 45-50 minutes, until golden brown.
When they are ready, place them on a plate and sprinkle with grated cheese. Decorate with slices of tomatoes and fresh basil.
Time: about 50min
If you liked my recipe, you can also find it on my blog:
Baked ribs with potatoes and mushrooms - a food as simple as it is good!
Baked ribs with potatoes and mushrooms. An easy to prepare dish, perfect for a family lunch or dinner with friends.
METHOD OF PREPARATION:
1. Marinate the ribs. Cut them into portions, then add salt, pepper, oregano, crushed garlic and mayonnaise. You can use oil instead of mayonnaise. Mix the ribs very well and leave them to marinate.
2.Cut the onion in half into rounds, and the mushrooms - medium-thick slices.
3. Heat the pan with oil, add the onion and simmer until translucent. Then add the mushrooms and fry the vegetables for another 2-3 minutes. Mushrooms and onions can be used raw.
4.Cut the potatoes into slices, quarters or slices.
5. Grease the pan or baking tin with butter, place a layer of onion with mushrooms, then add the potatoes and season with salt and pepper. You can add paprika or pumpkin, experiment!
6. Place the marinated ribs, pour the water and put the tray in the preheated oven at 180 ° C for 40-50 minutes. If the meat starts to brown too much, cover the pan with foil. The last 10 minutes you can set the temperature to 200 ° C.
An extraordinary lunch of garnish and meat cooked together. All the ingredients soaked up the tastes and flavors. A quick recipe, but so tasty.
Baked pork ribs - the secret of a tender and tasty steak
- Baked pork ribs (Maria Matyiku / Epoch Times) Baked pork ribs
The method of preparing the ribs using the oven set at low temperature for a few good hours will guarantee a juicy and tender steak, so that the meat will come off the bones very easily.
One of the secrets that make these ribs a favorite is the stain with which they are anointed for marinating. The steak is slightly spicy but after baking, you will notice that the steak has only a slight hint of sharpness. Put a little honey, which by caramelization will give a beautiful color to the crust, its sweetness being counterbalanced by the combination of lemon juice, balsamic vinegar and tomato juice. The oil in the composition of the stain helps to form that tasty crust and prevents the meat from drying out. Grated lemon and herbs add flavor to the steak.
1 1/2 - 2 kg of pork ribs (from the back),
salt, pepper as desired,
100 ml of water or white wine
4-5 tablespoons pasta or tomato juice,
2 teaspoons of honey,
1/2 teaspoon hot pepper paste or paprika, as desired,
1 teaspoon paprika,
3-4 tablespoons of balsamic vinegar,
3-4 tablespoons olive oil,
grated peel and juice of half a lemon,
thyme, oregano, green or dried rosemary
It starts with preparing the ribs for marinating. First, the white skin on the back of the ribs is removed, which is sticky, hard to chew and tasteless. The skin is cut at one end to detach it from the bone, then with two fingers it begins to detach from the ribs. After a piece of skin large enough has come off, it is attached with a paper towel so that it does not slip and is slowly pulled off the ribs until it reaches the other end. If the skin breaks, the procedure is resumed.
The ribs are placed in a large tray after which they are salted and peppered on both sides.
Then prepare the marinade stain or sauce. In a bowl, combine all the liquid ingredients, then add the chopped herbs, paprika, grated peel and the juice of half a lemon.
The ribs are generously greased with a stain using a kitchen brush. Cover and soak for at least an hour. The ribs are more fragrant if they can be soaked overnight (in the refrigerator).
The oven is preheated to 160 ° C, making sure that the shelf is in the middle position of the oven.
Add a little water or white wine to the ribbed tray, then cover the tray with baking paper. The paper is twisted at the corners to prevent it from slipping during baking.
The ribs are left in the oven for about 2.5 to 3 hours or until the meat is tender.
After the tray is removed from the oven, sprinkle the ribs with the juice from the tray, then grill again for a few minutes until they catch a nice crust on top. If you do not have a grill, the ribs can be left in the oven for 15 minutes.
While they are still hot, the ribs are portioned and served with your favorite garnish or salad.
Preparation of baked pork ribs:
Prepare the ribs, clean the skins and excess fat ( It is not a mandatory thing and everyone prepares them as the body desires and allows. I do not excessively clean the fat because I like it to be present in the baking process and to melt. What is left to remove when I eat)
Prepare the marinade by mixing chopped onion, crushed garlic, lemon juice, wine and spices. Put the ribs in a saucepan or bag, add the marinade over the ribs, put the lid on the casserole or turn the bag and shake the casserole or bag well. We leave it in the fridge to marinate and prepare it the next day. If you are in a hurry, you can keep the ribs marinated for at least 2 hours. A good marinade contains fats (oils) for succulence, acids that attack the fibers (wine, lemon or balsamic vinegar) and various spices, spices for flavoring. The freedom to choose the ingredients is great.
The next day we prepare the sauce with which we will grease, paint the ribs with a brush. In a bowl, mix the ketchup, mustard, soy sauce, crushed garlic, pepper, paprika and thyme. We do not yet add honey and orange juice to the sauce. With this sauce, grease the ribs on both sides with a brush and place them on the oven rack on the stove. We put a large tray under the grill (tray equipped with the stove) in which we put two cups of water. We set the right fire.
Check in 30 minutes and if the ribs have started to brown, lightly grill them, turn them over and grease them with the sauce. As the water in the pan evaporates, add more (evaporates quickly).
Repeat the operation with turning and brushing with the brush, in another 30-45 minutes, depending on how ripe the ribs are. I greased the ribs three times during baking (and with the first lubrication when I put them in the oven -4) , so that the sauce caught and the ribs browned nicely. We leave them in the oven.
Now put the honey and orange juice in the sauce left in the bowl, mix well and grease the ribs for the 4th time, about 30 minutes after the last operation. Leave them for another 10-15 minutes and turn off the oven. In total, these pork ribs were approx. 2 hours in the oven.
As the ribs are very popular with gourmets, you may also be attracted to the ribs with sauce and hot cake that I wrote about or the ribs fried with mushrooms and polenta.
Rares Burducea recipe: lamb ribs in aromatic herb crust and pistachio with potatoes from Boulangere
Look, it's a little longer and Easter is coming. Reason for celebration and a hearty meal with loved ones. I myself am dead after lamb, so I have a simple, simple recipe, but with great effect for the Easter meal! I recommend a light red wine! My favorites are Pinot Noir or a Feteasca Neagra!
The fat is removed from the ribs, leaving the bones clean. Season them with salt and pepper very well.
Grate the Parmesan cheese very finely, put in a mixer: parsley, coriander, thyme, rosemary and pistachios with salt and pepper plus 1-2 tablespoons of olive oil and grind everything.
Heat olive oil in a pan and face the ribs, then they reach the oven, which is heated to 180 degrees for 6-8 minutes. We take the ribs out of the oven, we "paint" them well with dijon mustard and then we "quottapetam" them in the crust mix, after which they return to the oven for another 3-4 minutes. We take out the ribs and portion them into & quotes & quotes of 2.
For the garnish: Boulangere potatoes
- 8-10 cubes of butter
- 2 large sliced onions
- salt and pepper
- 5 large potatoes cleaned and cut into slices
- 2 chicken stock dogs
- a few branches of thyme
In a frying pan, melt 2 cubes of butter and sauté the onion, which we season with salt and pepper, until it caramelizes for 15-20 minutes, after which we take it out and leave it to cool. In the same pan, sauté in two tranches with 2 cubes of butter and potatoes for about 5 minutes. in a heat-resistant dish we place in layers: potatoes and onions seasoned with saddle and pepper plus thyme and a cube of butter on each layer, at the end the last row being potatoes. Pour over the 2 cups of chicken stock and put the casserole in the preheated oven at 180 degrees and let it bake for about 25-30 minutes.
Happy Easter with your loved ones!
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Ribs with smoked sausages in the oven
The ribs are salted and fried in oil, then set aside. Do the same with the sausages that we cut into pieces of about 6-7 cm (we clean the sausages from the skin). We cut the onion in four and fry it in oil so that we fried the ribs and sausages.
The ribs and sausages are then put over the hardened onion, put over 2 l of meat soup (we can also use soup concentrate). Peel the tomatoes and cut them into cubes and place them on top together with the finely chopped parsley, thyme sprig, pepper, hot pepper (optional) and sliced mushrooms.
Cover with a lid and put the pan in the oven for about 1 1/2 hours. If the meat is not done, we leave it in the oven and we can add a little more soup or water.
How to make ripe vegetable sauce for ribs with sauce and potatoes?
After 3 and a half hours I lifted the lid, set aside the ribs on a plate, covered with foil or lid (they will be cooked later). I gathered the cooked vegetables, the juice left by the meat and I cooled the tray well with the small caramelized fragments that have a lot of taste and aroma.
I put everything in a processor robot (I drained the tray well).
I passed these ripe vegetables and then passed them through a fine sieve placed on top of a saucepan.
If the sauce is too thick (like a puree) then it can be diluted with a little vegetable soup or water. I put the pan on low heat and stirred in the sauce until it came to a boil. I added a teaspoon of concentrated tomato paste, a pinch of salt and freshly ground black pepper.
I dissolved 1 teaspoon of starch in 100 ml of cold water and poured everything into the sauce. I started mixing it for a few boils. The starch will thicken the sauce nicely. I put out the fire under the saucepan and put a small piece of cold butter in the sauce, which I gently incorporated with a fork. This butter gives flavor to the sauce and makes it velvety.
Pork tenderloin with baked potatoes
Assorted pork with vegetables is a good choice for a family dinner. Tasty but also quick to prepare, this recipe will be on the list of favorites for housewives who choose simple but remarkable solutions.
- 1 pork muscle
- 800 gr potatoes
- 2 red peppers
- 2 onions
- 3-4 green onion tails
- 2 ling. mayonnaise
- salt, pepper to taste
The preparation process
Wash the pork muscle, rub it well with salt, pepper and grease it with mayonnaise. Put it in the oven for 50-70 minutes, at a temperature of 180 degrees.
Peel a squash, grate it and chop it.
Fry the onion and potatoes well over high heat for a few minutes, until they brown and peel.
We wash the pepper and clean it of seeds. Cut it into cubes, add it to the potatoes and put the vegetables in the oven for 30-40 minutes, at a temperature of 180 degrees.
We slice the baked pork muscle and serve it with potatoes sprinkled with green onions.
10 suitable potatoes
1 handful of cherry tomatoes
1 handful of Kalamata olives
1 piece with 6 lamb ribs
a few sprigs of rosemary
6 cloves of garlic
Preheat the oven. Boil the potatoes in boiling salted water for 10 to 15 minutes or until soft, then drain. Meanwhile, squeeze the tomato seeds and remove the olive seeds.
Heat a generous amount of oil in a pan over high heat, add the lamb ribs and brown them, then take them out on a plate.
Cut the boiled potatoes and turn them over in the pan, then fry them for a few minutes over medium to low heat. Add the tomatoes and olives to the pan, then season with salt and pepper to taste. You pick the rosemary leaves, spread them over the peeled garlic cloves and put them in a tray and sprinkle everything with a little oil. Pour the vegetables from the pan into the baking tray.
Place the piece of lamb ribs over the potatoes in the pan and bake. Depending on how big or small the ribs are, it will take between 20 and 30 minutes to ripen. The meat will be pink in the center, so you can add 5-10 minutes to the cooking time, if you like it to be better done.
When the lamb ribs have browned, you slice them and you get 6 chops. Serve hot with crispy potatoes from the pan. If you want, serve with a green salsa sauce or a drop of oil.