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Pork ribs with rosemary

Pork ribs with rosemary

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Ever since I saw the pork ribs in the oven at Diaconta, I decided to prepare them. And today it's their turn. It was cleaned.

  • 1,500kg. pork rib
  • 200 ml. wine
  • 2 tablespoons rosemary oil
  • 1 bay leaf
  • salt pepper

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork ribs with rosemary:

The ribs are washed, wiped with an absorbent towel and placed in the tray.

Sprinkle with rosemary oil, salt and pepper, put the bay leaf, wine and bake until browned.

When they are browned, remove the tray from the oven and turn them to brown on both sides.

I served them with french fries in the Dry-Cooker pan and sour cabbage salad.

Pork ribs with baked potatoes

Pork ribs 1.5 kg
Potatoes 1 kg
Carrots 3 pieces
Onions 3 pieces
Garlic 1 head
Olive oil
Chimion ½ teaspoon
Dried oregano 2 teaspoons
Dried thyme 1 teaspoon
Paprika 1 teaspoon
Salt and pepper


Wash and peel the meat if necessary. Cut the ribs individually. Put the ribs in a bowl and add 2-3 tablespoons of olive oil and season with cumin, paprika, dried oregano, dried thyme, salt and pepper. Mix well. Leave to soak for 1-2 hours. You can cover the bowl with cling film.
Put the ribs in an oven tray and add 100 ml of water. Cover the tray with aluminum foil. Bake for 40 minutes at 180 degrees.
Peel and cut the vegetables into large pieces. In a bowl, mix the vegetables with 2-3 tablespoons of olive oil and season with dried oregano, paprika and salt. Mix well.
Remove the ribs from the pan and place the vegetables. Place the ribs over the vegetables and cover with aluminum foil. Bake for another 30 minutes at 180 degrees.
Then remove the tray and remove the aluminum foil. Put back in the oven for 30 minutes at 200 degrees. At the end you can remove the ribs from the tray and you can brown the vegetables in the oven for another 5-6 minutes using the browning function. Serve hot with tomato sauce and garlic cream. Consume in moderation!


Grilled pork ribs with beans

As I promised you in the previous episode, today will reveal one of the ways to prepare a sweet-spicy grilled pork rib, a good-looking and sticky steak, good for licking your fingers. Along with it, a simple but consistent garnish recipe with very good taste, beans with rosemary and garlic. Both recipes, both grilled ribs and beans, were prepared on the Napoleon grill and are the subject of the 5th episode of the culinary series Summer Kitchen, made together with, those who make the grill available to everyone. suitable garden.

Preparation time: 04:00 hours
Cooking time: 00:30 hours
Total Time: 04:30 hours
Number of servings: 3 servings
Degree of difficulty: environment

For the list of ingredients and how to prepare it, I will invite you to watch the episode below (set the 1080 HD quality).

Pork rib: 1 piece pork rib of 700-800 grams, 1 teaspoon coarse salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon fennel seeds. Mix all the spices and rub the ribs well with them so that it is covered everywhere (it will remain a spice, keep it in a tightly closed jar for another use). The seasoned ribs are wrapped and left in the fridge for at least 4 hours, preferably overnight. Roast on a hot grill over high heat for 5-6 minutes, then turn and reduce the heat to low. Prepare the icing: mix 2 teaspoons of Dijon mustard with 3 tablespoons of maple syrup and 1 teaspoon of chopped onion (or finely chopped onion). Brush this mixture on top of the meat repeatedly, at an interval of 6-7 minutes (brush 3 times or until the mixture is ready). Roast for 25-30 minutes in total, until it is brown and a toothpick enters the meat easily. Remove and cover with foil for 10 minutes before serving.

Beans with rosemary and garlic: 250 ml. beans (a cup), which is washed and soaked in water overnight. Boil in cold water, discard the water, rinse the beans and boil again in another water. Boil until soft, but not very tender. In addition: 1 onion, 3 cloves of garlic, 1 sprig of rosemary, 200 ml. of water in which he boiled the beans, 100 grams of ham or smoked bacon, 50 ml. extra virgin olive oil, salt and pepper. Brown the bacon or ham cut into thin slices in a pan then set aside. In the remaining fat, cook the chopped onion until soft. Add the boiled beans and the water in which it boiled just enough to cover it. When it boils, transfer it to a suitable dish for the oven, adding the chopped garlic, rosemary, salt to taste, ground pepper and olive oil. Place on the grill and cover with a lid (or in the oven) at 165-180 degrees for 1 hour and a half & 2 hours, until the beans are well drained and very tender. Sprinkle with pieces of bacon before serving.

Let the ribs marinate in beer for about 24-48 hours or, if you don't have time, boil them in beer, together with the bay leaves and peppercorns. Let the meat simmer for 2.5 to 3 hours.

Place the ribs in an oven tray, along with 300 ml of the beer in which it boiled

Meanwhile, mix the sweet chilli sauce with the soy and honey.

Grease the ribs generously with this sauce and place them in the preheated oven at 150 -160 degrees.

Open the oven every 20 minutes and grease the ribs again with this sauce.

As soon as they have browned on one side, turn them over and grease them again. Repeat this process until the ribs are browned on both sides and are extremely tender.

Remove the ribs from the oven and place them on a chopping board.

I go great with some baked potatoes, baked potatoes with rosemary or french fries or even a coleslaw salad.

Baked ribs with potatoes, garlic and caramelized onions

Baked ribs with potatoes, garlic and caramelized onions. Baked pork rib recipe on a bed of golden potatoes. How to make ribs on a tray? Steak of tender ribs, nicely browned with garnish of ripe vegetables. Pork rib recipes.

I really missed some ribs in the oven and that's when I got to work. A great steak came out! Spicy ribs well browned but with tender meat that almost falls off the bone. The garnish was also very fine: baked potatoes, quarters of onions and garlic cloves.

I bought some very nice pork ribs that I baked in a tray placed on a layer of potatoes, onions and garlic. What a good taste the cooked vegetables had! Of course, but he dripped the fat from the ribs over them and gave them a special flavor. You can also use thicker slices of pork breast with rind.

I usually make pork tenderloin (whole piece) which I marinate 1-2 days before cooking. I usually use a dry rub composed of natural spices mixed by myself: salt, pepper, brown sugar, cumin, paprika, hot and smoked to which I add all kinds of herbs. The recipe here.

With this natural mix of spices I once made some great spare ribs & # 8211 ribs with homemade BBQ sauce & # 8211 the recipe here.

This time we went for a "minimalist" version and seasoned the ribs only with salt, pepper and paprika & # 8211 like anything steak classic in Transylvanian style. I did not forget the cumin that I sprinkled in abundance over the layer of vegetables! Cumin has a great aroma but is also a good digestive. Basically, I adapted the classic Hungarian recipe for "The baker's stump" or "Csülök pekne modra", replacing the stalk with pork ribs. The recipe is here.

From the quantities below it results approx. 3-4 servings of baked ribs with potatoes, garlic and onion.


I made pork ribs in the oven and every time I was tempted to add something to give them extra flavor.

Well, when I prepared the recipe below, I decided that this is the combination that satisfies me the most and that I should not deviate from it if I want some fragrant, juicy and so tender baked pork ribs. so that it melts in your mouth.


  • 700 gr. Pork ribs
  • 1 teaspoon mustard
  • 2 teaspoons honey
  • 3 cloves of garlic
  • half an onion
  • 1 green bell pepper
  • a quarter of a lemon
  • 1 teaspoon paprika
  • ½ teaspoon ienibahar
  • ½ Chinese teaspoon mixture with 5 spices
  • 4 tablespoons ketchup
  • 1 tablespoon olive oil
  • salt and pepper

To start, I portion the pork ribs, grease them with a tablespoon of oil and season them with salt and pepper.

I put them on the grill to the maximum and I wait for them to stir a little enough to catch a beautiful crust. Until they brown on both sides, it takes about 10 minutes.

I have time to prepare the sauce with which I will grease them before putting them in the oven.

Finely chop in a blender the onion with garlic and bell pepper (this time I forgot to buy a fresh one, but I always have in the freezer a mixture of bell peppers of different colors), I add mustard, honey and lemon juice.

I overturn them in a bowl, add the spices (allspice, paprika and mix with 5 spices), the whole amount of ketchup and mix them.

I take the ribs off the grill, place them in a tray then take a silicone brush and grease them with a thick layer of the sauce prepared earlier.

Cover the tray with aluminum foil and place in the oven at 170 ° for 50 minutes.

My ribs have already come off the bone, but this is not the time to take them out. I cover them with a layer of sauce and put the tray back in the oven. This time uncovered. I repeat the operation with the barbecue sauce twice more at an interval of 20 minutes.

Last time I added to the tray four sliced ​​potatoes and boiled before for 5 minutes in salted water. I sprinkled a little fresh rosemary and put the tray in the oven for another 30 minutes with the grill on.

It was worth the wait because some ribs came out to leave your mouth watering.

I thought they were the equivalent of three servings, but no, two people finished the six pieces in the blink of an eye.

Pork Ribs With Jam Glaze

1. Preheat the oven to 190 degrees. Put the ribs in a pan greased with oil and leave in the oven for 60 minutes. Meanwhile, mix together all the ingredients for the marmalade icing.

2. When the ribs are ready, grease generously with the jam icing and put in the oven for 10 minutes. Turn and grease on the other side. Leave for another 10 minutes. When the ribs are sticky, brown and tender, take them out of the oven.

3. Grease the ribs with the remaining glaze. Cover with foil and cool for 5-10 minutes.

You have to see it too.

How to prepare pork ribs with rice and mushrooms

First we will take care of the ribs. Wash them and degrease them if they have excess fat. In a saucepan put the oil and a cup of water, cover with a lid and let them boil until the water drops. -beautiful on both sides in the fat left in the bowl.

Add the grated carrot, onion and chopped pepper. Sprinkle with a pinch of salt and sauté until the vegetables begin to soften slightly, then add the cleaned and larger chopped mushrooms.

After the mushrooms have softened, add the rice.

Add about a liter of water, salt and pepper to taste. Cover and simmer until the rice is almost ready. Now add the tomato juice and cook for another two to three minutes.

Extinguish the fire, sprinkle with chopped parsley and the food is ready. Enjoy!

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Baked pork ribs

1.5 kg of washed and wiped pork ribs, 2 tablespoons mustard, 2 tablespoons tomato paste, 2 tablespoons honey, 4 tablespoons olive oil, 3 cloves cleaned and washed garlic, 10 washed thyme strands, 6-7 washed sage leaves, a teaspoon of paprika, salt, freshly ground pepper, 4-5 tablespoons of water

Difficulty: low | Time: 1h

How to grill pork ribs

1. Put all the marinade ingredients in a blender and mix until you get a puree from them. You will set aside about 250 ml of marinade & # 8211 you will use it to grease the meat.

2. Remove the thin membrane from the back of all ribs. On the side where there is more meat, salt the ribs, grease them completely with the marinade and let them sit for at least 30 minutes at room temperature.

3. Prepare the grill, clean the grill with a wire brush, grease it with oil and set it to a low temperature.

4. Place all three ribs on the grill on top of each other so that the bones are facing down and avoid the direct flame, cover them with a lid and bake for about 45 minutes.

5. After 45 minutes, remove the ribs, grease the meaty side with the marinade. Place them back on the grill, with the bones down, but to be cooked evenly, change their order: the ribs that were closer to the flame, this time put them above. The row of ribs that was down will now be up, the ones that were down you will put in the middle and the ones in the middle you will put up. Fry on the grill for another 45 minutes.

6. After this time, grease the fleshy parts of the ribs with the marinade, change the order again so that they are fried evenly. Covered under the lid, fry them for another hour or an hour and a half. Check them regularly and change the order according to which row of ribs needs more frying. After each change of place, grease them again with the marinade.

7. As you approach the end, place the ribs side by side with the bones facing down over the direct flame and fry them for another quarter of an hour. In order not to burn them, turn them over and grease them with the marinade. You know that the ribs are ready when the meat begins to separate completely from them.

8. Take the ribs off the grill in a bowl or on a baking tray, cover with foil and let them rest for another 15 minutes. Then you can serve them, good appetite!

Video: Χοιρινά παϊδάκια με σόγια u0026 μέλι. Yiannis Lucacos (December 2022).