Pork ribs in the oven - a recipe in a sleeve, foil, pot, jar, in beer, teriyaki sauce. Pork ribs stewed with rice Pork ribs with rice recipes

Greetings to all users and guests of the site! Today we will cook pork ribs with rice

In my childhood, only pilaf was cooked from rice, 1.5-2 packs of rice-1.5-2 kg are usually taken for pilaf. And when I grew up and began to cook myself different dishes, I was always surprised in the recipes by the amount of rice - 1 glass! I eat half of the cooked pilaf at a time, that is, a kg of rice myself. And in other recipes they cook from 1 glass of rice, that is, it’s not even a tooth!)))) But later I understood why!...

Even if all the ingredients are increased by 3-4-5 times, the taste is not at all so juicy and tasty, and the rice is white. I tried to cook separately in 2 pans, but still the taste is not the same!
So I increased the amount of rice to 2 cups, otherwise the taste will suffer. It is better to cook a small portion of this dish “by the tooth”, and repeat it again the next day =)

Less ribs could be taken (400-500 grams), when we ran out of rice, there were still 6 pieces of ribs left ... but then there will be less juice from the meat, and the color of the rice may be lighter ... hence the taste .. .

Ingredients we need to make PORK RIBS WITH RICE:

Peel onion, carrot and garlic:

Rinse the ribs, dry and cut into portions

Cut some fat off them.

And send the fat to the pan, heat it up

Salt and pepper the ribs:

and fry in pork fat, if not enough, you can add lard

fry until golden brown

Cut the garlic into small cubes

And add to the ribs, keep on fire for a few minutes

Onion cut into half rings

Grate carrots on a coarse grater

Take the ribs out of the pan:

And fry in the same pan onion and carrots:

Cut the tomato into cubes:

When the onions and carrots change color,

then add tomato to them, mix, hold for 1-2 minutes

Gradually add rice, salting each layer well:

stir, fry for 1 minute

then add 1.5-2 liters of water

We extinguish on fire

until all the water has evaporated:

When the water has evaporated, we return our ribs with garlic and fat to rice:

Add spices

Mix well, add 1.5 liters of water again and simmer over low heat with the lid closed for about 40 minutes. If necessary, add water.

Chop the parsley:

Dish is ready:

When serving, sprinkle with herbs:

The only negative is that this dish ends in a matter of seconds)))

The cost of ingredients for May 2017 is 318.277094

253.742 for 878 grams of PORK RIBS (289 rubles per 1 kg.)
7.2364 for 158 grams of CARROTS (45.80 kopecks per 1 kg.)
5.588 for 254 grams of ONION (22 rubles per 1 kg.)
20.664 for 84 grams of TOMATOES (123 rubles for 500 grams)
3.84 for 8 grams of PARSLEY (24 rubles for 50 grams)
3.54444444 for 5 cloves of GARLIC (31.90 for 3 heads)
2.60 for 1 gram of PEPPER (26 rubles for 10 grams)
0.0975 for 13 grams of SALT (7.50 for 1 kg.)
1.20 for 1 gram of ground CHILI PEPPER (36 rubles for 30 grams)
1.20 for 1 gram of ground PAPRIKA (36 rubles for 30 grams)
18.5625 for 550 grams of RICE (27 rubles for 800 grams)

Cooking time: PT02H00M 2 hours

Approximate cost per serving: 26 rub.

• In conditions of heavy employment, recipes have become especially valuable for me, where the main course and side dish are cooked in one bowl, and if this can also be stuffed into the oven, then I consider the recipe “no price”.
• with rice in the oven!

• Pork ribs, about 1 kg, wash, dry and cut into one or two pieces. Put in a bowl and marinate (in terms of marinade, your fantasies are endless, what do you prefer to marinate), I had 3 cloves of garlic through a press, soy 0.5 cups, mustard 1 tablespoon, honey 1 teaspoon, salt and pepper to taste and seasoning dry adjika.
• I mixed everything and poured the ribs. Leave the meat to marinate for at least an hour (or more).
• In a frying pan, it is good to heat the vegetable and fry the pork ribs on it on both sides until golden brown. This will literally take 5-6 minutes. And that's where the dancing at the stove ends.
• Then we put it in a baking dish, pour 1.5-2 cups of washed rice on top. Add hot water with salt to taste and pour it over and so that the water slightly covers the rice.
• We close the form with foil and remove the pork ribs with rice in an oven preheated to 180 for 50-60 minutes (until the rice is ready.) ... Well, we have nothing more to do at the stove, we are waiting for the signal oven, and during this time, cute hostesses can do other exciting activities, such as washing floors or ironing clothes. Well, bon appetit!

Calories: Not specified
Cooking time: Not specified

Today we offer you stewed pork ribs with rice - an excellent dish for a quick “on-duty” dinner, as well as for a Sunday family lunch. How to prepare it depends on the availability of free time. If you choose the fast option, then the ribs are simply rubbed with spices, salt and almost immediately sent to the pan. When time permits, the ribs can be marinated in a spicy or tomato marinade (or whatever you like) and left to marinate for several hours. And only then proceed to the preparation of pork ribs. When choosing meat, do not forget that rice loves fat, so it is better to take ribs that are not completely lean, with a fatty layer.
Also check out the recipe
Ingredients:

- pork ribs - 600 gr;
- round rice - 2 cups;
- water - 4 glasses;
- vegetable oil or lard - 3 tbsp. l;
- onion - 3-4 medium onions;
- carrots - 2 pcs (medium);
- black pepper and any spices of your choice - to taste;
- salt - 2 teaspoons (also to taste);
- ground turmeric - 0.5 tsp. (optional).

How to cook with a photo step by step

The recipe for pork ribs is not complicated. We cut the rib tape into separate pieces, leaving 1 bone in each. Fat is not cut off, it will melt during frying. Season with black ground pepper, any spices to your taste and salt. We leave for 10-15 minutes.




We cut the onion into thin half rings. With such cutting, it will give off flavor, will not overcook and will not burn.




Carrots cut into cubes (straws) or large cubes.






We heat up in a saucepan (cauldron, deep frying pan) lard or vegetable oil. We spread the ribs, fry over a fairly high heat until the meat is lightly browned.




We fill the ribs with carrots, fry for another 3-5 minutes until the carrots soften slightly. Then we take out the ribs, transfer to a plate, cover.




Add onions to carrots. Reduce the heat, simmer the onion until soft. Season vegetables with any spices (basil, oregano, black pepper) and turmeric for color.






Wash the rice in advance cold water. Pour to the onion with carrots and spices. We mix everything, slightly fry the rice.




When the liquid evaporates and the rice is saturated with the aroma of spices and oil, pour in 4 cups of hot water. Keep the rice under the lid until it absorbs almost all the water.




Lay the fried ribs on top of the rice. Cover tightly with a lid and simmer over low heat until the meat is cooked (30-40 minutes). But it is better to cook the ribs with rice in the oven at a temperature of 180 degrees (40-45 minutes).




Serve stewed pork ribs with rice immediately after cooking, hot. Add tasty and hearty meal better fresh vegetables, herbs or vegetable salad, For example,

Pork has been and remains one of the main human foodstuffs, unless religion forbids it, of course. Pork meat has many advantages over beef or chicken. So, for example, one hundred grams of lean pork contains less fat than chicken meat, and beef fat is much worse absorbed than pork fat. Pork is second on the list after lamb in terms of the quality of perception (digestion) by our body. In addition, it is rich in B vitamins and protein, which is so necessary for the normal development of the child.
In order for the pork ribs to turn out tender, you must first marinate them and put them in the refrigerator overnight, this is also a prerequisite if the pork is not from a young breed. As a side dish, a rice mixture of parboild rice and wild rice was chosen. We really liked this combination both aesthetically and in terms of palatability. Always drink it hot to feel the beauty of the flavor palette of the dish.
We do not recommend reheating the meat in the microwave, as it will dry out in it, it is better to always use a frying pan.

Required Ingredients:

• 650 grams pork ribs
• 250 grams (mixture of wild and parboild)
• 40 grams of olive oil (you can also sunflower)
• onion feather
• 3-4 bulbs
• 7-8 garlic cloves
• spices (ground black pepper, coriander, rosemary…)
• 2 teaspoons honey
• 70 ml dry red wine (Cabernet, Merlot, etc.)
• balsamic sauce
• grape vinegar
• a pinch of salt

  Cooking process:

  1. Rinse pork meat thoroughly in warm water. Place it on a plate to drain any excess water.
     

     

  2. With a butcher's knife, cut the pork ribs lengthwise into equal pieces, so that each piece contains one fragment of the rib. If the meat on the ribs is tough, before frying, you should first soak them in the marinade. Pour into hot skillet olive oil and then put in the pork. We put the gas regulator on the burner in the middle position. You do not need to add a lot of oil, since the meat contains layers of fat, which will be heated when frying the ribs. Fry the ribs for 10 minutes, turning them occasionally.
     

     

  3. We clean the onion and garlic from the husk. Prepare a sweet sauce for frying meat. We need to mix red in a bowl dry wine, a pinch of pepper, honey, a teaspoon of grape vinegar and balsamic sauce. Thoroughly mix the ingredients until a homogeneous consistency is obtained.
     

     

  4. Finely chop the garlic, and onion rings.
     

     

  5. Now twist the gas to a minimum. Pour the sauce into the pan, pour the chopped onion and garlic and continue to fry the pork ribs, it is unforgettable to turn them over. Cover the pan after 5 minutes. The meat should be a little sweaty and soaked in the sauce.
     

     

  6. While our meat is languishing, prepare the rice. The combination of exotic and steamed rice is the perfect side dish for this dish. We also need a little green onion at the very end to decorate the side dish. Clean it up and pre-wash it.
     

     

  7. Wash our rice in cool water. Drain the water 2-3 times until the rice is clean.
     

     

  8. To cook 250 grams of rice, we need 500 ml of water. Throw rice into boiling water. Mix with a spoon. Cook for approximately 25-30 minutes.