Stewed pork ribs with rice. Ribs with rice in the oven from Evgeniya Proskuryakova Beef ribs with rice in the oven

24.10.2021

In the conditions of strong employment, recipes where the main dish and side dish are prepared in the same vessel have become especially valuable for me, and if it can also be shoved into the oven, then I consider the recipe "no price".
with rice in the oven!

Wash pork ribs, about 1 kg, dry and cut one or two pieces. Put in a bowl and pickle (in terms of marinade, your fantasies are limitless, which you prefer and pickle), I had 3 cloves of garlic through a press, 0.5 cups soy, 1 tablespoon mustard, 1 teaspoon honey, salt and pepper dry adjika to taste and seasoning.
I mixed everything and poured the ribs. Leave the meat to marinate for at least an hour (more is possible).
Heat the vegetable well in a frying pan and fry the pork ribs on it on both sides until golden brown. It will take literally 5-6 minutes. And this is where the dances at the stove end.
Then we put it in a baking dish, pour 1.5-2 cups of washed rice on top. Add some salt to the hot water to taste and pour it over, so that the water slightly covers the rice.
We close the mold with foil and put the pork ribs with rice into an oven preheated to 180 for 50-60 minutes (until the rice is ready.) ... Well, we have nothing else to do at the stove, we are waiting for the signal of the oven, and during this time, lovely hostesses can doing other fun activities such as cleaning floors or ironing laundry. Well, bon appetit!

Lamb and pork ribs, stewed with vegetables and rice in one pot, is an easy-to-prepare, nutritious and tasty dish, convenient because it can be prepared as lunch or dinner for the whole family. The practicality of this dish also lies in the fact that the ingredients, and their ratio in the dish, can vary significantly depending on the tastes of the family. The meat on the ribs is one of the most tender, and the dishes where the meat is on the bones always have a more pronounced and deep delicate taste. Instead of lean pork and lamb ribs, which I used in this case, you can take only pork ribs, or only lamb ribs, as well as any pieces of meat, both with bones and without bones. The dish is somewhat akin to pilaf, but it is distinguished by an abundance of vegetables and a very small amount of fat, due to the use of lean meat and a small amount of olive oil, which is used only for the initial light frying of vegetables. If you have homemade broth, it can be used as a stewing liquid, but most of the time I just use boiling water. The initial sautéing of vegetables, their subsequent stewing with ribs, and the addition of rice in the final stages of cooking, provides a simple process in one pot, which is so convenient for fast, without special stages and many pots, cooking.

Ribs with vegetables and rice is a hearty and balanced dish that does not require anything additional when serving it. The quality of the rice used changes the dish from delicious to delicious. My favorite rice is a special kind of sushi rice - Koshihikari rice. I use it for vegetable and meat dishes, and even prefer it for risotto, for my taste it gives better results than the traditional Arborio rice used for this purpose. The fundamental point in the preparation of this dish is the correct calculation of the ratio of liquid in the pan at the time of adding rice. Rice Koshihikari, when cooked by the adsorption method, absorbs 3 times the volume of liquid, that is, for 1 glass / cup of rice you need to use 3 glasses / cup of water. It should be borne in mind that when stewing vegetables emit an additional amount of liquid, and during the stewing process, part of the liquid evaporates. With an excess of liquid, you can get the consistency of the dish in the form of porridge, which will not affect the taste at all, it will remain excellent, but the consistency of the dish will not give each rice separately.

Ingredients:

6-7 lean pork ribs, 7-8cm
6-7 lean lamb ribs, 7-8cm in size
3 large carrots
2 onions
1 leek (can be substituted for another onion)
1 red bell pepper
1 cup of rice
2 tablespoons olive oil
chicken / vegetable homemade broth (optional), you can use water
a good pinch of fennel seeds
3-4 cloves
3-4 sprigs of fresh thyme (can be replaced with dried)
1 tablespoon of barberry berries
hot chili peppers (with or without seeds, the amount depends on the desired pungency of the dish, can be replaced with fresh hot peppers for dried ones)
salt and coarsely ground black pepper to taste

Preparation:

wash and dry the pieces of meat on the bones
make sure that there are no small bones or their fragments that can come off during cooking and end up separately in the dish
To prepare this dish, it is best to use a deep pan of not very large diameter with a high-quality non-stick coating, pots with ceramic coatings are one of the best
heat a spoonful of olive oil, add fennel seeds
chop the onion and leek into half rings and lightly sauté them in olive oil
add carrots and red bell peppers
stir all vegetables, salt and pepper for the first time
add a second spoonful of olive oil and ribs to the saucepan
stir and fry lightly for 3-4 minutes
alternatively, you can fry the ribs separately in a skillet and add them to the vegetables, in this method, remove the pot of vegetables from the heat while frying the ribs
add thyme, cloves, barberry berries, hot pepper, salt and pepper again, take into account the salinity of the broth, if you use broth, not water

add homemade broth or boiling water

the liquid level should only cover the meat with vegetables, stir the contents of the pan so that all the pieces of meat are under the layer of liquid
cook over low heat with the lid of the pan slightly open for 40-60 minutes until the meat is fully cooked
add rice, stir the contents of the pan well
cover the pot with a lid and continue cooking on low heat for 12-13 minutes (for Koshihikari rice, other types of rice may take less or more time) stirring the contents again halfway through the process
at the end of this time, stir all the contents again, there will be practically no liquid at the bottom of the pan, but the rice will be wet and not completely cooked, with a slightly hard center
cover the pan with a clean dry towel, put the pan lid on a towel, how the evaporated moisture will be absorbed by the towel cloth and not condense on the lid, flowing down into the pan
leave the dish to rest in the pan and allow the rice to fully cook, about 10-15 minutes, you can additionally cover the pan with another towel

When using ribs, it is best not to leave them to warm up. Freshly cooked ribs taste amazing, with tender meat flaking off the bones, after reheating, the tenderness of the meat is not quite the same. If you just cook this dish with small pieces of meat, then it is quite possible to prepare a larger portion, the dish is perfectly heated in the oven, in a frying pan, in a saucepan or in a microwave oven.

Ribs with vegetables and rice, from meat dishes, one of my favorites. I am not a big lover of natural meat and I prefer cutlets, rolls and meatballs, where meat is mixed with vegetables, especially since protein food still does not pass so easily for me. That is why a dish with a small amount of the most tender lean meat on ribs, with an abundance of vegetables and wonderfully tasty rice satisfies all my nutritional and taste needs.

It is a pleasure to cook pork ribs in the oven, when you have an abundance of all kinds of recipes and impressive ideas for the gastronomic use of the product at your fingertips. Each time you can enjoy a new, previously unknown taste and forget about the boredom and routine of your home menu for a long time.

Pork ribs in the oven - recipes

The basic subtleties of preparing ribs will be useful for novice chefs, and experienced chefs will be able to get new ideas for experimenting in the kitchen.

Before cooking the pork ribs in the oven, the meat is thoroughly washed, washing off possible bone fragments, dried and, if necessary, cut into portions of 1-2 ribs.
Using the ideas presented in the recipes, or connecting your own imagination, they create a marinade with which they rub the meat pieces and leave to soak for several hours or overnight.
For baking, pork ribs are placed in the oven on a baking sheet, in a sleeve, in foil envelopes, or use a deep form, with a lid or a sheet of foil.
Ribs can be cooked simultaneously with potatoes, mixed vegetables, with, as well as adding dried fruits, rice or a spicy sauce to the meat.

Pork ribs in the sleeve in the oven

Elementary, without unnecessary hassle, pork ribs are prepared in a sleeve in the oven, the recipe for which can be performed with potatoes or supplemented with meat with other vegetables. You can bake in a whole piece, or after cutting a slice into portions. Garlic is stuffed with a product or simply rubbed with it on the meat, pre-chopping it.

Ingredients:

pork ribs - 1 kg;
potatoes - 1-1.5 kg;
onions - 2 pcs.;
garlic - 1 head;
oil - 30 ml;
salt, pepper, coriander.

Preparation

Rub the meat with salt, pepper, coriander and garlic.
Peeled and coarsely chopped potatoes and onions are sprinkled with oil, salted, pepper.
Spread the ribs and vegetables into the sleeve, tie, pierce the top.
Juicy pork ribs are baked in the oven for 2 hours at 180 ° C.

Pork ribs in foil in the oven

Pork ribs in the oven in foil are no less juicy, tender and tasty, the recipe of which impresses with its simplicity and affordability. If you want to get an appetizing blush, the edges of the foil are carefully turned to the sides for 15-20 minutes so as not to get burned. before the end of the heat treatment.

Ingredients:

pork ribs - 1 kg;
lemon - 1 pc.;
garlic - 1 head;
provencal herbs - 1 tbsp. spoon;
- 1 tsp;
oil - 40 ml;
salt, black pepper and allspice.

Preparation

The prepared ribs are cut into pieces.
Salt, two types of pepper, herbs, turmeric, chopped garlic are added.
Pour in lemon juice and vegetable oil, mix the meat with the marinade, leave in a sealed container for 2 hours.
The ribs are transferred into an oiled foil envelope, sealed and sent to an oven heated to 180 ° C.
After 1.5 hours of baking, delicious pork ribs in the oven will be ready.

Pork ribs in a pot in the oven

Having figured out the nuances of how to cook and how much to bake pork ribs in the oven in foil or in a sleeve, it's time to try the recipe for cooking meat in ceramic or clay containers. The magic of the pot works wonders and ribs in such a design turn into a real masterpiece of cooking. Instead of the presented sauce, you can use seasoned cream or sour cream.

Ingredients:

pork ribs - 1 kg;
onions - 2-3 pcs.;
garlic - 4-6 cloves;
soy sauce and vegetable oil - 2 tbsp each spoons;
- 6 tbsp. spoons;
salt, pepper, spices for meat.

Preparation

The pork ribs are cut into pieces.
Add salt, pepper, meat spices, chopped onions and chopped garlic.
Pour in soy sauce, oil, tomato sauce, mix the meat thoroughly and leave for 3-4 hours.
Spread the ribs in pots, add a little water or broth.
Simmer the dish at 180 ° C for 2 hours.

Pork ribs in a jar in the oven

The following recipe will interest you in unconventional baking of meat and tell you how much pork ribs are cooked in the oven in a jar. The final taste of the dish vaguely resembles a kebab, and for maximum identity, you can add a few drops of liquid smoke and a mixture of barbecue spices to the marinade.

Ingredients:

pork ribs - 600 g;
onions - 3-4 pcs.;
garlic - 3 cloves;
vinegar - 1 tbsp. spoon;
salt, pepper, spices.

Preparation

The ribs are cut into portions, rubbed generously with a mixture of salt, pepper and spices, and placed in a suitable bowl.
Add chopped onion, garlic, mix again.
Add water, vinegar to the coating, leave the meat in the refrigerator under the lid overnight.
Transfer the onion and pork into a dry, clean jar, the neck of which is covered with foil.
Place the dish in a cold oven, turn on the device, set it to a temperature of 180 ° C and prepare the dish for 1.5 hours.

BBQ pork ribs in the oven

Having studied in detail how to stew pork ribs, fry or traditionally bake, it will be interesting to try out the recipe for cooking barbecue meat in the oven. In addition to the special barbecue sauce, in which the meat is marinated before cooking, in this case, the mixture for the perfect glaze is used, applied at the end of baking.

Ingredients:

pork ribs - 2 kg;
- 100-120 g;
smoked paprika - 2 tsp;
honey - 2 tbsp. spoons;
ketchup - 5 tbsp. spoons;
lemon juice - 1.5 tbsp. spoons;
chili sauce with garlic - 1.5 tsp;
salt, pepper, coriander.

Preparation

Salted ribs, pepper, sprinkle with coriander, smoked paprika, grease with barbecue sauce, leave for 2 hours.
Place the meat in a mold, send it to bake for 50 minutes. in an oven preheated to 180 ° C.
Ketchup, honey, lemon juice, chili sauce are mixed, the meat is glazed, returned to the oven for another 25 minutes, reducing the heat to 170 ° C.

Pork ribs with rice in the oven

When you need to provide a hearty and nutritious dinner without additional labor, pork ribs with rice in the oven is a great recipe for an unpretentious performance. Ideally, if you manage to marinate the meat in advance, then the taste result will surpass all expectations, and the dish will become one of your favorites.

Ingredients:

pork ribs - 1 kg;
rice - 2 cups;
garlic - 3 cloves;
soy sauce - 0.5 tbsp.;
mustard - 1 tbsp. spoon;
honey - 1 tsp;
salt, pepper, dry adjika, oil.

Preparation

Before cooking pork ribs in the oven, the meat is cut into portions, marinated in a mixture of soy sauce, mustard, honey, salt, pepper and dry adjika.
Fry the ribs in oil on both sides, transfer to a mold.
Pour rice into a mold, add salted water and tighten the container with foil.
Prepare the dish for 1 hour at 180 ° C.

Pork ribs with potatoes in the oven

A universal solution for any occasion will be pork ribs in the oven, the recipe for which requires a combination of meat and potatoes. In addition to the traditional set of salt and pepper, you can add Provencal herbs when marinating meat and potatoes, separately thyme, oregano, rosemary, dried basil or herbs.

Ingredients:

pork ribs - 600 g;
potatoes - 5-6 pcs.;
- 2 tsp;
garlic - 2 cloves;
paprika - 1 tsp;
salt, pepper, vegetable oil.

Preparation

The ribs are marinated with salt, pepper and mustard.
Cut potatoes, sprinkle with oil, add some salt, pepper.
Spread ribs in the mold and potatoes on the sides, tighten the container with foil.
Pork ribs with potatoes will be baked in the oven at 200 ° C for 40 minutes.
Mix the squeezed garlic, paprika, pepper and 3 tbsp. tablespoons of oil, grease the ribs and potatoes with the resulting mixture.
Return the dish to the oven for an additional 10 minutes.

Pork ribs with zucchini in the oven

Surprisingly juicy baked pork ribs in the oven with vegetables - an option for those who are trying to eat the most healthy dishes. Instead of high-calorie potatoes, in this case, zucchini, which can be combined not only with tomatoes and bell peppers, but also add eggplants, broccoli and cauliflower inflorescences, bean pods.

Ingredients:

pork ribs - 500 g;
zucchini - 1-2 pcs.;
onions and carrots - 1 pc.;
sweet pepper - 1 pc.;
tomatoes - 2 pcs.;
garlic - 2 cloves;
salt, pepper, Italian herbs, herbs, oil.

Preparation

The ribs are fried, put into a mold.
Add slices of onions, carrots, zucchini, tomatoes, peppers and garlic, sprinkle the layers with pepper, salt, herbs.
Pour oil over the ingredients and bake under foil or a lid for 1 hour at 200 ° C.

Pork ribs with prunes in the oven

There is nothing easier than baking pork ribs in the oven with prunes for a delicious and festive dish. The meat, saturated with dried fruit juices, takes on its acidity, acquires an amazing aroma and exceptional softness. Additionally, you can add sweet and sour apples, sweet onions, garlic.

Ingredients:

pork ribs - 600 g;
- 150 g;
water - 150 ml;
salt, pepper, spices, oil.

Preparation

The ribs are browned in hot oil on the stove.
Transfer the meat to a cauldron or to a mold with a lid.
Season the ribs, add prunes and water.
Cover the container with a lid and bake the dish for 1 hour at 200 ° C.

Pork ribs with honey in the oven

Lovers of contrasting flavor combinations will undoubtedly love oven-cooked pork ribs in honey sauce. An additional positive touch will give the dish the fact of adding citrus juice, and, if desired, zest. Do not forget to water the meat during baking with juices and marinade.

Ingredients:

pork ribs - 700 g;
honey - 2 tbsp. spoons;
soy sauce - 2 tbsp spoons;
mustard - 2 tsp;
lemon and orange - 1 pc each;
salt pepper.

Preparation

The ribs are cut into portions, rubbed with salt and pepper.
Mix honey with soy sauce, mustard, lemon and orange juice.
Pour the marinade over the meat, leave for several hours.
Transfer the ribs with the marinade into a mold and send them to an oven heated to 190-200 ° C for 1 hour.

Pork ribs in beer in the oven

Pork acquires special piquant notes, inimitable tenderness and juiciness when languishing in a mixture of beer and orange juice. How much to fry pork ribs in the oven and brown them without foil will depend on the capabilities of the device and the temperature regime. Often 10 minutes. at 220 ° C is enough for the meat to become ruddy.

Ingredients:

pork ribs - 1 kg;
light beer - 250 ml;
- 200 ml;
garlic - 3-5 cloves;
salt, pepper, a mixture of herbs.

Preparation

Rub the ribs with salt, pepper, herbs and garlic, spread in a mold.
Add orange juice, send the container, covered with foil or lid, for 45 minutes. in an oven preheated to 180 ° C.
Add beer, simmer the meat for another 30 minutes.
Remove the foil and brown the ribs to a blush.

Pork ribs in teriyaki sauce in the oven

If someone has not tried it yet and does not know how and how much to cook pork ribs in the oven with teriyaki sauce in an oriental manner, the following recommendations will help you make your culinary debut at its best. There will be no limit to the delight and gratitude of the amazed eaters, and the dish will move to the priority list.

Ingredients:

pork ribs - 1 kg;
teriyaki sauce - 12 tbsp spoons;
balsamic vinegar - 20 ml;
garlic - 2 cloves;
sesame seeds, pepper, salt.

Preparation

The ribs are seasoned with pepper, seasoned with half of the teriyaki sauce and transferred to a saucepan or cauldron with a lid.
Simmer meat at 160 ° C for 2.5 hours.
Mix the remainder of the teriyaki, vinegar, garlic, boil for 5-8 minutes. until thickened.
Pour sauce over the prepared meat, sprinkle with sesame seeds.

Pork ribs in pomegranate sauce in the oven

Do not miss the opportunity to try the option of cooking meat with pomegranate sauce, as it will not be difficult to bake pork ribs deliciously in the oven with such a marinade. Instead of hops-suneli, you can use any assortment of dry aromatic herbs to your taste, or even limit yourself to a pepper mixture.

Ingredients:

pork ribs - 1.5 kg;
pomegranate sauce - 5-7 tbsp. spoons;
lemon - 0.5 pcs.;
garlic - 2 cloves;
hops-suneli, pepper, salt, green onions.

Preparation

Cut the ribs into portions, add some salt, pepper, sprinkle with seasonings.
Add lemon juice, pomegranate sauce, mix the meat and leave in the refrigerator overnight.
Cover the container with foil, send it to bake in an oven preheated to 180 ° C for 50-60 minutes.
When serving, sprinkle the ribs with green onions.

Oven marinade for pork ribs

Thinking about how to deliciously marinate pork ribs for the oven in order to get a completely new taste of the finished dish than before, do not forget about the simplest and at the same time ideal combinations that will transform the characteristics of any meat.

Mayonnaise with garlic, mustard and seasonings, which include your favorite spices and dry herbs.
Soy sauce, ketchup, honey, apple cider vinegar, and finely chopped herbs.
Sour cream mixed to taste with mustard, curry and minced garlic.
Tomato juice combined with dry or pasty, suneli hops or other spices.
Vegetable oil with lemon juice, mustard, onion juice and minced garlic.

Pork was and remains one of the main foodstuffs of man, unless of course it is forbidden by religion. Pork 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 less digestible than pork fat. Pork is the second in the list after mutton in terms of the quality of perception (digestion) by our body. In addition, it is rich in B vitamins and protein, so necessary for the normal development of the child.
To make the pork ribs 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. A rice mixture of parboild rice and wild rice was chosen as a side dish. We really liked this combination both aesthetically and in taste. Always use it hot in order to feel all the charm of the dish's taste palette.
We do not recommend reheating the meat in the microwave, as it will dry out in it, it is always better to use a frying pan.

Required Ingredients:

650 grams of pork ribs
250 grams (wild and parboild mix)
40 grams of olive oil (sunflower oil is also possible)
onion feather
3-4 onions
7-8 cloves of garlic
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. Using a meat knife, cut the pork ribs longitudinally into equal pieces, so that each piece contains one piece of rib. If the meat on the ribs is tough, soak them in the marinade before frying. Pour the olive oil into a preheated pan and then add the pork. We put the gas regulator on the burner to the middle position. You do not need to add a lot of oil, as the meat contains layers of fat, which will heat up when frying the ribs. Fry the ribs for 10 minutes, periodically turning them over.
3. Peel the onion and garlic. Let's prepare a sweetish sauce for frying meat. We need to mix in a bowl dry red wine, a pinch of pepper, honey, a teaspoon of grape vinegar and balsamic sauce. Mix the ingredients thoroughly until a homogeneous consistency is obtained.
4. Finely chop the garlic and chop the onion into rings.
5. Now we twist the gas to a minimum. Pour the sauce into a frying pan, pour the chopped onion and garlic and continue to fry the pork ribs, unforgettable turning them over. Cover the skillet after 5 minutes. The meat should sweat a little and soak in the sauce.
6. While our meat is simmering, cook rice. The combination of exotic and parboiled rice is the perfect side dish for this dish. Also, to decorate the side dish, we need some green onions at the very end. We will clean it and pre-wash it.
7. Let's wash our rice in cool water. Drain the water 2-3 times until the rice becomes clean.
8. To prepare 250 grams of rice, we need 500 ml of water. Throw the rice into boiling water. Mix with a spoon. Cook for about 25-30 minutes.

Calorie content: Not specified
Cooking time: Not indicated

Today we offer you stewed pork ribs with rice - an excellent dish for both a quick "duty" dinner, and for a family Sunday lunch. How to prepare it depends on the availability of free time. If you choose the quick 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 a few hours. And only then start cooking 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 fat layer.
Also pay attention to the recipe
Ingredients:

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

How to cook from a photo step by step

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

Cut onions into thin half rings. With such cutting, it will give off aroma, will not overcook and will not burn.

Cut the carrots into cubes (strips) or large cubes.

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

Fill the ribs with carrots, fry for another 3-5 minutes until the carrots are slightly softened. Then take out the ribs, transfer to a plate, cover.

Add onions to the carrots. We make the fire small, simmer the onions until soft. Season vegetables with any spices (basil, oregano, black pepper) and turmeric for color.

We wash the rice in cold water in advance. Pour to the onion with carrots and spices. Mix everything, fry the rice a little.

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

Put 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 ribs with rice in the oven at 180 degrees (40-45 minutes).

Serve stewed pork ribs with rice immediately after cooking, hot. It is better to supplement a tasty and satisfying dish with fresh vegetables, herbs or vegetable salad, for example,