With the development of culinary art, a man learned to use for cooking dishes not only valuable parts of the carcass, such as pulp, steak, tenderloins, but also "waste": entrails, cheeks and ears, hoofs and ribs. Like most offal, ribs require long cooking so that the remains of meat on them are soft and saturated to taste. If the costal part is a loin, then it can not be taken to the by-products, and it will be necessary to prepare it slightly differently.
Fried pork ribs in Asian style in a multivariate
Ingredients:
- Pork ribs - 500 g;
- large cloves of garlic - 4 pcs .;
- soy sauce - 40 ml;
- oyster sauce - 15 ml;
- vegetable oil (for frying) - 1 tbsp.
Preparation
Pork ribs are cut into segments. In the bowl of the mortar lay garlic and black pepper peas. A teaspoonful of the last is quite enough. Rinse everything to homogeneity, add a good pinch of salt and mix with soy and oyster sauce. We rub the resulting mixture of the fin as uniformly as possible and leave them marinated for half an hour.
Regardless of whether you are preparing pork ribs in the multi-bar "Panasonic" or "Redmond", the manufacturer lays in the list of programs the universal mode "Hot." We will use it. Pour in a bowl of oil, warm it and lay out the ribs. After 15 minutes in hot oil, the ribs can be checked for readiness.
Recipe for baked pork ribs in the multivarquet "Polaris"
Ingredients:
- Pork loin with 8 ribs;
- sage fresh - 2 tbsp. spoons;
- fresh thyme - 2 tbsp. spoons;
- rosemary fresh - 4 tbsp. spoons;
- dry red wine - 230 ml;
- cream - 100 ml;
- shallots - 2 pieces;
- Butter - 6 tbsp. spoons.
Preparation
We peel the remaining veins and meat between the tops of the ribs from the pork loin. We wash a piece of meat and dry it. In the mortar we prepare a herbal mixture, which will become a kind of breadcrumbing for our meat. To prepare such a mixture, it is necessary to pound rosemary greens, thyme and sage leaves with the help of a pistil. For taste and ease of grinding, in a stupa with greens should be poured a good pinch of large salt and freshly ground pepper. We rub the meat with herbs and put it in the multivark.
Preparation of pork ribs in the multivark takes about 2 hours, do not forget to periodically turn the loin on the other side so that it browns as evenly as possible.
Extract the meat, cover it with a sheet of foil and leave to cool slowly for 15-20 minutes. Meanwhile, in the bowl, which baked pork, pour the wine and evaporate it to 2/3. We add cream and butter to the evaporated wine, as well as salt with pepper. Ready-made sauce will make an ideal company stewed ribs.
How to cook stewed pork ribs in a multivark?
Ingredients:
- pork ribs - 1.2 kg;
- white onion - 70 g;
- 4 large cloves of garlic;
- tomatoes in its own juice - 1.6 kg;
- apple cider - 750 ml;
- a bunch of parsley;
- 5 sprigs of thyme;
- 2 leaves of laurel;
- white beans (canned) - 1 kg;
- spinach - 300 g.
Preparation
Pour the oil into the bowl and turn on the "Frying". Fry the ribs until the color changes to golden brown, while not forgetting to season them on all sides. We remove the ribs and put them on the plate. At the place of pork, we warm up a little more butter and pass the onion. After caramelizing onions, add the garlic and after half a minute pour into the bowl of tomatoes and cider. We spread all the herbs and wait for the mixture to boil. Switch to "Quenching", placing in a tomato sauce pieces of ribs. After 3 hours of quenching, extract the herbs, mix the meat and sauce with the beans and continue cooking for another half an hour. Before serving, put the spinach.