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home  /  cucumbers/ Beef ribs with rice in the oven. Ribs with rice in the oven from Evgenia Proskuryakova

Beef ribs with rice in the oven. Ribs with rice in the oven from Evgenia Proskuryakova

Lamb and pork ribs stewed with vegetables and rice in one pot, easy to prepare, nutritious and tasty dish, convenient in that it can be prepared as a lunch or dinner for the whole family. The practicality of this dish is also that the ingredients, and their ratio in the dish, can vary significantly depending on the tastes of the family. Meat on the ribs is one of the most tender, and 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, or only lamb ribs, as well as any pieces of meat, both with 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 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 in most cases I use just boiling water. Initially sautéing vegetables, then sautéing them with spare ribs, and adding rice in the final stages of cooking, provides a simple one-pot process that is so convenient for quick, no-frills, no-many-pot cooking.

Ribs with vegetables and rice is a hearty and balanced dish that does not require anything extra when serving it. The quality of the rice used takes the dish from simply delicious to wonderful. My favorite rice is a special type of sushi rice, Koshihikari rice. I use it for vegetables and for meat dishes, and I prefer it even for making risotto, for my taste it gives top scores 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. Koshihikari rice, 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 / cups of water. It should be borne in mind that when stewing, vegetables release an additional amount of liquid, and in the process of stewing, part of the liquid evaporates. With an excess of liquid, you can get the consistency of a 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 grain of rice separately.

Ingredients:

  • 6-7 lean pork ribs, size 7-8cm
  • 6-7 lean lamb ribs, size 7-8cm
  • 3 large carrots
  • 2 onions
  • 1 leek (can be replaced with another leek)
  • 1 sweet red pepper
  • 1 cup 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 (can be replaced with any dried sour berries, such as cranberries or even sour cherries, but there will be no drama without berries either)
  • hot chili pepper (with or without seeds, the amount depends on the desired spiciness of the dish, can be replaced with fresh hot peppers to dry)
  • salt and coarsely ground black pepper to taste

Cooking:

  • 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
  • for cooking 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 some of the best
  • heat a spoonful of olive oil, add fennel seeds
  • cut the onion and leek into half rings and lightly fry them in olive oil
  • add carrots and red bell pepper
  • mix all the vegetables, salt and pepper for the first time
  • add a second tablespoon of olive oil and ribs to the pot
  • stir and fry lightly for 3-4 minutes
  • alternatively, you can fry the ribs separately in a pan and add them to the vegetables, with this method, remove the pan with vegetables from the heat while the ribs are frying
  • 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 pieces of meat are under a 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, mix the contents of the pan well
  • cover the pan with a lid and continue to cook on a 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, mix 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 middle
  • close the pot with a clean, dry towel, put the pot lid on the towel, how the evaporating moisture will be absorbed by the towel fabric and not condense on the lid, flowing into the pan
  • leave the dish to rest in the pan and let the rice fully reach readiness, about 10-15 minutes, you can additionally cover the pan with another towel

When using ribs, it is better not to leave them to reheat. Freshly cooked ribs have an amazing taste, with tender meat peeling from the bones, after heating, the tenderness of the meat is not quite the same. If you cook this dish simply with small pieces of meat, then it is quite possible to cook a larger portion, the dish is perfectly warmed up in the oven, in a 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 fan of natural meat and I prefer cutlets, rolls and meatballs, where meat is mixed with vegetables, especially since protein foods are still not so easy for me. That is why a dish with a small amount of the most tender lean meat on the ribs, with an abundance of vegetables and wonderful delicious rice satisfies all my nutritional and taste needs.

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 for cooking 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 for 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 in the same pan, fry onions 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 ground PEPPER CHILE (36 rubles per 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)

Time for preparing: 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, approximately 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. hot water add 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!

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

Pork ribs in the oven - recipes


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

  1. Before cooking 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.
  2. Applying the ideas presented in the recipes, or using your own imagination, create a marinade, which is rubbed with meat pieces and left to soak for several hours or overnight.
  3. For baking, place pork ribs in the oven on a baking sheet, in a sleeve, in foil envelopes, or use a deep form, with a lid or sheet of foil.
  4. Ribs can be cooked simultaneously with potatoes, assorted vegetables, with, as well as adding dried fruits, rice or spicy sauce to the meat.

Pork ribs in a sleeve in the oven


elementary, without extra hassle pork ribs are cooked in a sleeve in the oven, the recipe of which can be performed with potatoes or meat can be supplemented with other vegetables. You can bake a whole piece, or pre-cut a slice into portions. They stuff the product with garlic or simply rub the meat with it, after chopping it.

Ingredients:

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

Cooking

  1. The meat is rubbed with salt, pepper, coriander and garlic.
  2. Peeled and coarsely chopped potatoes and onions are sprinkled with oil, salted and peppered.
  3. Spread the ribs and vegetables in the sleeve, tie, pierce from above.
  4. Juicy pork ribs are baked in the oven for 2 hours at 180°C.

Pork ribs in foil in the oven


No less juicy, tender and tasty are pork ribs in the oven in foil, the recipe of which captivates with its simplicity and accessibility. If you want to get an appetizing blush, gently turn the edges of the foil to the sides in 15-20 minutes so as not to burn yourself. until the end of the heat treatment.

Ingredients:

  • pork ribs - 1 kg;
  • lemon - 1 pc.;
  • garlic - 1 head;
  • Provencal herbs- 1 tbsp. a spoon;
  • - 1 teaspoon;
  • oil - 40 ml;
  • salt, black pepper and allspice.

Cooking

  1. Prepared ribs are cut into pieces.
  2. Salt, two types of pepper, herbs, turmeric, chopped garlic are added.
  3. Pour in lemon juice and vegetable oil, mix the meat with marinade, leave in a closed container for 2 hours.
  4. The ribs are transferred to an oiled foil envelope, sealed and sent to an oven preheated to 180 ° C.
  5. 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 out the recipe for cooking meat in ceramic or clay containers. The magic of the pot works wonders and the ribs in this design turn into a real culinary masterpiece. Instead of the presented sauce, you can take 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. spoons;
  • - 6 tbsp. spoons;
  • salt, pepper, spices for meat.

Cooking

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

Pork ribs in a jar in the oven


The following recipe will interest you in non-traditional roasting of meat and will tell you how much pork ribs are cooked in the oven in a jar. The final taste of the dish is vaguely reminiscent of barbecue, and for maximum identity, you can add a few drops to the marinade liquid smoke and a mixture of seasonings for barbecue.

Ingredients:

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

Cooking

  1. The ribs are cut into portions, generously rubbed with a mixture of salt, pepper and seasonings, put in a suitable bowl.
  2. Add chopped onion, garlic, mix again.
  3. Add water, vinegar to cover, leave the meat in the refrigerator under the lid overnight.
  4. Transfer the onion and pork to a dry, clean jar, the neck of which is covered with foil.
  5. Place the dish in a cold oven, turn on the device, set the temperature to 180 ° C and cook 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 a special barbecue sauce, in which meat is marinated before heat treatment, in this case, a mixture is used to perfect glaze applying it at the end of baking.

Ingredients:

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

Cooking

  1. The ribs are salted, peppered, sprinkled with coriander, smoked paprika, greased with barbecue sauce, left for 2 hours.
  2. The meat is placed in a mold, sent to bake for 50 minutes. in an oven preheated to 180°C.
  3. Mix ketchup, honey, lemon juice, chili sauce, grease the meat with glaze, return 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 - great recipe for uncomplicated performance. Ideally, if you manage to marinate the meat in advance, then the taste result will exceed 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. a spoon;
  • honey - 1 teaspoon;
  • salt, pepper, dry adjika, oil.

Cooking

  1. Before cooking the 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.
  2. Fry the ribs in oil on both sides, transfer to a mold.
  3. Rice is poured into the mold, salted water is added and the container is tightened with foil.
  4. 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 of which requires a combination of meat with potatoes. In addition to the traditional set of salt and pepper, Provencal herbs, separately thyme, oregano, rosemary, dried basil or herbs can be added when marinating meat and potatoes.

Ingredients:

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

Cooking

  1. The ribs are marinated with salt, pepper and mustard.
  2. Potatoes are cut, poured with oil, salted, peppered.
  3. The ribs are laid out in the form and the potatoes are on the sides, the container is tightened with foil.
  4. Pork ribs with potatoes will be baked in the oven at 200 ° C for 40 minutes.
  5. Mix squeezed garlic, paprika pepper and 3 tbsp. tablespoons of oil, grease the resulting mixture of ribs and potatoes.
  6. Return the dish to the oven for another 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 as much as possible healthy meals. Instead of high-calorie potatoes, in this case, zucchini, which can be combined not only with tomatoes and sweet peppers, but also add eggplant, broccoli and cauliflower inflorescences, and 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.

Cooking

  1. The ribs are fried, shifted into a mold.
  2. Add slices of onions, carrots, zucchini, tomatoes, peppers and garlic, sprinkling the layers with pepper, salt, herbs.
  3. Pour over the components with oil 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, while getting a tasty and holiday dish. The meat, saturated with the juices of dried fruit, takes on its sourness, acquires a stunning 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.

Cooking

  1. The ribs are browned in hot oil on the stove.
  2. Transfer the meat to a cauldron or a mold with a lid.
  3. Ribs are seasoned, supplemented with prunes and water.
  4. 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 no doubt like the cooked pork ribs in the oven 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 in the process of baking with juices and marinade.

Ingredients:

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

Cooking

  1. The ribs are cut into portions, rubbed with salt and pepper.
  2. Mix honey with soy sauce, mustard, lemon and orange juice.
  3. Pour meat with marinade, leave for several hours.
  4. The ribs with the marinade are put into a mold and sent to an oven preheated 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 temperature regime. Often 10 min. at 220°C it is enough to make the meat ruddy.

Ingredients:

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

Cooking

  1. The ribs are rubbed with salt, pepper, herbs and garlic, laid out in a mold.
  2. Add Orange juice, send a container covered with foil or a lid for 45 minutes. in an oven preheated to 180°C.
  3. Add beer, simmer the meat for another 30 minutes.
  4. Remove the foil and brown the ribs until golden brown.

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 style, 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 astonished 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, pepper, salt.

Cooking

  1. The ribs are seasoned with pepper, flavored with half the teriyaki sauce, transferred to a saucepan or cauldron with a lid.
  2. Meat is simmered at 160°C for 2.5 hours.
  3. Mix the rest of the teriyaki, vinegar, garlic, boil for 5-8 minutes. until thickened.
  4. Pour the prepared meat with sauce, sprinkle with sesame seeds.

Pork ribs in pomegranate sauce in the oven


Do not miss the opportunity to try out 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 suneli hops, 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;
  • suneli hops, pepper, salt, green onion.

Cooking

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

Marinade for pork ribs in the oven


Thinking about how tasty it is to marinate pork ribs for the oven to get perfectly new taste ready meal than before, do not forget about the simplest and at the same time perfect combinations that will transform the characteristics of any meat.

  1. Mayonnaise with garlic, mustard and seasonings, which include your favorite spices and dry herbs.
  2. Soy sauce, ketchup, honey, Apple vinegar and finely chopped herbs.
  3. Sour cream mixed to taste with mustard, curry and minced garlic.
  4. Tomato juice in combination with dry or pasty, hops-suneli or other seasonings.
  5. vegetable oil with lemon juice, mustard, onion juice and minced garlic.

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.
To make 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. As a side dish, a rice mixture was chosen from parboild and rice varieties. wild rice. 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. Wash the pork meat thoroughly 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 parboiled rice will perfect side dish for this dish. Also, to decorate the side dish, we need at the very end a little green onion. 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.