Pork ribs according to this recipe will turn out amazing even in newcomers to the kitchen. In cooking, it can be used as ribs with areas of loin (they cook faster), and ribs cut from brisket (due to the larger number of veins it will take a little more time). All layers of ribs are first baked in the oven under foil, and before serving, fry for several minutes Grilled. So you do not dry them and do not burn, and at the same time will enjoy the aroma of haze. Awesome taste to these ribs gives the barbecue sauce, which is applied before baking, before hot and served for dipping. It can be prepared in advance. Get a lot of sauce, the leftovers are well stored in холодильнике. 
Time: 3 час.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Ribs
- 2.2 kg pork ribs cut from a loin (4 layers), or ribs cut from the brisket (2 layers)
Barbecue sauce
- 0.5 tbsp. vegetable oil
- 1.5 tbsp. chopped onion (1 large onion)
- 1 tbsp. l chopped garlic (3 cloves)
- 1 tbsp. (280 gr.) Tomato paste
- 1 tbsp. cider vinegar
- 1 tbsp. honey
- 0.5 tbsp. Worcester sauce
- 1 tbsp. Dijon mustard
- 0.5 tbsp. soy sauce
- 1 tbsp. (220 ml.) Hoisin sauce
- 2 tbsp. l chili powder
- 1 tbsp. l ground zira
- 0.5 tbsp. l red pepper flakes
Recipes with similar ingredients: pork ribs, barbecue sauce, hoysin sauce, soy sauce, chili seasoning, ground cayenne pepper, cumin
Recipe preparation:
- Preheat the oven to 175 ° C. Cover the baking sheet with aluminum foil.
- Place the ribs on a baking sheet with the meaty side up and sprinkle them with 2 tsp. salt and 1 tsp. black pepper. Water each layer a generous portion of barbecue sauce and cover the ribs freely aluminum foil. Bake ribs with loin for 1.5 hours, and ribs from the brisket – 1 hour 45 minutes, until the meat becomes very gentle when piercing with a fork. As soon as you get the ribs out ovens, once again generously grease them with barbecue sauce. At once grill or refrigerate to fry later.
- About 40 minutes before serving, preheat charcoal or gas grill to moderate heat. After the coals are covered grease the grill with vegetable oil so that the ribs do not stuck. Put them on the grill with the bones down, cover (make sure both vents are open!) and fry in within 5 minutes.
- Turn the ribs fleshy side down, cover again cover and fry for another 4-5 minutes until they are browned. Lay on a cutting board, cover tightly with foil and let ribs rest for 10 minutes.
- Cut the layers into separate ribs and serve hot with barbecue dipping sauce.
Barbecue sauce
In a large saucepan over low heat, heat oil, add onions and fry for 10-15 minutes until it becomes transparent, but it should not to brown. Add the garlic and fry for another minute. Add tomato paste, vinegar, honey, Worcester sauce, mustard, soy sauce, Hoisin sauce, chili powder, zira and pepper flakes. Bring to boil, then reduce heat and simmer, without covering, for 30 minutes. Use the sauce immediately or pour into a container and refrigerate. You can store for several weeks. Yield: 1.5 liters.
