Pork ribs are juicy, with a bright and rich taste. Sweet tea glaze sets off the taste of meat and makes it look even more appetizing due to the beautiful brown crust. Potato and lemon salad is very tender, fresh and light, it’s a great addition to fried pork ribs. Share with friends: 
Time: 2 hours. 30 min. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 sections of ribs of a young piglet (about 900 gr.)
- 6 bags of black tea
- 1/4 Art. + 2 tbsp. l brown sugar
- 1 orange
- 900 gr. peeled and cut potatoes
- 1/2 tbsp. mayonnaise
- 1 tbsp. l chopped parsley
- 1 lemon
Recipes with similar ingredients: pork, potatoes, black tea, brown sugar, Orange zest, lemon juice, parsley
Recipe preparation:
- Pour tea from three tea bags into a bowl and mix it with 1/4 Art. brown sugar, 2 tsp. salt and 1/4 tsp pepper. Grate on a fine grater orange zest. Dry the ribs and remove the membrane from the bottom. Rub the ribs with the tea mixture; put on a baking sheet meat up, and leave for 20 minutes at room temperature.
- Preheat the oven to 135 ° C. Brew for 5 minutes the remaining 3 tea bags in 2 tbsp. boiling water. Remove the bags and add the remaining 2 tbsp. l brown sugar and half juice an orange. Pour the mixture onto a baking sheet around the ribs. Cover foil and bake for 1 hour 30 minutes, until cooked.
- Meanwhile, put the potatoes in a pot of salt water; bring to a boil and cook for 5 minutes, until tender. Drain and cool slightly. Mix mayonnaise and parsley in a large a bowl. Grate the zest of half a lemon on a fine grater; add juice half a lemon. Put potatoes in a bowl and add 1.5 tsp. salt and pepper to taste; put potato salad in fridge.
- Remove the ribs from the oven and increase the temperature to 230 ° C. Pour the liquid in which the ribs were baked into the saucepan and bring to a boil over medium heat. Pour it over the ribs, return to oven, cook for 20-30 minutes, without covering and watering several times until the ribs become dark and glaze over. When the remaining liquid in the saucepan becomes the consistency of the syrup – add lemon juice to taste. Lubricate the ribs with glaze.
- Cut ribs into pieces and serve with potato salad.
