New recipes

Spicy sweet pork ribs

Spicy sweet pork ribs



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In a bowl, mix all the marinade ingredients, chopping the onion, garlic and thyme, chopping them first.

Put the ribs in a steak bag over the meat, pour the mixture above and close the bag at the mouth. Place the bag in a tray and leave it to cool for 3-4 hours or even overnight. I left them for about 4 hours.

Take the tray out of the fridge, with a fork or something sharp, prick the bag on top from place to place and put the tray in the oven at 190 degrees for 45 minutes. Remove from the oven and carefully remove the bag so as not to burn from the hot steam.

In a bowl, mix the sauce ingredients and with half the amount, grease the first part of the ribs and sprinkle with sesame seeds.

Bake for 15 minutes, then take out of the oven, turn the meat from side to side and grease the other side with the sweet sauce over which we sprinkle sesame seeds. And put it back in the oven for 15 minutes.

Remove from the oven, portion and serve with mashed potatoes over which we put the demented sauce left over from the meat.


Sweet-spicy pork ribs

. deadly, let alone. Good thing you posted with details.

. if I find the ribs, I make them too

# 3 BD

impossible not to find in Germany ribs or other pork breasts. it is important to be fat and well made

the thing with boiling before and baking after (or putting on the grill) I found it a long time ago in a book with adapted Chinese recipes, taken from England and I always said I try. now I tried

# 4 star

Help of the porter

# 5 BD

from, spare ribs star
the culmination is that those with bigger bones are called that, but I prefer the fleshy version.

ps: guess who the grains are boiled with the beer. hint: I'm star anise

# 6 meLuce

Trademark brand name manufacturer

# 7 Seima

ioiiiiiiiiiii, my taste buds have gone crazy.

BD, thanks for the recipe & # 33 It will run soon.

# 8 Seima

And mine are ready. I browned them a little. they were buuuuuuuuuune.
BD, thanks & # 33

Thumbnails attached

# 9 Blonde

# 10 anja


I started changing my eating style on Tuesday 13.04.2010 (108 kg)
first month (-8.4 kg) 99.6 kg
second month (-400g) 99.2 kg
August 7, 2010 - 98.3 kg

# 11 peruzele

  • Gender: Female
  • Location: California, USA
  • Interests: http://dollsbyelly.blogspot.com/<br />http://fuzzyrealism.blogspot.com/<br />http://www.emalecdesign.com/emalecdesign_ecards.htm<br />http://www.emalecdesign.com/ travel.htm & ltbr />http://www.emalecdesign.com/delicia/main.htm<br />http://www.emalecdesign.com/my_art.htm<br />http://www.emalecdesign.com/Elena_Malec_author.htm

The recipe is really grade 10 and in general everything that BD makes looks appetizing. I don't know, but if the Chinese use beer to boil the ribs. What is certain is that, yes, star anise is used and if you want to have a more pronounced taste than with anise seeds, you can look in Bucharest and you can find star anise through a Chinese or Asian store. here's what it looks like:

It is sold whole or powdered and is native to China and Vietnam. in fact, I posted this spice on the topic Spices in February 2007. You can find it here.

In our country and in Europe, Pimpinella is common, a plant with seeds like the ones you put to boil.
[attachmentid = 97499]

Unlike star anise, anise seeds are weaker in flavor.


Preparation

Season the ribs with salt and pepper. The other ingredients are made into a mixture. Finely chop the onion and crush the garlic a little. The ribs together with the mixture are put in a steak bag and left to marinate overnight. The next day I put the bag with the ribs in a tray and left it in the oven for about 40 minutes. After this time, the ribs are quite soft, so we will take them out of the bag and put on them the spicy sweet sauce, obtained by mixing the ingredients. Leave in the oven for about 30 minutes, enough time for them to soften and come off the bone. They will have a gorgeous reddish color. I served it with a couscous garnish and pickles from my own production. Good appetite!


Sweet-spicy pork ribs

. deadly, let alone. Good thing you posted with details.

. if I find the ribs, I make them too

# 3 BD

impossible not to find in Germany ribs or other pork breasts. it is important to be fat and well made

the thing with boiling before and baking after (or putting on the grill) I found it a long time ago in a book with adapted Chinese recipes, taken from England and I always said I try. now I tried

# 4 star

Help of the porter

# 5 BD

from, spare ribs star
the culmination is that those with bigger bones are called that, but I prefer the fleshy version.

ps: guess who the grains are boiled with the beer. hint: I'm star anise

# 6 meLuce

Trademark brand name manufacturer

# 7 Seima

ioiiiiiiiiiii, my taste buds have gone crazy.

BD, thanks for the recipe & # 33 It will run soon.

# 8 Seima

And mine are ready. I browned them a little. they were buuuuuuuuuune.
BD, thanks & # 33

Thumbnails attached

# 9 Blonde

# 10 anja


I started changing my eating style on Tuesday 13.04.2010 (108 kg)
first month (-8.4 kg) 99.6 kg
second month (-400g) 99.2 kg
August 7, 2010 - 98.3 kg

# 11 peruzele

  • Gender: Female
  • Location: California, USA
  • Interests: http://dollsbyelly.blogspot.com/<br />http://fuzzyrealism.blogspot.com/<br />http://www.emalecdesign.com/emalecdesign_ecards.htm<br />http://www.emalecdesign.com/ travel.htm & ltbr />http://www.emalecdesign.com/delicia/main.htm<br />http://www.emalecdesign.com/my_art.htm<br />http://www.emalecdesign.com/Elena_Malec_author.htm

The recipe is really grade 10 and in general everything that BD makes looks appetizing. I don't know, but if the Chinese use beer to boil the ribs. What is certain is that, yes, star anise is used and if you want to have a more pronounced taste than with anise seeds, you can look in Bucharest and you can find star anise through a Chinese or Asian store. here's what it looks like:

It is sold whole or powder and is native to China and Vietnam. in fact, I posted this spice on the topic Spices in February 2007. You can find it here.

In our country and in Europe, Pimpinella is common, a plant with seeds like the ones you put to boil.
[attachmentid = 97499]

Unlike star anise, anise seeds are weaker in flavor.


Preparation

Season the ribs with salt and pepper. The other ingredients are made into a mixture. Finely chop the onion and crush the garlic a little. The ribs together with the mixture are put in a steak bag and left to marinate overnight.

Read about the Top of the most dangerous sausages in stores

The next day I put the bag with the ribs in a tray and left it in the oven for about 40 minutes.

This is the best BRAŞOV FRIPTURE

After this time, the ribs are quite soft, so we will take them out of the bag and put on them the spicy sweet sauce, obtained by mixing the ingredients.

Leave in the oven for about 30 minutes, enough time for them to soften and come off the bone.

They will have a gorgeous reddish color. I served it with a couscous garnish and pickles from my own production.


Spicy pork ribs

ingredients
- for marinade, 3 cloves crushed garlic, 1 small onion (cut julienne), 200 ml white wine, 1 tablespoon grated smoked paprika, 2 tablespoons aromatic oil, salt, ground black pepper Kamis,, - for ribs :, 1.5 kg pork ribs, 1/2 teaspoon chili cayenne pepper, 1 teaspoon Whole Chili, 1 tablespoon Worcestershire sauce, 2-3 tablespoons mustard, 2 tablespoons flavored oil, 3 cloves crushed garlic, 1 teaspoon freshly ground Kamis pepper, 1 teaspoon smoked paprika, 1 teaspoon mustard seeds, 2 cubes brown sugar, - for potatoes:, 700 g potatoes, 2 cloves crushed garlic, salt, pepper, paprika, chopped green parsley

Difficulty: Average | Time: 3h


Preparation

Season the ribs with salt and pepper. The other ingredients are made into a mixture. Finely chop the onion and crush the garlic a little. The ribs together with the mixture are put in a steak bag and left to marinate overnight.

Read about the Top of the most dangerous sausages in stores

The next day I put the bag with the ribs in a tray and left it in the oven for about 40 minutes.

This is the best BRAŞOV FRIPTURE

After this time, the ribs are quite soft, so we will take them out of the bag and put on them the spicy sweet sauce, obtained by mixing the ingredients.

Leave in the oven for about 30 minutes, enough time for them to soften and come off the bone.

They will have a gorgeous reddish color. I served it with a couscous garnish and pickles from my own production.


Video: Χοιρινά παϊδάκια με barbeque sauce - Spare ribs - Make food (August 2022).