The opening of the summer cottage season is a great time to experiment with meat. Pamper your family with delicious grilled dishes prepared according to the most unusual recipes.
Ingredients for meat:
0.8 kg of pork ribs
Ingredients for the marinade:
- 750 g pickled tomatoes;
- 200 g white onions;
- ½ tsp vinegar;
- salt and black pepper.
Ingredients for the sauce:
- 270 g frozen currant berries;
- ¼ h. L. black pepper;
- 2 cloves of garlic;
- ½ tsp Sahara;
- 4 tsp salt;
- greens of cockerel and dill in a 1: 1 ratio.
Preparation:
- Wash the onion, peel and cut into rings and disassemble into smaller rings.
- Carefully remove the skins from the pickled tomatoes with your hands.
- Put the peeled tomato pulp in a blender and chop until puree. Add onion rings, vinegar essence, pepper and salt to it. Mix everything thoroughly until smooth. This tomato mass will be a marinade for pork ribs.
- Rinse pork ribs, dry, chop and chop into pieces so that each piece has 2-5 ribs (10 cm long).
- Dip all the ribs into the tomato marinade and leave to marinate for at least 3-4 hours.
- In the meantime, you can make a savory blackcurrant sauce to complement the fried ribs. To do this, defrost the currants and put in a blender, draining all excess liquid. Mash and pour into a bowl.
- Peel the garlic, rub it on a fine grater and put in the berry puree.
- Rinse the greens, shake them off, put in a blender, chop and pour over the currants with garlic.
- Season the berry mass at your discretion with sugar, salt and pepper, mix well and send to the refrigerator.
- Remove the marinated ribs from the marinade, peel the onions a little with your hands and put them on the wire rack. Grill on the grill until tender, periodically turning the wire rack over and maintaining a moderate heat.
- Put the finished pork ribs on a dish, garnish with basil and parsley, serve with berry sauce and fresh vegetables.
