Fried pork ribs have a delicate, piquant taste. The meat is juicy, easily detached from the bone, spicy. Often fried pork ribs are consumed with beer, as they taste a bit like Bavarian sausages.
It is necessary
-
- 2.5 kg pork ribs;
- 2 onions;
- 100 g of vegetable oil;
- 6 tablespoons tomato sauce;
- 3 tablespoons of wine sauce;
- 2 tablespoons of vinegar;
- 4 tablespoons lemon juice
- 1 tablespoon mustard
- 2 tablespoons of sugar;
- 1 tablespoon pork seasoning
- 1/2 teaspoon chili powder
- salt;
- greens;
- ground black pepper.
Instructions
Step 1
Peel the onions, cut into half rings. Then cut each half ring of the onion in half again.
Step 2
Fry chopped onions in vegetable oil.
Step 3
Dilute the tomato sauce with six tablespoons of water. Add wine sauce, vinegar, lemon juice, mustard, sugar, seasonings, chili peppers, and stir.
Step 4
Add the resulting mixture to the fried onions, cover the pan with a lid and simmer over low heat for thirty minutes.
Step 5
While the onions are stewing, preheat the oven to 200 degrees.
Step 6
Rinse the pork ribs under cold water. Then dry them thoroughly with a paper towel.
Step 7
Next, salt the ribs well, pepper and leave for a better salting to lie on the table for about twenty minutes.
Step 8
Place the pork ribs on a wire rack and place in the preheated oven. Place a baking sheet under the wire shelf to drain the fat and sauce. Bake the ribs for about thirty minutes. If desired, potatoes, courgettes and eggplants, peeled and cut into rings, can be placed on the wire rack along with the ribs. Be careful not to burn the vegetables. When the vegetables are slightly fried, remove them from the wire rack.
Step 9
After thirty minutes, lower the oven temperature to 170 degrees and continue to fry the ribs for another hour.
Step 10
During this hour, try to water the ribs with cooked tomato-onion sauce as often as possible.
Step 11
Put the finished ribs on a dish, garnish with a vegetable mixture of tomatoes and cucumbers, parsley, dill and cilantro. Boiled buckwheat and fried potatoes can be served as a side dish. Serve hot pork ribs, preferably immediately after cooking. Bon Appetit.
