Ingredients
Pork or beef ribs (you can take half of both), prunes (at the rate of 0.5 kg of plums per 1 kg of ribs), salt and sugar, bay leaf to taste.
Recipe
1. Pour prunes cold water and leave for 30 minutes.
2. Rinse the ribs, divide into separate bones, salt and fry in sunflower oil over intense heat in order to form golden brown. Do not overcook, just brown! Put the ribs in a saucepan and simmer until half cooked.
3. Add the prunes to the half-cooked ribs, without stirring, as the plums may end up at the bottom of the pan and burn. If you still need to mix, it is better to shake the pan slightly. Prepare syrup from water and sugar (a glass of water and 125 g of sugar), and pour over the ribs with prunes. Add bay leaf, continuing to simmer over low heat.
4. So that the ribs do not turn out pale, but acquire an amber hue, you need to melt 2 tablespoons of sugar in a frying pan.
5. When the sugar turns light brown, pour the mixture into the saucepan with the ribs. Do not stir. The caramelized mixture will melt and coat the meat.
6. Ready meal serve hot. Bon appetit!
Step 1: Prepare the ingredients.
We do not have many ingredients and the preparation is not difficult. It is best to start with prunes. While you are working on onions, peppers and ribs, it will just get soaked enough. Wash the prunes and fill with cold water, leave for 15-20 minutes.
Peel the onion and cut into rings or half rings, transfer to a plate.
Cut off the tail of the pepper, remove the seeds and cut in any way convenient for you, transfer to a plate. Do the same with hot peppers.
Cut the ribs into portions, wash and dry with paper towels or kitchen paper towels. We leave them on the cutting board.
Step 2: Cooking ribs with prunes.
So, we have all the ingredients prepared. Pour vegetable oil into a frying pan and send to heat over medium heat. You need a good frying pan, with high sides and a thick bottom. While the pan is heating, sprinkle the ribs with salt and black pepper, preferably freshly ground, and even better with a mixture of peppers. Rub salt and pepper well into the meat.
The ribs were prepared, and the pan along with vegetable oil already warmed up. It's time to butter. We put it in the pan and after a minute lay out the ribs until the oil begins to burn. Why add butter and is it necessary at all? Even if you have a wonderful pan with non-stick coating, it will not work well to fry meat without fat, especially if it is not fatty. And so you get juicy and ruddy ribs, and the taste of butter is only good for him.
Fry the ribs for approx. 10 minutes until a golden brown appears. Add onion and pepper, stir and fry over low heat for about 5-7 minutes until the onion is transparent.
Add prunes (if you want, you can pre-cut it) and pour in white wine, add spices, for example, suneli hops are well suited. Cover with a lid and simmer over low heat for about 20-30 minutes until ready.
Step 3: Serve the ribs with prunes.
Serve hot with prunes. Vegetables and prunes are already a good side dish in their own right. More greens will do fresh salad, mashed potatoes. Very tasty with baked potatoes.
Bon appetit!
Prunes can be chopped with a blender and added as a puree. Then the amount of liquid needs to be slightly increased - add half a glass of hot water. Get very tasty and original sauce, and the ribs will be even more tender and tastier.
Another option: fry the ribs separately until cooked, if you want to get a delicious crust, not stew; fry onion and pepper, add prunes, white wine and simmer for about 10-15 minutes. Put the fried ribs and garnish with prunes, onions and peppers on a plate.
Rack of pork ribs with prunes- one of the most delicious and common options for cooking ribs. Pork ribs become even tastier thanks to prunes, and they smell, well, just superbly delicious smoked meats. with prunes are prepared using numerous culinary recipes.
Among the recipes, there are two ways to cook ribs with prunes - baking them in the oven and stewing on the stove or in a slow cooker. Personally, I really like pork ribs with prunes in the oven.
Ingredients:
- Pork ribs - 500-600 gr..
- Prunes - 150-200 gr.,
- Salt - to taste
- Spices - 1 teaspoon,
- Sunflower oil
Pork ribs with prunes - recipe
Having prepared all the ingredients, you can start cooking. The taste of this dish will depend primarily on the quality of the pork ribs. Choose ribs that are meaty enough, but low in fat. Pork ribs can be bought both in layers and sliced in portions of 1-2 pieces. In the first and second case, the ribs should be washed. Place the washed ribs in a bowl.
Sprinkle them with salt and spices.
Roll them with your hands in spices on all sides. Cover the bowl with cling film and place in the refrigerator. The marinating time for the ribs is about 1 hour.
Now we need prunes. For the preparation of pork ribs, it is advisable to use pitted prunes, if this could not be found, then they must be taken out on their own.
Pour prunes hot water from the kettle and let it sit for 10 minutes. Throw the steamed and soft prunes into a colander. If necessary, remove the bones from it. So, the pork ribs are already marinated and the prunes are prepared. But before you start baking pork ribs with prunes in the oven, they must be fried. Heat the pan with sunflower oil. At the same time, turn on the oven at 180C. Put the pork ribs in it. Fry them for 3 minutes on each side.
Pork ribs with prunes. A photo
If the national culture allows the use of pork, then braised pork ribs with vegetables or even fruits are a must on the menu. Caucasian cuisine, or rather the cuisines of the Caucasus, are characterized by the use of certain products, often common only in the Caucasus, and stewed pork with various vegetables and dried plum fruits is a very common dish.
It so happened that the dishes of Caucasian cuisines fell in love and spread throughout the world. Many have gained worldwide popularity, such as Caucasian barbecue, satsivi, etc.
A huge selection of all kinds of sauces, from sweet or sour, to fiery-burning. All kinds of options, satsebeli, tkemali. Bazhe (bazhi) sauce based on nuts and wine vinegar.
Caucasian cuisine is impossible without sour fruits. Both wild fruits - tkemali, black teren, dogwood, and garden fruits - cherry plum, plum are used. Tkemali fruits are especially popular, although they are often successfully replaced by plums. Dried or even smoked fruits are also used. Dried plum fruits - prunes, an amazing thing for cooking. With the addition of prunes to dishes, they become not only special, they acquire a taste that is incomparable to anything else.
Unthinkable without prunes braised cabbage- . And what a delicious homemade holiday salad from beets with prunes!
Adding prunes to meat is generally a separate issue. Once I discovered that the famous American dish "barbecue ribs", which, unfortunately, they cook with the use of " liquid smoke» (liquid smoke) - a hell of a chemical cocktail, becomes a noble dish if you replace the chemistry with prunes. So the recipe appeared - stewed ribs with prunes and vegetables.
Braised ribs. Step by step recipe
Ingredients (2 servings)
- Pork ribs 0.7 kg
- Dried prunes 100 g
- Onion 1-2 pcs
- petiole celery 2 pcs
- Garlic 2-3 cloves
- White dry wine 0.5 cup
- Salt, suneli hops, ucho (fenugreek), black pepper, dry pods hot pepper taste
- Pork ribs are best taken with a small layer of fat, so as not to use additional fat for frying. Cut the ribs into large pieces, taking into account - in each piece there is one bone. No additional processing no need.
Pork ribs are best taken with a small layer of fat
- Onion cut into rings. And divide so that they are, after all, rings, not circles.
- Prunes must be washed and soaked if they are hard and dry. Yes, by the way, be sure to remove the bones, if any. Too many prunes should not be used, otherwise jam with meat will come out. The specified amount - 100 gr, is enough.
Vegetables and prunes for sauce
- fry pork ribs in a well-heated skillet until browned. No need to add oil or fat. Pork almost immediately melts a small amount of fat and everything will be as it should. Fry the ribs in a "dry" frying pan until golden brown. It is better to mix the pieces of meat often enough.
Fry pork ribs in a well-heated skillet
- Add chopped onion and diced stalked celery. Fry for 4-5 minutes, stirring constantly.
Add chopped onion and diced stalked celery
- The onion should become soft and begin to turn golden in color.
- As soon as the onion becomes ruddy, salt and add an incomplete teaspoon of suneli hops, as well as 1-2 pinches of ground fenugreek (ucho). The uniqueness of suneli hops is that this mixture contains many aromatic spices - coriander, hot red pepper, as well as herbs - basil, dill, marjoram, saffron, etc. Meat from suneli hops will always be delicious. Additionally, you can pepper the dish and add a few small dry pods of hot pepper without breaking them.
Add all the spices and fry briefly
- Fry for a few more minutes, then add prunes and dry white wine. Add finely chopped (not grated!) garlic. Cover the pan with a lid and simmer the ribs over low heat for 30 minutes.
Add prunes, garlic and dry white wine
- There is no need to add additional water, let the stewed ribs cook in the liquid that was formed from meat, celery and wine - practically in their own juice.
If the national culture allows the use of pork, then braised pork ribs with vegetables or even fruits are a must on the menu. Caucasian cuisine, or rather the cuisines of the Caucasus, are characterized by the use of certain products, often common only in the Caucasus, and stewed pork with various vegetables and dried plum fruits is a very common dish.
It so happened that the dishes of Caucasian cuisines fell in love and spread throughout the world. Many have gained worldwide popularity, such as Caucasian barbecue, satsivi, etc.
A huge selection of all kinds of sauces, from sweet or sour, to fiery-burning. All kinds of options, satsebeli, tkemali. Bazhe (bazhi) sauce based on nuts and wine vinegar stands out in particular.
Caucasian cuisine is impossible without sour fruits. Both wild fruits - tkemali, black teren, dogwood, and garden fruits - cherry plum, plum are used. Tkemali fruits are especially popular, although they are often successfully replaced by plums. Dried or even smoked fruits are also used. Dried plum fruits - prunes, an amazing thing for cooking. With the addition of prunes to dishes, they become not only special, they acquire a taste that is incomparable to anything else.
Stewed cabbage is unthinkable without prunes -. And what a delicious homemade festive beet salad with prunes!
Adding prunes to meat is generally a separate issue. I once discovered that the famous American dish "barbecue ribs", which, unfortunately, they cook with the use of "liquid smoke" (liquid smoke) - a hellish chemical cocktail, becomes a noble dish if you replace the chemistry with prunes. So the recipe appeared - stewed ribs with prunes and vegetables.
Braised ribs. Step by step recipe
Ingredients (2 servings)
- Pork ribs 0.7 kg
- Dried prunes 100 g
- Onion 1-2 pcs
- petiole celery 2 pcs
- Garlic 2-3 cloves
- Dry white wine 0.5 cup
- Salt, suneli hops, ucho (fenugreek), black pepper, dry hot pepper pods taste
- Pork ribs are best taken with a small layer of fat, so as not to use additional fat for frying. Cut the ribs into large pieces, taking into account - in each piece there is one bone. No additional processing is needed.
Pork ribs are best taken with a small layer of fat
- Onion cut into rings. And divide so that they are, after all, rings, not circles.
- Prunes must be washed and soaked if they are hard and dry. Yes, by the way, be sure to remove the bones, if any. Too many prunes should not be used, otherwise jam with meat will come out. The specified amount - 100 gr, is enough.
Vegetables and prunes for sauce
- Fry pork ribs in a well-heated skillet until browned. No need to add oil or fat. Pork almost immediately melts a small amount of fat and everything will be as it should. Fry the ribs in a "dry" frying pan until golden brown. It is better to mix the pieces of meat often enough.
Fry pork ribs in a well-heated skillet
- Add chopped onion and diced stalked celery. Fry for 4-5 minutes, stirring constantly.
Add chopped onion and diced stalked celery
- The onion should become soft and begin to turn golden in color.
- As soon as the onion becomes ruddy, salt and add an incomplete teaspoon of suneli hops, as well as 1-2 pinches of ground fenugreek (ucho). The uniqueness of suneli hops is that this mixture contains many aromatic spices - coriander, hot red pepper, as well as herbs - basil, dill, marjoram, saffron, etc. Meat from suneli hops will always be delicious. Additionally, you can pepper the dish and add a few small dry pods of hot pepper without breaking them.
Add all the spices and fry briefly
- Fry for a few more minutes, then add prunes and dry white wine. Add finely chopped (not grated!) garlic. Cover the pan with a lid and simmer the ribs over low heat for 30 minutes.
Add prunes, garlic and dry white wine
- There is no need to add additional water, let the stewed ribs cook in the liquid that was formed from meat, celery and wine - practically in their own juice.
