Juicy pork ribs. Culinary blog

Appetizing pork ribs – juicy, tender and incredibly seductive, can be prepared not only with barbecue or grill, but also in a city apartment.

This recipe will help those who miss a picnic with barbecue, but can not get out into the countryside. Pork ribs being cooked in a stewpan or slow cooker and baked in the oven. Thanks to a special seasoning mixture, the dish has the characteristic taste of meat cooked on charcoal. First of all, smoked paprika, strong coffee and … bacon, which we add to the sauce, are responsible for this taste!

  1. pork ribs – 1 kg 200 g

  2. For the sauce:

  3. smoked bacon – 230 g

  4. onions – 1 pc.

  5. garlic – 4 cloves

  6. bourbon – 50 ml

  7. strong brewed coffee – 200 ml

  8. ketchup – 200 ml

  9. soy sauce

  10. brown sugar – 1 tbsp

  11. salt – 1 tsp

  12. Seasonings:

  13. smoked paprika – 1 tablespoon

  14. ground chili pepper – 2 tbsp.

  15. dry mustard – 1 tbsp

  16. dried sage – 1 tablespoon

  17. ground cayenne pepper – 1/2 tsp

Cut the bacon into small pieces and fry in a pan, putting it on medium heat. Fry until golden – usually it takes about four minutes. Add finely chopped onions and stirring constantly, continue to fry for about 5 minutes. After that, add all seasonings at once, as well as salt and sugar, mix thoroughly and immediately pour bourbon. Stir again, turn off the heat.

The resulting mass will need to be worked out by a blender, adding other ingredients. So transfer it to the appropriate container, adding garlic, soy sauce, ketchup and coffee.

The coffee that you will use must be a fortress no less than espresso, otherwise, its taste will simply disappear against the background of seasonings.

The next step is stewing the ribs in the sauce. You can do this in a slow cooker or in a deep saucepan. It is most convenient to lay the ribs vertically, placing them along the walls of the dishes. So, salt and pepper the ribs, put in a container for cooking and pour the sauce cooked in a blender. In a slow cooker, set the temperature to 95C, time – 2 hours 30 minutes. In the saucepan, place the ribs under the lid on the smallest fire you can make. Stew also two and a half hours.

Thereafter preheat the oven to 180C and remove the ribs from the sauce and transfer them to a baking sheet with a high side or in a spacious baking dish, where they can lie without touching each other. Put in the oven for 25 minutes to form a baked crust on the ribs. Serve with the sauce in which the ribs are stewed.

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