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Smoked pork ribs in a bag

Smoked pork ribs in a bag

One is the one with the scythe, I'm the one with the rib .... so I hit the ribs again ....

  • about 400 g of smoked pork ribs
  • 2 potatoes
  • 6 cloves garlic
  • salt
  • sweet Boya
  • oil
  • oven bag

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Smoked pork ribs, in a bag:

We cut the piece of ribs, we put garlic in each notch. We cut the potatoes into small cubes, we salt and grease them with oil, we sprinkle the sweet paprika. We put the piece of ribs in the bag, we place the potatoes on top, we tie the bag various places with a toothpick. Place the bag in a yena bowl and put in the oven for about 1 hour. 15 minutes before we dry from the oven, we open the bag to brown the ribs.

That's about it, I ate, I was fine .....

Recipes for the Christmas table. Top 3 most interesting and tasty recipes with pork ribs

From the most beloved recipes for pork steaks, prepared for Christmas, we chose the Top 3 most interesting and tasty recipes with pork ribs.

Pork ribs are a staple on the winter holiday tables, and Vlăduț, the skilled chef from Neatza with Răzvan and Dani, has provided us with interesting and diverse recipes over time that have used us as a source of inspiration. & icircn our kitchens.

Out of the multitude of Recipes from Vladut's kitchen, I chose three pork rib steak recipes with three different garnishes.

Sweet and Spicy Pork Ribs Recipe with Sweet and Sour Quince Garnish - Ingredients:

  • 1 kg pork ribs
  • salt
  • pepper
  • 250 g fig jam
  • 100 g hot pepper paste
  • 1 kg gutui
  • 150 g brown sugar
  • 50 g butter
  • 1 tablespoon starch
  • 500 ml sm & acircnt & acircnă dulce

Sweet and Spicy Pork Ribs Recipe with Sweet and Sour Quince Garnish - How to Prepare

Sweet-spicy pork ribs with quince garnish

Clean the pork ribs of the inner skin with a sharp knife, then season with salt and pepper. Grease well with fig jam and hot pepper paste, wrap in baking paper, then wrap in aluminum foil and bake at high temperature for one hour. Unwrap the foil and paper and leave it in the oven for another 20 minutes, to brown nicely.

Meanwhile, the delicious quince garnish is being prepared. Wash the quinces well and slice them coarsely, removing the stalks, then harden in butter. Caramelize the sugar, quench with sm & acircnt & acircna, then add the quinces. Bring the sauce to a boil for 2-3 boils, add a little starch for thickening and a pinch of salt, mix gently until the sauce thickens and turn off the heat.

The quinces thus prepared constitute an excellent garnish for the sweet-spicy ribs, thus making a delicious autumn preparation!

Pork ribs recipe with potato garnish and a very delicious sauce - Ingredients:

  • 1 kg pork ribs
  • salt
  • pepper
  • olive oil
  • 1 onion
  • 2-3 cloves of garlic
  • caraway
  • 1/2 blade & acircie
  • 2-3 capsicums
  • 1 kg of new potatoes
  • For the sauce:
  • Greek yogurt
  • br & acircnză sauce
  • sos barbeque
  • mustard
  • garlic mayonnaise
  • honey
  • hot pepper jam
  • green onions
  • lemon peel & acircie

Preparation for the Pork Ribs Recipe with potato garnish and a very delicious sauce

Pork ribs with potatoes and delicious sauce

The pork ribs are greased with olive oil, seasoned with salt, pepper and cumin and wrapped in parchment paper, then in aluminum foil. Along with the ribs, add icing parchment and a larger chopped onion, half a lemon and 2-3 cloves of garlic for extra flavor. Place in the oven at medium temperature until they are well browned. Towards the end, remove from the paper and foil, grease with honey and barbeque sauce and leave in the oven for a few more minutes to color nicely.

Bake the potatoes and peppers in the oven, and mix all the listed ingredients for the sauce.

Sweet and spicy ribs recipe with pomegranate icing and balsamic vinegar - Ingredients:

  • 2 kg pork ribs
  • salt
  • pepper
  • Paprika
  • 100 ml reduction of balsamic vinegar
  • 100 ml pomegranate reduction
  • 1-2 tablespoons honey
  • a little barbeque sauce
  • green parsley
  • the water
  • For gasket:
  • 4-5 orange peppers
  • 600 gr of 3 types of creamy cheeses, preferred
  • green parsley
  • pepper
  • 4-5 green apples

Preparation for Sweet and Spicy Ribs Recipe with Pomegranate Glaze and Balsamic Vinegar

Sweet-spicy ribs with pomegranate glaze and balsamic vinegar

Prepare a stain from the two reductions, barbeque sauce, salt, pepper, finely chopped green parsley, honey and paprika.

The pork ribs, cleaned of the tendons on the bony side, are kept in a cold bath for 30 minutes. Then add more water to be lightly covered and put in the oven, covered with aluminum foil, for about 2 hours on medium heat. Leave it uncovered for 20-30 minutes to brown nicely.

For the garnish, lightly fry the peppers in the pan, just so that they can easily penetrate and give off their aroma inside. Then remove the lid, clean the ribs and seeds and fill with the cheese mixed with chopped green parsley and hot pepper to taste. Bake for a few minutes to intertwine the flavors.

The apples are caramelized either in the oven or in the pan, cut into quarters.

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BBQ pork ribs… in the oven

No, I wasn't wrong in the title. It's about some delicious pork ribs, prepared in the oven, but with a taste as if they were out on the grill. The "magic" is due to the BBQ sauce, which contains, in addition to tomato puree, vinegar, sugar, spices, etc. smoke aroma. You can find BBQ sauces from different companies in stores, but & # 8211 after me and without the slightest intention of advertising someone & # 8211, the Heinz sauce seems to me the most successful. If you have other opinions and / or suggestions, share them with a comment :). Coming back, with just a few ingredients and BBQ sauce, we get a crazy rib in the oven, so good that you will lick your fingers!

In order for our ribs to be perfect, you have to marinate them beforehand. At least 2-3 hours, if not overnight. So, calculate the preparation times well. If you want to use fresh onions and garlic, no one will stop you. I, as I said before, often use powders for marinades, because it seems more convenient and more efficient (and if you have dry marinades, you really have no choice).

About the same, because the rest is a breeze… If you are a lover of ribs, in different variants of preparation, try Smoked ribs with honey and mustard seeds, respectively sticky and spicy ribs.

Ingredients (for 4 servings):
& # 8211 fresh pork ribs 3 pcs. large (1.2 kg)
& # 8211 brown sugar 80 g
& # 8211 smoked peppercorns 1 tbsp
& # 8211 ground black pepper 1/2 teaspoon
& # 8211 paprika dulce 1 teaspoon with tip
& # 8211 garlic powder 1 teaspoon grated
& # 8211 onion powder 1 teaspoon grated
& # 8211 sunflower oil 2 tbsp
& # 8211 BBQ sauce 50 g
& # 8211 salt 1 teaspoon grated

In a bowl, mix the oil, salt, pepper, garlic and onion powder, the two types of paprika and brown sugar. Cut the ribs in half and rub them well with the resulting marinade. Put the ribs in a plastic bag that closes tightly and let them marinate (at room temperature, if you leave them for 2 hours, or in the refrigerator for over 2 hours). If you put them in the fridge, take them out 30 minutes before putting them in the oven! Preheat the oven to 170 degrees Celsius. Put the ribs in a tray the right size, cover the tray with aluminum foil and put in the oven. After an hour, gently remove the foil and grease the ribs with a brush with BBQ sauce. Cover back and leave for another hour. Remove the foil completely, grease the ribs once more and turn the heat higher (200 degrees Celsius). Leave for another 25-30 minutes, then ready!

Serve the ribs hot, with a garnish of potatoes (fried, wedges, baked, as you wish) and, possibly, a salad.

Sticky and spicy ribs

You already know that in the menu Our pork appears a little less often than the winged ones, as evidenced by the proportion between the recipes with chicken or turkey (almost 100, at this moment) and those with pork (just over 40). In fact, to be honest, I turn my attention to the pork gallantry, especially when we have guests, being aware that for many the pig is the best vegetable & # 8221: P. But there are, of course, exceptions, and one of them is called & # 8220pork ribs & # 8221. In the first place are the smoked ones, simply made on the grill (outside, on coals, when possible) or in the oven (if the weather does not allow it), even if it is not the same thing. And I really like the American-style ribs, sticky, wrapped in a thick smoked sauce, sweet and spicy. I mean, like what I'm proposing to you today.

The preparation of the ribs themselves is neither complicated nor long, just keep in mind that it is good for them to be marinated overnight, so that the flavors penetrate the meat. Obviously, if you are preparing the recipe during the summer, it is advisable to use a charcoal grill, outdoors, instead of the oven. You should also know that I put 6 ribs (about 700 g), but the resulting sauce reaches easily for about 9-10 pieces. As for the garnish, I sorted the ribs with the celery mashed potatoes I told you about yesterday.

Ingredients (for 2 servings):
& # 8211 pork ribs 6 pcs. (700 g)
& # 8211 onion 1 pc. average (115 g)
& # 8211 garlic 3 large cloves (9 g)
& # 8211 ketchup 5 tbsp (125 g)
& # 8211 HP sauce 3 tbsp (50 ml)
& # 8211 sweet chilli sauce 3 tbsp (50 ml)
& # 8211 brown sugar 2 tbsp (30 g)
& # 8211 soy sauce 2 tablespoons (35 ml)
& # 8211 1 tablespoon mustard (25 g)
& # 8211 paprika 1/2 teaspoon
& # 8211 ginger powder 1 teaspoon grated
& # 8211 tabasco sauce (a few drops, to taste)
& # 8211 oil 1 tbsp
& # 8211 ground pepper

In a pan, heat the oil and sauté the onion (finely chopped) and garlic (passed through the press). When the onion has become translucent, add the ketchup, HP sauce and sweet chilli sauce, as well as the paprika, brown sugar and powdered ginger. Add 4 tablespoons of water and mix well. Add the mustard, soy sauce and a little pepper. Homogenize and taste again. If you want it to be even spicier, put a few drops of tabasco. Turn on low heat and let the sauce simmer for about 10 minutes, during which time it concentrates and darkens in color. Turn off the heat and divide the sauce in half.

When the sauce has cooled, use one of the parts to grease the ribs very well. As you grease them, wrap them individually in pieces of aluminum foil. Be careful to pack them well so that during the stay in the oven they do not have where the steam comes out or the marinade flows! Put the ribs in the fridge until the next day. Then let them reach room temperature before putting them in the oven. Preheat the oven to 170 degrees Celsius. Place the ribs wrapped in foil in a tray and put them in the oven. Leave them for 1 hour & # 8211 1 hour and a half (depending on how thick the ribs are). Carefully remove the foil and place them in a Jena bowl. & # 8220Take them & # 8221 in the sauce set aside (meanwhile, brought to room temperature). Put them back in the oven and leave them for another 30-40 minutes. If you want to catch like a crust on top, put less sauce over the ribs and grill them for a few minutes (about 5 minutes on each side).

Serve the ribs immediately, possibly with mashed potatoes with celery and a good pint of beer :).

Pork with baked potatoes in the bag

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Pork ribs with beer, tender and spicy (baked)

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It's not a holiday without a delicious meal, something special, and a tender and juicy steak is always the star of the meal, long awaited by loved ones. Steaks can be made from any kind of meat, grilled, pan, oven. I have dozens of delicious recipes for steaks of all kinds and I recommend you browse them.

My steak recipes are here. I have everything: roast pork, beef, sheep, chicken, turkey, goose, duck, rabbit. And there are recipes with game, bibilica & hellip

Pork ribs with beer, tender and spicy (baked)

Pork ribs are extremely tasty, they are appreciated by everyone. My family loves them and I often prepare them, grilled or baked. I admit, of course with a touch of modesty, that I still do them very well

Fan chop, baked & # 8211 recipe for magic bag

Fan chop, baked & # 8211 recipe for magic bag. Pork chop steak stuffed with ham, marinated and baked in the magic bag. Tender and juicy roast pork chop in the oven. Pork chop recipes. Baked steak recipes.

I admit that I have been a fan of cooking in the magic bag since the & # 821770. In Arad there were these bags brought from Hungary or Yugoslavia and I used them quite often. The meat cooked in the special bag always remains juicy and tender, the flavors are concentrated in the own juice left by the meat and spices and the result is always spectacular. This is also the case with this fan pork chop.

Because by this method the meat keeps its tenderness and all its own juice, I decided to cook this dish, the fan cutlet, also by this method. By slicing the raw meat, I risked all my own juices coming out of the meat and evaporating in the oven, but thanks to the magic bag, they kept well. The meat didn't even have the appearance and texture of boiled meat (I didn't add water at all) but of a floury and brown steak.

An important step in cooking this fan pork chop is marinating the meat. By cold marinating for 24 hours, the meat becomes tenderer and juicier and is deeply impregnated with the respective flavors. We talked at length about the benefits of marinating meat here.

I recently made a roast turkey breast in the bag and it turned out extraordinarily good! The recipe is here.

These bags withstand well up to 220 C so we have no problems with them in the oven. They are specially designed for such a thing. Here you can see some models and sizes of steak bags from Fino and AluFix (the larger ones are ok). There are both pre-cut and meter bags, roll type.

From these quantities results about 4 servings of fan pork chop in addition to a garnish of your choice and a salad or a delicious sauce. I made some baked and fried potatoes which I sprinkled in abundance with the sauce left in the magic bag.

Pork with potatoes in the bag in the oven & # 8211 a juicy and tender food that leaves your mouth watering & # 8230

& # 8220Pork with baked potatoes & # 8221 is a tasty and very filling dish, ideal for lunch or dinner. The meat is prepared in its own juice, so it is delicious, very juicy and tender. To get a nice browned dish, you need to take the meat and potatoes out of the bag 15 minutes before they are ready and bake them until they are ready. Baked in a bag, the meat is prepared very quickly.


-salt and spices to taste


1. It is preferable to cut the meat and potatoes into medium pieces. Cut the potatoes along.

2. Then cut the meat. Mix it with potatoes and season with salt and spices. Add the crushed garlic and finely chopped greens.

3. Put the resulting mixture in a baking bag and pour a little water. If desired, you can mix the meat with cream or tomato paste.

4. Tie the baking bag and place the meat in the preheated oven at 190 degrees for 40 minutes, reducing the temperature to 170 degrees.

Marinated, hot and flavorful ribs

I did some ribs on my head two days ago (sorry for the expression on the fence). I wish I could do them barbeque but in my yard there is a construction site (the owner is building / renovating something), it is full of dust and I don't think I will be able to get close to the coal bag until next week. Fortunately, I'm not afraid of the pan and my lack of fear sometimes has very good results. The good part is that this time too you can cook this food yourself, in case you feel like it.

I first prepared the spices: green pepper, cloves, coriander and hot pepper flakes.

I put them in a mortar and crushed them.

I poured two teaspoons of oyster sauce over the spices.

I added a healthy teaspoon of pepper paste (hot).

With the obtained mixture I rubbed the ribs well. I let them sit like that for half an hour.

I then cut the ribs into pieces and browned them with very little oil (6-8 minutes). After they changed color, I poured two cups of hot water over them and let them boil over low heat.

The cashews were not in my original plan but they got in my way and so I put them in my food.

For the garnish I did this: I put a cup and a half of rice in a pot, I poured a little oil over it and I added the spices (salt, pepper, saffron, thyme), I mixed well in the rice, on the fire, until it started to bottle. I then poured three cups of water over it and put the lid on. I left the pot on low heat for a quarter of an hour. The rice was practically steamed. It was very tasty but I think I had to put another cup of water, it remained slightly al dente, which is not necessarily bad but it is not as the Indians do, and that's what I wanted. It's true, it matters what kind of rice you use and I used a regular one. To finish with the garnish: after the rice was ready, I put in the pot a few mushrooms cut into quarters and mixed a little. The mushrooms penetrated only from the heat of the rice. Which wasn't bad at all.

In 30 minutes, the ribs were ready, fragrant, hot, wrapped in a thin layer of caramelized sauce. Delicious.

I could eat something like that every day. Of course, that would mean giving up other good things in this big world and it would be a shame.

Bagged pork & # 8211 the easiest way to get the most juicy and delicious meat!

We present you a recipe for pork cooked in a bag. It is the easiest way to get delicious, juicy and flavorful meat. It is a dish that can be served both as an appetizer and as a main course, accompanied by your favorite garnish. Enjoy your loved ones with such a delight and be sure that there will be no slice left.


& # 8211 1/2 teaspoon paprika

& # 8211 hot peppers for decoration (optional)

Method of preparation

1. Wash the meat and arrange it on a kitchen towel so that it absorbs excess water.

2. Cut the meat in half and unwrap it.

3. Season the meat with salt, ground black pepper. Rub it with paprika.

4. Arrange a few thicker slices of cheese on the meat.

5. Roll the meat and fasten it with a thread.

6. Put the meat in a baking bag and tie the edges.

7. Arrange the meat in a baking dish. Bake in the preheated oven at 180 ° C for about 60 minutes.

8. Allow the meat to cool slightly. Remove the baking bag, the thread and cut the meat into slices.

9. Decorate the meat with greens and hot peppers.