Pork ribs up your sleeve in the oven

6 servings
2 hours

How do I bake pork ribs up my sleeve in the oven? First of all, it is very important to choose the right ribs. It is advisable to buy meat of a young animal and only chilled, frozen will not be so tasty. And, of course, there should be enough meat on the ribs and a small layer of lard.

On the side of the ribs, be sure to remove the film so that it does not spoil the taste.

Rinse the meat, dry thoroughly and cut into portions. A couple of ribs on a piece is enough. Also remove the veins and cut off excess lard, but a small layer should be left. It is lard that will give the necessary juiciness and recognizable appetising aroma. Salt the prepared ribs and pepper to taste.

Prepare the necessary ingredients for the marinade. In a separate plate, combine the soy sauce, vegetable refined oil, freshly squeezed lemon juice, grainy mustard, a pinch of ground coriander, a pinch of paprika, dry adjiki, some Italian herbs, dry pork seasoning and a little kebab. With these seasonings, the pork marinade is very tasty and balanced, but can always be replaced to your liking.

Immerse the meat in the marinade and mix well directly with your hands, rubbing the mixture into each piece. If necessary, add salt. Cover the ribs with a lid and leave at room temperature for a couple of hours, stirring occasionally. Then put the meat in the fridge overnight. It is advisable to shake the bowl several more times.

In the morning, the meat will be perfectly minced. You need to get it out of the refrigerator in advance so that the bowl and meat become room temperature. During this time, shake the bowl a couple more times. Turn on the oven 200 degrees.

Place the ribs in a single layer of roasting sleeve. Pull down the ends of the sleeve with clips, and make three small cuts at an equal distance from above to release hot air. I put the sleeve with ribs in a disposable foil mold and put it on a baking sheet. Send the ribs to an oven preheated to 200 degrees for about 1 hour. The exact time depends on the features of your oven.

15 minutes before the end of baking, cut the sleeve to make the ribs brown. Transfer the finished ribs to a container with a lid and let them rest for 8 minutes so that all the juices in them disperse.

Serve ribs with vegetables and herbs, barbecue sauce or just ketchup. This is a self-sufficient dish, but can be served with a side dish of potatoes or cereals. Ribs in such marinade are especially good in the sleeve, but they can easily be taken for nature and prepared on a grill grill. Enjoy your meal!