Pork ribs

Properly cooked pork ribs can be not only an extraordinarily delicious and fragrant dish that will be wonderfully suitable for a casual table, but also an unforgettable meal for any holiday.

Pork rib meat is soft and gentle, it literally melts in the mouth. And cooking them is quite simple - any (even inexperienced) owner can cope with this. Usually, two ways are used to make pork ribs: extinguishing and baking in the oven. The first reception is most suitable for a meal in a quiet family circle, but the second is not bad to beat and for some reason. Although in any case, the ready-made dishes from this part of the pork are amazingly tasty. In addition, numerous first dishes are often prepared on the ribs, which are distinguished by their fullness and richness of taste.

In addition to the two traditional ways of making this product, pork barbecue ribs, which are more characteristic of American culture, have recently become increasingly popular. They are roasted on charcoal on a special grill. Dark toasty tan from an open flame, rich sauce, the aroma of a fire and the most tender meat literally draining from the bone will clearly not leave indifferent lovers of pork ribs.

This result is not difficult to achieve, it is only important to know some of the subtleties of preparing this tasteless dish. For example, the marinade is important, in which the meat "rests" and is saturated with tastes for quite a long time, the use of special sauces, the recipes of which are the same as the cooks prepare them, and, undoubtedly, firewood, on which pork ribs are fried.

However, be that as it may, the quality of the original product always comes first, so when buying pork ribs, always pay special attention to the appearance of pork. As they say, the right products are needed to prepare the right dish. Remember that bones with thin "membranes" of meat are suitable exclusively for broths and soups. However, a large amount of lard will not give the finished dish the necessary juiciness and excellent taste - it will only burn on fire. Therefore, always choose the middle ground - those pork ribs in which the ratio of meat to fat is about 70 by 30.