Cooking description:
In our family, pork ribs are generally preferred for barbecue. They are inexpensive, meaty, and have enough fat to form a crispy brown crust on the kebab. But the main advantage of the ribs, of course, is the bone, which is so delicious to gnaw;) Men are generally delighted, especially if good cold beer is also served with the ribs … Ah!
So, a simple recipe for pork ribs barbecue, time-tested and many barbecue "gourmets", to your attention;)
Purpose: Outdoors
Main Ingredient: Meat / Pork / Offal / Ribs
Dish: Hot dishes / Barbecue
Ingredients:
- Pork Ribs - 2 Kilograms
- Onion - 0.5 Kilogram
- Kefir - 0.5 Liter
- Soy Sauce - 50 Milliliters
- Ground ginger - To taste
- Ground black pepper - To taste
- Herbs (tarragon, rosemary, etc.) - To taste
- Salt - To taste
Servings: 5-7
How to cook "Pork ribs shashlik"
Rinse pork ribs, dry, peel from films (there should not be a lot of them) and cut along the bones into small portioned pieces. Fold into a saucepan.
Peel the onions, cut them into half rings (or rings, if you are going to put them on skewers later with meat).
Mash the onion well to let the juice go, and mix it with kefir (almost any other fermented milk drink - ayran, yogurt, yogurt), in which sugar, spices and garlic passed through a press, were dissolved in advance. We do not add salt - the meat becomes tough from it, but soy sauce (only of good quality!) Can be added to the pan. Mix well and put the pan in the refrigerator. The better and younger the pork, the less it needs to be marinated. In principle, young fresh meat can be fried almost immediately. But if the pig was already in advanced years, and the meat is tough, put the pan in the cold at least overnight.
After 1-12 hours, remove the pan from the refrigerator and let the meat “warm up” for 20-30 minutes, after which we string it on skewers along the bone or put it on a wire rack, salt and bake on coals, periodically pouring it with kefir diluted with water, kvass, wine etc.
We eat and praise!;)