BBQ Ribs
6 servings
30 minutes
Barbecue ribs are a true embodiment of gastronomic delight. This recipe combines the rich tradition of European cuisine with a modern approach to marinating and cooking meat. The blend of aromatic red wine, honey, tomato paste, and soy sauce gives the ribs tenderness, a slight tanginess, and depth of flavor. Ginger and rosemary add spicy notes, while butter and olive oil help achieve a golden crust. The aroma of garlic and spices, tender meat, and rich sauce create the perfect combination for an outdoor dinner or cozy evening. Serving the ribs with parsley can highlight their freshness, while offering the sauce separately enhances the flavor nuances. A wonderful choice for meat lovers and true gourmets!
1
Marinate the pork ribs. For this, mix wine, tomato paste, honey, soy sauce, and Worcestershire sauce. Coat the ribs with the resulting paste.
- Red dry wine: 200 ml
- Tomato paste: 100 g
- Honey: 2 tablespoons
- Soy sauce: 2 tablespoons
- Worcestershire sauce: 3 tablespoons
2
Peel the ginger and slice it. Add it to the marinade with the ribs. Also, add rosemary. Place the ribs in the fridge for 2 hours (the longer, the better, but if guests are at the door or hunger is unbearable, you can leave the meat for half an hour — it will soak up the flavors).
- Ginger: 100 g
- Fresh rosemary: 2 stems
3
Melt the butter and add olive oil. Finely chop the garlic and sauté it for a couple of minutes. Remove the ribs from the marinade and add them to the garlic. Do not discard the marinade!
- Butter: 70 g
- Olive oil: 2 tablespoons
- Garlic: 3 cloves
4
Fry the ribs until golden brown and place them on a plate. Pour the marinade into the pan and let it 'bubble' (do not keep on heat for more than a minute). Serve the sauce separately. Garnish the meat with parsley.
- Pork ribs: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste