Pork ribs in adjika
3 servings
15 minutes
Pork ribs in adjika are a true embodiment of Georgian cuisine, where grilling combines with rich spicy aromas. This recipe has roots in Caucasian culinary traditions, where meat is prepared with plenty of spices and fresh ingredients. Adjika, with its fiery notes, infuses the ribs, giving them a deep flavor with a spicy kick. Long marination with onions and spices makes the meat tender and juicy, while grilling over an open flame adds an appetizing crust. Serving with pomegranate seeds and pickled onions creates an exquisite combination of sweetness, acidity, and mild spiciness, highlighting the richness of Georgian flavors. These ribs are perfect for friendly gatherings and family get-togethers where every bite is infused with the warmth and aromas of true Caucasian hospitality.
1
Cut the ribs into pieces and rub with adjika.
- Pork ribs: 250 g
- Dry adjika: 0.5 teaspoon
2
Slice the onion into half rings, mix with spices and vegetable oil.
- Onion: 200 g
- Black peppercorns: 3 g
- Paprika: 2 g
- Dried thyme: 2 g
- Coarse salt: 6 g
- Vegetable oil: 180 ml
3
Mix everything with the meat and marinate for 12 hours.
- Pork ribs: 250 g
- Onion: 200 g
4
Place the meat on the pre-prepared grill and cook for 6 minutes.
- Pork ribs: 250 g
5
Serve the shashlik with pickled onions and pomegranate seeds.
- Onion: 200 g