Pork ribs with ginger
5 servings
30 minutes
Ginger pork ribs are a fragrant and juicy dish of Russian cuisine, where the tenderness of the meat harmoniously combines with a spicy note of Eastern spices. Ginger, known for its warming and refreshing properties, adds a special spiciness to the ribs, while the marinade of soy sauce, honey, and teriyaki makes them caramelized and rich. Historically, such meat dishes were cooked in Russian ovens where the meat was slowly stewed to achieve tenderness and rich flavor. In modern cooking, this recipe is convenient for baking in the oven, creating an appetizing golden crust. The dish pairs perfectly with a side of roasted vegetables or potatoes, making it an excellent choice for a cozy family dinner or festive gathering.
1
Ribs should be rinsed well, dried with a paper towel, and excess fat removed.
- Pork ribs: 1 kg
2
Cut the pork ribs into portion-sized pieces.
- Pork ribs: 1 kg
3
Clean 4 cloves of garlic and press them.
- Garlic: 4 cloves
4
Peel and finely chop the ginger root.
- Ginger root: 1 teaspoon
5
In a separate container, combine garlic, ginger, add Provençal herbs, pepper, salt, and 3 cloves. Mix well.
- Garlic: 4 cloves
- Ginger root: 1 teaspoon
- Herbes de Provence: pinch
- Ground black pepper: to taste
- Salt: to taste
- Cloves: 3 pieces
6
Add ketchup, soy sauce, teriyaki, and honey to this mixture. Stir until smooth.
- Ketchup: 2 tablespoons
- Soy sauce: 2 tablespoons
- Teriyaki sauce: 6 tablespoons
- Honey: 1 teaspoon
7
Cut the onion into half rings.
- Onion: 1 head
8
Place the ribs in a container. Press the onion with your hands to release some juice and add it to the ribs.
- Onion: 1 head
9
Water with lemon juice.
- Lemon juice: 2 tablespoons
10
Pour the sauce over the pork ribs, mix well to coat the meat with marinade on all sides, and refrigerate for 2 hours.
- Pork ribs: 1 kg
- Onion: 1 head
- Ketchup: 2 tablespoons
- Soy sauce: 2 tablespoons
- Teriyaki sauce: 6 tablespoons
- Honey: 1 teaspoon
11
Place the marinated ribs in a baking bag, seal tightly at the edges, and put in a preheated oven at 200 degrees for 50-60 minutes. The baking bag does not need to be pierced.
12
15 minutes before cooking ends, take the dish out of the oven, carefully cut and unfold the sleeve. Return it and bake until a golden crust forms. You can also use the grill mode.
13
The finished dish can be served with any side dish.
