Pork ribs with celery and parsley sauce
6 servings
60 minutes
Pork ribs with celery and parsley sauce is an exquisite dish of French cuisine that harmoniously combines the richness of meaty flavors with fresh, spicy notes of greens. The crispy crust from the breading soaked in caramel teriyaki sauce gives the ribs an appetizing color, while the soft cream enriches their texture. The celery and parsley sauce adds a refreshing spiciness and perfectly balances the sweetness of the glaze. This dish is perfect for festive dinners and family gatherings, surprising with its rich flavor nuances and unparalleled aroma. It can be served with light sides like roasted vegetables or mashed potatoes to enhance the gourmet experience.
1
Cut the ribs and place them in a bowl: salt, pepper, add ginger and garlic.
- Pork ribs: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Ground ginger: 1 teaspoon
- Garlic powder: 4 teaspoons
2
Making the sauce. Take a pot, add sugar, and place it on the heat. Wait for the pot to heat up (about a couple of minutes), then gradually pour in the teriyaki sauce while stirring. The mixture should come to a boil. After that, add lemon juice. The sauce should thicken to a consistency similar to caramel.
- Sugar: 7 tablespoons
- Teriyaki sauce: 7 tablespoons
- Lemon juice: 1 tablespoon
3
Dip the ribs in the sauce on all sides and coat them in breadcrumbs, then dip in the sauce again and coat in breadcrumbs. This means we perform these actions twice.
- Breadcrumbs: 210 g
4
Preheat the oven to 180 degrees. Grease a baking tray with a little sunflower oil and place the ribs on it. After 10 minutes, raise the temperature to 220 degrees and cook for another 15 minutes; after 15 minutes, check for doneness. If ready, drizzle each piece with one tablespoon of cream (if not ready, leave for another 5-8 minutes). Turn off the oven and let it sit for about 5 minutes.
- Cream 20% fat: 0.5 l
5
To make the sauce, we put celery, parsley, a little salt, and cream in the blender. The sauce is ready!
- Celeriac: 4 stems
- Parsley: 3 stems
- Salt: to taste
- Cream 20% fat: 0.5 l
6
We decorate everything beautifully and enjoy!
