How to prepare pork ribs on the grill
In cooking there is a huge amountrecipes for cooking shish kebab. They differ from each other by the recipe for the marinade, the type of meat and the way it is roasted. However, the most interesting recipe for this dish is the one that tells how to cook pork ribs on the grill. The fact is that with a stunning taste of meat and seasoning it is prepared a shish kebab in a completely different way. This dish does not require special pickling, does not need additional processing of meat, but involves the preparation of a kind of sauce. One process of thermal processing of ribs practically does not differ from others, although it is possible to cook pork ribs on the grill, which in principle will not affect their taste.
To prepare a dish called "Pork ribs on a grill" the following ingredients will be required:
- Pork ribs - 1 kg;
- onion - 0.5 kg;
- Tomatoes - 0.5 kg;
- salad pepper - 0.5 kg;
- Eggplant - 0.5 kg;
- black pepper;
- vegetable oil;
- Bay leaf;
Before marinating, the meat is thoroughly washed. Then it is divided into separate ribs, which contain a significant amount of meat. After this, the obtained pieces are placed in a large container, where they are salted and peppered. To the ribs on the brazier pork on the brazier turned out juicy, on top of them spread the ring-cut onions. In this form, the meat should stand for about an hour.
Preparation of sauce
On prepared skewers put onsalad peppers, tomatoes and eggplants. They are fried on a brazier until the skin on the vegetables becomes completely black. Then the vegetables are cooled, and the charred peel is carefully removed. After that, the vegetables are twisted in a meat grinder. If it is not, then the ingredients can be grinded with a knife.
Then take the onion from the marinade (after thehours) and also add it to the dish, pre-chopped. To the ribs on the grill pork on the brazier acquired an additional taste, the resulting mixture of salt, pepper, add a little vegetable oil and garlic. However, you must be very careful with spices - the final taste of the dish should be under-salted and not pereperchennym.
On skewers put on meat with ribs andfry on charcoal. This does not require special skills. In fact, you just need to bring the pork to the ready state. After that, the meat is laid in a separate container, previously removed from the skewer.
To the table, ribs of pork on the grill are served inhot kind, in a big plate. Prepared before the sauce is exhibited in a separate bowl, for each guest separately. This is done so that you can take a piece of meat from a common plate, a bone, dip it into your dish with sauce, and then eat it. The dish is very well combined with strong drinks, wine. Some gourmets prefer to add bitter pepper and basil to the sauce, but this is already a matter of the personal taste of the cook and the eater. It is worth noting that when serving, cooked meat should be hot, but the sauce is preferably at this point to cool. Although there are people who prefer to just mix everything.