The pork ribs are one of the most succulent cuts and beloved pig. Commonly also called chops, ribs, and pins, as well as being very good, are also inexpensive and easy to prepare, so much so that they are found in many Italian regional traditions. In this article, we read about How long to cook pork chops?
Tuscany and Northern Lazio, the rosticceria or rostinciana is very famous, a dish based on ribs cooked on the grill over a charcoal fire or wood embers.
In the United States, two cuts of ribs are obtained from the side (the famous ribs ): the Baby Backs, a 12 cm long cut starting from the spinal bone, where the ribs are more petite and curved (therefore more tender and with more meat above the bone), and the Spare Ribs, from the final cut of the baby backs, up to the attachment of the sternum (with more meat between one bone and another, richer in fat and connective tissue).
Pork ribs in a pan
To prepare the ribs in a pan in a simple way, sauté the unpeeled garlic, a sprig of rosemary, and a few leaves of sage in a generous swirl of oil. Add the pork ribs and cook over high heat for about two minutes per side long to cook pork chops. Blend with cognac or dry white wine, add two glasses of water and lower the heat, letting it cook over low heat for about 45-50 minutes.
The pork ribs in the oven
In this case, marinating is required to make the meat tender and tasty. Mix olive oil, crushed garlic, chopped onion, black pepper, and red wine in a container. If you love spices, you can also add a teaspoon of paprika. Let it rest in the refrigerator for at least 8 hours or, even better, overnight. If you prefer, you can substitute wine for beer.
Transfer the spare ribs with a part of the filtered marinating liquid into a pan and place in a preheated oven at 200 degrees to cook for about half an hour long to cook pork chops. The ribs must be crunchy and golden.
Do you love bittersweet? Then brush the ribs before putting them in the oven with a mix of honey, brown sugar, lemon juice, paprika, salt, and pepper.
The perfect side dish for this dish are baked potatoes, caramelized onions, or cabbage.
The steamed pork ribs
It is certainly not a ” light ” dish, but steaming allows you to cook the ribs without adding additional fat. Start by marinating the meat in a mix of beer, garlic, and rosemary or, if you want oriental flavors, in a mixture based on soy sauce, a few pieces of ginger, and a pinch of salt and sugar. If you are looking for more “character,” add a pinch of chili. Leave to marinate for 4 or 5 hours.
Turn on the fire, wait for the water to boil, and steam to form in the special pan or steamer. Let it steam for about 30 minutes. If you want, you can flavor the cooking water with a few pieces of ginger.
Pork ribs on the grill
The starting point remains the marinade, based on extra virgin olive oil, red wine, garlic cloves, and various aromas. The ribs must remain immersed in the sea for about 8 hours, or even better, for a whole night. Once elapsed, drain and dry the ribs, and place them on a hot grill for about 15 – 18 minutes. Turn them halfway through cooking. A lovely golden crust should form on the outside. Serve to pipe hot with your favorite sauce: mayonnaise, ketchup, or barbecue sauce for a sweet and sour touch.
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