Do you go to the country to cook shish kebab? So let's vary the fillet shish kebab its analogue to the bone! Prepare pork ribs, using a brazier and grate.

It is better to have two grids for a large number of  guests to feed everyone without lighting the brazier again. We also need a 5-gallon pan, a large bowl or a bowl.

Preparation of the ribs on the grill and grill

They are superbly cooked on the grill, but are also well suited for or. Remove the membrane. The membrane will become tougher as it is prepared, so it is better to first pull the membrane from the inside of the ribs. It can be difficult to see, but once you find it, it's easy to take it off and throw it away.

Accept or not take into account? The rationale for the incipient fins is to soften the meat before it hits the grill. Then grill part of the cooking process, add more ball and attach the sauce to the ribs. If you make lateral ribs, then yes, it's very a good idea. As mentioned earlier, the lateral ribs tend to be stiffer than the rear ribs, and benefit from some low-heat preparations to soften the meat. Pre-restoration of the posterior ribs is not necessary; it can do for an exceptionally tender edge, but it can be avoided if you do not want to cook for hours.

We cook meat, the quality of which is the key to a delicious barbecue. We find fresh pork in a good supermarket or early in the morning on the market. Look for fat ribs with lots of meat. We buy them at the rate of 400 gr. on an adult. The ribs are usually already chopped by portions up to 30 cm in length, we cut them in width into pieces of 2-3 pieces.

The best way to anticipate the lateral ribs. Preheat the grill until Wednesday. Add the ribs and dab, often turning and spreading until the sauce does not stick, and the meat is tender, about 10-15 minutes.

  • Cut each rib stand in half.
  • If you use a dry rag, rub a mixture of strands on both sides of the ribs.
  • Place the ribs, fleshy up, in a shallow pan.
  • Bake in the center of the oven until the meat is soft, from 70 to 90 minutes.
  • Transfer the ribs to a dish, discard the liquid.
The best way to grill is raw ribs.

Total we will need:
  1. Pork ribs - 1,5 kg.
2. Spices: black ground, red and fragrant pepper, bay leaf, salt, garlic, greens.
  If the ribs cook immediately after purchase, they will turn dryish. It is more correct to marinate them for a period of 3 hours to a day.

To surprise guests and diversify the taste, we offer two different recipes  marinade. We need a 5 liter pan with a lid for each of them.

Delicate lamb ribs with cilantro

The key is to maintain a low temperature and slowly cut the ribs. To check, as for tenderness and tenderness, insert a sharp knife between the two ribs, it should be inserted without any resistance. When it comes to fried pork ribs  in the rustic style, there are two common ways  cooking these these heart meat plates, cut from the rib end of the musculature. AT pork ribs  in the rustic style, which enter both boneless and bone types, sufficiently fleshy to cook them like pork chops, after a few minutes on a hot grill.

Recipe # 1  - Fast on beer, when you do not want to mess with the marinade. We rub the meat with spices, pour beer. After 3 hours you can fry. Marinate ribs for more than 10 hours in this composition is not worth it!

Recipe # 2  - Variable. For him you will need the following products: onion - 5 pcs. (main ingredient), tomatoes 5 pcs. (cut into small rings), or mayonnaise - 250 gr., or beer, or mineral water, or white wine (the ingredients can be combined). It is also not forbidden to put mustard, chili sauce and other in the marinade. Cut greens, onions are not small rings. Add spices. Mix all the other ingredients. The taste of marinade should be sharp and salty. We rub the meat marinade, put it tightly in a saucepan, shift it onions. Marinovat in this composition can be up to a day.

However, they also become extremely gentle when they are given the opportunity to cook slowly over indirect heat, melting the fatty connective tissues in the meat. Choose a method based on the amount of time and patience that you have. Moisten the canola oil lightly on the country-free ribs, then carefully cover them with a dry batter, firmly pressing it into the ribs to help it adhere. You can use a cooked dry trick, or you can make your own, starting with an equal amount of sugar and salt, and then add in fragrant dry seasonings such as garlic powder, onion powder, chili, turmeric and cayenne pepper, a teaspoon.

We begin to cook shish kebab from the preparation of firewood. If there is a choice, we find hard wood species - oak, acacia, fruit. We select them by thickness, the optimum diameter of the log is liter jar. We light a fire in the grill, let the wood burn to the state of the coals, the remaining burning logs are extinguished with ash or water. If the brazier is wide and the grill fails, lay the skewer, they will hold the grill with the meat.

Place the aged ribs in a large dish. You can cover the edges of the marinade of your choice, as an extra layer of flavor. To make a marinade, combine an equal amount of olive oil and an acid component such as wine, citrus juice or vinegar, then add seasonings and flavorings such as black pepper, minced garlic and fresh herbs to your taste.

Step 3 Cover the dish with ribs with plastic film and store in the refrigerator for at least 30 minutes and up to 4 hours. Remove the ribs from the refrigerator an hour before you light the grill to fully reach room temperature. Quick and easy grill Step 1 Prepare your grill for direct heating of high temperature by filling the bottom of the charcoal grate with charcoal and clean the grilles with canola oil. Pour the charcoal and close the lid using the ventilation holes to adjust the temperature. If you use a gas grill, you only need to turn the burner into an average temperature, about 400 degrees Fahrenheit, and close the lid. Step 2 Place the ribs on the grill just above the flame. The grill is about 8-10 minutes on one side, then turn them over using barbecue tongs, and fasten the other side for another 8-10 minutes. Step 3 Brush the ribs with the cooked barbecue sauce on both sides for a few minutes before you carry them off the grill. To obtain an accurate reading, use a meat thermometer. Low and slow grill Step 1 Prepare your coal grill for indirect heat by placing a dropper in the center of the bottom of the grill, partially filled with water, then pile charcoal on both sides of the pan. For a gas grill, turn the grill on one side. Keep the lid closed and use the ventilation holes to maintain the grill temperature. Clean the grate with a grid for any type of grill with canola oil. Step 2 Place the ribs on the grill above the dropper on the grate with charcoal or on the unlit side of the gas grill. Close the lid and cook for about 90 minutes. Step 3 Turn the ribs after 90 minutes. At this point, you can clean the ribs with barbecue sauce of your choice, on both sides. Continue to cut the ribs every 30 minutes or so. Cook for 3 to 5 hours, including the first 90 minutes, until the ribs become very tender and begin to fall apart. Things you will need Canola oil Dry seasoning for marinating Marinade Plastic packing Tonga Barbecue. The rib spares provide the ideal star protein for any meal, whether it's outdoor barbecue in the hot summer months or a warm oven baked in a cold winter.

We begin to cook.
  1. Open the grate, place it in a convenient place, which can easily be wiped off the marinating flow.
  2. We separate the meat from the onion, put it on the grate. If necessary, use a double closing grid. Merge the marinade liquid in a mug.
3. Fry the ribs on both sides until a firm golden crust appears. Periodically, we irrigate the shish kebab with liquid from the marinade. Do not let the tongues of flame appear, extinguishing them with water.
  4. Approximately in 20-30 minutes we try meat on readiness: we cut off a slice from the biggest rib. If there is no contrasting color transition from gray to pink, the shish kebab can be considered ready.
  5. Remove the grill from the brazier, turn the most roasted side up and open it. On top of the ribs, put the onions in rings in one layer and send them again to the brazier with the onion down. You can add to the coals of small branches for the appearance of a flame - the onion should be browned.
  6. Prepare the pan: it should be dry.
  7. Finished ribs with toasted onion pour into a saucepan, wrap it or put it closer to the barbecue so that the meat "has reached". After 15 minutes, the dish can be eaten.
  Bon Appetit!

Rubber spare ribs for pork also give you slate, so you experiment with different flavors, marinated your meat in a wide range of liquids, herbs and spices before cooking. Add the flavor of the barbecue to the spare pork ribs or pickled ribs at your favorite store, bought in barbecue pickling, or in combination with several basic ingredients of the house for home-style taste. For example, combine spices, such as cumin and chili, with brown sugar, cider vinegar, Dijon mustard, tomato paste, honey, soy sauce or garlic in a bowl with ribs and let them sit overnight in the fridge before cooking them in the oven or throwing ribs on the grill.

Greetings, my dear culinary experts. How often do you cook ribs? Crispy, ruddy with a delicious appetizing crust - it's incredibly delicious. You can cook them on the grill, in the oven, on the fire or just in a frying pan. However, the main secret of a deliciously cooked dish is a properly selected marinade for ribs. I will tell you about it today.

Asian pickled reefs take the basic basic Asian tastes and insert them into the meat before cooking. You can create your own marinades with Asian flavor by combining ingredients such as Chinese 5-spice - a mixture of Szechuan pepper, anise star, earth carnations, ground cinnamon and fennel seeds - soy sauce, olive oil, ginger, garlic, rice wine or sake or chili. Let the ribs marinate in the refrigerator for at least a couple of hours until the night.

Acid in citrus helps break down the connective tissue in the meat, resulting in a more gentle finished product. Combine ingredients such as freshly squeezed lime, fresh finely chopped coriander, jalapeno peach for heat, olive oil, wine vinegar, garlic, salt and pepper. Like other varieties of marinade, place in a sealed bag in your refrigerator for the night for cooking the next day. Pork ribs  need a long, slow, indirect grill to create a rich aroma of barbecue.

About the special features of cooking pork ribs  I already told you. All secrets and step-by-step recipes  are described in the article "". Today we are talking about mutton and beef ribs.

When choosing lamb, pay attention to the color of the meat. The young lamb has a light, and the ribs are juicy and tender. The meat of the old fish is reddish, it has a specific flavor. To remove this unpleasant smell, you need to add lemon, thyme, butter and rosemary to the marinade. Moreover, thyme and zira will help to give refined notes to mutton ribs.

Below is a summary of important points that should be considered before you go to a barbecue of pork ribs. Build an indirect fire, piling up the coals on one side of the grill. You can also put charcoal in a round ring around the edges of the grill. You can cook ribs indirectly in a gas grill, but coal fire gives them more flavor.

Long slow cooking gives wet and tender ribs with crispy crust. If the ribs are toast too quickly in the first 30 minutes, close the trellis holes. Nevertheless, the color of meat is not an indicator of doloness. Smoke from coals or from burning wood chips can turn the inside of a meat pink color and leave the impression that it is not cooked.

When buying beef ribs, preference should be given to light red. When marinating beef, vinegar is not used - it makes meat tough. When preparing a marinade, it is better to use soy sauce, basil, garlic and olive oil.

For pickling not suitable for any dishes. It should be glass, ceramic or enameled. And yet, the container, in which marinated beef or lamb, should be tightly covered with a lid.

Recipe for pork ribs marinated in juice

During the last 20 minutes of cooking, you can add any toasted sauce with a tomato or other sweet ingredient component on the ribs. Adding sauce at the end of the process does not burn the sauce. You can throw in a huge handful of wood chips every time you add fresh coal to the fire. Or build a fire using a combination of charcoal and hardwood oak or pieces of hickory to get an extra smoky taste.

Child with ribs with sweet chicory barbecue sauce

With these tips, here's a great rib recipe. In this recipe, the children's back fins are protected from the intense heat of the grill, wrapping them in aluminum foil until almost cooked. During the last 30 minutes, the ribs are then roasted over indirect heat, where they develop a beautiful brown crust without any charring or overloading. This barbecue sauce with ribs is salty and sweet with a hint of a liquid flavoring for goose smoke, which you can find in most grocery stores.


Recipes for marinating and cooking ribs

There are many varieties of sauces for shish kebab or simply for baking. They differ among themselves in composition. In addition, all marinades can be divided into two groups: "fast" and "slow". In the first necessarily there are "aggressive" components: lemon juice, natural vinegar, etc. Such marinades are very fast. After 2-4 hours the meat can be used for smoking or baking.

It will soon become one of your family's favorite sauces with any bird, beef gum, steaks or even hamburgers. Yield: 3 to 4 main courses or 6 to 8 servings of appetite. In a closed grill, prepare a fire from charcoal or preheat the gas grill to medium.

Cut each rib stand in half to make 4 the same size, with about 6-7 ribs per piece. Place the 2 ribs side by side on a long sheet of heavy-duty aluminum foil. Wrap tightly using a pharmacy wrapper, but leave one end of the foil bag open. Repeat with the two remaining ribs and the second long foil sheet.

In a "slow" marinade, meat should be aged for a day, or even two. Naturally, all this time it should be in the refrigerator. In this case, the contents of the container, where the ribs are marinated, should be stirred periodically.

I'll show you some options for marinating meat. And you choose what you like best 🙂

How to cook ribs on a grill

For a pound of lamb you will need:

Mix the seasoning for water and liquid smoke; A spoonful of half a liquid mixture of smoke water in each foil bag; tighten the ends tightly to prevent leakage. Place both bags on the preheated grill grill; cover and cook for 60 minutes, turning the packets about every 20 minutes. Remove the packets from the grill on a large baking dish and let them rest.

If you use a gas grill, raise the heat to one burner to create a mid-temperature fire. If you use charcoal, add more coals to the fire to raise the temperature of the fire to an average temperature, and then take care of them in one direction.

  • 5-6 twigs of thyme (or replace it with dry grass);
  • 2 tablespoons vegetable oil;
  • juice from ½ lemon;
  • 4 cloves of garlic;
  • pepper fragrant ground;
  • 3 tablespoons Narsharab sauce;
  • salt.

We cut the meat along the bone by 3-4 ribs. Pepper is mixed with salt. We rub garlic in a mortar and send it to a salt-pepper mixture. There, too, we put leaflets of fresh thyme or dry grass. Next we add lemon juice, butter and sauce. All this is thoroughly mixed.


Received a fragrant mass rubbing ribs and send them for 3-4 hours in the refrigerator. We will cook on the gas grill. Warm it up, then lay it on the grate lamb. Fry on one side until clear brown strips appear. Then turn the pieces with a spatula and fry them on the other side.

Remove the meat from the grate when it is almost ready. Do not be afraid that the mutton will be raw. Meat continues to prepare for a while even after you removed it from the grill.

How to pickle and cook lamb ribs on the grill

To prepare 1.5 kg of ribs you will need:

  • 2 pcs. onions;
  • salt;
  • 20 g of zira and dry rosemary;
  • 3 pcs. tomato;
  • fragrant vinegar;
  • 5 garlic teeth;
  • olive oil;
  • ground black pepper.


First, prepare a fragrant vinegar. You will need: a glass container, water, 9% vinegar; a third of carrots, a quarter of chili and Bulgarian pepper. We slice 3 cloves of garlic, shred on a grater 1/3 part of carrot. Also knife chop ¼ of chili pepper and a third of Bulgarian. All this is poured with water and vinegar (the solution must completely cover the vegetables). Vinegar should be 1/3 part, water - 2/3 part. We put it aside for an hour - let it feed.

You can just dilute the vinegar with water. But the combination of these vegetables will give him a unique flavor. If you have left, leave it in the fridge until the next shish kebab. By the way, this vinegar in the store is not cheap, and you cook yourself. Try and write, as you did.

For the marinade of ribs, cut the onions into half rings. Mix it with 1 tablespoon. ziri (crushed) and 2 pinch of salt. Thoroughly mix the ingredients with your hands (the onion should let down the juice). We send ribs to this onion mixture for a couple of hours.

We take the lamb from the marinade, we remove it from the onion. Fry from two sides on the barbecue grill until ready. Immediately before the end of cooking, put the rosemary on the coals and sprinkle the meat with the vinegar solution.

Next, cook the sauce. We take tomatoes (2 pieces), cut into halves and rub them on a grater. Add here the remaining chopped garlic cloves, butter, salt and ground pepper. We shift the ready sauce into a bowl and decorate with greens.

Spread the roasted ribs over the plates, and place the sauce side by side. And then with great pleasure we empty the dishes. The main thing - do not get carried away and do not eat a plate 🙂