If you are already bored with them and you just don’t feel like it or chicken breasts, try preparing ribs in their own sauce for dinner. This is a perfect solution for all meat-eaters who like traditional dishes, but at the same time are looking for a break from the popular ones.
They are solid, filling and expressive in taste, and while cooking, they bubble charmingly and spread a unique aroma throughout the kitchen. So they are perfect for cold autumn and winter days. Just add some onion and other simple additions to the meat to create a dish that will be a family favorite.
Ribs in the Polish People’s Republic did not often appear on family tables due to the very limited availability of products, especially good meat.. However, on the occasion of more important celebrations, they were prepared willingly, both with as well as in its own juice.
It was treated as a festive dish that was eagerly eaten. Ribs are really tasty, but remember, they need to be prepared properly. You definitely want so that they are perfectly tender, juicy and have a deep flavor.
For this to happen, you must pay attention to the selection and proportions of ingredients, as well as the time and method of preparing the meat. The meat should be of good quality and the spices must be fresh and aromatic. It is also best to add ripe and slightly sweet onion to the dish, because it goes best with the ribs.
If you’ve never prepared ribs before, don’t try to force them with weird versions. Reach for a proven recipe and don’t experiment too much with the additions, so as not to make a mistake in front of your guests. Remember that in the end it’s the taste that counts, and the classics work best.
Ribs in their own sauce – ingredients:
- pork ribs – 1.5 kg
- onion – 540 g
- lard – 75 g (rapeseed oil optional)
- bay leaves – 5 pieces
- allspice – 3 pieces
- water/meat broth – 1000-1100 ml (1.1 liter)
- soy sauce – 1.5 tbsp
- sweet pepper – 3 tsp
- salt – 2 tsp
- ground pepper – 1.5 tsp
Optionally, you can also add about 1.5 tablespoons of wheat flour and about 75 ml of cold water to slightly thicken the sauce. Premember that stewing is a process that should not be rushed. it needs time to become soft and acquire the aroma of spices. Don’t forget to fry the meat thoroughly.
To prepare ribs in its own juice, start by preparing the meat. Dry the ribs with a paper towel and divide them into smaller pieces (those that will fit easily in an ovenproof dish). Rub the meat with spices – salt, pepper, sweet paprika.
Start searing the ribs in a large frying pan. First, heat the lard or oil in it. Then put the meat there and fry it on both sidesn so that they acquire a beautiful, golden color. Once you have achieved this effect, transfer the meat to an ovenproof dish.
In the same pan fry the chopped onion until it is translucent and then add it to the dish with the ribs. Also add bay leaves and allspice to the meat and onion. Add broth (or water) and soy sauceand then mix the ingredients.
Cover the dish with a lid and put it in the oven preheated to 180 degrees Celsius. It should bake for about 90 minutes. After this time, the meat should be soft and juicy. Remember to remove the lid at the end of preparing the dish, about 15 minutes before the end.
You can serve ribs with groats or . Don’t throw them away if you don’t eat the whole meat. The next day after heating, they taste even better, as long as they are stored properly, e.g. immersed in sauce, in a tight container in the refrigerator.
