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Print Recipe
Cherry Pork Ribs in a Sharp-Sweet Glaze Recipe
I present You another option for cooking pork ribs. The recipe from "Everything will be delicious" was taken as a basis, but, over time, I transformed it a little. Very harmful, but insanely delicious! Sometimes you can afford it. To me, it's still better than fast food.
Cook Time 90 minutes
Servings
Ingredients
For ribs:
Marinade-glaze:
Cook Time 90 minutes
Servings
Ingredients
For ribs:
Marinade-glaze:
Instructions
  1. We cut the edges into parts of about 4 edges. I warn you right away. I had a piece in about 600g. But the recipe gives the amount for 4-5 servings.
    We cut the edges into parts of about 4 edges. I warn you right away. I had a piece in about 600g. But the recipe gives the amount for 4-5 servings.
  2. Transfer to a saucepan and pour in the cherry juice. Add salt, pepper, thyme and Bay leaf. Bring to a boil and simmer for an hour. Without cover. So the broth will become more saturated. And it is still useful To us if the ribs are not completely covered with juice, then during cooking we periodically turn them over.
    Transfer to a saucepan and pour in the cherry juice. Add salt, pepper, thyme and Bay leaf. Bring to a boil and simmer for an hour. Without cover. So the broth will become more saturated. And it is still useful To us if the ribs are not completely covered with juice, then during cooking we periodically turn them over.
  3. And while the ribs are cooking, we begin to prepare the marinade-glaze. Cut the Apple into 2 parts, remove the middle.
    And while the ribs are cooking, we begin to prepare the marinade-glaze. Cut the Apple into 2 parts, remove the middle.
  4. Wrap the Apple in foil.
    Wrap the Apple in foil.
  5. We send it to a preheated 180 degree oven for 15-30 minutes. It depends on the Apple variety. Sweet, as a rule, are baked faster, sour and more dense – longer.
    We send it to a preheated 180 degree oven for 15-30 minutes. It depends on the Apple variety. Sweet, as a rule, are baked faster, sour and more dense – longer.
  6. Meanwhile, the ribs are cooked.
    Meanwhile, the ribs are cooked.
  7. We cut them into parts of 1 rib.
    We cut them into parts of 1 rib.
  8. Filter the broth. Measure out approximately 200 ml.
    Filter the broth. Measure out approximately 200 ml.
  9. Add tomato paste.
    Add tomato paste.
  10. Apple is ground through a sieve.
    Apple is ground through a sieve.
  11. Add applesauce to the marinade.
    Add applesauce to the marinade.
  12. We also add sugar.
    We also add sugar.
  13. I have already written more than once, but I repeat, about the fact that I have such a "magic" pepper growing on my windowsill. It is very small, about 1 cm, but so sharp that it will replace the standard chili pepper.
    I have already written more than once, but I repeat, about the fact that I have such a "magic" pepper growing on my windowsill. It is very small, about 1 cm, but so sharp that it will replace the standard chili pepper.
  14. I do not remove seeds, as all chefs usually recommend in their recipes, because I like it sharper. Chili pepper is also sent to the marinade. We also add ground black pepper and cinnamon. Mix everything together.
    I do not remove seeds, as all chefs usually recommend in their recipes, because I like it sharper. Chili pepper is also sent to the marinade. We also add ground black pepper and cinnamon. Mix everything together.
  15. We lower the ribs into the marinade. And leave for 30 minutes.
    We lower the ribs into the marinade. And leave for 30 minutes.
  16. Transfer to a baking dish and send to a preheated 180 degree oven for 30 minutes.
    Transfer to a baking dish and send to a preheated 180 degree oven for 30 minutes.
  17. And we can serve!
    And we can serve!
  18. We get the most tender, fragrant and juicy ribs under a sharp-sweet glaze!
    We get the most tender, fragrant and juicy ribs under a sharp-sweet glaze!
  19. I hope they will please You and your family and guests!
    I hope they will please You and your family and guests!
  20. Savory!
    Savory!

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