Some word with multiple meanings. This is the name of the method of cooking meat over coals at a temperature of 100-120 degrees Celsius, and the equipment necessary for cooking this method, and a picnic where you eat dishes cooked in a barbecue oven. There is even a sauce with this name! I'm going to do ribs in an electric locker small 18 litres with heating elements top and bottom, which I can manage. You can make them in a regular oven, just take more time than I spent. Marinate them, and then bake them in a clay pan. Such ribs are not ashamed to serve on a festive table, including new year's. As you know, there is not much meat on the ribs, so we will eat 700 g for two!
I took 700 grams of pork ribs in the calculation of the two portions. The ribs must first be marinated. This is best done at night or at least 2 hours before cooking. I cut the ribs into 11 parts. Placed in an enamel bowl. Sprinkled with Provencal herbs, turmeric, salt, Cayenne pepper, poured lemon juice, squeezing it directly from half a lemon and poured olive oil. I cut the garlic into slices and added it to the spices. Carefully mixed, covered with foil and sent to the refrigerator for the night.
I got my ribs this morning. I prepared a clay pan D-24 cm and a height of 5 cm. I Smeared it with oil and put a large onion cut in half rings on the bottom. Finely chopped dill and sprinkle them with the onion. I put pickled ribs on this "pillow". Put everything. Their sliced I got 11 PCs. Covered the pan with foil and put in the oven at t-200 C for one hour. An hour later, I took out the pan and removed the foil. The ribs gave juice. Put it back in the oven at the same temperature for 30 minutes, so that the ribs are nicely baked.
I will serve them to everyone individually. On a large plate, put the cut pita bread, put the greens, cherry tomatoes and sliced cucumbers. I'll put the sauce in a small saucepan. Put the ribs on the pita bread and the onion on top. What a scent!
Eat by dipping the ribs in the sauce. Bon appetit.