Что можно приготовить со свиными ребрышками: Свиные ребрышки — рецепты с фото на Повар.ру (134 рецепта свиных ребрышек)

Основные блюда со свиными ребрами, 79 пошаговых рецептов с фото на сайте «Еда»

Свиные ребра 3 кг

Сушеный орегано 1,5 столовые ложки

Сушеный перец чили 16 штук

Молотая корица 2 чайные ложки

Молотая гвоздика ¼ чайной ложки

Белый винный уксус 100 мл

Апельсиновый сок 200 мл

Растительное масло 50 мл

Чеснок 16 зубчиков

Петрушка 6 стеблей

Соль по вкусу

Перец черный молотый по вкусу

90000 How to cook pork chops 90001 90002 Pork chops, like steak, are versatile and easy to cook. Taken from the loin of the pig, they have a generous fat layer on one side and sometimes have a small piece of bone left in. Served with vegetables and mustard or a simple sauce, they make a great speedy meal; however, they can easily become tough and dry if you’re not careful with the temperature or timings. 90003 90002 The key with chops is to maximise the flavour by cooking the fat on the outside really well over a high heat.This should be done quickly so as not to dry out the meat inside. You can help to keep the chops nice and tender by doing one of the following: 90003 90006 90007 Resting them after cooking 90008 90007 Finishing them in a low oven 90008 90007 Cooling the pan of seared chops by adding a liquid like cider 90008 90007 Roasting them on top of vegetables so as to protect one side from the intense heat 90008 90015 90002 The quickest way to cook pork chops is to pan-fry or griddle them. As the chops can be quite large this method is best when serving one or two people.If you’re cooking for more you might want to try roasting or grilling. 90003 90002 90019 90003 90002 Pork chops should not be served raw or rare so it’s a good idea to test the meat with a skewer before serving — the juices should run clear. Check this at the thickest part or, if the chop is on the bone, test as close to the bone as you can as that area can take longer for the heat to permeate. 90003 90023 90024 Pan fried pork chops recipe 90025 90002 90027 Serves 2 90028 90003 90006 90007 1 tsp oil (such as sunflower or light olive oil) 90008 90007 2 pork chops 90008 90015 90036 90007 Rub the oil on the chops and season well with salt and pepper.90008 90007 Heat the pan over medium-high heat then add the chops and pan-fry for about 7 mins on each side until cooked through. 90008 90007 Make sure to brown fat on the edge, too. 90008 90007 Take the pan off the heat and leave to rest for a few mins then pour the resting juices over the meat to serve. 90008 90045 90002 90047 90003 90023 90024 How to cook pork chops in the oven 90025 90002 90027 Serves 4 90028 90003 90006 90007 750g new potatoes 90008 90007 500g vine-ripened tomatoes 90008 90007 2 garlic cloves 90008 90007 3-4 rosemary sprigs 90008 90007 olive oil 90008 90007 4 pork chops 90008 90015 90036 90007 Heat oven 200C / 180C fan / gas 6.Wash the potatoes, but do not peel them. Cut into thickish slices then cook in boiling water for 6-8 minutes until almost tender; drain. Slice the tomatoes to the same thickness. Chop the garlic, then strip the rosemary from the stalks and chop the leaves fairly finely. 90008 90007 Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning with salt and pepper as you go and sprinkling with half the rosemary and all the garlic.90008 90007 Drizzle a couple more tablespoons of olive oil over the vegetables and bake for 15 minutes, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 minutes, until the pork and potatoes are tender. 90008 90045 90002 90079 90003 90023 90024 Grilled pork chops recipe 90025 90002 90027 Serves 4 90028 90003 90002 Optional extras: 90003 90006 90007 4 tbsp apple sauce 90008 90007 100-140g blue cheese 90008 90015 90036 90007 Turn on the grill.Season the chops on both sides with a good sprinkling of salt and pepper. Grill under a moderate heat for 12-16 minutes, turning once, until just cooked (or 16-18 mins if not adding a topping). 90008 90007 Add the topping if using. Thinly slice the cheese (do not worry if it breaks up a bit). Spoon the apple sauce or chutney over the chops and top each one with a couple of slices of cheese. Slide back under the grill for 2-3 minutes until the cheese is melted and tinged brown. Serve with mashed potatoes and a green veg such as leeks or broccoli, and with any melted cheesy bits from the bottom of the pan.90008 90045 90102 90103 90104 90102 Our top 5 pork chop recipes: 90104 90023 Herb brined pork chops 90025 90002 90110 90003 90002 Soaking pork in a juniper, coriander and thyme brine keeps it succulent and plump — griddle until just charred for an attractive main. 90003 90002 Herb brined pork chops 90003 90023 90024 Summer pork, fennel & beans 90025 90002 90120 90003 90002 Pan-fry thick pork chops, then roast with cherry tomatoes, shallots and cannellini beans to make an easy one-pot dinner.90003 90002 Summer pork, fennel & beans 90003 90023 90024 Braised cabbage with pork 90025 90002 90130 90003 90002 Cook cabbage in cider, with juniper and caraway, top with pan-fried spare rib pork chops and bake for a warming, hearty supper. 90003 90002 Braised cabbage with pork 90003 90023 90024 One-pot roast pork chops 90025 90002 90140 90003 90002 An Italian-inspired no-fuss dinner. 90003 90002 One-pot roast pork chops 90003 90023 90024 Pork chops Lyonnaise 90025 90002 90150 90003 90002 Use up leftover bread to make a crumb coating for our tasty Lyonnaise-style pork chops.90003 90002 Pork chops Lyonnaise 90003 90102 Find more delicious pork recipes … 90104 90002 Pork chops recipe collection 90024 Pork recipe collection 90024 How to make the perfect pork belly 90024 How to make the perfect pulled pork 90024 How to make pork pie 90003 90002 90027 How do you like to cook pork chops? Leave a comment below … 90028 90024 90003 90002 90003.90000 How to Tell if Beef, Pork, or Poultry is Cooked (Without a Thermometer) «Food Hacks :: WonderHowTo 90001 90002 Knowing if your meat is cooked properly is both the difference between a delicious meal and an inedible one … and the difference between making your guests sick and keeping them safe. 90003 90002 Yes, you can use a thermometer-but not everyone has a reliable gauge, and sometimes you may find yourself cooking without one.So it makes sense to have in your arsenal of kitchen skills several ways of judging whether or not your meat, poultry, or seafood is cooked to perfection. 90003 90006 A perfectly cooked steak is a thing of beauty. 90007 Image by Harnoor Kapoor / Da Carnivores Chef 90008 90002 Here are a variety of ways to tell if your food is cooked the way you want it, depending on the method you’re using for cooking and the protein you are using as the center of your meal. 90003 90011 Beef, Pork, & Lamb: Slow Cooked / Larger Piece of Meat 90012 90002 If you are using a slow cooker or Dutch oven (or any very large vessel) to cook your larger piece of beef, pork, or lamb for a long period of time, it’s safe to assume that your protein is fully cooked.With dishes like pulled pork, brisket, ribs, or braised lamb shank, the fact that the meat comes apart in shreds or pulls off the bone with ease is a very strong indicator that it is cooked through and through. 90003 90002 If you are making a roast, however, you really should follow the recipe, or the time guidelines listed at the end of this article, and use a thermometer to make 100% sure your meat is cooked appropriately. 90003 90017 Juicy, tender, and perfectly cooked beef tenderloin (probably tested with a thermometer).90007 Image by Mad Max / Dizzy Pig BBQ 90008 90011 Beef, Pork, & Lamb: Grilled, Pan-Seared, Roasted, Baked 90012 90002 Any preparation that involves a high (er) heat and a shorter cooking time requires a slightly more definitive way of judging the degree of doneness of the meat. While not an exact science, there are several ways to do this: 90003 90002 90025 The Finger / Palm Test: 90026 90003 90028 90029 Open your hand, palm up, and relax it. With your other hand, feel the fleshy part right below your lowest thumb joint.This is what 90025 raw 90026 meat feels like. 90032 90029 Now touch the tip of your index finger to the tip of your thumb and feel the muscle below your thumb again. This is how 90025 rare 90026 meat feels. 90032 90029 Repeat the feeling of the thumb muscle with your middle finger to your thumb (90025 medium-rare 90026), your ring finger to your thumb (90025 medium 90026), and your pinky to your thumb (90025 well-done 90026). 90032 90045 90046 This shows you exactly how to do the Finger Doneness Test.90007 Image by Kadee / Oh So Delicioso 90008 90002 90025 The Fist Test: 90026 90003 90028 90029 Make a relaxed fist, with your fingers loosely curled in and your thumb resting atop your index finger. Feel the webbing between your thumb and your index finger: in this position, it will feel the same as a 90025 rare 90026 piece of meat would feel. 90032 90029 Tense / clench your fist a bit more tightly, and now that same area of ​​your hand feels like 90025 medium 90026 meat would feel. 90032 90029 Finally, if you make a 90007 real 90008 fist, that now-tight area of ​​your hand is going to feel how a piece of 90025 well-done 90026 meat feels.90032 90045 90002 90025 The Face Test: 90026 90003 90028 90029 Relax your face-no smiling or grimacing. Now touch your finger to the fleshy part of your cheek: this is the way a 90025 rare 90026 piece of meat will feel. 90032 90029 Touch your chin, right above the point but well below your lower lip. This slightly firmer feel is analogous to a 90025 medium-rare 90026 doneness. 90032 90029 The tip of your nose (if you have not had work done) is similar to the feel of a 90025 medium 90026 done piece of meat.90032 90029 Your forehead is most like a 90025 well-done 90026 piece of meat. 90032 90045 90091 Mary had a little lamb-and it was perfectly cooked, because she followed these tips. 90007 Image by Dan / Cooking With Caveman 90008 90002 Note that using these means for judging the doneness of meat is something that gets easier and more accurate with practice, so until you are pretty confident in your skills, feel free to back up your feel tests with a thermometer reading. If nothing else, it will help you refine your accuracy! 90003 90011 Poultry 90012 90002 These tips apply to chicken, turkey, duck, or any other tasty bird that you prefer to dine on.90003 90011 Poultry: Roasted or Grilled Whole Bird 90012 90002 As with larger cuts of land-based animals, when using a whole bird of any sort and regardless of the cooking time, you really should use the time chart a the bottom of this guide and a thermometer. (Spatchcocking the bird can ensure a more even cook and less precision regarding temperature as well.) But for the sake of all that is sacred in the kitchen, do not use those awful little pop-up jobs that come in the bird! 90003 90104 This chicken looks perfectly cooked, but use a thermometer to make sure.90007 Image via Free Bird Chicken 90008 90011 Poultry: Roasted, Grilled, Baked, Sautéed (With or Without Skin) 90012 90002 Do not have a thermometer on hand? One of these tips will do the trick. 90003 90002 90025 Touch tests: 90026 90003 90002 Any of the methods detailed above for beef, pork, or lamb will work for poultry as well-but of course, you only want your poultry choice to be well done! So touch your thumb to your pinky, clench your fist, and press your forehead to get an idea of ​​the feel of a fully cooked piece of poultry.90003 90002 90025 The Knife / Pierce Test: 90026 90003 90002 If you poke the piece of chicken with the tip of a sharp knife or a carving fork in its thickest part and the juices run clear (as opposed to red or pink-tinged), the meat is done. 90003 90002 This piercing needs to be done carefully, though: you do not want to push in so deeply that 90007 all 90008 of the juices run out; after all, you want chicken that is cooked through but still moist. Make sure you sharpen your knife (or that the tines on your carving fork are still sharp) before you poke your piece of chicken.And if you will be using your chicken in cut-up pieces in a dish, you can actually cut all the way through a piece and see that it is completely cooked. 90003 90002 90025 The Shrink Test: 90026 90003 90002 When meat or chicken cooks, it shrinks in size. There is less reduction in size for meat on the bone, but if your piece of chicken is cooked through there should be visible shrinkage. That said, if there is a 90007 significant 90008 lessening in size, your chicken is probably overcooked.90003 90135 Perfectly cooked chicken breast is cooked through yet still juicy. 90007 Image by Allainla / Eatapedia 90008 90011 Fish 90012 90002 Note that these methods apply for all cooking methods: grilled, baked, sautéed, or roasted. 90003 90011 Fish: Meaty Fish (Tuna, Swordfish, Halibut, Etc.) 90012 90002 Many people like these types of fish cooked rare or medium rare (make sure to get your fish from a reputable monger), so you can definitely use the same means of judging its doneness as you do for beef, pork, or lamb.Since fish does not give off juice the way that meat does, you can even cut into a piece and see that the fish still has a translucent quality to its interior while the exterior is now opaque. These methods also work for fish steaks of the varieties listed below. 90003 90011 «Flaky» Fish (Salmon, Tilapia, Sea Bass, Cod, Etc.) 90012 90002 90025 Timed Cooking 90026: 90003 90002 Fine Cooking says that the old adage about cooking fish 10 minutes per inch of thickness will actually lead to fish that is dry and overcooked.They suggest cooking your fish for 8 minutes per inch of thickness for a fish that is still tender but not overdone. 90003 90002 90025 The Cake Tester Test: 90026 90003 90002 Epicurious has a brilliant way of testing fish’s doneness-and it gives you another use for a common kitchen implement! It involves checking to see if the membranes in the fish have dissolved while cooking. Epicurious advises, «… slide the cake tester crosswise through the fish fillet. If it slides smoothly, the fish is done.If it doesn’t-you’ll feel each membrane pop as you pass through it like pulling a needle through thick fabric-the fish is not done. «90003 90002 90025 The Knife Method: 90026 90003 90002 The most commonly recommended way to tell if this type of fish is done is to see if it flakes when it comes off or out of the heat. But Fine Cooking objects to this advice and says that if your fish is flaking, it’s overdone already. They suggest that you poke the tip of a sharp knife into the interior of your fish, and if it gently gives way without flaking (ergo, the membranes have dissolved) it is done to perfection.90003 90166 A perfectly cooked piece of salmon. 90007 Image by Dana Angelo White / Food Network 90008 90011 Time & Temperatures 90012 90002 Without question, the most reliable way to tell if your meat, poultry, or fish is done is to acquire a good thermometer (I’m a big fan of instant-read digital thermometers: they read faster and are infinitely more reliable) and make sure you follow the internal temperature recommendations. Use the chart below from the USDA as a good guideline. 90003 90173 Use this chart and your digital thermometer to make sure your food is cooked right.90011 Done & (Well) Done 90012 90002 Making sure that your meat, poultry, or fish is appropriately cooked is more than just a matter of personal taste or your reputation as a home cook. Improperly cooked proteins can lead to an alarming variety of food-borne illnesses, and nothing ruins a good meal more than food poisoning! 90003 90002 But, if you follow these suggestions (and practice a lot with the touch tests), you will be impressing your family and your guests with your doneness-savvy as well as your delicious cooking.90003 90011 More Meaty Food Hacks: 90012 90002 90025 Want to master Microsoft Excel and take your work-from-home job prospects to the next level? 90026 Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle from the new Gadget Hacks Shop and get lifetime access to more than 40 hours of Basic to Advanced instruction on functions, formula, tools, and more. 90003 90002 90025 Buy Now (97% off)> 90026 90003 .90000 How to Cook the Best Ribs in the Oven 90001 90002 90002 90004 Seriously, for the best-ever way to make fall-apart, barbecue ribs, follow these directions> 90005 How to Cook the Best Ribs in the Oven 90006. Watch the short video showing you how to make these ribs, then scroll to the very bottom of this post to print out the full instructions so you can make them at home. 90007 90004 90009 90009 90007 90004 We are no strangers to barbecued ribs in our house. My son is madly in love with Sweet Baby Ray’s BBQ Sauce- Original (no, this is not a sponsored message!), And he puts it on just about everything he eats.His favorite is ribs. 90007 90004 We often like to make them in our smoker, but since that’s kind of an ordeal and takes a whole lot of prep and thinking ahead, we usually opt to make them in the oven instead. Besides, slow-baking ribs in the oven makes them turn out perfect in every way. And by perfect, I mean falling-off-the-bone-tender-perfect! 90007 90004 I worked for a caterer for a few years back in college, and here is how we always made the best ribs for parties … and how I make them now in my house.This is how to cook the best ribs in the oven! 90007 90004 90019 90019 90007 90022 How to Cook the Best Ribs in the Oven: 90023 90004 First things first. There is a membrane that runs down the rib rack that you need to remove and get rid of. Do not worry, it’s totally easy. Just slip a knife under the membrane, wiggle it loose from the rack and pull it to remove it. 90007 90004 Sometimes it’s easy to grab it with a paper towel if it seems a little too slippery to pull. You do not want to leave them membrane on or it will cook into the meat and turn into a tough, leathery part of the rib.Yuck. 90007 90004 90029 90029 90007 90004 Next, lay out a couple of pieces of foil (I use the heavy duty), and place your ribs on top. Sprinkle the ribs with your favorite dry rub (you can look for those in your market’s spice aisle, or you can make your own). I like to use anything that has a smoky flavor to it. 90007 90004 90035 90035 90007 90004 Lay a couple more pieces of foil on top of the ribs and crunch the edges together to make a big package. Do the same with your second rack of ribs.Now for the fun part- pop them into a 275 degree oven for 3 1/2 to 4 hours. Just let them be! 90007 90004 90041 90041 90007 90004 They’ll come out looking like this. Remove them to a big cutting board and cut them into one or two-rib chunks. 90007 90004 90047 90047 90007 90004 Drizzle them with your favorite BBQ sauce. At this point, you have a choice. You can pop them under your oven broiler for a few minutes to caramelize that sauce and get the meat a little crispy on the edges ….90007 90004 90053 90053 90007 90004 … OR you can throw them on the grill. That’s my husband, Brian, making a rare appearance on my blog 🙂 90007 90004 90059 90059 90007 90004 Just grill them until you get them all warmed up. That sauce will get all awesome on the ribs. 90007 90004 90065 90065 90007 90004 And that’s it, my friends. I’ve shown you how to cook pork ribs in the oven, and it’s fairly easy (even if you’re not much of a cook). When I worked for a caterer back in college, we always slow cooked a zillion ribs this way in the oven, then brought the ribs to the parties and finished them off on the grill with BBQ sauce.It’s the best way to make them, and they are always a huge hit! 90007 90004 90071 90071 90007 90004 P.S. You can bake beef ribs using the same method, but they’re a little larger so you may want to increase the bake time to 4 to 4 1/2 hours. 90007 90004 If you are looking for more recipes for ribs, you might wish to try my Slow Cooker Apple Butter BBQ Ribs or these Garlic and Oregano Pork Ribs. Slow Cooker Guinness Beef Ribs and Slow Cooker Sriracha- Cranberry Baby Back Ribs are delicious rib recipes too! 90007 90022 How to Cook the Very Best Ribs in the Oven 90023 90004 Easy method for making the best ribs ever! 90007 90004 Prep Time 25 minutes 90007 90004 Cook Time 4 hours 90007 90004 Total Time 4 hours 25 minutes 90007 90004 Servings 6 servings 90007 90004 Author RecipeGirl.com 90007 90004 Course Main Course 90007 90004 Cuisine American 90007 90004 Keyword ribs, ribs in the oven 90007 90098 90099 6 pounds (2 slabs) baby back pork ribs 90100 90099 your favorite dry barbecue rub (I like McCormick Grillmates Sweet & Smoky Rub) 90100 90099 your favorite barbecue sauce (I like Sweet Baby Ray’s) 90100 90105 90098 90099 90004 Preheat your oven to 275 degrees F. 90007 90100 90099 90004 Remove the membrane, or silverskin, covering the bone side of each rib rack.Slide a table knife under the silverskin anywhere along the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section. 90007 90100 90099 90004 Place two large pieces of foil (stacked) on a baking sheet. Rub one of the rib racks with your favorite barbecue rub on both sides, then place the rack meat- side down on the foil.Place another two layers of foil on top of the rack. Pinch foil together all around the sides to create a «package.» Repeat with the other rack of ribs, dry rub and foil. Place both baking sheets of ribs into the preheated oven. Bake for 3 1/2 to 4 hours, or until ribs are falling-apart tender. 90007 90100 90099 90004 Open up the rib packages, gently transfer the ribs to a cutting board and cut into one or two-rib chunks. Drizzle with barbecue sauce. You can either return the ribs to the oven at this point and place them under the broiler to get a nice, caramelized barbecue sauce on your ribs… or you can transfer them to a pre-heated grill and grill for a few minutes. Either way, they turn out fabulous. 90007 90100 90105 90098 90099 If you are preparing this recipe as 90005 GLUTEN-FREE 90006, just be sure to use a brand of BBQ sauce that is known to be GF. 90100 90099 If you leave the silverskin on, it keeps seasonings and smoke from penetrating the meat, and it cooks into a tough skin on the ribs. Some racks are sold with the silverskin already removed (usually not though), but you probably will not know this until you open the package.90100 90105.