Deep-fried zucchini
2020-08-13 / test@t
Spiced ribs with vegetables
A good pair for such ribs would be a simple aromatic crumbly jasmine rice without any additives. Before cooking, you can fry it for a few seconds in ghee, pour boiling water in a ratio of 1: 1.5 (that is, for one measure of rice - one and a half measures of boiling water), salt, close the lid tightly and cook over medium heat for 12 minutes, after which let it brew in a warm place for another 12 minutes. Cook more - make lunch the next day.
Ingredients
- 600-700 pork belly on ribs
- 1 tbsp. l. sweet paprika, garlic and ginger powder
- 2 tsp. brown sugar and medium salt
- 1 tsp. freshly ground black and allspice
- 0.5 tsp ground cinnamon
- 400 g of any frozen vegetable blend of your choice
- olive oil
STEP-BY-STEP COOKING RECIPE
Step 1
Marinate the brisket cut into ribs in a mixture of spices, rubbing it into the meat, for 30 minutes. - 2 hours at room temperature or up to 48 hours in the refrigerator. For long-term marinating, it is better to use glass or ceramic dishes covered with plastic.
Step 2
If the ribs have been marinated in the refrigerator, let them come to room temperature for 30-50 minutes before cooking. Preheat oven to 200 ° C. Lightly shake the marinade off the ribs and place in a single layer in a parchment-lined baking dish. Drizzle with oil. Bake, turning a couple of times in the process, about 45 minutes.
Step 3
When the ribs are ready, drain the fat from the mold, add the frozen vegetables, stir. Return to oven for 10 minutes. Serve hot.
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