Description
Today again I want to offer you baked meat, this time in the ribs. The recipe I saw yesterday in the culinary program, and he got me interested in the method of preparation in which we get rid of the unwanted fat, but the meat however is very juicy. And a bonus is the tomato salad, which in a way is being prepared in the region of Murcia, whence its name.
Ingredients
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Pork ribs
800 g
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Olive oil
8 Tbsp
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Vinegar
2 Tbsp
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Paprika sweet
2 tsp
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Garlic
2 tooth
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Rosemary
2 piece
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Black pepper
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Salt
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Tomato
3 piece
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Bow white
1 piece
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Olives
12 piece
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Parsley
Cooking
The rib portion is quite big, so I use not all but only more meat part of it.
Cut ribs into serving pieces.
Place in a saucepan. Add a sprig of rosemary, salt, pepper and water.
Cook for 20-30 min. This we do in order to get rid of excess fat as well as to speed up the cooking process. Take the ribs out of the broth. The broth can then be used to cool and removing the congealed fat.
Two cloves of garlic, 4 tablespoons oil, 1 tablespoon vinegar, red sweet pepper, the leaves from one sprig of rosemary and salt mix in blender.
Meat to coat with the sauce and place on a baking sheet.
Bake at 190 deg. 20 minutes. After 10 minutes of baking to turn pieces of meat.
For salad, peel 2 tomatoes, cut into large chunks and place in a salad bowl. 1 tomato grated.
The onion slice lengthwise, black olives cut into slices, add salt, vinegar and oil just before serving so that the vinegar began pickling vegetables. You can add a little parsley. Use any vinegar of your choice. I added an Apple, it has given its flavor and slightly sweet taste.
Serve the ribs with salad and your favorite side dish. The salad was delicious that produces a lot of juice, which is very tasty to dip white bread. Lovers of greenery, I ask you to try first, as I have, and then add your favorite herbs. ;)
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