Barbecue Ribs

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

In the photo, there's also chicken — two 'orphaned' drumsticks were hanging out in the fridge. They were coated in marinade and sent to the skillet right after the ribs.

Ingredients

Pork Skewers - 2 lbs
Butter - 2.5 oz
Soy Sauce - 2 tablespoons
Honey - 2 tablespoons
Passata Tomato Sauce - 3.5 oz
Ginger - 3.5 oz
TABASCO® - a pinch
Worcestershire Sauce - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Garlic - 3 cloves
Red Grape Juice - 7 fl oz
Olive Oil - 2 tablespoons
Parsley - to taste
Fresh Rose Hips - 2 sprigs

Step by Step guide

Step 1

Marinate the pork ribs. To do this, mix the wine, tomato paste, honey, soy sauce, and Worcestershire sauce. Coat the ribs with the resulting paste.

Step 2

Peel the ginger and slice it. Add it to the marinade with the ribs. Also, add the rosemary. Place the ribs in the refrigerator for 2 hours (the longer, the better, but if guests are at the door or hunger is unbearable, you can leave the meat for half an hour — it will still absorb the flavors).

Step 3

Melt the butter and add the olive oil. Finely chop the garlic and sauté it for a couple of minutes. Remove the ribs from the marinade and add them to the garlic. Do not discard the marinade!

Step 4

Sear the ribs until golden brown, then place them on a plate. Pour the marinade into the skillet and let it 'bubble' (do not keep it on the heat for more than a minute). Serve the sauce separately. Garnish the meat with parsley.