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Ribs in a sleeve
The tastiest ribs are considered to be those of young pork: they have white fat and a light pink bone when cut. Quality meat is elastic, with a neutral smell. If the ribs have a small amount of meat, then it is best to use them for preparing first courses. For the recipe for ribs in a sleeve in the oven, take meaty options. A large amount of fat often prevents the meat on the ribs from frying well, so it is better to remove the excess.
How to cook Ribs in a sleeve
Step 1
Marinate the ribs. In a baking dish or deep bowl, mix all the ingredients for the marinade - garlic, ginger, mustard. Add celery and parsley, pepper and salt. Pour in the kefir and mix thoroughly. Put the pork ribs in the bowl with the marinade, mix. Cover the container with a lid or plate and marinate in the refrigerator for 3-4 hours.
Step 2
Fry the vegetables before baking in a bag. Heat a frying pan with a little vegetable oil. Then add the eggplants, peppers, onions, tomatoes and carrots. Fry everything until half-ready for 10-15 minutes. Put the potatoes in the pan, add a little salt and fry for another 10 minutes.
Step 3
Place the ingredients in the sleeve and start baking. Place the chopped tomatoes, peppers, carrots, potatoes, onions and eggplant in the baking sleeve. Distribute them evenly along the entire length. Then place the ribs on top of the vegetables throughout the sleeve. Tie the sleeve and place in the oven. Bake for 50-70 minutes at 200 degrees.
Ribs in a sleeve - FAQ About Ingredients, Baking Time and Storage
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