English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Spare ribs with honey
For the recipe for pork ribs with honey in the oven, choose fresh meat. Its surface should be glossy, without spots. The quality of honey can be judged by its smell and taste. The aroma of natural honey is fragrant and pleasant, without foreign smell. If honey does not smell at all, this indicates that the product is falsified. Similarly, a clearly expressed caramel taste should alert you. To make the ribs soft and juicy, it is best to use double heat treatment, frying and baking.
How to cook Spare ribs with honey
Step 1
Prepare the marinade. In a deep container, mix soy sauce, honey and Dijon mustard. Pour in 1 tbsp. vegetable oil. Stir until the honey dissolves. Add garlic, salt, herbs and ground black pepper. Place the ribs in a deep bowl or saucepan and pour the resulting marinade over them. Leave to marinate for about 2 hours.
Step 2
Bake the marinated ribs in the oven. Preheat the oven to 200 degrees. Bake the ribs for 40 minutes in the oven, placing them in a baking dish or on a baking sheet.
Spare ribs with honey - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Azerbaijani kutabs
Kutaby (or gutaby) is a traditional Azerbaijani snack, a thin pie with a filling of ground beef or lamb with the addition of lamb fat. Onions, herbs, cheese, and sometimes even pumpkin are also used for the filling of kutaby. Kutaby are fried in a dr
Czech style pork knuckle
The recipe for pork knuckle, or as they say in the Czech Republic, "veprova knelna", involves stewing the meat in beer for quite a long time and then baking it in the oven. Czech pork knuckle is juicy and tender baked meat with a unique aro
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.