PORK RIBS IN THE KITCHEN

The pork rib is one of the star parts of the animal, it is the perfect combination between lean meat and fatty meat, it is one of the parts with the most flavor and that is why it stands out when preparing certain recipes compared to other parts of the pig. For meat lovers it is a delight to be able to enjoy good pork ribs.

There are many ways in which you can find it to consume it, the best for its conservation, always having it on hand and being able to consume it both cold and hot is canned, to make the preserve what you do is fry the rib, leave it Cool and put it in the jar to cover it completely with oil. This does not allow the ribs to come into contact with oxygen and its conservation is very long-lasting. When cold it is very good, but with a blast of microwave and accompanied by a little bread. it's excellent. (Photo and link to the website).

The other way to consume it, apart from going to a restaurant, is at home and with the rib as the star ingredient you can make thousands of different recipes, you can roast it with different marinade formulas to give it a personal and different touch, you can It can be stewed, with rice, in a stew or many more options that depend on each person's creativity.

To get juicy ribs and when biting into them, the meat separates from the bone, giving us that moment of priceless pleasure, you only need to have an oven, a little time that can be used to do other tasks, and time control to fine-tune the roast, the The secret is to cook it slowly and pair the meat with a good mixture that gives it flavor and increases its juiciness.

As an example we could prepare the following recipe:

ROASTED RIBS WITH HONEY AND MUSTARD PAIRING

The first thing to keep in mind is to calculate about 450g of ribs for each diner and that it is better to cook the rib whole than cut into pieces, simply because there is a better final result. To marinate the ribs you can use a container and plastic film to cover If the mixture is creamy, if it is more liquid it is better to use a self-sealing kitchen bag and trying to get out as much air as possible.

To roast the ribs in the oven, you will need a baking bag so that the liquids do not evaporate and both the flavor and juiciness of the meat are maintained as best as possible.

The oven must be preheated to 120 degrees.

With the above mentioned prepared, we would move on to prepare the honey and mustard marinade, it is one of the simplest marinades that we can make but the meat will take on a very personal character without complicating the recipe.

You would need 2 tablespoons of mustard, 2 tablespoons of honey, salt and pepper.

First we season the ribs with salt and pepper and mix the mustard and honey to coat the meat with them. We cover the meat with plastic wrap and let it rest for about 8 hours in the refrigerator.

When the oven has reached 120 degrees, place the meat in the closed roasting bag and cook for 4 hours.

After 4 hours we must take the ribs out of the bag and place them on the oven tray with their juices. With the help of a brush we coat the meat again with the marinade left over from the first time and put it back in. Baked with the grill function at 225 degrees for 10 minutes or a little longer if you like it crispier.

To know when it is perfect, you must check that the meat is juicy and that it separates easily from the bone. Now all that remains is to enjoy it at the table.