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Рецепты в гостях у Вани

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Иван Кас

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ivankas

00:00:02

all the children hello you are on the channel face

00:00:04

such sakuva I’m not very glad that you came to

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visit me today I want to share with

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you the method and recipe for how to cook

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pork ribs this is probably the

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simplest or the answer that I know

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now for I’ll start by showing you how I

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prepare the ribs, I prepared special days

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before starting

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filming so that you can see the whole process from

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kiru, I really want to draw your attention

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to commercial ribs on which

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this part has already been cut off, how it

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contains a small amount of fat, but

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there is no thicker layer than that most often everything

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will be sold on the market so that

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they cook evenly, I find

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here the smallest outer

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rib

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and cut between them and now this

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part of the top one here also needs to be trimmed,

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first of all I cut off a little fat here you

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don’t need a

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lot of course you don’t need to offend yourself, but

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if it’s too much large pieces stick out and you can’t

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help when in the plate it

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still turns out very tasty and tender,

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you’ll see everything for yourself now, now I

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’m working on the inside of the ribs

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and this part will also not help the

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glasses bake evenly

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because it will seem to find it here

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you need to

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trim now, of course, if you buy,

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the ribs may already be prepared, this

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can all be skipped

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I got some that need to be

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prepared a little to work with them, and

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this part is here, I will also

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try to trim now, there is a soft

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bone like this,

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now I can walk and see

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if some parts stick out too much,

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especially this part, it’s easy

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to check if there are small

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bones here and you definitely need to remove it

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with a towel and at the same time you need to

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dry the area. I often use this method

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in a restaurant when we cooked a

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large number of pork ribs on

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large events, a very important step

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is to remove the membrane, this is this part

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on the inside,

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I do this so that firstly they

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cook evenly about the author so that the

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spices along the margins of the press can already be seen,

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it is a little broken so that it

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will not come off in a whole piece to begin with I

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pry it from the edge with a knife, you need to do it

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carefully when lifting it, just

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of course, if it doesn’t come off in one

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piece, it’s scary for us and so with them

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now after I faked it, you

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can still do a little here, take a

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paper towel because it’s very

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slippery, you need to hold it tightly and pull

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if If you're lucky, we'll remove 7 pieces, if not,

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you can clean it further, it's

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a little damaged, well, in general, the idea

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is to remove this inner

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membrane,

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where there's even a little film left; it's

00:02:38

okay to prepare the spices: 1

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tablespoon brown sugar, 1

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tablespoon dry garlic,

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teaspoon black pepper. Of course,

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you can choose the spices to your taste, but

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the main ones will still be black pepper

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and salt, I add a tablespoon of

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sweet paprika for piquancy, I

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add half a teaspoon of ground

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chili pepper, of course, this is optional, and to

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make the pork ribs smoky,

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I use smoked paprika, of course Is it

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a wish and I will add salt specifically

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to the ribs, but before that we add

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mustard and salt, I do not mix with

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the mix in order to evenly

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apply it to the ribs, I like it so much, this is

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my personal preference mustard, I

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use non-spicy Dijon, you plan it

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will hold the spice well on top of

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the ribs about 2 teaspoons,

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of course it’s better to start

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distributing the spices with your hands in order to

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feel it so that it almost

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turns out very tasty, don’t forget

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to grease both the inner and outer parts before the

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next step, wash your hands and

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add salt and smoked paprika and you’re

00:03:46

not in a cardboard folder add or with

00:03:48

smoked paprika you get ribs with

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smoke, like grilled, like smoked, for

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the recipe I be sure to use coarse

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salt 1 teaspoon for about one and a half

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kilograms of pork ribs and start

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adding spices, of course we will

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do this from the first side and from the second

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side you need to add them so that they

00:04:07

it was clear then that the archival ribs

00:04:09

would turn out delicious when I add

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spices, I lift them up and look at the shirts,

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if nothing falls off, then a

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sufficient amount has been added in that if you

00:04:16

add too much, it won’t be so

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tasty either, and I’ll do the same thing on the

00:04:21

other side, and now I’ll

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start adding spices wash with your hands so that

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they are well distributed and I’m

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already checking how I’m

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doing, if necessary, of course you

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can add more if you

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want and time allows you to buy it,

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you can put it in the refrigerator overnight

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or for several hours, and if you want,

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you can sprinkle it and cook right away

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now, prepared and line the baking sheet with foil

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and transfer the pork ribs, I can’t

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put it here and I

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like to cook parchment paper not on foil,

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the foil goes on the outside with

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a pick and inside the matte one, I will

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cook the ribs at a low

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temperature so that they are tender,

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fragrant, now his squeegee is

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wrapped in foil very tightly with foil and send it

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to a temperature of 150 degrees Celsius for up to 2

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and a half hours, feed it and I’ll show you

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everything in the kitchen, fill it with aromas,

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unwrap the ribs, look at the

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beauty that’s already turned out inside, there’s

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how much water came out of the juice, I didn’t

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add

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them, they’re naturally saturated with all the juices,

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it’s certainly tastier than

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just boiled ribs tuck the foil a little

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because we don’t need to remove it,

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we close and let’s roll up the ribs have

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already been saturated with all the flavors now we

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will give them color most often they use

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barbecue sauce it can be prepared at

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home or you can buy it in

00:05:43

the store just stores are no

00:05:45

different from homemade you need even homemade

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is made on the basis of ketchup, which is actually

00:05:49

store-bought, of course, for convenience, it’s better to

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pour the cup and apply a thin layer of

00:05:54

barbecue sauce, here it’s better not to rush,

00:05:56

but to do it little by little, now sending

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the oven for 5 minutes at a temperature of

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200-210 degrees clc now about

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caramelizing the ribs, it turns out

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very beautiful if sauce and drain too much from

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the bottom and if it evaporates a little now it’s

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very tender juicy

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meat falling off the bone look

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what kind of ribs we got today

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three times I did this manipulation for

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five minutes and drained a little liquid after the

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second time it seemed to me that too

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much juice had collected I’ll send you this much

00:06:26

left, look at the ribs,

00:06:28

how great they are. Now I’ll leave them for

00:06:31

five minutes so they cool down a little,

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because of course you want to see

00:06:34

the area around you, but it’s not very

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hot right now, and the meat needs to be allowed

00:06:38

to rest a little while the ribs cool down.

00:06:40

I’ll tell you how they prepare it in a restaurant.

00:06:42

ribs and although most often they are sent to

00:06:44

the grill or on the grill and I will do the

00:06:46

same thing to do it in the oven

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today we cook at home and

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everyone can cook such ribs,

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cut two ribs and look at the most

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delicate

00:06:56

structure of the meat, it is very juicy, they

00:06:59

just move away from I’ll

00:07:01

now cut the bones into portioned pieces and

00:07:03

of course they will invest these are the

00:07:06

ribs we got today, this is the

00:07:08

most tender meat, friends, I need to

00:07:11

try this

00:07:16

personally, now I’ll get

00:07:17

the ribs from the middle of the pan, the most

00:07:20

delicious, most tender, the juice is just pouring out,

00:07:23

friends, very juicy and tender, this of course needs to

00:07:26

be tasted right now

00:07:29

my mouth is watering, I’m

00:07:35

very pleased with the result, prepare the

00:07:38

ribs according to this recipe, cook

00:07:42

two servings at once, I even regretted it a little

00:07:43

because I only prepared 10 pieces,

00:07:45

but it seems to me that this will not be enough, you need to

00:07:48

cook 20 pieces at once, look at it, it

00:07:54

comes away from the bone, someone has what I

00:07:56

like about the structure it doesn’t

00:07:58

fall into pieces, it’s very

00:08:01

tender, you can still bite it if you want,

00:08:04

of course you can keep it in the oven

00:08:05

a little longer, but I’ll

00:08:07

adjust now enjoy it, it’s a delicious

00:08:08

predator, my dear friends, cook it in

00:08:10

pork ribs according to this recipe, you’ll

00:08:12

really like them BBQ ribs, the most tender

00:08:14

juicy as they cook in restaurants if

00:08:17

10 delicious things subscribe to my

00:08:19

channel if you haven’t already subscribed for you

00:08:20

I have a lot of recipes stay with

00:08:22

me friends revealed meetings so far

00:08:25

this beauty I

00:08:28

got the most tender

00:08:30

barbecue ribs today

Description:

Как повара готовят правильно свиные рёбрышки в духовке. Делюсь рецептом сочных и нежных ребрышек как готовлю в ресторане. Ребрышки в духовке в сочетании с простыми специями могут заменить даже шашлык. Но конечно же этот метод подойдет и для гриль с крышкой. Покажу полный процесс подготовки, который является залогом нежных, тающих во рту ребрышек, но с приятной текстурой мяса. Если Вы искали как приготовить ребрышки в домашних условиях, то этот видео рецепт для Вас. 😋ПОДПИСЫВАЙТЕСЬ НА КАНАЛ И СЛЕДИТЕ ЗА НОВИНКАМИ: https://www.youtube.com/channel/UCpXsZ0ntv2szSaG3LzWI6OA?sub_confirmation=1 🎈 Instagram: https://www.facebook.com/unsupportedbrowser ❗️Надеюсь этот канал будет полезен для Вас! Ингредиенты: Свиные ребрышки 1,5-1,8 кг. Коричневый сахар 1 столовая ложка Сухой чеснок 1 столовая ложка Сладкая паприка 1 столовая ложка Молотый перец Чили и черный перец 0.5 чайной ложки Соль 1 чайная ложка Не острая горчица 2 чайных ложки Копченая паприка 1 чайная ложка Соус барбекю Рецепт ребрышек Подготовка свиных ребрышек заключается в подготовке мяса. Очищаем ребрышки от лишнего жира и мембраны. Делаю я это для того, чтобы ребрышки приготовились равномерно и пропитались специями. Смешаю все специи: коричневый сахар, сухой чеснок, сладкую паприку, молотый перец Чили и черный перец. Начинаю наносить специи. Начну с горчицы, наношу обильно на ребрышки, ребрышки получатся глазированные и очень вкусные. На следующем этапе я добавляю соль и копченую паприку. Благодаря копченый паприке, ребрышки получатся со вкусом дымка. Также начну добавлять специи с двух сторон Перекладываю свиные ребрышки на противень с фольгой и пергаментной бумагой, заворачиваю и отправляю на температуру 150 градусов Цельсия, на 2 часа 30 минут. Глазировка для ребрышек Ребрышки смазываю соусом барбекю, тонким слоем и отправляю в духовку на 5 минут, на температуру 200-210 градусов Цельсия, фольгой не накрываю. Проделываю этот шаг 3 раза, пока не появится глазурь на ребрышках. Я использую магазинный соус барбекю, так как приготовить настоящий, домашний, займёт очень много времени. Вкусное, нежное, спадающее с косточки мясо готово! Приветствую вас на кулинарном канале "Рецепты в гостях у Вани ". Меня зовут Иван! Я живу в Канаде🇨🇦 и очень люблю готовить - это канал о вкусной, домашней еде. Цель канала рассказать, передать накопленные знание и опыт в кулинарии, показать интересные рецепты и техники приготовления еды, современные тенденции, также на канале бывают материалы про жизнь в Канаде (цены на продукты, в магазинах, интересные кулинарные блюда, цены на овощных ярмарках). Рассказываю какие интересные специи использовать, чтобы из доступных продуктов приготовить ресторанное блюдо, на домашней кухне. Кулинария это моя стихия и я с удовольствием рад пригласит всех виртуально к себе в гости, так и возникло название для Youtube канала! Спасибо что смотрите "Рецепты в гостях у Вани" и готовите вместе со мной! Приятного всем аппетита!

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