Dzoli volinet.kuvar: Lepljiva sočna rebarca* Sticky soft spare ribs

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Ovde ljudi retko prave rebarca kod kuće. Što ne znači da ne vole da ih jedu. Naprotiv, skoro svaki restoran ih ima na meniju i to pripremljen na više načina. Bez obzira koji je to način, zavisno od marinade svima je osnova ista, lepljivo ukusno meso , koje se odvaja od kostiju.

Sastojci

1 veće parče svinjskih rebara
maslinovo ulje za pečenje

Marinada

2 crna luka, isečena
5 čena iseckanog belog luka
1 1/2 šolja govedje bistre supe
1 šolja soka od ananasa
25 g putera
malo soka od limuna
3 Kašike paradajz pirea
2 Kašike smedjeg šećera
2 Kašike soja sosa
2 Kašike slad sirćeta
3 kašičice dimljene paprike
2 kašičice senfa u prahu
2 kašičice vočester sosa
prstohval čili pahuljica

Priprema

Predgrejemo rernu na 180 stepeni C.
U većem tiganju isečena rebarca propržimo kratko sa svake strane
Poredjamo na pleh za pečenje. U istom tiganju izdinstamo beli luk , sipamo ostale sastojke i to sve prelijemo preko rebaraca
Pokrijemo srebrnom folijom i pečemo oko 2 sata
Pažljivo izvadimo rebra, prespemo sos u tiganj i na niskoj temperaturi dinstamo oko 15 minuta. Procedimo kroz fino sito , sipamo preko mesa koje smo naredjali na tepsiju sa pek papirom
Povećamo temperaturu na 220 stepeni C i pečemo pokriveno aluminijskom folijom još 15 minuta.
S vremena na vreme prelivamo sosom

Mi smo služili uz kuvan kukuruz i pečeni batat.

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Sticky soft spare ribs

Not many people make spare ribs at home. Not that they do not eat it. Every restaurant has it on the menu. No matter which taste, depending on the sauce used they all have one thing in common, sticky meat that falls off the bone.

Ingredients

1 big rack of pork ribs
olive oil for cooking

Marinade

2 onions, roughly chopped
5 cloves garlic, peeled
11⁄2 cups unsalted beef stock
1 cup pineapple juice
25g butter
squeeze of lemon
3 tbsp tomato paste
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp malt vinegar
3 tsp mild smoked paprika
2 tsp mustard powder
2 tsp Worcestershire sauce
pinch chilli flakes

Create

Preheat the oven to 160°C.

Heat a large frying pan over a high heat. Brush each pork rib rack with oil and cut in half so they fit in the pan. Sear in batches in the pan meaty side down until nicely browned. Transfer to a roasting tray.

To make the sauce, reduce the pan heat to medium, add a splash of olive oil and fry the onion and garlic cloves until golden. Add the remaining ingredients, stir to combine and add to the pork.

Cover the tray with aluminium foil and bake in the oven for 2 hours. Carefully transfer the meat to a board (the meat will be falling apart, so take care not to break the ribs). Pour the sauce through a sieve into a saucepan and simmer rapidly until reduced to a nice dark syrupy sauce — this might take 15–20 minutes.

Increase the oven temperature to 220°C.

Cut or pull the slightly cooled ribs into single rib portions, then arrange on an oven tray lined with baking paper. Coat each rib with the sauce. Bake in the oven for another 10–15 minutes, basting a few times with more glorious sauce to coat generously – we want sticky, people!