How to deliciously fry pork ribs in a frying pan with onions

Hi all. Today we will cook ribs in a frying pan. Juicy, and with onions! Very tasty... Especially when you take a bone and the meat is cooked so deliciously that you can’t stop. Of course, you can cook pork ribs in the oven, and there are a lot of different recipes, and most of them are combined with potatoes. But when you cook in a frying pan, they turn out fried, and then adding onions, they turn brown... And you could stop and just fry them with onions. Next, prepare crushed potatoes as a side dish, or boil pasta. But then, preferably gravy, because it will be much tastier... In the oven, the broth might not turn out as rich as I wanted. Here it is still important to control the process and periodically taste it. Yes, and the onion will have a slight crunch.

The recipe is incredibly easy to prepare! And here it is advisable to use a deep frying pan or roasting pan. A cauldron is also perfect! Even if you have a saucepan and any frying pan, then fry the ribs and onions in a frying pan, then put this thing in a saucepan and fill it with water, you get a broth. I have a cauldron type frying pan. It's called a wok.

Here, look - rich broth from fried ribs

I will do it according to the same principle as we cook fresh meat in the village, when the pig was slaughtered. So that the meat floats in the broth, and when you scoop it into a plate, the onion is picked up. And you enjoy the pulp, and even dip the bread and eat not just dry meat, but combined with onions, a light note of garlic and bay leaves. And what a rich broth it turns out...

This is a recipe that doesn’t even need a side dish. But I’ll still boil the pasta so it’s not too fatty!

How to fry pork ribs in a frying pan:

Just excuse me, I was so hungry when I was cooking that I missed a few photos of the preparation (for example, when I added the onions and garlic). Therefore, just read carefully! I will describe everything in detail... There is nothing complicated there! Prepares like - one, two, three...

Step 1. Fry the ribs in a hot frying pan. Literally 5-10 minutes until blush. Here you see for yourself what you want to get. If broth is not needed, then fry until almost ready for about 20 minutes, and you can add a little water. And then, when all the water has boiled away (there shouldn’t be a lot of it, it’s only so that the ribs don’t burn during frying), you can add the chopped onion and cook with the onion until it browns - another 5-7 minutes. Salt, pepper and done!

But initially I do not make a dry version of ribs with onions, but with broth, therefore, water is not needed at this stage. First, I just fry the ribs until golden brown, without adding anything...

Step 2. That’s great - the ribs are golden brown, but not completely cooked yet. The rest of the process will be in the broth... Now you can add the onions.

Onions always come after meat. Whether it’s frying, just meat with onions – first we fry it, and when it’s almost ready, add the onion. Next, if gravy is required, pour some water and simmer with the necessary seasonings. But sometimes, you just want meat and onions. Especially with bread! Mmm…. Fairy tale.

At this stage, it is advisable to add a little salt to the ribs...

Step 3. Add onion. I have 2 large onions, cut into half rings. I cut it thinly, but I didn’t show you this moment; in the photo below you can see it in the broth. I add the onion after the meat and fry it with the meat for about 5-7 minutes until golden brown. You can, of course, add carrots, but I consider them unnecessary, because this is not a soup, and the main ingredients here are pork ribs and onions.

Step 4. Fill with water and throw in a spring of bay leaves and three to five cloves of garlic . You can add whole cloves of garlic to the broth, or grate it. This is a rustic recipe, no need to think twice about it!

Step 5. Along with the bay leaf, add ground black pepper and a pinch of seasoning – Khmeli-suneli. And that's it, nothing more! I told you the recipe was simple.

Step-by-step preparation

1. Prepare the marinade for the ribs. To do this, pour ½ tbsp into a bowl. l. brown sugar and about 1 tsp. sea ​​salt. Instead of sea salt, you can use regular coarse salt. Then add ¼ tbsp to the bowl. l. grill spices and 1 tbsp. l. smoked paprika.
2. Peel 1-2 cloves of garlic and pass it through the garlic press. Add chopped garlic to the bowl with spices and mix everything well until smooth.
3. Rinse 1.5 kg pork ribs thoroughly under cold running water. If necessary, remove membranes and excess fat, then dry the ribs with paper towels and cut them into portions.
4. Grease the prepared meat on all sides with about 2-3 tbsp. l. liquid smoke. Then thoroughly rub the meat with the prepared marinade spices. Place the marinated ribs in a deep bowl, cover with a lid and place in the refrigerator to marinate overnight or at least 6 hours.
5. Prepare the rib sauce. Pour 2/3 cup into a deep saucepan. ketchup, add 1 tbsp. l. honey and 1 tbsp. l. mustard beans. Then pour 2 tsp into the saucepan. apple cider vinegar, 1 tbsp. l. Tabasco sauce and Worcestershire sauce, as well as 1 tsp. soy sauce. Salt and pepper everything to taste, then stir the sauce until smooth. Warm the sauce over medium heat, stirring with a spatula for a few minutes. At the end, add 1 tsp to the sauce. maple syrup. Bring the sauce to a boil. Peel and chop 1 clove of garlic, then add it to the sauce. Mix everything with a spatula.
6. Pour 1-2 tbsp into the pan. l. vegetable oil and heat it well. For ribs, a grill pan is a good option, but a regular thick-walled one will do. Fry each piece of meat on both sides for 5-7 minutes until golden brown over medium heat. Pour the sauce into the pan over the ribs and simmer the meat for about 20-30 minutes, turning occasionally. When ready, you can serve the fragrant, juicy ribs to the table.

Fried pork ribs in a frying pan - ready!

Next, take the largest spoon and place it in a deep plate. The result was a very tasty rich broth with ribs and onions. The bread can be dipped directly into the broth.

This is purely men's food, and in the village we often cook this kind of food. Especially when you need a heroic strength)) to help your father-in-law.

...and when I come to the city, the main force goes to Internet projects. This work is not hard, not dusty... Therefore, you can eat a little easier without overeating! So that your fingers can type for you.

I wish you bon appetit, and see you again!

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Fried pork ribs with onion and honey

Honey is a wonderful ingredient that gives meat a special taste, so feel free to add it to cook pork ribs. But we’ll tell you further how to create a deliciously tasty dish from such ingredients, and how to complement it.

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So, you will need the following edible ingredients:

• pork ribs – 2 kg;
• honey – 150 g;
• onion – 1 piece, but more is possible. It all comes down to preference;
• prunes – 250 g;
• tomato juice – volume 1 liter;
• black peppercorns;
• laurel;
• salt - depending on taste;
• vegetable oil.

Honey should be liquid, not candied.

If you do not like prunes, then you can refuse to eat them. The dish will not become worse, but the taste will be slightly different. This recipe will be described with his participation.

It is worth considering that store-bought tomato juice in boxes is not suitable for cooking. The ideal option would be to use homemade canned tomato juice, but if you don’t have it, you can grate fresh tomatoes after removing the peel. Or dilute store-bought tomato paste with warm water to form tomato juice.

Cooking will take 1–1.5 hours.

100 g of the finished dish contains 290 kcal.

Recipe for fried pork ribs with onions and honey in a frying pan step by step:

1. We wash the prunes, fill them with warm water and forget about them for about 15 minutes. Soaking the prunes will make them softer and more pliable for the knife;
2. Heat a deep frying pan and pour oil into it;
3. After the frying pan has warmed up, place the ribs prepared in advance on it and fry until they are golden brown;
4. After frying, transfer the ribs to another container (cauldron, frying pan) to continue cooking in it;
5. Place the onion, washed, peeled and diced in advance, into the frying pan in which the ribs were previously fried, and sauté until it becomes soft and golden;
6. Drain the water from the prunes and cut them into strips;
7. Now, add the sauteed onions and chopped prunes to the container where the fried pork ribs are already located. Mix everything;
8. Add bay leaf and pepper to the resulting mixture;
9. In a separate container, mix tomato juice and honey until smooth. Thus, we prepared honey-tomato sauce;
10. Pour the sauce into the bowl with the ribs and simmer our dish under the lid for one hour. We set the fire to moderate;
11. After an hour, add salt to taste;
12. The readiness of the dish is determined by the meat falling away from the bones.

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You can serve ribs in an unusual sauce with onions with mashed potatoes, boiled white rice or pasta.

Pork ribs fried in a frying pan

I haven’t cooked a meat dish for a long time, but today I decided to rectify this situation and fry pork ribs. I went to the market and bought some good ribs with a meaty part. I chose a piece that had as little lard and fat as possible, but a lot of meat. I like this one better.

I have been cooking this recipe for many years and the ribs always turn out very tender and juicy. But I don’t think it’s worth talking about taste, so everything is clear, you can’t drive it away from the table. Even children gobble it up on both cheeks. By the way, properly fried ribs can even compete with kebab. Although you don't need to marinate them at all. And the whole process lasts much faster. I have already told you how to deliciously fry pork in a frying pan, we also looked at how to bake ribs in the oven, and many people liked these recipes. Therefore, this article will also be very interesting. Especially for those who love to eat delicious food.

Onions go well with meat, which means the more of it, the tastier the dish will be. During the frying process, caramelization of the onions occurs and thanks to it, not only a stunning stunning aroma comes out of the products, but also a very interesting taste is obtained.

Maybe any of you have cooked real Uzbek pilaf in a cauldron? So, there is also caramelization there. The only difference is that for pilaf the onions are fried at the beginning, but in our recipe today, after the meat is covered with a crispy crust and stewed in water for some time. In general, all this can be seen in the photographs that will be attached. By the way, did you know that you can also cook using them without reading the recipe itself. Then try to do it right now, together with me and you, everything will work out.

How to fry pork ribs in a frying pan

I have yet to meet people who don’t like meat on the bones, especially when there is a lot of it. Before I start cooking, I will not do any marinating like some housewives. And no why. After all, no matter how long we fry and simmer the ribs, they will become very soft.

Also, I would like to recommend that you stock up on Georgian seasoning, which can be added to any meat dishes. It contains many herbs and can be added to various marinades and adjika. It has a very interesting name: khmeli-suneli. For today's recipe, it is better to purchase it.

Ingredients:

• Pork ribs – 1 kg;
• Onion – 2 heads;
• Garlic – 4-5 cloves;
• Sweet peas – 4-5 pcs.;
• Khmeli-suneli – 0.5 tsp;
• Salt - to taste;
• Bay leaf – 1 pc.;
• Vegetable oil – 70 ml;
• Black pepper - to taste.

1. Wash the pork thoroughly and dry it with a paper towel.

It is best to choose ribs so that there is a lot of meat on them, then the dish will be even tastier.

2. From the back side we remove the skin along with the fat, we don’t need it. Pork is already fatty meat, plus we will fry it in oil.

3. Cut the ribs into portions.

If there is not enough meat on the ribs, try to cut them so that later it can easily separate from the bone. That is, from each right or left edge of the bone.

4. Heat the frying pan along with the oil over high heat.

It is best to take a frying pan with high walls and a thick bottom. Cast iron is perfect for frying. It heats up well and the dish turns out as if it were in a cauldron.

5. It's time to send the ribs to fry.

There is no need to salt the meat right away, otherwise it will become hard; we will do this after the pieces become golden brown.

6. Fry them on each side, most importantly, do not forget to turn over from time to time so that the ribs do not burn.

7. While the pieces are frying, peel and cut the onion into quarter rings. Also, you can choose another method of cutting into cubes or petals, depending on who you like.

8. That’s it, the pork has acquired a golden color, it’s time to add onions to it.

9. Let’s move on to the next stage, we will make the dish the most delicious and almost like a kebab.

Delicious pork ribs fried in a frying pan with onions

10. Let the onion get used to the heat a little and mix it with the pieces. Already, looking at this, the appetite begins to slowly develop, but the final result is still far away.

11. The onion gradually becomes soft and acquires a transparent color. Now, it's time to add your favorite seasonings, bay leaf and salt.

12. Fry the ribs a little more, literally 3-4 minutes, and pour boiling water into the frying pan. It should hide almost all the meat. Cover with a lid, turn the heat to low and simmer until the water evaporates. Our pieces should become soft, tender, and most importantly juicy.

Remember to check the contents of the pan from time to time and stir the ribs. Because the liquid evaporates very quickly.

13. In this step you need to peel and chop the garlic. And when there is almost no water, send it to the bones.

14. The liquid has evaporated, as mentioned above, the process of caramelization of the onions begins. You can immediately see how it turns dark in color, this is exactly what we need for our delicacy. And the aroma of garlic and onions in the house is simply beyond words.

15. All the ribs are ready, cooking took about 1 hour. You can already taste how soft the meat is, it just separates itself from the bones, and the taste is just perfect, as it should be.

16. But I tried a couple of pieces and decided that I could add more potatoes to the dish. Since we have a large family, the ribs will quickly fly away. And with the addition of vegetables, everyone will be full, there may even be some left over.

Pork ribs with potatoes in a frying pan

Always, when I fry meat, I add potatoes to it, it is soaked in the juices of the pork ribs and it turns out just super. Be sure to try to do the same as me, I’m sure you won’t regret making this choice.

We will need:

• Potatoes – 1 kg;
• Dill (parsley) – 50 gr.;
• Salt - to taste.

17. Peel the potatoes, wash them and cut them into small cubes.

The vegetable should not be large pieces so that it has time to fry and the meat does not burn.

18. Place it in a frying pan.

19. After about 1 minute, we begin to stir. But before you mix the potatoes with the ribs, you need to salt them a little.

I can already feel how delicious it will be. Looking at the dish you already want to eat everything.

20. The potatoes fry quickly, literally 10 minutes, so don’t forget to stir occasionally so they don’t burn. There is no need to cover with a lid.

21. During frying, finely chop the greens. I had to take dill, if you have parsley, you can add that too.

22. When the potatoes become soft, pour the greens into the frying pan, mix all the contents and turn off the stove.

23. Place the fried ribs on a plate along with the potatoes and serve. Bon appetit!

As expected it turned out very tasty. The meat is tender and juicy, the potatoes soaked in pork juices are soft, and most importantly, they don’t fall apart. Get ready, your whole family will be delighted.