Рецепты духовых сочных рёбрышек

от Опубликовано

В этой статье мы собрали лучшие рецепты приготовления рёбрышек.

Свиные рёбрышки барбекю от Джейми Оливера

Ингредиенты

  • Свиные рёбрышки — 1,6 кг;
  • Растительное или оливковое масло;
  • Перец с солью по вкусу.

Для соуса барбекю:

  • 1 красный перец чили;
  • 1 небольшой кусок имбиря;
  • 2 зубка чеснока;
  • 150 мл яблочного сока без сахара;
  • 100 мл белого винного уксуса;
  • 2 стол. ложки кетчупа;
  • 1 стол. ложка дижонской горчицы;
  • 100 мл соевого соуса;
  • 100 г коричневого сахара.

Приготовление

Следует натереть мясо маслом, солью, перцем и отложить в сторону.

Для приготовления соуса из перца чили нужно удалить семена, а перец мелко нашинковать. Очищенные имбирь и чеснок нужно натереть на тёрке. В кастрюлю сложить: перец, чеснок, имбирь, соль, уксус, кетчуп, горчицу, сахар и соевый соус. Всё взбить и поставить на средний огонь. Перемешать и варить 10–15 минут.

Рёбрышки необходимо положить в сковородку смазанную соусом и накрыть фольгой. Поместите в духовку на 30 минут при температуре 200 градусов. Затем залейте рёбрышки соусом, что остался. Ещё через 30 минут необходимо снять фольгу, смазать соусом рёбрышком и готовить 15 минут.

Затем, на гриле следует подрумянить мясо в течение 10 мин. На средней мощности. Рёбра нужно разрезать на кусочки и подать с гарниром.

Свиные рёбрышки в пиве

Ингредиенты

  • 3,6 кг свиных рёбер;
  • соль — по вкусу.

Для маринада:

  • 250 мл соуса чили;
  • 3⁄4 стакана коричневого сахара;
  • 250 томатной пасты;
  • 500 мл светлого эля;
  • 6 зубков чеснока;
  • 4 чайные ложки дижонской горчицы;
  • 4 чайные ложки вустерского соуса;
  • 2 чайные ложки молотого имбиря;
  • 1 чайная ложка молотого красного перца — по желанию;
  • 1 чайная ложка соли.

Приготовление

Рёбра следует разделить на три части. Положить в кастрюлю, залить водой и довести до кипения. Затем варить на медленном огне в течение 45 минут под закрытой крышкой. Сваренные рёбра вынуть из кастрюли и остудить. Берём все ингредиенты для маринада, смешиваем и кипятим. Затем варим на медленном огне около 7-8 минут.

Рёбра заливаем маринадом и выносим на холод на несколько часов. Рёбра укладываем на противень между двумя листами фольги в течение 40 минут при температуре до 190 градусов. Потом снимаем фольгу и готовим ещё полчаса.

Китайские глазированные свиные рёбрышки от Джейми Оливера

Ингредиенты

  • 1,5–2 кг свиных рёбрышек без лишнего жира;
  • оливковое масло — по вкусу;
  • 3 столовые ложки смеси молотой корицы, аниса, семян фенхеля, перца и гвоздики;
  • соль — по вкусу.

Для глазури:

  • 3 красные луковицы;
  • немного масла;
  • 3 звёздочки бадьяна;
  • 1 чайная ложка смеси молотой корицы, аниса, семян фенхеля, перца и гвоздики;
  • 4 столовые ложки свежевыжатого яблочного сока;
  • 3 столовые ложки соуса хойсин;
  • 2 столовые ложки жидкого мёда;
  • 1 столовая ложка кетчупа;
  • 1 столовая ложка рисового уксуса.

Для гарнира:

  • 1 пучок зелёного лука;
  • 2 перца чили;
  • 1 пучок редиса.

Приготовление

Сбрызнутые маслом, натёртые специями и солью  рёбрышки, плотно заворачиваем в фольгу и выпекаем в духовке при 160 C около трёх часов.

Готовим глазурь. Чистим и шинкуем лук и прожариваем на сковороде до мягкости с маслом и бадьяном. Добавляем специи, перемешиваем и пассируем около 2-х минут. Добавляем яблочный сок, хойсин, мёд, кетчуп и уксус, томим 2 минуты и выключаем плиту.

Даём глазури остыть. Убираем бадьян и делаем блендером пюре из глазури. Процедите, чтобы смесь получилась однородной. Добавьте ещё специй, если нужно.

Зелёный лук и перец без семян нарежьте вдоль и положите в ледяную воду, чтобы края завернулись. Редис помойте и оставьте целым или нарежьте на четыре части.

Достаньте рёбра из духовки, снимите фольгу и полейте глазурью. Запечь при температуре 200 С около 10 минут. Смазывайте глазурью и после каждого смазывания готовьте ещё в течении минуты. Соус должен быть тёмным и липким.

Говяжьи рёбрышки в красном вине от Гордона Рамзи

Ингредиенты

  • оливковое масло — для жарки;
  • 6 коротких говяжьих рёбрышек;
  • соль и перец — по вкусу;
  • 1 крупная головка чеснока;
  • 1 столовая ложка томатной пасты;
  • 750 мл красного вина;
  • около 1 л говяжьего бульона;
  • 150 г панчетты (бекона);
  • 250 г небольших шампиньонов;
  • петрушка — для украшения.

Приготовление

Рёбрышки посолить и поперчить, обжарить в сковороде 10-15 минут, чтобы подрумянились.

Режем головку чеснока пополам по горизонтали и кладём в сковороду одну половину срезом вниз. Добавляем томатную пасту и ждём 1–2 минуты. Добавляем вино, даём ему закипеть и готовим 10–15 минут, пока жидкость не уменьшится вдвое. Залейте говяжий бульон, и доведите до кипения.

Сковородку следует накрыть фольгой и поставить в духовку с температурой 170 градусов на 3-4 часа. Во время выпекания поливайте мясо бульоном.

Примерно за 10 минут до готовности рёбрышек обжарьте бекон до хрустящей золотистой корочки — это займёт 2–3 минуты. Грибы разрежьте пополам и добавьте к бекону. Жарьте ещё 4–5 минут.

Готовые рёбрышки достаньте и переложите на тарелку.

Сделайте соус. Уберите лишний жир из бульона, в котором готовилось мясо, и процедите жидкость. Смешайте с пропущенным через пресс чесноком. Если соус получается слишком водянистым, поставьте его на огонь на 10–15 минут.

Рёбрышки ягнёнка в белом вине с мёдом

Ингредиенты

  • 1,5 кг рёбрышек ягнёнка;
  • 2 луковицы;
  • 1 стакан сухого белого вина;
  • 1⁄4 стакана соевого соуса;
  • 1⁄4 стакана свежевыжатого лимонного сока;
  • 1 столовая ложка мёда;
  • 1 столовая ложка оливкового масла;
  • 2 чайные ложки измельчённого чеснока;
  • 1 чайная ложка молотой корицы;
  • 1 чайная ложка соли;
  • 1 чайная ложка перца.

Приготовление

Положить рёбра в форму для запекания. Соединить нарезанный лук и остальные ингредиенты. Полейте баранину образовавшейся смесью, накройте пищевой плёнкой и поставьте в холодильник на час.

Затем достаньте, уберите целлофан и запекайте рёбрышки в разогретой до 200 С духовке около 1 часа 10 минут. Готовое мясо будет легко отходить от костей.

Рёбрышки в маринаде из кока-колы

Ингредиенты

  • 1,5 кг рёбрышек;
  • 2 л кока-колы;
  • 1⁄4 стакана соли;
  • 2 столовые ложки молотого перца чили;
  • 1 стакан воды;
  • 1 луковица;
  • 1⁄2 столовой ложки оливкового масла;
  • 2 зубчика чеснока;
  • 1⁄2 стакана кетчупа;
  • 2 столовые ложки коричневого сахара;
  • 2 столовые ложки вустерского соуса;
  • 2 столовые ложки яблочного уксуса;
  • 1⁄4 чайной ложки молотого острого красного перца.

Приготовление

Положить рёбра в форму и залить колой (оставить 1⁄2 стакана для соуса), чтобы она почти полностью покрывала мясо, добавить соль, поставить в холодильник на сутки.

В разогретую до 170 градусов духовку на противень уложить рёбрышки из маринада, добавить перец чили, влить воду и плотно накрыть фольгой. Запекать 2 часа, пока мясо не станет мягким.

Теперь приготовьте соус барбекю. Мелко нарежьте лук и обжаривайте в масле минут 5, до мягкости. Добавьте измельчённый чеснок, кетчуп, сахар, вустерский соус, уксус, острый перец и остатки колы.

Кипятите 15–20 минут. Загустевший соус снимите с огня и посолите, если нужно. Когда соус остынет, сделайте из него пюре в блендере.

Достаньте готовые рёбрышки из духовки (мясо должно легко отделяться от костей), смажьте соусом и подрумяньте с помощью гриля по 7–8 минут с каждой стороны.

Подавайте горячими с соусом барбекю.

Глазированные рёбрышки в маринаде из текилы и лайма

Ингредиенты

  • 1,8 кг свиных рёбрышек.

Для маринада:

  • 1⁄3 стакана апельсинового сока;
  • сок 2 лаймов;
  • цедра 1 лайма;
  • 1⁄4 стакана текилы;
  • 2 столовые ложки мёда;
  • 3 столовые ложки оливкового масла;
  • 2 столовые ложки соевого соуса;
  • 3 зубчика чеснока;
  • 1 столовая ложка молотого перца чили;
  • 1 чайная ложка кумина (зиры);
  • соль, перец — по вкусу.

Для глазури:

  • 1⁄2 стакана текилы;
  • 1⁄2 стакана апельсинового сока;
  • сок 1⁄4 лайма;
  • 2 столовые ложки мёда;
  • кинза — по вкусу.

Приготовление

Разрежьте рёбрышки пополам, положите в два больших полиэтиленовых пакета (лучше взять с замком). Соедините все ингредиенты для маринада в отдельной миске и разлейте по пакетам. Закройте их и потрясите, чтобы маринад распределился по рёбрышкам.

Положите пакеты в форму для запекания и уберите в холодильник на ночь.

Утром сделайте глазурь. Перелейте маринад из пакетов в кастрюлю и добавьте текилу, сок, мёд и кинзу. Доведите до кипения, затем уменьшите огонь и дайте смеси загустеть.

Разогрейте духовку до 250–300 С. Оберните рёбрышки фольгой и готовьте 1 час 30 минут: в результате мясо должно легко отходить от костей.

Аккуратно разверните фольгу и влейте маринад. Готовьте 5 минут, не запечатывая, затем снова добавьте маринад и запекайте ещё 5 минут.

Переложите рёбрышки на тарелку и дайте им отдохнуть 10 минут под фольгой. Затем нарежьте и подавайте с оставшимся маринадом.

Рёбра по-корейски с грушей

Ингредиенты

  • 1,3 кг коротких рёбрышек;
  • оливковое масло.

Для маринада:

  • 1 груша;
  • 1⁄4–1⁄2 стакана воды;
  • 1⁄4 стакана соевого соуса;
  • 1⁄4 стакана коричневого сахара;
  • 1⁄4 стакана соуса мирин;
  • 1⁄4 стакана соджу, воды или спрайта;
  • 1 столовая ложка растительного масла;
  • 6 зубчиков чеснока;
  • небольшой кусочек имбиря;
  • 1⁄2 средней луковицы;
  • 3–4 стебля зелёного лука;
  • 1 столовая ложка чили (по желанию);
  • 1 чайная ложка перца крупного помола.

Приготовление

Замочите рёбра в холодной воде на 1 час. Это не обязательно, но так мясо станет мягче и лучше пропитается маринадом. Помойте и положите на бумажные полотенца, пока делаете маринад.

Очистите грушу от кожицы и семян и нарежьте мякоть. Добавьте к ней 1⁄4 стакана воды и все остальные ингредиенты для маринада. Взбейте блендером до однородности. При необходимости влейте остатки воды.

Положите мясо в контейнер, залейте маринадом, накройте крышкой и уберите в холодильник минимум на 1 час, а лучше на сутки. Помните, что перед приготовлением рёбра должны в течении 30 минут постоять при комнатной температуре.

Разогрейте духовку до 230 С в режиме гриля. Смажьте противень маслом, выложите рёбрышки, полейте их маринадом. Готовьте 4–5 минут с каждой стороны до карамелизации маринада.

Дайте рёбрышкам отдохнуть несколько минут. Подавайте с рисом, кимчи, маринованным редисом, посыпав кунжутом и измельчённым зелёным луком.

Глазированные рёбра с виски

Ингредиенты

  • 2,3 кг рёбрышек.

Для маринада:

  • 1⁄4 стакана + 2 столовые ложки виски;
  • 1⁄4 стакана + 2 столовые ложки соевого соуса;
  • 1⁄4 стакана мёда;
  • 2 столовые ложки натёртого имбиря;
  • 11⁄2 чайной ложки молотого белого перца;
  • 1 чайная ложка кунжутного масла;
  • 1⁄2 чайной ложки молотой корицы;
  • 1⁄4 чайной ложки молотого мускатного ореха.

Для глазури:

  • 1⁄4 стакана мёда;
  • 2 столовые ложки горячей воды.

Для соуса:

  • сок 1⁄2 лайма;
  • 1⁄4 стакана соевого соуса;
  • 1⁄4 стакана рыбного соуса;
  • 1⁄4 стакана хлопьев красного перца;
  • 1 чайная ложка молотого красного перца;
  • 1⁄4 стакана измельчённой кинзы;
  • 2 столовые ложки сахара.

Приготовление

Положите рёбра в форму для запекания. Соедините все ингредиенты для маринада и залейте смесью мясо. Накройте крышкой и поставьте в холодильник на 4 часа.

Сделайте глазурь, смешав в небольшой миске мёд и горячую воду.

В средней миске соедините все ингредиенты для соуса. Сахар должен полностью раствориться.

Разогрейте духовку до 150 С. Застелите противень фольгой, сверху уложите рёбрышки и запекайте 2 часа. Покройте глазурью и готовьте ещё 15 минут. Достаньте рёбра и ещё раз смажьте глазурью.

Включите режим гриля и подрумяньте рёбрышки в течение 4 минут, один раз перевернув.

Разрежьте на части и подавайте с соусом и любимым гарниром.

Рёбра в клюквенном соусе

Ингредиенты

  • 41⁄2 чайной ложки паприки;
  • 4 чайные ложки соли;
  • 2 чайные ложки семян фенхеля;
  • 11⁄2 чайной ложки чёрного перца;
  • 1 чайная ложка душистого перца;
  • 1 чайная ложка молотого лука;
  • 1 чайная ложка тмина;
  • 1⁄2 чайной ложки сушёного чеснока;
  • 1⁄2 чайной ложки молотого шалфея;
  • 2,7 кг свиных рёбрышек.

Для соуса:

  • 1 маленькая луковица;
  • 11⁄2 стакана размороженной клюквы;
  • 11⁄2 стакана коричневого сахара;
  • 1 стакан яблочного уксуса;
  • 1⁄4 стакана кетчупа.

Приготовление

Соедините паприку, соль, фенхель, перец, лук, тмин, чеснок, шалфей в ступке и разомните. Отложите 4 чайные ложки для соуса, остальными приправами натрите рёбра. Оберните мясо фольгой и поставьте в холодильник на час.

Приготовьте соус. Мелко нарежьте лук и бросьте в небольшую кастрюлю. Добавьте клюкву, сахар, уксус и отложенные специи. Готовьте на среднем огне 15 минут, пока ягоды не станут мягкими. Дайте немного остыть, влейте кетчуп и взбейте блендером. 1 стакан смеси оставьте для подачи.

Смажьте рёбрышки соусом, заверните в фольгу и поставьте в разогретую до 200 С духовку. Через полчаса залейте рёбра соусом. Через час снимите фольгу, смажьте соусом и готовьте ещё 15 минут. Включите функцию гриля и запекайте 5–10 минут на средней мощности.

Опубликовано eva.malceva

351 ответ к «Рецепты духовых сочных рёбрышек»

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