Oven-baked pork ribs with red beans

Name: Oven-baked pork ribs with red beans - Fiona E.
Ingredients: 700 g fresh ribs; 1 can red beans; 400 g; 1 glass of beer; spices for pork; 3 large spring onions; 1 tablespoon of broth; salt; pepper

Diverse - Oven-baked pork ribs with red beans by Fiona E. - Recipia

Oven-Baked Pork Ribs with Red Beans I decided to make oven-baked pork ribs with red beans after wanting to change up the usual weekend menu a bit. I had a fresh piece of pork belly in the fridge and tried the combination with red beans, although not everyone at the table was very enthusiastic. It's not a complicated recipe, but it requires a bit of patience in the oven and a few simple ingredients. While the pork belly cooks slowly, you have time to prepare the side dish. Quick Info Total time: about 2 hours Preparation time: under 15 minutes Baking time: 1 hour and 30 minutes Servings: 3-4 Difficulty: easy Recipe type: main dish, suitable for a family meal Ingredients 700 g fresh pork belly 1 can of red beans (400 g, including the liquid) 1 glass of beer (about 250 ml) pork spice mix (I used a commercial pork blend) 3 large onions 1 tablespoon of tomato paste salt pepper Preparation method 1. Preparing the pork belly. Wash the piece of fresh pork belly and pat it dry with kitchen paper. With a sharp knife, score the surface of the meat at intervals of 1-2 cm, without cutting all the way through. Then rub the meat with the pork spice mix, making sure it gets into the cuts. 2. Shaping and securing the pork belly. Roll or gather the pork belly to form a round shape, like a basket or cylinder. Secure the edges with toothpicks so it doesn’t come apart during baking. It doesn’t have to be perfect; the important thing is that it stays somewhat secure. 3. Preparing for the oven. Place the pork belly in a baking dish or ceramic dish, greased with a little olive oil on the bottom. Pour the glass of beer directly inside the formed basket, not directly over the meat. 4. Baking. Put the dish in the oven at moderate heat (180°C) for 1 hour and 30 minutes. Occasionally check that the liquid doesn’t evaporate completely, but there’s no need to open the oven too often. 5. Red beans. About 20 minutes before taking the meat out of the oven, chop the onions finely. Sauté the onions in a pan over low heat with a little oil and a pinch of salt until they soften and take on a bit of color. Add the tomato paste, mix well, then add salt and pepper to taste. 6. Finalizing the side dish. Pour the can of red beans directly with the liquid over the sautéed onions and tomato paste. Gently mix and let simmer over low heat for about 20 minutes until the sauce thickens a bit. Taste at the end and adjust with salt or pepper. 7. Portioning and serving. Remove the pork belly from the oven, take out the toothpicks, cut into thick slices, and place on a plate next to the red beans. You can serve it with a side of pickled cabbage if you want a fresh and crunchy garnish. Why I make this recipe often It’s one of those dishes where I don’t have to spend too much time in the kitchen. The pork belly cooks almost by itself in the oven, and the side dish comes together quickly, especially if you use canned beans. It’s a good option when you want tender meat and something filling without complicating things. Tips and variations Tips - Don’t cut the meat all the way through when scoring. This way, it cooks better but remains compact. - If you don’t have a baking dish, a ceramic dish or a smaller tray works too, just make sure the pork belly isn’t too spread out. - For a browner crust, you can open the oven in the last 10 minutes and increase the temperature to 200°C. Substitutions - Instead of fresh pork belly, you can use ribs with a bit more meat or another similar cut of pork, as long as it’s not too lean. - The red beans can be replaced with white canned beans if you don’t have red ones on hand, but the taste will be slightly different. Variations - If you want a richer sauce, you can add a bit of garlic to the onions, but it’s not mandatory. - A bit of thyme or bay leaves works well if you want to change the flavor, but the recipe is also good without them. Serving ideas - Cold pickled cabbage salad is suitable, especially if you want something to cut through the fat of the meat. - It also goes well with pickles or slices of homemade bread for the bean sauce. Frequently asked questions 1. What type of beer is suitable for this recipe? Any regular pale beer works well. Don’t choose very bitter or flavored beers. 2. Should the beans be drained before adding? No, they should be added directly with the liquid from the can because the sauce needs to be a bit thicker. 3. Can I make the pork belly without rolling it? Yes, if you prefer, you can leave the pork belly flat. Rolling helps retain more moisture inside. 4. What can I use if I don’t have a baking dish? Any heat-resistant dish, including ceramic or a deeper metal tray. 5. Can I make the recipe without tomato paste? You can, but the tomato paste adds a pleasant taste and a more attractive color to the bean sauce. Nutritional values Estimate per serving (out of four): approximately 650 kcal, 36 g protein, 42 g fat, 28 g carbohydrates. The beans and pork are good protein sources. The dish is richer in fat, especially due to the pork belly, while carbohydrates mainly come from the beans and tomato paste. Storage and reheating The ribs and beans can be stored in the fridge in closed containers for up to 2 days. When reheating, the meat may become a bit drier, but if you keep some sauce from the dish, it’s fine. The beans can be reheated over low heat in a pan or pot with 1-2 tablespoons of water if they have thickened too much. I don’t recommend freezing, as the beans change texture.

Preparation

We prepare the fresh pork ribs by seasoning them and using toothpicks to form a small basket. We place the ribs in a baking dish with a bit of olive oil, pour a glass of beer inside the basket, and bake it in the oven at moderate heat for about 1.5 hours. Twenty minutes before taking the ribs out of the oven, we chop the onion into small pieces and sauté it. Once it has softened sufficiently, we add a spoonful of tomato paste, salt, and pepper, mix it, and pour in the can of red beans along with the juice. We let it simmer for about 20 minutes. We take the ribs out of the oven, portion them, and add a side of red beans. We served it with a sour cabbage salad.

Oven-baked pork ribs with red beans

Preparation

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