To prepare delicious pork ribs, start by washing the ribs well, then place them in a large pot. Pour enough beer over them to completely cover. A savory option would be to combine ½ beer with ½ water, thus creating a delicious marinade. Add the crushed bay leaves, thyme, whole peppercorns, and a moderate amount of salt. Cover the pot and put it on high heat, waiting for it to boil. Once it starts boiling, reduce the heat and let it simmer on low for about 90 minutes or until the ribs are cooked but the meat remains firm. After the time has passed, remove the ribs from the pot, let them drain and cool. Place the cooled ribs in a large container, pour the marinade over them, and put everything in the fridge, letting it marinate until the next day.
The next day, prepare your oven tray. Line a tray with a grill with aluminum foil, being careful to cover the side walls as well. This foil will help reflect the heat onto the meat, ensuring even cooking without the need to turn the ribs during cooking. Portion the ribs from the marinade and place the pieces on the grill of the tray, pouring the marinade over them. Preheat the oven to 160 degrees Celsius and insert the tray, letting the ribs cook for 50-60 minutes, until the meat is well cooked, the marinade has reduced, and the ribs have developed an attractive brown crust.
If you do not have a tray with a grill, an alternative is to place the meat on the stove grill, putting a tray underneath in which you add two cups of water to maintain humidity.
To accompany these delicious ribs, prepare a mashed potato. Peel the potatoes, leave them in cold water to avoid oxidation, then drain them well and boil until soft. After boiling, drain the water and mash the potatoes well. If necessary, add some of the 100 ml of milk to achieve a smooth texture. Put the mash on the heat, adding the milk, sour cream, and butter, mixing well until all the ingredients are perfectly combined. When the mash is well heated, add the chopped green onion or leek cut into thin strips, mixing again to distribute the flavors evenly.
Serve the pork ribs alongside the mashed potatoes and a fresh vegetable salad, thus offering a balanced and tasty menu that will delight all the senses!
The next day, prepare your oven tray. Line a tray with a grill with aluminum foil, being careful to cover the side walls as well. This foil will help reflect the heat onto the meat, ensuring even cooking without the need to turn the ribs during cooking. Portion the ribs from the marinade and place the pieces on the grill of the tray, pouring the marinade over them. Preheat the oven to 160 degrees Celsius and insert the tray, letting the ribs cook for 50-60 minutes, until the meat is well cooked, the marinade has reduced, and the ribs have developed an attractive brown crust.
If you do not have a tray with a grill, an alternative is to place the meat on the stove grill, putting a tray underneath in which you add two cups of water to maintain humidity.
To accompany these delicious ribs, prepare a mashed potato. Peel the potatoes, leave them in cold water to avoid oxidation, then drain them well and boil until soft. After boiling, drain the water and mash the potatoes well. If necessary, add some of the 100 ml of milk to achieve a smooth texture. Put the mash on the heat, adding the milk, sour cream, and butter, mixing well until all the ingredients are perfectly combined. When the mash is well heated, add the chopped green onion or leek cut into thin strips, mixing again to distribute the flavors evenly.
Serve the pork ribs alongside the mashed potatoes and a fresh vegetable salad, thus offering a balanced and tasty menu that will delight all the senses!
Ingredients
For the pork ribs - 1.5-2 kg of fresh pork ribs, as lean as possible - beer, enough to cover the ribs placed in a pot - 2 bay leaves - a few peppercorns - ½ teaspoon fresh thyme or ¼ teaspoon dried thyme - salt. For the marinade - 500 ml tomato juice - 200 ml olive oil - juice from ½ lemon - 1 tablespoon mustard - 2-4 tablespoons balsamic vinegar - 5 garlic cloves, crushed - salt - pepper, freshly ground - 1 tablespoon paprika / sweet pepper - 200 ml red wine. For the mashed potatoes - 1.5 kg potatoes - 200 ml cooking cream (liquid, but not sweet) - 100 ml milk - 100 g butter - green onion / leek, sliced, to taste - salt.