Juicy, well-browned, tender and very tasty glazed pork ribs. An economical, easy and quick meat dish to bring to the table.
A special, aromatic, very easy to prepare second course. I used to always add white wine to moisten them, but I thought beer might taste better, and I was right.
The ribs remain very tender and flavorful, I recommend a light beer and to use a lot of it so you’ll have a lot of sauce in the bottom of the pan.
The pan-cooked pork ribs are very flavorful, tender, and juicy. Every time I prepare them, my nieces and nephews eat them so willingly and tell me. This meat is delicious, aunt.
In my area, ribs or tips are generally grilled over coals, but often there are gray, rainy days, and you don’t feel like going outside. A non-stick pan will be enough to have a dish of soft, juicy, and very tasty meat!
Very delicious.
It is very important to choose a quality beer, I recommend when possible to use fresh herbs such as rosemary and sage.
Don’t rush to cook but follow my tips, pork is very delicate, or you risk ruining its juiciness resulting in it being dry.
Oil and aromas are the main ingredients, let’s see how to proceed together.
As a side dish, I leave you two alternatives Potatoes in an air fryer or mushrooms.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 359.37 (Kcal)
- Carbohydrates 4.61 (g) of which sugars 2.72 (g)
- Proteins 24.65 (g)
- Fat 26.30 (g) of which saturated 5.66 (g)of which unsaturated 5.41 (g)
- Fibers 0.64 (g)
- Sodium 758.60 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Glazed Pork Ribs
- 2.2 lbs pork ribs (or rosticciana)
- 1.7 cups beer
- 1 clove garlic
- herbs (sage rosemary)
- to taste extra virgin olive oil
- 1 pat butter
- salt
- pepper
- 1 tsp honey (optional)
Tools
- Casserole
- Lid
Steps
Glazed Pork Ribs
Take a pan, put two tablespoons of extra virgin olive oil and butter, and melt them. Then add a clove of garlic, sage, and rosemary, and let them infuse for a few minutes.
Put the ribs to cook over fairly high heat, browning them on all sides for about 10 minutes. Lightly salt and stir.
Deglaze with half the beer and cook until it’s evaporated.
Add the remaining beer, stir occasionally, and cook for 25 minutes over moderate heat. Towards the end, add a teaspoon of honey (optional).
Once cooked and the sauce has reduced a bit, turn off the heat and serve hot.
Enjoy your meal.
Tips
At the trusted butcher, it’s best to cut the pork ribs into smaller pieces to speed up cooking times and make them tender and juicy.
They are also called pork tips or spuntature, they have little meat, and their cost is not high. Children love them.
To recognize quality meat, it is essential to read the label, where the law explicitly states the origin of the animal, the farm, and the type of slaughter performed on it, in addition to the species, commercial cut, and country where it was raised.
This rule also applies to pork, lamb, and chicken meat, as well as beef.
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Storage and Notes
How to store quality meat.
Even storage is a crucial aspect for quality meat. It should be placed in the coldest part of the refrigerator, at the top, for a time shorter than the expiration: it is better to consume it a few days before the date on the packages.
Ideally, store red meats for three days and a couple at most for white meats.
If freezing meat at -0.4 Fahrenheit, it’s advisable to consume pork within 4 months, veal within 6 months, and beef and chicken within 9 months.
The thawing process should be slow, so using the microwave is not recommended: it’s better to leave the meat in the fridge overnight after removing it from the freezer before cooking it.
