Smoked pork ribs are a tasty and versatile product. With their participation, you can prepare many savory dishes: soups, main courses, appetizers. Ribs go well with beans, potatoes, carrots, and herbs. What to cook with smoked ribs for your loved ones? Let's look at some simple and delicious recipes.
Cheese soup with smoked pork ribs
The soup is very easy to prepare, and its amazing taste will appeal to both adults and children.
Ingredients:
Preparation:
Wash the smoked ribs, cut them, place them in a pan, add water and cook for 35 minutes.
Cut the potatoes into small cubes and add to the ribs.
While the potatoes are cooking, chop the onions and carrots and sauté in sunflower oil.
When the potatoes are ready (after 15 minutes), add the sautéed vegetables to the pan.
Then add the cheese in small portions and stir thoroughly.
Cook for 5 minutes, add salt, pepper and finely chopped herbs. The soup is ready.
New potatoes “Piquant” with smoked ribs
A very tasty dish that will become a favorite at a festive feast.
Ingredients:
- Smoked ribs – 700 g.
- New potatoes (not large) – 1 kg.
- Tomatoes - 3 pcs.
- Onion – 1 pc. (large).
- Sunflower oil – 20 g.
- Garlic – 3 cloves.
- Greens (parsley, cilantro) – 3 sprigs.
- Green onions – 3 pcs.
Preparation:
Wash and dry the potatoes; no need to peel them. Place in a baking sleeve, add sunflower oil, pepper, salt and shake the sleeve well so that all ingredients are mixed evenly.
Wash the vegetables, cut into large slices, place on top of the potatoes, sprinkle with chopped herbs.
Cut the ribs into portions and place on the vegetables.
Fasten the sleeve and bake in the oven for 40 minutes at 180⁰.
Afterwards, open the sleeve and bake for another 10 minutes to brown. Serve the dish hot.
Royal stew with smoked ribs
- Smoked pork ribs – 0.5 kg.
- Potatoes – 400 g.
- Beans (red) – 1 cup
- Tomatoes – 300 g.
- Sweet bell pepper – 3 pcs.
- Chicken broth – 1 cup.
- Ketchup – 50 g.
- Onions – 2 medium pcs.
- Garlic – 4 cloves.
- Cumin, paprika, dried rosemary - 1 tsp each.
- Ground black pepper, salt to taste.
- Sunflower oil – 70 ml.
Preparation:
Soak the beans in water for 3-4 hours, then drain the water, rinse, and cook until tender. Be careful not to overcook it.
Cut the ribs into portions.
Peel the washed potatoes, cut into large slices, boil until tender, but do not crumble.
Fry the ribs in a frying pan until a nice crust forms.
Finely chop the onion, chop the garlic.
Take half the chopped garlic and onion and cook until translucent in the pan in which the ribs were fried.
Peel the tomatoes and cut into slices. Add spices, tomatoes, ketchup to the frying pan with onions. Warm up for 3 minutes.
In another frying pan, fry the second half of the garlic and onion in sunflower oil. Add the bell pepper cut into large cubes, stir and fry for 2 minutes. Then pour in 100 g of chicken broth and simmer, covered, for about 5 minutes.
In a separate bowl, mix all the ingredients of the dish, pour in the remaining broth, add salt to taste and simmer for 5 minutes. The royal stew is ready.
Salad “Tenderness” with smoked ribs
A delicious salad that is prepared simply and quickly.
Ingredients:
- Beijing cabbage – 1 head (about 500 g).
- Smoked ribs – 500 g.
- Olive or sunflower oil – 2-3 tbsp. spoons.
- Apple cider vinegar – 2 tbsp. spoons.
- Italian herb seasoning and fine salt - to taste.
Preparation:
Separate the meat from the ribs and cut into small strips. Chop the cabbage, add meat and all other ingredients. Mix everything and you can taste it. When serving, decorate the dish with chips. Bon appetit!
Article rating:Smoked rib soup is traditionally perceived as pea soup. But no less tasty and original are soups based on broth made from such a smoked product using other legumes.
In many national culinary traditions, smoked rib broth is used as the basis for vegetable soups. Soups are popular in which the flavors and aroma of smoked meats are harmoniously combined with the aroma and taste of mushrooms.
If the goal is not to give the soup with smoked ribs a specific taste of one or another spicy herb, then it is best to use chopped parsley to decorate the soup when serving - its neutral aroma will not absorb the aroma of the soup itself.
Smoked rib soup is an excellent dish that perfectly stimulates the appetite with its aroma. Therefore, there is hardly a person who speaks negatively about such soups. And perhaps the most popular is pea soup, preparing which without smoked ribs is the same as preparing an omelet without eggs.
How to cook soup with smoked ribs - 15 varieties
This is a classic split pea soup recipe made with smoked rib broth.
Ingredients:
- Dry peas - 1 cup
- Onion - 1 piece
- Potatoes - 3 tubers
- Smoked ribs - 0.5 kilograms
- Greens - a bunch
- Carrots - 1 piece
- Salt, pepper - to taste
Preparation:
Soak the peas in cold water overnight.
Boil the swollen peas over medium heat for 1 1/2 hours. No salt is added.
When the peas become soft, add the chopped ribs to the pan. After boiling, reduce the heat. Add potatoes.
Grated carrots and chopped onions are sautéed in vegetable oil. Add the frying to the soup after cooking the potatoes for five minutes.
The readiness of the soup is determined by the readiness of the potatoes.
Chopped greens are added a couple of minutes before the end of cooking.
The special taste is given to pea soup by the croutons that are sprinkled on the soup poured into a plate. To prepare assorted crackers, white, black, rye bread is cut into cubes and fried in vegetable oil until browned.
Replacing traditional beef with smoked ribs gives this famous dish a unique, distinct flavor.
Ingredients:
- Smoked beef ribs - 0.5 kilograms
- Walnuts - 1/3 cup
- Rice - 1/3 cup
- Tkemali sauce - 1 tablespoon
- Onion - 1 piece
- Olive oil - 2 tablespoons
- Khmeli-suneli - ¼ teaspoon
- Cilantro - 1 bunch
- Garlic - 3 cloves
- Water - 2 liters.
Preparation:
Divide the ribs into portions and fry them until golden brown without oil.
Place the prepared ribs in a saucepan with water and cook for about an hour.
Saute the chopped onion until transparent. Rinse the rice thoroughly and add to the onion.
When the cooking time for the ribs comes to an end, transfer them to the pan. Continue cooking.
After ten minutes, add tkemali and chopped nuts, cook for 7 minutes. Then turn off the heat and add finely chopped garlic. Let the kharcho brew for 15 minutes.
Chop the cilantro very finely and add to the soup just before serving.
Preparing such a soup will not cause any difficulties, because a multicooker eliminates the need to monitor the preparation.
Ingredients:
- Smoked ribs - 300 grams
- Greens - 1 bunch
- Potatoes - 4 tubers
- Bay leaf - 2 leaves
- Pepper, salt - to taste.
Preparation:
Fry chopped onions and carrots, grated on a coarse grater, in a multicooker bowl in vegetable oil - “Fry” mode for ten minutes.
Then put the chopped potatoes and ribs into the bowl, mix everything, add water, cook in the “Soup” mode for forty minutes.
Many people note that soups prepared in multicookers not in the “Soup” mode, but in the “Stew” mode, turn out tastier. This is due to the fact that when stewing, the operating temperature during cooking does not exceed 90˚C. The soup does not boil, but simmers, like in a Russian oven. When cooking in the “Stew” mode, the cooking time must be increased by 15 minutes compared to the cooking time in the “Soup” mode.
To make the borscht especially tasty, it is recommended to use smoked beef and pork ribs - a 1:1 ratio.
Ingredients:
- Smoked ribs - 0.6 kilograms
- Small beets - 2 pieces
- Medium carrots - 2 pieces
- Small onion - 2 pieces
- Tomato paste - 50 grams
- Cabbage - 1 medium head
- Potatoes - 0.7 kilograms
- Water - 2 liters
- Pepper, herbs, salt - to taste.
Preparation:
Take a saucepan in which water will occupy 2/3 of the volume. Pour water and put on fire. Place onions and ribs into boiling water. Cook for 40 minutes.
Chop the carrots into strips, the beets into cubes.
After forty minutes of cooking the broth, remove the onions and add carrots and beets.
Finely chop the cabbage, cut the potatoes into cubes, add to the borscht along with tomato paste, and remove the ribs. Cook until the vegetables are ready. Before the end of cooking, add chopped herbs.
This soup has a richer flavor range compared to traditional cabbage soup.
Ingredients:
- Smoked pork ribs - 0.6 kilograms
- Bay leaf - 2 pieces
- Garlic - 2-3 cloves
- Green beans - 0.2 kilograms
- Black pepper - 10 peas
- Onion - 1 piece
- Celery - 2 stalks
- Carrots - 1 piece
- Tomato paste - 2 tablespoons
- Green beans - 0.2 kilograms
- White cabbage - 0.2 kilograms
- Potatoes - 2 tubers
- Ground pepper, salt - to taste
Preparation:
Wash the ribs and cut into portions. Cut the garlic cloves. Place in a saucepan, add pepper and add 2 liters of water.
Bring to a boil, cook for 50 minutes - the meat should begin to fall away from the bones.
Prepare vegetables.
Cut: celery into half rings; carrots - in cubes, beans - in pieces; Shred the cabbage thinly.
Saute the prepared vegetables in vegetable oil until the onion is transparent. Add tomato paste.
Remove the cooked ribs from the pan and separate the meat from the bones. Grind into small pieces.
Place sautéed vegetables and potatoes into the pan. Cook until the vegetables are almost ready, add pieces of meat five minutes before they are ready.
For preparation, you can use different soft cheeses. This soup can be served not only hot, but also cold. In the latter case, this is a very tasty snack for beer.
Ingredients:
- Smoked pork ribs - 250 grams
- Water - 1 liter
- Carrots - 1 piece
- Small potatoes - 3 tubers
- Onion - 1 piece
- Processed cream cheese - 100 grams
- Bay leaf, pepper, salt - to taste.
Preparation:
Finely chop the onion and grate the carrots on a medium grater. Separate the ribs from each other. Cut the potatoes into four parts. Grate the cheese.
Place all the ingredients in a bowl, mix and add water.
Close the multicooker and turn on the “Stew” mode for 1 hour. Do not open the lid until the signal is given.
When serving, decorate with herbs.
In order to easily grate processed cheese, it is first frozen.
Smoked ribs add new flavor nuances to this traditional dish.
Ingredients:
- Smoked ribs - 0.4 kilograms
- Organic products (smoked sausages, ham, sausages) - 0.8 kilograms
- Pickled cucumbers - 10 pieces
- Potatoes - 3 medium tubers
- Tomato paste - 5 tablespoons
- Onion – 1 piece
- Olives - 1 glass
- Lemon – 1 piece
- Bay leaf -5 pieces
- Salt - To taste
- Pepper - To taste
Preparation:
Boil the ribs for about 1 hour over low heat.
Diced potatoes are added to the boiling broth at the end of its cooking.
Carrots and onions with the addition of tomato paste are sautéed until golden brown. Smoked meats and sausages are cut into small cubes.
Add fried meats, smoked meats, and finely chopped cucumbers to the hodgepodge and cook for 15 minutes.
Olives, salt, and spices are added 4 minutes before the end of cooking.
Lentils, like peas, go well with smoked meats. But unlike peas, it is rich not only in protein, but also in folic acid, biologically active iron, and contains sulfur-containing proteins that destroy the cell walls of bacteria. This soup can be recommended for those who have problems with the gastrointestinal tract.
Ingredients:
- Green French lentils - 150 grams
- Water - 2.5 liters
- Smoked beef ribs - 600 grams
- Onion - 1 piece
- Potatoes - 3 tubers
- Carrots - 1 piece
- Vegetable oil
- Pepper, bay leaf salt - to taste.
Preparation:
Divide the ribs, place in boiling water and cook for 20 minutes. Then take them out, separate the meat and put it back into the pan.
Add chopped potatoes and lentils. Cook over medium heat for 30-40 minutes. Add sautéed carrots and onions. Cook for another ten minutes.
When using lentils in various dishes, it is recommended to soak them in cold water for 5-6 hours.
The combination of the slightly sweet taste of tomatoes and the aroma of smoked meats makes this soup stand out among the recipes of other soups with smoked ribs.
Ingredients:
- Smoked pork ribs - 5 pieces
- Zucchini - 1 piece
- Sweet pepper - 1 piece
- Tomatoes -1 piece
- Paprika - 1 teaspoon
- Champignons - 2 pieces
- Garlic - a couple of cloves.
- Pepper, salt, aromatic herbs - to taste.
Preparation:
Heat the saucepan over low heat. Pour a little vegetable oil, add garlic, onion, set the heat to low, after a couple of minutes add pepper, champignons and zucchini.
Coarsely chop mushrooms and vegetables. Crush the garlic, then chop it along with the herbs. Add aromatic herbs. Stir and heat well.
Place the smoked ribs and add water - the water should cover all the ingredients 2 times.
Cook for 15 minutes. Add coarsely chopped tomatoes and simmer for a couple of minutes.
The soup is ready.
Bean soup with smoked ribs is no less tasty and aromatic than traditional pea soup. However, the proteins contained in this type of legume are more easily absorbed by the body than those contained in peas.
Ingredients:
- Smoked ribs - 0.6 kilograms
- Pepper, salt - to taste
- Canned beans - 400 grams
- Potatoes - 4 tubers
- Onion - 1 piece
- Tomato paste - 1 teaspoon
- Water - 2.5 liters
Preparation:
Place the ribs in boiling water and cook for 20 minutes.
During this time, saute the chopped carrots and onions, add tomato paste at the end of sautéing. Cut the potatoes into cubes.
After 20 minutes of cooking the ribs, check for salt. Add prepared vegetables and cook until potatoes are done.
The combination of aroma and taste of mushrooms and smoked meats makes this soup truly delicious.
Ingredients:
- Smoked ribs - 0.3 kilograms
- Dried white mushrooms - 30 grams
- Water - 1 liter
- Carrots - 120 grams
- Onion - 80 grams
- Garlic - 2 cloves
- Celery - 50 grams
- Red lentils - 150 grams
- Pepper, salt - to taste.
Preparation:
For this soup, the lentils are pre-soaked overnight.
Place the mushrooms, pre-soaked overnight, in the broth, put on the fire and bring to a boil. Cook for 30-40 minutes until the mushrooms are soft.
Fry finely chopped garlic and onion in vegetable oil for five minutes. Then add finely chopped celery and carrots, fry the vegetable mixture until golden brown.
Add the prepared vegetables and lentils to the broth, turn the heat down to low. Cook for 15 minutes. Add smoked ribs and cook for another 10 minutes.
Salt and pepper the dish at the very end of cooking.
The soup is not only tasty, but also healthy, thanks to the properties of chickpeas - lowering sugar, preventing the formation of cholesterol, and contains a large amount of fiber.
Ingredients:
- Chickpeas - 250 grams
- Ribs
- 1 large carrot
- Potatoes 3-4 pieces
- Onion head - 1 piece
- Tomato - 1-2 pieces
- Hot capsicum - 1 piece
- Corn 1/4 teaspoon
- Khmeli-suneli - ½ teaspoon
- Dry basil - 1 teaspoon
- Ground black pepper - 1 teaspoon
- Paprika - 1 teaspoon
- Tomato paste - 2 tablespoons
Preparation:
Chickpeas need to be soaked overnight
Place the ribs in water, bring to a boil, and cook for 20 minutes.
Add chickpeas to the prepared broth and cook for ½ hour. 10 minutes before the end of cooking, add hot pepper for 8 minutes.
During this time, prepare the frying of carrots and onions, brought to a golden color in a frying pan.
Add grated tomato without skin and tomato paste to the frying. Dilute the roast with 2 ladles of broth and simmer a little.
Transfer to a saucepan, add potatoes and cook until done.
The soup is ready.
The peculiarity of this delicious soup is that it must be eaten immediately after preparation; over time, the taste deteriorates. Cooking does not take much time.
Ingredients:
- Smoked ribs - 6 pieces
- Carrots - 1 piece
- Green onions - 1 bunch
- Potatoes - 4 medium-sized tubers
- Vegetable oil for frying
- Small vermicelli “spider web” - half a glass.
- Water - 0.6 liters.
Preparation:
Put water on the fire, bring to a boil, add the ribs and cook over high heat for ten minutes.
During this time, prepare the vegetables - peel the potatoes, cut them into cubes, prepare a fry from onions and carrots.
Place the prepared vegetables on the ribs and cook over medium heat until the potatoes are half cooked. Add vermicelli and cook until potatoes are done.
This is not only very tasty, but also rich in vitamins. Light sourness adds piquancy.
Ingredients:
- Smoked ribs - 0.2 kilograms
- Smoked chicken ham - 1 piece
- Potatoes - 2 large tubers
- Green onions - 1 bunch
- Spinach leaves - 600 grams
- Hard-boiled eggs - 4 pieces
- Pickled beets - 100 grams
- Lemon juice -0 2 tablespoons
- Sugar - 2 teaspoons
- Tomato paste - 1 tablespoon
- Pepper, salt - to taste.
Preparation:
Pour hot water over the meat and ribs and cook for 15 minutes. Then add the diced potatoes and cook for another 5 minutes. Add pickled beets.
Combine chopped dill, parsley and spinach, chopped green onion. Transfer to a saucepan and add lemon juice, sugar, tomato paste.
Cook for ten minutes. Then add the chopped eggs, let it boil and you can turn it off. The soup is ready.
A recipe for an original soup with a delicious taste that comes from fresh tomatoes and pumpkin.
Ingredients:
- Smoked ribs - 0.5 kilograms
- Zucchini - 1 piece
- Pumpkin - 0.3 kilograms
- Carrots - 1 piece
- Tomatoes - 2-3 pieces
- Onion - 1 piece
- Lentils - 0.4 kilograms
- Garlic - 2 cloves
- Pepper, salt, paprika to taste
Preparation:
Cut vegetables into cubes. Fry carrots and onions until golden brown. Add pumpkin, zucchini, garlic and simmer for ten minutes.
Fry the ribs in a dry frying pan and place in the pan. Pour 1.3 liters of boiling water, add lentils and cook for 20 minutes.
Peel the tomatoes, chop with a blender and mix with carrots and onions - transfer to a saucepan and cook for 7 minutes.
Add spices and salt before finishing cooking.
To make smoked ribs really tasty, you need to choose and prepare the product correctly. You should buy options with a small amount of fat on the bone. There should not be enough meat for cooking in a smokehouse. Ribs must be fresh for dishes with them to be truly tasty.
No less important is the preparation stage, which must be carried out according to all the rules. You will need a sharp knife, which should be used to cut through the cartilage along the entire length. You need to separate the brisket (if you have one) to create an even strip of ribs. The excess part can be used, for example, for soup.
By the way, if there is not enough space in the smokehouse, then the dish can be rolled into a tube and tied with thread. Then the product will take up less space and will be easier to prepare.
It is worth noting that the meat turns out softer if it is boiled before subsequent heat treatment. If desired, you can add spices to get a richer taste. It is important to note that pork should not be placed directly from the stove into a smoking container. You need to let it cool and brew for at least a few hours, preferably a day or more. Then it will delight you with its taste and become one of your favorite delicacies.
Brine for ribs with garlic and vodka
One of the simplest and most successful brines is prepared as follows. You need to take 1 liter of water, 3 bay leaves, black pepper and garlic to taste, 50 ml of vodka, a tablespoon of sugar, 120 grams of salt. All ingredients (except vodka) must be mixed and boiled, removing the foam as it forms. After boiling, turn it off and leave to cool.
The meat must be poured with cold solution so that it is completely covered with it. There is no need to cook it, just leave it in the mixture. The indicated amount of ingredients is calculated for 2 kg of ribs. The container itself should be left in a cold place for 3 days. Then dry and rub with seasonings mixed with vodka. Next, the recipe requires that the product be wrapped in cling film and refrigerated for a day. The pork will now be ready for hot smoking. The calorie content of this product is 277 kcal per 100 g.
Marinade with tomato paste and honey
To cook unusual-tasting ribs in a smokehouse, you will need to first make a good marinade. There is an interesting recipe that is suitable for this dish. How long will it take to marinate? Preferably about a day, but less is possible.
Smoked ribs in tomato marinade
Ingredients:
- beer - liter;
- garlic – 1 head;
- vegetable oil – 80 ml;
- onions – 3-4 pieces;
- honey – 2 tbsp. spoons;
- balsamic vinegar - 4-5 tbsp. spoon;
- tomato paste – 150 g;
- spices, salt and pepper to taste.
You need to mix all the ingredients in 250 ml of water. Add the ribs to the resulting mass and leave in a dark place for 12-24 hours. During this time they will have time to soak well, and you can start smoking them. The dish will turn out really tasty, since the recipe is non-standard. Smoked pork ribs are perfect with various pickles, baked or boiled potatoes, as well as fresh vegetables.
Preparing boiled ribs
Some people prefer boiled-smoked ribs, and that's understandable. This product turns out to be especially tender and juicy. It is easy to prepare. You will need to cook the ribs in plain water along with malic acid, sugar, salt, garlic and bay leaf. You can add spices to taste. You need to cook for 30 minutes to an hour.
It is important to place the pork and the solution in the refrigerator after cooling. Keep there for about 2-3 days. After this, you can dry it and place it in a smokehouse.
It is worth noting that boiled-smoked ribs have almost the same calorie content as regular ones.
The process of smoking ribs in a smokehouse
When the ribs are already marinated, you can start smoking them. The dish will taste good if the process is followed completely. First you need to prepare the smokehouse. By the way, you can make it yourself from scrap materials. To do this, you will need to take an unpainted metal pan or bucket; you definitely need a lid. Grids should be placed inside this container, on which the product will later be placed. You need to place a homemade smokehouse on bricks. Light a fire under it and make sure it doesn’t go out or get too hot. The smokehouse itself should contain sawdust from fruit trees.
After preparation is completed, you need to place the ribs on the racks. Cook them for about 3 hours over medium heat. Approximately every 15-30 minutes you need to release smoke from under the lid so that the dish does not have a bitter taste.
When the pork is cooked, it needs to be cooled and chopped. After this, you can serve it as an appetizer or main course.
I would also like to note that the lack of a street smokehouse is not a reason to refuse to prepare this dish. There is a recipe for an apartment, which is no worse. You can make either boiled-smoked pork or regular pork. To do this you will need a smokehouse with a water seal. This container will need to be placed on the stove, lay out the wood chips and light the burner. Next, all that remains is to place the ribs on the grill and wait until they are ready. How long will it take? Approximately 2-3 hours. It is important not to overexpose them.
Homemade smoked ribs
What dishes can you cook with ribs?
Smoked ribs are an independent dish, but this does not mean that they cannot be used as an ingredient. There are recipes to which you can add this smoked meat. For example, various soups. These include pea, potato, with celery and sour cream, borscht, solyanka.
Soup with smoked ribs
There are not only first courses, but also second courses. For example: stew with potatoes; vegetable pot with carrots, cabbage, mushrooms and beans; braised cabbage. You can even make a Hungarian salad. It has the same composition as Olivier, but instead of sausage they put ribs.
Dishes with boiled and smoked pork will decorate any table, so making them will be the right decision. Of course, ribs cooked in your own smokehouse are best, as you can be sure of their quality. Although the calorie content of this dish is quite high, you can treat yourself from time to time.
Smoked ribs are a delicacy. They can be used as an additional ingredient for holiday dishes or presented on their own. Gourmets adore this product because it has a juicy and delicate taste. You can buy it in a store, but it’s much better to make it yourself. Smoking at home provides the taste that everyone without exception likes. There is nothing complicated about cooking ribs. The recipes are accessible even to those new to the kitchen.
Preparing ribs for smoking
To make smoked ribs truly tasty, you need to choose the right base for the future product. Consider options with a small amount of fat on the bone. There should not be too little meat if you are going to cook in a smokehouse. The product must be fresh, otherwise the dish will turn out tasteless.
The next important stage of preparation is cutting. Take a sharp knife. It will allow you to cut the cartilage lengthwise so that you get an even strip of ribs. The excess part can be left for making soup in the future, for example.
Note! Get ribs with a little fat!
After this, clean the products from the white film. It will create a barrier against exposure to smoke. You can remove it with a knife, simply clearing away the unnecessary part from the main part. If there is not enough space in the smokehouse, you can roll the dish into a tube and tie it up. In this case, the ribs will take up less space and will be easier to cook. 
Note that the meat turns out soft if you boil it a little before smoking. You can add spices to the product. This will ensure a richer taste. Please note that you should not immediately place the pork ribs into the smoking container as soon as you cook them. You need to let them cool a little. Ideally, it is better to leave them for a day or even more. This product will delight you with its taste and can claim the title of your favorite delicacy.
Marinade for smoking pork ribs
Marinade options may vary. Among the simple recipes is brine for ribs with vodka and garlic. Experts say that this option is also the most successful. Take a liter of water, black pepper and garlic to taste, 3 bay leaves, a tablespoon of sugar and 120 g of salt. The brine components are mixed, with the exception of vodka, and then boiled. As foam forms, it is removed. As soon as the brine boils, you need to turn it off and leave it to cool.
The meat is poured with the cooled solution until completely covered. There is no need to cook it. It is enough to leave the meat in the mixture. The above quantities of ingredients are calculated for 2 kg of products. The container is left for 3 days in a cool room. Next, the product is dried and rubbed with herbs mixed with vodka. The recipe requires that the product be wrapped in cling film. After this, it is placed in a refrigerator for a day. The pork will be ready for hot smoking immediately after the specified period. The calorie content of such ribs is 277 kcal per 100 g. 
Marinade with tomato paste and honey
This recipe is aimed at adding some zest, an exotic flavor to a familiar product. To ensure this, you will need to make a good marinade. This will be discussed further.
Ingredients:
- beer - liter;
- garlic – 1 head;
- vegetable oil – 80 ml;
- onions – 3-4 pieces;
- honey – 2 tbsp. spoons;
- balsamic vinegar - 4-5 tbsp. spoon;
- tomato paste – 150 g;
- spices, salt and pepper to taste.
The components are mixed with each other and with a glass of water. Place the ribs in this marinade and leave in a dark place for a day. During the specified period of time, the meat has time to soak well. After this, you can send them to the smokehouse. The finished dish turns out very tasty, because this recipe is non-standard. Smoked ribs go well with pickles, boiled or baked potatoes, and fresh vegetables.
A few words about dry salting method. For it you need to cut off the skin and very little fat. After this, the meat is rubbed with coarse salt on all sides. Similarly, the meat is rolled in a mixture of seasonings and allspice. Peel the garlic cloves and grate or chop them. Distribute it evenly on the surface of the ribs, complementing the picture with bay leaves.
For softness, use half a lemon, squeezing the juice onto the ribs. After this, the product is placed in a bag and sent to the refrigerator for 3 hours. The salting can be considered complete.
Boiled ribs: preparation
Cooked-smoked ribs seem like an attractive option for some people. Basically, they have a juicy, delicate taste. They are easy to prepare. It is necessary to boil the products in plain water mixed with sugar, salt, and malic acid. Garlic and bay leaf are also added to the brine. Cook the products for 30 minutes to 1 hour.
Important! As soon as the ribs have cooled, the pork should be placed in the refrigerator along with the broth. The products are kept there for about 3 days, after which they are dried and smoked.
Please note that boiled-smoked ribs are close to regular ribs in terms of calorie content.
How to smoke ribs?
Once the ribs are marinated, you can start smoking them. Good taste can be obtained if you adhere to the step-by-step process. First, prepare the smokehouse. You can prepare it from scrap materials or buy it ready-made. For a homemade smokehouse you will need a bucket or unpainted pan. You will also have to take out the lid. Grids are placed inside the container. Products are placed on them. The smokehouse is placed on bricks. They light a fire under it and make sure it doesn’t go out or get too intense. The smokehouse uses sawdust from fruit trees.
Once the preparatory activities are completed, you can place the ribs on the grill. Cook them over medium heat for approximately 3 hours. Every 15 minutes they look at their condition, simultaneously releasing smoke. This point cannot be ignored, otherwise the dish will acquire a bitter taste.
Once the pork is ready, take it out and cut it. After this, the ribs can be served. They will serve as a main course or appetizer. 
Important! Fruit sawdust is best suited for smoking meat and its derivatives.
Regarding sawdust, in addition to fruit species, it makes sense to pay attention to alder. It gives a nice yellow tint to the ribs. Also, we must not forget that the design of the smokehouse must have a tray for collecting fat. It will drip from the meat. It is also necessary to separate it into separate pieces to ensure uniform smoking of the meat.
How long does it take to smoke ribs?
You need to note the time as soon as a light smoke appears. If the fire is strong, then it is maintained for about 20 minutes. After this, the smokehouse is removed from the fire and the lid is opened. You can often come across advice that says that you should not open the lid until the very end of smoking. However, without controlling the process, you can achieve the exact opposite effect.
Meat can burn, especially if a person does not have enough experience in this matter. In addition, moisture is released from meat during smoking. It is transformed under the influence of heat treatment into steam, which must be released. If you do not want the meat to cook, you still need to open the lid periodically. 20 minutes is enough for the meat to be in thick smoke.
The lid also needs to be wiped from time to time to remove droplets of moisture that will certainly accumulate on it. To ensure even smoking of the ribs on the grill, you must also turn them over. 
Hot smoked ribs
The ribs are prepared according to the recommendations above. Once the ribs are placed in the smoker, cover them loosely on top with foil. The temperature in the smokehouse should be maintained at 100-110 C. The total smoking time is from 35 to 45 minutes. After finishing the process, you need to let the ribs rest for about an hour or two. Due to this, the strong smoky aroma evaporates and a uniform smoky taste is ensured.
Hot smoked ribs go well with potatoes. You can put them in soup or use them as a snack for alcoholic drinks. If you have the opportunity, you can bake potatoes in foil at the same time. Pre-dried apple branches are ideal for hot smoking. The branches are cleaned in advance with a sharp knife and placed on the bottom of the smokehouse. If it is difficult to get such shavings, you can take the above-mentioned alder chips, which are widely available on sale. Pork ribs should be placed in one layer on the smokehouse grate, and then placed over the coals. The fire should be slightly maintained, but not extinguished. 
Once the ribs are cooked, they are cut along the bone so that there is an equal amount of meat around each bone.
Cold smoked ribs
This method is used when it is necessary to increase the shelf life of a product several times. The cold method also provides a more unique flavor to the ribs. However, it requires a lot of time and effort. You will need a stationary smokehouse, which you can make yourself or purchase in a store.
A store-bought smokehouse, of course, greatly simplifies the process. It works automatically. To smoke ribs you will need:
- put a wood chip in the smoke generator;
- place the ribs on the rack in the cabinet;
- connect the device to a power source;
- set the temperature from 25 to 30 degrees;
- smoke for 2 days.
In automatic models, constant monitoring is not required. During this type of smoking, the wood chips enter a certain compartment at regular intervals. Due to this, cold smoke is constantly generated and allows the products to be smoked evenly. The finished ribs look very appetizing.
If we are talking about a smokehouse you have prepared yourself, you need to make sure that the fire burns evenly. This is especially important in the first 10 hours of smoking. This is not easy, especially considering that the fire must be constant, but rather weak. The temperature in the smokehouse should not be higher than 30 degrees. This regime must be maintained for at least a day. 
When the process is complete, do not remove the meat. Let it cool inside the smoker. After this, it must be ventilated for 8 hours.
Smoked meat adds a spicy flavor to any product. You can independently study recipes with smoked ribs and prepare them yourself.
Smoking ribs video
Any delicacies from your own home smokehouse add respect in the eyes of guests. The most popular product is smoked ribs at home. In order for them to turn out tasty and aromatic, you need to know how to smoke ribs correctly, because not only the smoking process is important, but also the preparation of the product before it.
Only fresh meat with a small amount of fat on the ribs is suitable for smoking. Pork ribs are more suitable for cold smoking, since the fat will dry out with this type of smoking. And for hot smoking, pork ribs must first be deprived of excess fat.
After purchasing ribs, it is necessary to remove the film from the product, as it will interfere with the penetration of smoke into the fabric. When the film is removed, the meat on the ribs needs to be cut with a knife. You can also cut the ribs directly into portions by cutting the cartilage. , if it exists, it must be separated. It will make a very tasty pilaf.
This preparation is best done regardless of the type of ribs: pork, lamb or any other.
Recipes for brines and marinades for ribs
Before smoking the ribs, you need to salt them. This is necessary so that the ribs have flavor, and not just a smoky aroma. We offer you recipes for brines and for smoking ribs.
Garlic brine with vodka
This brine recipe is very popular, as the smoked pork ribs are very juicy, spicy and aromatic. For the brine you will need the following ingredients:
- water – 1 liter;
- bay leaf – 4-5 pieces;
- garlic – 6-5 cloves;
- ground pepper and peas – 10 grams each;
- sugar – 1 tablespoon;
- vodka – 60-100 grams;
- salt – 150 grams.
In a saucepan you need to mix all the ingredients except alcohol and put on fire. Bring the mixture to a boil and skim off the foam. After the liquid boils, remove the pan from the heat and leave to cool.
The amount of pickling mixture is enough to pickle up to 2 kilograms of ribs. The ribs must be completely filled with brine so that the meat is covered to the top with liquid. The container with meat in brine must be left in a cool place for three days. After this time, you need to remove the meat and rub it with a mixture of seasonings and vodka. In order for the meat to be saturated with herbs, it must be wrapped in film and left in the refrigerator for a day. After a day, you can start smoking the ribs in the smokehouse.
The calorie content of pork ribs salted using this method is 280 kcal per 100 grams of product.
A quick way to salt ribs
This recipe helps when you need to smoke ribs quickly. Salting takes literally 3-4 hours, after which the ribs can be sent to the smokehouse.
Required ingredients:
- garlic – 4 cloves;
- paprika – 10 grams;
- cumin – 10 grams;
- vinegar - 2 tablespoons;
- salt – 100 grams;
- pepper – 10 grams;
- cloves – 10 grams.
All ingredients must be thoroughly mixed and rubbed over the ribs with the resulting mixture. Wrap the meat in cling film and leave in the refrigerator for 4 hours. Smoking pork ribs salted in this way can be done either hot or cold.
Honey marinade with tomato paste
Required ingredients:
- dark beer – 1 liter;
- garlic – 6 cloves;
- oil – 3 tablespoons;
- onions – 3 heads;
- honey – 3 tablespoons;
- vinegar - 3 tablespoons;
- tomato paste – 200 grams;
- spices to taste.
Mix all ingredients with 1 glass of boiled water and pour the resulting mixture over the ribs. It is necessary to marinate for at least 8 hours, but it is better to leave for the whole day. These smoked ribs are perfect with boiled potatoes, pilaf and fresh vegetables.
Boiled ribs
A very popular recipe is not just smoked, but boiled-smoked ribs. The calorie content of such a dish is no different from regular smoked ribs. After smoking, boiled ribs come out unusually tender and very juicy.
The ribs must be boiled for an hour in water with the addition of bay leaf, vinegar, salt and seasonings. Then leave in the broth in a cold place for 4 days. After this period, remove the ribs from the broth and dry. Then you can safely smoke using the usual method.
How to smoke ribs
There are two methods by which you can smoke meat and other foods, namely cold and hot.
Hot method
Lean meat is better suited. Pre-marinated ribs must be placed in a smokehouse with a temperature of 110-120 degrees. To fully cook smoked ribs, 45-60 minutes in the smokehouse are enough.
After the ribs are smoked, they should be removed from the smokehouse and left in the air for 30-40 minutes. During this time, the smoke will be evenly distributed in the meat.
Cold method
Smoked meat lasts longer. You can also smoke very fatty foods, since at low temperatures the fat literally dries out before your eyes, and the meat does not come out dry.
It is necessary to smoke for at least 2-3 days at a temperature of 30-35 degrees.
What can you cook with smoked ribs?
Smoked products are quite good as independent dishes, but they can be used as ingredients for preparing various other recipes.
Smoked ribs can be added to pea soup, borscht and solyanka. There are many recipes that use smoked ribs and other smoked products. For example, potato stew with the addition of smoked ribs turns out to be a very tasty and aromatic dish.
They also prepare not only first and second courses with the addition of smoked meats, but also snacks such as salads. The Hungarian salad is prepared very simply, its recipe is similar to the Olivier recipe, except that the sausage in the salad is replaced with chopped smoked meat.
Bottom line
At home, you can prepare delicious smoked products even in a homemade smokehouse. The benefit of ribs is that little time is wasted during hot smoking. They don't have as much meat as a ham, but enough to enjoy the taste of smoked meat and satisfy your hunger.
