Pork spare ribs shashlik
Description
In our family, we generally prefer pork ribs for shashlik. They're inexpensive, meaty, and have enough fat to form a delicious crispy golden crust when grilled. But the main advantage of ribs, of course, is the bone—so enjoyable to gnaw on ;) Men are especially delighted, particularly when the ribs are served with a nice cold beer... Ah! So here's a simple, time-tested recipe for pork rib shashlik, approved by many shashlik "connoisseurs," for your attention ;)
Instructions
- 1
Step 1
Wash the pork ribs, dry them, remove any membranes (there shouldn't be many), and cut them lengthwise along the bones into small portion-sized pieces. Place them into a pot.
- 2
Step 2
Peel the onion and slice it into half-rings (or full rings, if you plan to thread them onto skewers together with the meat).
- 3
Step 3
Squeeze the onion well so it releases its juice, then mix it with kefir (almost any other fermented milk drink will work—ayran, matsoni, yogurt) in which sugar, spices, and pressed garlic have previously been dissolved. Do not add salt—it makes the meat tough—but you can add some soy sauce (only of good quality!) to the pot. Mix thoroughly and place the pot in the refrigerator. The better and fresher the pork, the less marinating time it needs. In principle, fresh young meat can be grilled almost immediately. However, if the pork is older and the meat is somewhat tough, refrigerate it for at least overnight.
- 4
Step 4
After 1–12 hours, remove the pot from the refrigerator and let the meat warm up for about 20–30 minutes. Then thread it onto skewers along the bone or place it on a grill, sprinkle with salt, and roast over coals, periodically basting with kefir diluted with water, kvass, wine, etc.
- 5
Step 5
Eat and enjoy! ;)