Rib, not that
The anatomical definition is rather dry: “”. One misfortune: in the meat carcass, the meat rib part is distinguished, closer to the ridge, which goes to natural burgers on the bone, and the hem is on the top brisket, which includes the muscle layer, some amount of fat and the middle part of the ribs. This is what we call “”. A relatively large amount (30%) of intercostal meat, sweet and juicy, remains on them, which can be nibbled clean in a completely uncivilized way, putting aside the knife and fork.
Pork
Almost in any meat establishment in Europe or America, where they do not even dream of Michelin stars, they will bring you a couple of half-meter hot layers of selected pork ribs with a bucket of fried potatoes and a decanter or two of young wine. Not enough to lick your fingers! Yes, and we will bring – except that the layers will be smaller and the meat is worse, although this dish is not so intricate.
The pig is the most familiar pet in Eastern Europe, and therefore our neighbors have always been able to cook pork, including ribs, using honey as a caramelizer. Think, for example, of a typical Polish delicacy – marinated in honey pork ribs, as well as the Czech version of this dish, are the best snack for tourists tired of wandering around the streets of Prague.
In the simplicity of fried pork ribs (chopped, fried and gnawed), of course, imaginative chefs sometimes interfere. For example, overseas, in Louisiana, the marinade is complicated by adding soy sauce, vinegar, sherry and ginger, the ribs are kept in it for six hours, and then they are baked, covered with foil. For delicious spicy pork ribs with a sauce made from the same honey, but with tomato paste, tabasco, Worcester sauce and a whole bunch of spices, we “” in a roadside shalman near New York, where the most remarkable detail (not counting, of course, ribs) was the poster with an inscription: “”…
Once on one of the holidays, our friend Ilya Lazerson, a chef and author of cookbooks from St. Petersburg, brought a bucket of pork ribs and cooked them in just 15 minutes. True, even at home, Ilya quickly fried the ribs to a blush, cooked for an hour or two in salted boiling water, poured it hot into a bucket of spicy marinade, ordered a taxi and was with us in about an hour. It remains only to bring the almost finished dish in the oven to the desired condition … The Chinese do approximately the same – in 15 minutes they manage to grill the boiled ribs and serve them with hoisin sauce.
In the Caucasus, we learned how to cook shashalyk from pork ribs – they must be cut in pairs, and when stringing on skewers, if there is no grate, pierce the flesh between the bones.
In Thailand, street vendors grate meat spices and herbs, allow to soak, then split a bamboo stick 30 centimeters long, but not completely (a kind of clothespin turns out), a piece of meat is clamped between the halves, the open end is tied and placed on a brazier. The meat is not pierced, the juice does not flow out, and it turns out to be unusually juicy. Take it on board, because in your closet you will surely find your grandfather’s bamboo ski poles.
Lamb ribs
Ribs lamb in most European countries it is already a delicacy, but cheerful Greeks on the same Crete prepare them in a simple way: marinated in a mixture of lemon juice and olive oil with pepper and marjoram, fried on coals, and served with lemon wedges, herbs and “village” choriatica salad … Lamb ribs are an indispensable dish at any South African meat party.
If you find yourself in November near Cape Town, where two hundred thousand people gather for such a barbecue, learn not only to cook ribs, but also to get the “right” coals from camel thorns, grapevines and even corn cobs.
Lamb ribs are also loved in Norway, where pinnekiet is a popular Christmas dish: dried or smoked brisket is cut along the ribs, soaked, and then simmered in a little water and served with turnip puree and potatoes.
Veal and beef ribs
We give the palm in the preparation of veal ribs to the French, who even allocate a special cut for this purpose, the so-called – a flat piece of veal trim or brisket… For example, veal ribs turn out quite badly – they are marinated in vegetable oil with salt, pepper and parsley, then fried on the grill for 15 minutes and served with seasonal vegetables… Béarn sauce is perfect for such a dish, where you can add a little grated horseradish…
For centuries Koreans have been preparing (literally “rib”) – a roast of beef ribs. Meat is marinated in a mixture of soy sauce, garlic and sugar, often including pear juice, rice wine, sesame oil, grated ginger, onion puree and hot pepper paste. In specialized restaurants, visitors cook their own calbi on table braziers.
But back to “”. Think for yourself why Americans, who consider barbecue their national sport, call pork ribs (“”) – well, not in honor of the wife of the next president … Apparently, the Yankees understand that the rib with which we habitually associate the appearance of the first woman is all not the most unnecessary part, but the best!