Ribs in plum marinade

Ingredients:

• Pork ribs — 1 kg
• Torchin® «Plum» marinade — 1 pack
• Green onions for sprinkling

To enjoy a true gastronomic delight during a picnic with friends, bake pork ribs in plum marinade. It’s simple, and the result is always top-notch. All you need are good, fresh ribs and a pack of Torchin® marinade.

We’ll be grilling the pork ribs in portions. Guests can eat them by hand, dipping them in ketchup or any other sauce.

Usually, ribs don’t require a side dish. However, you can serve them with new potatoes, roasted vegetables, a young cabbage salad, or sliced fresh vegetables with herbs.

Cooking Ribs on the Grill:

1. Rinse the pork ribs under running water, pat them dry with a paper towel, and trim off any excess fat and pleura if present. Cut the ribs along the intercostal space into portions of two to three bones each. We’ll bake them in smaller portions rather than one large piece.
2. Place the cut ribs in a marinating container. The good news is that you don’t need to prepare the marinade separately—just use the ready-made one from Torchin®.
3. Squeeze the Torchin® «Plum» marinade into the container with the ribs. Mix thoroughly, massaging the ribs with the marinade. Ideally, leave them to marinate in the fridge overnight; if not, then for at least two hours.
4. Place the ribs on the grill. Wait until the wood or charcoal has completely burned down and is smoldering. Only then should you place the meat on the grill.
5. Grill the ribs on each side until a golden crust forms. It’s very important that they develop a good crust and slightly char (this effect comes from the sauce, but the meat won’t burn). The cooking time depends on the size of the ribs and the amount of meat.
6. To check if they’re done, pierce the meat with a knife. If it goes in easily and the juices are clear with no blood, the ribs are ready!
7. Remove the grilled ribs, place them on a serving dish, and finely chop some green onions to sprinkle on top. Serve with a side of vegetable slices and bowls of your favorite dipping sauces.

The magic in this recipe comes from the Torchin® «Plum» marinade, which includes plum pieces, two types of mustard, dried vegetables, and a blend of aromatic herbs. All of this gives the ribs a unique flavor profile.

Barbecue Rib Cooking Tips:

Pay attention to a few key points to help you cook the perfect grilled pork ribs:

• Ensure you’ve removed the thin membrane (pleura) from the ribs. This isn’t because it’s inedible, but because during grilling, it will shrink the meat, squeezing out additional juices. With the membrane, the ribs may end up tougher and less flavorful, as it also prevents the marinade from penetrating the meat. Removing it is easy with a knife and a paper towel.
• If you’re grilling the ribs without foil and using a sweet marinade (the tastiest option), it’s better to cut the rack of ribs into smaller portions. The sauce tends to burn faster. If you cook the ribs whole using this method, they may char on the outside while remaining raw inside. Smaller pieces will cook faster without the risk of burning.
• The key principle of grilling is not to rush and to avoid high heat, so the ribs don’t burn.