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Pork Ribs with Mushrooms in a Skillet
Instructions
Rinse the pork ribs (800 g) under cold water and pat them dry with paper towels – dry meat absorbs the marinade better and forms a crust when frying. With a sharp knife, remove the membrane from the back of the ribs – it makes the meat tough even after long braising. Cut the ribs into portions of 2–3 bones each – this way they marinate and cook through evenly.
Make the aromatic marinade: pour 2 tablespoons of olive oil and 3–4 tablespoons of soy sauce into a deep bowl – the oil softens the meat, while the soy sauce adds umami and replaces salt. Slice the onion (about 70 g) into thin half-rings and add it to the marinade – the onion will release its juice and enhance the flavour. Mince the garlic (5–6 cloves) with a knife or pass it through a press, then add it to the marinade together with your favourite seasonings: black pepper, paprika and dried rosemary go wonderfully with pork.
Place the ribs in the marinade and coat each piece thoroughly on all sides – the marinade should cover the meat completely. Cover the bowl with cling film and refrigerate for at least 30–40 minutes, or better still for 2–3 hours or overnight. The longer the ribs marinate, the more tender and aromatic they will be – the soy sauce softens the meat fibres.
While the ribs are marinating, prepare the champignons (300–400 g): rinse, dry and slice them 5–7 mm thick. Small mushrooms can be left whole or cut in half. Do not slice the mushrooms too thinly – they shrink considerably when frying and lose their texture.
Take the ribs out of the marinade (keep the marinade!) and pat them dry with paper towels – wet ribs will not sear, they will steam instead. Heat a heavy-bottomed skillet over high heat and add 2 tablespoons of vegetable oil. Lay the ribs out in a single layer and fry for 2–4 minutes on each side until golden. The crust seals the juices inside – the meat will stay juicy during braising.
Transfer the seared ribs to a plate, and in the same skillet, on the remaining fat, fry the mushrooms over high heat for 5–7 minutes, stirring. The mushrooms will first release liquid, then it will evaporate and they will start to brown – that is the sign they are ready. Add the reserved marinade with the onion and garlic, stir and warm through for 1–2 minutes.
Return the ribs to the skillet with the mushrooms, add 100–150 ml of hot water and stir gently. Cover with a lid, reduce the heat to the lowest setting and simmer for 10–15 minutes until the meat is fully cooked. Check by piercing the meat near the bone – the juices should run clear. Serve the pork ribs with mushrooms hot, sprinkled with fresh herbs.
Tips
- 1
The longer the ribs marinate, the tastier they are – you can leave them overnight in the refrigerator. The soy sauce will fully soak into the meat during this time.
- 2
Instead of champignons, use oyster mushrooms or forest mushrooms – the flavour will be richer and more aromatic.
- 3
For a thicker sauce, add 1 tablespoon of tomato paste while braising – it will give a lovely colour and a slight tang.
- 4
Serve with mashed potatoes or fresh bread to mop up the sauce – not a drop will be left!
FAQ
How long should you simmer pork ribs in a skillet? +
After searing to a crust, simmer the ribs under a lid for 10–15 minutes over low heat. If the ribs are large or the meat is tough, increase the time to 20–25 minutes, adding more water. Check doneness by piercing the meat near the bone – the juices should run clear, with no pink tinge.
Can I bake the ribs in the oven instead of using a skillet? +
Yes, after searing, transfer the ribs with the mushrooms to a baking dish, pour over the marinade and cover with foil. Bake at 180 °C for 30–40 minutes. Remove the foil 10 minutes before the end for a golden crust.
What can replace soy sauce in the marinade? +
Mix 2 tablespoons of water, 1 teaspoon of salt and 1 teaspoon of sugar – this is a basic substitute. For a more interesting flavour, add 1 tablespoon of balsamic vinegar or Worcestershire sauce. The taste will be different, but still rich.
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