Fried pork ribs

Ingredients

• 800 g (1 3/4 pounds)pork spare ribs, cut into pieces
• to tasterosemary
• 50 ml (1/4 cup)olive oil
• to tastepepper
• to tastenutmeg
• to tastecoriander
• juice of 1/2 lemonlemon juice
• 30 ml (2 tablespoons)red pepper sauce
• 100 ml (1/2 cup)white wine
• 1lemon
• 6 clovesgarlic
• to tastesalt

Instructions

1. 1

   Marinate the ribs

   Season the ribs with salt, crushed unpeeled garlic, pepper, rosemary, nutmeg, red pepper sauce and white wine. Leave to marinate for about 2 hours.

2. 2

   Fry the ribs

   Heat the olive oil in a frying pan. Lift the ribs out of the marinade, reserving the liquid, and fry over a medium-low heat for 15 minutes, stirring occasionally. Add the marinade, stir and cook for a further 15 minutes, stirring occasionally.

3. 3

   Finish and serve

   Turn off the heat. Garnish with the lemon cut into half-moon slices and sprinkle with chopped coriander. Drizzle with lemon juice and serve with chips.

What are fried pork ribs?

Pork ribs are a familiar American-style meat dish, often cooked with a seasoned coating or sauce. This version is pan-fried rather than grilled, with garlic, wine, herbs and lemon bringing savoury and bright flavours.

The marinade seasons the meat before cooking, then goes into the pan so its flavours join the cooking juices. Lemon added at the end keeps the finish lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 32g protein, 4g carbs, 58g fat.

The ribs provide most of the protein and fat, while olive oil adds further fat; the wine, sauce and seasonings contribute smaller amounts of carbohydrate. Serve a moderate portion of ribs with plenty of vegetables and chips or another starchy side to make a balanced plate.

The marinade matters

Aromatics: Crushed garlic, rosemary, pepper and nutmeg flavour the ribs, while red pepper sauce adds a spicy note. Use the seasoning to taste, bearing in mind that the sauce can already contribute salt and heat.

Time: The stated marinating time is about 2 hours. This is separate from the 30 minutes of frying in the method, so allow extra time beyond the 35-minute total listed for the recipe.

Getting the pan-fry right

Oil: Heat the olive oil before adding the ribs so they begin frying promptly. Use a pan large enough to hold the pieces without crowding them.

Reserved liquid: Lift the meat out of the marinade first and keep the liquid aside. Add it after the ribs have fried for 15 minutes, as directed, then cook for another 15 minutes.

Check the texture and doneness

Turning: Stir the ribs occasionally during both cooking stages so they cook more evenly and do not catch on the pan.

Doneness: Check the thickest pieces are cooked through before serving; cooking time can vary with the size of the rib pieces and the pan. If needed, continue cooking until done, taking care not to let the pan dry out.

Lemon and coriander finish

Fresh lemon: Add the half-moon slices and lemon juice after turning off the heat. This gives the dish a fresh citrus finish without cooking away the lemon's brightness.

Coriander: Chop it just before serving and scatter it over the ribs. Its fresh, herbal flavour contrasts with the rich meat and oil.

What to serve with the ribs

Chips: The recipe suggests serving the ribs with chips, which make a hearty accompaniment and can be served alongside or used to catch the pan juices.

A lighter side: Add a simple green salad or steamed vegetables to bring freshness and balance to the plate.

Recipe notes & tips

• Pat the ribs dry before marinating if they are very wet, so they fry rather than steam.
• Crush the garlic but leave the cloves unpeeled, as specified in the method.
• Stir the ribs periodically and scrape up any browned bits as you go.
• Keep the marinade aside when lifting out the meat so it can be added at the correct stage.
• Cut the lemon into even half-moon slices for an easy garnish.

Variations

• More heat: Use a hotter red pepper sauce or add extra to taste.
• Herb swap: Use thyme in place of rosemary for a different herbal note.
• Citrus change: Add a little extra lemon juice at the table for a sharper finish.
• Pan juices: Spoon the cooked wine and marinade juices over the ribs when serving.
• Vegetable side: Serve with green beans or a crisp salad alongside the chips.

Common mistakes to avoid

• Crowding the pan: The ribs may steam instead of fry; cook in batches if they do not fit comfortably.
• Adding the marinade too soon: The ribs need their first 15 minutes of frying before the reserved liquid goes in.
• Skipping the stirring: The pieces may brown unevenly or stick; stir occasionally during both cooking stages.
• Rushing the marinade: The recipe calls for about 2 hours of marinating, so plan for this time separately.
• Serving without checking: Rib pieces vary in size; check that the thickest pieces are cooked through before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat thoroughly in a covered pan over a low heat, adding a splash of water if the juices have thickened or the pan looks dry.

Frequently asked questions