Pork ribs with baked plums

Category: Meat dishes

Ingredients
Pork ribs	1 kg
Red onion	3 large heads
Garlic	1 small head
Salt and pepper	taste
Dried juniper berries	5-7 pcs
Narsharab sauce	4-5 st. l.
Pomegranate juice	250 ml
Bay leaf	5-7 pcs
Sumac	1 tsp
Olive oil for plums	~ 1 tbsp. l.
Seasoning	~ 1 tsp
Adyghe salt	~ 1 tsp
Honey	~ 2 tbsp. l.
Plum	~ 1 kg
Olive oil for frying onions	~ 1 tbsp. l.

Cooking method

Salt and pepper the ribs and mix with chopped onion rings and chopped garlic slices, as if crushing a little, put bay leaf and juniper berries, fill with pomegranate juice, press down and put in the refrigerator to marinate for 2-8 hours.
Then we take out the ribs from the marinade, grease them with Narsharab, salt and pepper a little, put them in a baking dish.
Throw the onion and garlic on a sieve and leave to drain, take out the bay leaf and juniper berries and pour them onto the meat.
For a plum garnish (prunes or any type of such), peel, put on a baking sheet, sprinkle with olive oil, sprinkle with Caucasian seasoning, a little Adyghe salt, grease with honey a little.
Preheat the oven to 190 ° ©, convection mode (if available), put meat in a mold with a lid in the hot oven on the lower tier, and a baking sheet with plums on the upper tier.
We bake until tender (plums 25-35 minutes, meat 35, 45). When the meat is almost ready, 5-7 minutes before the end, take out the mold, remove the lid, sprinkle the ribs with sumac and leave to brown.
While the meat is being cooked, fry the onion in a small amount of oil, and be sure to steam it under the lid! He lay with raw meat for many hours.
Serve with any side dish and of course with homemade bread!
Bon Appetit!

The dish is designed for

4-5 servings

Time for preparing:

8 hours / 1 hour

Cooking program:

Oven, frying pan, handles.

Note

It is better to take pomegranate juice without natural sugar from Azerbaijan. Plums very well balance the fat content of the ribs. And the dish is perfectly digestible with good red dry wine