INGREDIENTS
- salt, freshly ground black pepper – to taste
- sprigs of tarragon – 3-4 PCs.
- plum tomatoes – 500 g
- olive oil – 100 ml
- pork ribs – 800 g
- crushed garlic – 6 cloves
- sprigs of rosemary – 2 pieces
STEP-BY-STEP RECIPE
Step 1
Garlic clean and coarsely chop. Rosemary wash, dry, remove the leaves from the branch. Place the garlic, rosemary needles, 0.5 tsp. salt and 1 tsp pepper in a blender. Beat until smooth. Continuing to whisk, pour in the olive oil.
Step 2
Wash ribs, place in a bowl, pour the cooked marinade. Mix thoroughly, cover and refrigerate overnight.
Step 3
The next day, wash tomatoes, cut each in half. Tarragon wash, dry.
Step 4
Remove the meat from the marinade. Heat a large frying pan and on high heat fry the ribs for 5 minutes on each side. To shift on a dish, cover with a sheet of foil and leave for 10 min.
Step 5
Add to the pan, where grilled ribs, 2 tbsp of the marinade and fry the tomatoes, stirring occasionally, 5 minutes. season with Salt and pepper. Sprigs of tarragon put the tomatoes, mix and cook 2 min.
Step 6
Return the meat to the pan, stir, heat for 2 minutes, shift to a serving dish and serve.
