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Pan-fried pork ribs with onions

Pan-Fried Pork Ribs with Onions

Incredibly tasty and appetizing — great as a main course or an appetizer! To make pan-fried pork ribs with onions come out soft and juicy, you need to cook them the right way. There are a few tricks that will give you the perfect hot beer snack for hanging out with friends!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Pork ribs

Onion

Garlic

Vegetable oil

Water

150

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 12 g

Fats 66 % 25 g

Carbohydrates 3 % 1 g

277 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you pan-fry pork ribs with onions? Gather everything you need. Cut the pork ribs so each piece has 1–2 ribs.
Step 2:

Rinse the pork ribs under running water and pat them dry with a paper towel. Blot away every bit of moisture very thoroughly.
Step 3:

Peel the onion and garlic, rinse them in cold water, and chop. Cut the onion into half-rings and press the garlic through a garlic press.
Step 4:

Use a skillet with a wide, flat bottom so you can fit as many ribs as possible. Heat it until hot and pour in a little vegetable oil. Add the prepared ribs and fry them over high heat for 12–15 minutes, turning them so they brown more evenly.
Step 5:

The ribs should be well seared and turn a rich golden, appetizing color.
Step 6:

Now you can add the chopped onion and garlic to the skillet. Fry everything together for a couple of minutes, stirring so it doesn't stick. Then pour in some hot water and simmer the ribs, covered, over low heat for 20–40 minutes (depending on how tender the meat is). Add a little salt and spices to taste.
Step 7:

The meat should turn tender. During cooking the water evaporates, leaving the ribs juicy and delicious.
Step 8:

Transfer the finished fried ribs to a platter and serve hot. Fresh vegetables are the ideal accompaniment to this meaty dish. Enjoy!

Fried pork ribs can be served with any side dish as a main course, or as a hot appetizer alongside beer or another drink. They're great with a vegetable salad or simply with sliced fresh vegetables.
To keep your eyes from stinging while you cut onions, rinse the onion and the knife in cold water. Your cutting board won't hold onto the onion smell if you rub it with a piece of lemon before slicing.
Here's an easy way to tell if the oil in the skillet is hot enough: dip the tip of a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
If you use ready-made spice blends, be sure to read the ingredient list on the package. Salt is often already included, so account for that or you risk over-salting the dish.