Easy and Tender Pork Ribs Recipe. Time to make some delicious and tender pork ribs. Are you ready, because we’re jumping straight into recipe?

Ingredients

• 9 oz pork ribs (250 g)
• 7 oz potatoes, peeled and cut into chunks or thick slices (200 g)
• Salt, to taste
• 1/2 teaspoon honey
• 1/2 teaspoon hot mustard
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground turmeric
• Pinch of ground nutmeg
• Pinch of black pepper
• 1 to 2 tablespoons oil
• 2 to 3 tablespoons water

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the potatoes.
   Peel the potatoes, wash them well, and cut them into medium chunks or thick slices. Season lightly with salt.
3. Arrange the potatoes in the pot.
   Pour the oil into a clay pot or baking dish and spread it around the bottom. Add the potatoes in an even layer.
4. Make the seasoning mixture.
   In a small bowl, mix the honey, hot mustard, sweet paprika, turmeric, nutmeg, black pepper, and a little salt until combined.
5. Season the ribs.
   Rub the seasoning mixture all over the pork ribs, making sure they are coated on all sides.
6. Assemble the dish.
   Place the seasoned ribs on top of the potatoes.
7. Add a little moisture.
   Pour 2 to 3 tablespoons of water into the bowl that held the seasoning mixture, stir to loosen any leftover marinade, and pour it into the pot around the potatoes.
8. Bake covered.
   Cover the clay pot with its lid and bake for 30 minutes.
9. Continue baking.
   Remove the pot from the oven, carefully uncover it, spoon a little of the liquid over the ribs, then cover again and return it to the oven for another 30 minutes.
10. Finish uncovered.
    Remove the lid and bake for 15 minutes more, or until the ribs are nicely browned and the potatoes are tender.

Notes

• If your ribs are a little thicker, they may need a bit more time.
• A clay pot works especially well here, but a covered baking dish or Dutch oven also works.
• Spoon some of the pan juices over the ribs before serving for extra flavor.

Bonus Tip

The honey in the seasoning gives the ribs a lightly glossy finish and a subtle sweetness that works really well with the mustard and paprika. It is a small touch, but it makes the dish taste much more special.

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I’ve decided to give a little update on this delicious bacon-wrapped chicken with guacamole. Even though it’s one of my first recipes on Cooking Frog, it got a lot of attention, so I thought it is time to make some small adjustments and try and improve the recipe just a bit. I hope you’ll enjoy it!

Ingredients

• 2 pcs of chicken breasts (filet)
• 200 grams of thinly sliced ​​smoked bacon
• pepper
• 1 avocado    
• chopped hot peppers     (or sweet, depending on the taste)    
• 4-5 pieces of dry tomatoes    
• 1/2 fresh tomato   
• 1 lime    
• 2 garlic cloves    
• 1/2 smaller red onion

Bacon-Wrapped Chicken Breasts Stuffed With Guacamole Recipe Instructions

• Pound the chicken breasts with a meat hammer (to make it easier to wrap them up).
• Take each part of the breasts and stuff it with Guacamole, bend the ends, and wrap them all in.
• Place chicken breasts on the nylon foil and bake over the bacon. Allow the foil to be wrapped in bacon and leave in the fridge to cool and ripen. Rinse off to 400 ℉.
• Place the prepared meat slices in a baking tray covered with baking paper. Bake chicken breast with avocado in bacon for 15-20 minutes until the meat is melted. Note: The bacon should be very thinly picked, and one roll of white meat requires 5-6 blanks of bacon, depending on the width or height.
• It is important that the bacon is fleshy so that it does not completely drip during frying.
• After that, make guacamole in the following way: Remove the Avocado from the bark and squeeze it into the potatoes, then add the finely chopped tomatoes and peppers, as well as the coriander, the juice, and the rye lime jar. Rejoice, beat, and combine.
• As a side dish, use this roast served with fried roasted fodder or a mixture of barley vegetables.