- Pork ribs - 2 Kilogram
- Onion - 0.5 Kilogram
- Kefir - 0,5 Liters
- Soy sauce - 50 milliliters
- Ginger ground - To taste
- Black pepper powder - To taste
- Spicy herbs (tarragon, rosemary, etc.) - To taste
- Salt - To taste
Pork ribs should be washed, dried, cleaned of films (there should not be many) and cut along the bones into small portions. Fold in a pan. Peel onion, cut into half rings (or rings, if you then want to wear them on skewers with meat). The onion is well kneaded to let the juice in, and mix with kefir (almost any other sour milk beverage - ayran, matzoni, yogurt) in which sugar was dissolved beforehand, with spices and passed through garlic press. Salt is not added - the meat from it becomes tough, but soy sauce (only good quality!) Can be poured into the pan. Stir well and remove the pan in the refrigerator. The better and younger the pork, the less it should be marinated. In principle, young fresh meat can be fried almost immediately. But if the pig was already in advanced years, and the meat is harsh, put the pan in the cold at least for the night. After 1-12 hours, take out the pan from the refrigerator and let the meat "keep warm" for 20-30 minutes, then string it on the skewers along the stone or put it on the grate, salt it and bake it on charcoal, periodically watering with kefir, diluted with water, kvass, wine etc. We eat and praise! ;)
Servings: 5-7