Cooking pork ribs with potatoes. Recipe: Potatoes with pork ribs - according to my mother's recipe

Potato dishes

How to cook pork ribs different ways: in the oven, in the slow cooker and in the microwave. Check out step by step recipe and cooking tips

1 hour 20 minutes

170 kcal

5/5 (1)

Sometimes it happens that you need to cook something original, but do it quickly. In such cases, I cook pork ribs. This is a very simple recipe in which the meat turns out juicy and tasty, especially if you make pork ribs with potatoes in the sleeve. But most often I cook without it. Cooking ribs is very easy, because all you have to do is prepare the meat and spices, and the oven or slow cooker will do the rest. Let's figure out how to prepare this wonderfully simple dish.

How to choose the right ribs

For this dish, the main thing is to choose good meat, so as not only to enjoy it, but also not to harm your health. So read the following tips:

The meat should be light in color, and the fat on it should be thin and white.
It should smell nice, even a little sweet.
The meat should not stick to your hands, and if you press on it with your finger, the dent should quickly straighten out.

Potatoes with ribs in the oven

Kitchen appliances: knife, baking sheet with high sides, oven.

Ingredients:

Cooking process

Video recipe

If you are not sure that you understood everything correctly, then watch this video. It's short, but clearly shows how to cook ribs in the oven.

Pork ribs in a slow cooker with potatoes

Cooking time: 50 minutes.
Number of servings: 4-5 servings.
Kitchen appliances: slow cooker, knife, spoon.

Ingredients:

Pork ribs– 700 g.
Potatoes – 1 kg.
Mushrooms – 200 g.
One carrot.

One onion.
2 tbsp. l. sour cream and cream (10%).
Spices, vegetable oil, herbs.

Cooking process

Video recipe

This video shows in detail how to cook ribs in a slow cooker. The girl comments on all her actions and advises which spices are best to put.

Pork ribs in the microwave

Cooking time: 35 minutes.
Number of servings: 5-6 servings.
Kitchen appliances: spoon, glass pan, microwave, knife.

Ingredients

A kilo of ribs.
180 g tomato sauce.
150 ml apple juice.
2 tbsp. l. vinegar.

1 small onion.
A couple of spoons of sugar.
Clove of garlic.
Spices.

Cooking process

Everything except the ribs.
Mix everything liquid ingredients. Finely chop the onion and add to the sauce. Place it in a glass container in the microwave at full power for 6 minutes. After 3 minutes, stir and continue cooking.
Ribs.
Divide the ribs into portions, pour in vegetable oil and cover with a lid. Cook for 15 minutes on full power. Don't forget to flip halfway through cooking. Drain the juices from the ribs into the sauce and stir. Now pour half of the sauce over the ribs and cook uncovered for another 3-5 minutes. Serve along with the remaining sauce and herbs.

What are the ribs served with?

If you have prepared only ribs, then you can prepare any side dish for them: bake potatoes, cook pilaf, rice and other porridge. If you have already prepared the ribs with a side dish of potatoes, you can simply serve fresh vegetables and greens or cut them into a salad. A variety of sauces won't hurt either. You can serve the meat with a glass of red semi-sweet or dry wine.

To make your dish the most delicious, follow these recommendations:

The meat must be washed well and the film removed. If there is too much fat on it, then it is better to remove it too.
If you want the meat to be completely soft, it is better to boil it first and then bake it.
To ensure that the taste of the ribs is as rich as possible, you can leave it in the marinade for 4-5 hours.

Other options

Pork ribs can be cooked in several ways: with or without marinade, on the stove, over the fire and on the barbecue. A best side dish there will be potatoes with them. Although there are many other options for preparing meat and potatoes. You can bake potatoes with minced meat in the oven if you want to save time and money, or cook them with chicken in a slow cooker

To prepare a delicious and satisfying family dinner, you don’t have to be a great cook. There are a lot of recipes that are easy to prepare, but with amazing results. can be diversified not only with accompanying ingredients, but also using various marinades. If you are a lover of delicious food, golden brown crust, choose marinades with honey included.

Marinade is an important component, so you need to choose the right spices. A little vinegar and the meat will be more tender, it will reveal the most best tastes. If you don't really like vinegar, soy sauce can replace it. lemon juice, wine. Of course, it is better for the meat to lie in the sauce longer, but the rhythm of life dictates its own rules, so we can only allow a couple of hours for this. This time is enough to soak up the spices.

Everyday homemade dinner can be festive feast. The aromas emanating from the kitchen will drive even the pickiest eater crazy. If you choose the right seasonings, the taste will be perfect.

Pork ribs with potatoes in the oven in the sleeve

This dish is perfect for a family dinner, unexpected guests, or for festive table. It does not require much cooking time, is easy to prepare, and turns out appetizing, tasty and beautiful.

We will need:

Pork ribs – 1.5 kg.
Potatoes – 1.5 kg.
Seasonings: dried mixture of dill, garlic and basil;
Half a glass vegetable oil(olive is best);
Grain mustard – 2 tbsp/spoon
Low-fat sour cream – 120 grams

Preparation:

Take the pork ribs, rinse them well in cool water, and place them in a saucepan or other heat-resistant container. Season them a little, add any seasoning for the meat, mustard beans and sour cream. Cut the green onion together with the white root part and add it to our ribs. Mix everything well and leave to marinate a little.

In the meantime, let's prepare the potatoes. Also marinate the washed and peeled potatoes a little in a mixture of homemade seasoning, salt and olive oil. Cut into slices.

Fill the baking sleeve halfway with potato mixture, and the other half with ribs. We tie it tightly. Transfer to a baking sheet or mold. Place in an oven preheated to 180°C and bake until golden brown for about one to one and a half hours.

Remove from the oven, cut the sleeve and check - the potatoes and ribs are well baked, browned and look appetizing.

All that remains is to place it on a dish and garnish with herbs and radishes, cut into quarters.

Bon appetit!

5 more recipes like this delicious dish can be read in the article ""

Bake pork ribs with potatoes in foil in the oven

This dish belongs to the category of those that are said to be “finger lickin’ good.” It’s very simple to do, and there will be so much admiration and praise! The meat turns out juicy and tender, and the potatoes are covered with a golden brown crust and saturated with seasonings.

We will need:

Pork ribs - 1.2 Kilograms
Potatoes – 2-3 pcs.
Paprika - 1 teaspoon
Cayenne pepper - 1/4 teaspoon
Pepper - 1/4 teaspoon
Salt - 1 teaspoon
Mayonnaise - 4-5 tbsp. spoons
Onion - 1 piece (grate)
Garlic seasoning - 1.5 teaspoon

Preparation:

Wash the ribs, dry with paper towels to remove excess moisture, and rub with pepper and salt.

In a bowl, mix mayonnaise, onion, garlic, rub the meat with this mixture.

Peel the potatoes, wash them well, and cut into thin slices. Roll in a mixture of mayonnaise, onion and garlic. We marinate the food for half an hour.

Place the prepared vegetable on foil, place the ribs on top, pack and place on a baking dish.

Bake the meat and potatoes in an oven preheated to 180 degrees for 2 hours. After the time has passed, open the foil, brush with barbecue sauce, and leave for another 20 minutes, covering with foil. To get a golden brown and crispy crust, leave it in the oven for another 15 minutes, having already completely uncovered our dish. Bon appetit!

Recipe for ribs with potatoes in a baking dish

In the oven, the ribs come out especially tasty and juicy. The meat comes off the bone perfectly and then melts in your mouth. In general, be sure to use this recipe and treat your loved ones.

We will need:

Pork ribs – 0.7-0.8 kg;
Potatoes – 0.9 kg;
Onion – 1-2 heads;
Mustard – 25 g;
Mayonnaise – 50 g;
Unscented oil – 40 g;
Ground paprika – 1 tsp;
Garlic – 2 cloves;
Mixture of peppers, salt to taste.

Preparation:

We use meaty ribs with a thin layer of fat; the meat will be juicy for sure. Rinse well under cool water and cut along the seeds.

To make the meat more tender and cook faster, you simply need to marinate it. Therefore, we put the meat in a deep cup, add mustard, mayonnaise, crushed garlic, salt and pepper to taste. You can also add your favorite spices. Mix well with your hands and leave for at least an hour, preferably overnight.

Peel, wash the potatoes, cut into large oblong slices, and transfer to a cup. Next, add sunflower oil and send ground paprika, salt to taste, mix with hands. To prevent the potatoes from turning black, peel them only when the ribs are ready.

Place the potatoes in a heatproof baking dish. Peel off the husks onion, chop into thin half rings and place on potatoes. And on top are the marinated ribs, meaty side up.

Cover the pan tightly with foil and place in the oven. At a temperature of 180 degrees, bake the dish for 40-50 minutes, then carefully open our “lid” and keep it in the oven until golden brown.

Let's serve delicious second the dish is supplemented with herbs or pickles.

Bon appetit!

Cooking pork ribs with potatoes on a baking sheet

The dish turns out very juicy and golden, my family really likes it, and now you can cook it too, I highly recommend it.

We will need:

Potatoes – 7 pcs.
Carrots – 2 pcs.
Onions – 1 pc.
Garlic – 4 cloves
Pork ribs – 1.4 kg.
Bay leaf – 3 pcs.
Salt, pepper - to taste
Water – 1 glass

Preparation:

Remove the skin from the potatoes and cut into slices at your discretion. Place in an even layer on a baking sheet greased with sunflower oil. Peel the onions and carrots, wash them, cut them into thin pieces, and place them on top of the potatoes.

Let's take care of the meat, we salt it, pepper it, fry it in heated vegetable oil on both sides until golden brown. Place the bay leaf and garlic on a baking sheet with the vegetables. Then the fried ribs, pour in a glass of water.

Place in an oven preheated to 200 degrees for about an hour. Checking for readiness by checking the softness of the potatoes

We post it on flat dish. Bon appetit!

Ribs with potatoes in the oven in a form under foil

This dish is simple and tasty, great option dinner for the family. There are many recipes, try this one. Maybe he will replenish your piggy bank

We will need:

Pork ribs – 0.6 kg
Potatoes – 6 pcs.
Onion – 1 head
Carrots – 1 pc.
Sour cream – 200 ml.
Soy sauce – 5 tbsp. spoons
Vinegar – 1 tbsp. spoon
Garlic – 3 cloves
Bay leaf – 4 pcs.
Black pepper, paprika, salt - to taste
Sugar – 1 tsp. Spoon

Preparation:

First, let's marinate our meat. To do this, mix soy sauce, vinegar, salt, pepper, paprika, sugar and Bay leaf. Wash the ribs well and cut them in portioned pieces, add to the marinade, stirring well for a couple of hours

Let's prepare the remaining ingredients. Peel and wash the potatoes well and cut into medium squares.

Then the carrots, wash them, peel them, chop them into coarse grater. Peel and chop the onion as you like. I chop it into half rings, I like it better that way.

Combine the vegetables in a bowl, add salt, spices, herbs, sour cream, mix everything well.

Line a baking sheet with foil, or use a heat-resistant pan and place vegetable mixture. Next we send the ribs

Wrap in foil and bake in an oven preheated to 190 degrees for 1.5 hours. Then open the foil, squeeze the garlic on top, and leave to brown for half an hour. The meat must be turned over once so that it is browned on all sides. Luxurious dinner ready! Bon appetit!

How to cook pork ribs with potatoes in the oven, watch the video from YouTube

The very first and most important thing is to choose the right meat. The ribs should be a soft pink color, with a thin, white layer of fat.
To determine readiness, pierce the meat with a fork; clear juice should appear flowing from the puncture site.
It is better to marinate overnight in your favorite spices. You can leave it in the refrigerator, the meat will become soft and pliable.
When adding honey to a marinade, always add a little less than the ingredients indicate so as not to overdo it with sweetness. If it still seemed too sweet, lemon juice will fix everything. Just add it to the marinade
Pork ribs dish great amount, don’t be afraid to try, experiment, bring something of your own. Cook and delight your loved ones with culinary masterpieces

Fragrant, crumbly potatoes with ribs - a popular and favorite dish.

She is equally good as in daily menu, and at special events.

Unique recipes dishes They will please both those experienced in cooking and those just beginning to cook.

Stewed potatoes with ribs - general cooking principles

The main ingredients of the dish are potatoes and ribs.

Both early and late potato varieties are used. It’s best to place new potatoes on top of the ribs, so they won’t boil over and will turn out tasty and crumbly. But more ripe fruits leave under the ribs - the potatoes will be saturated with meat fat and juice, will become soft and juicy. The potatoes are peeled and cut into large slices so that during stewing the vegetable does not overcook and turn into mashed potatoes.

The ribs for this dish are mostly pork, they cook quickly and are soft and juicy. It is permissible to use lamb and beef ribs. The ribs are thoroughly washed, the film is cut off if necessary, and cut along the bones. There are also recipes where the ribs are not separated, but stewed whole, but then they need to be slightly separated from each other and placed between them additional ingredients for juiciness.

If desired, onions, mushrooms, zucchini, eggplant, cabbage and other products are added to the dish. Tomato paste and sour cream are often used as a dressing. Greens, spices and herbs will give stewed potatoes with ribs a special aroma and unique taste.

1. Stewed potatoes with ribs

Ingredients:

A kilogram of pork ribs;

A kilogram of potatoes;

60-80 g tomato paste;

Two carrots;

5-7 sprigs of dill and parsley;

Salt and black pepper to taste;

Two cloves of garlic;

Bulb.

Cooking method:

1. Thoroughly wash the ribs and separate them into pieces. Place in a deep frying pan and fry on all sides until nice golden brown (if the ribs are not very fatty, you can add a spoonful of sunflower oil).

2. Peel the onion and chop finely, also peel and grate the carrots into large shavings, place both ingredients over the ribs.

3. As soon as the onions acquire a slight blush, add salt and pepper, pour in boiled water and, covering the pan with a lid, simmer until the ribs are cooked.

4. Lay out the potatoes, cut into large slices, pour in a little more water, simmer until half cooked.

5. Add tomato paste, chopped garlic and finely chopped herbs.

6. Bring the dish to readiness.

2. Stewed potatoes with ribs in sour cream

Ingredients:

650 g ribs;

800 g potatoes;

200 g sour cream;

Bulb;

Carrot;

Dried basil, bay;

Salt and ground pepper;

30 g mustard.

Cooking method:

1. Peel the vegetables and wash the meat.

2. Cut the carrots into thin strips, the onions into small cubes, and the potatoes into medium-sized cubes.

3. Separate the ribs by bone.

4. Fry the ribs in a hot deep frying pan or in a saucepan for a couple of minutes first, as soon as the fat has melted, add onions and carrots.

5. Fry all ingredients for ten minutes, stirring constantly, until lightly browned.

6. Pour in sour cream, add spices, salt and bay leaf, simmer for five minutes.

7. Lay out the potatoes, pour in a glass boiled water. After boiling, reduce the heat and simmer until full readiness ribs and potatoes.

8. Ready dish sprinkle with dried basil and leave for a while in a covered saucepan before serving.

3. Stewed potatoes with smoked ribs

Ingredients:

600 g pork smoked ribs;

Two onions;

Eight potatoes;

Carrot;

Spices, salt, garlic, herbs, dry herbs to taste.

Cooking method:

1. Peel the potatoes and cut them into large cubes, leave them in cold water for 20 minutes to rid the vegetable of excess starch.

2. Chop the onions and carrots and sauté in the fat cut from the ribs.

3. Cut the ribs themselves along the bones, then cut each piece into two or three parts, depending on the size of the ribs.

4. Place the meat for sautéing.

5. Pour a glass cold water, cook for 10 minutes.

6. Add potatoes and bring the dish to readiness.

7. Add salt, herbs, spices and herbs to taste.

8. Leave for 5 minutes so that the ingredients are saturated with the aromas of herbs.

4. Stewed potatoes with ribs and mushrooms

Ingredients:

Half a kilo veal ribs;

300 g pickled mushrooms;

Half a kilo of potatoes;

Onions and carrots, one each;

Butter;

Salt, spices.

Cooking method:

1. Wash the ribs, dry them with a towel and cut along the bones.

2. Fry the ribs along with finely chopped onions and carrots, adding a piece butter.

3. Transfer the prepared ingredients into a saucepan, add potatoes cut into medium pieces and pickled mushrooms.

4. Pour in one and a half glasses of boiled water, add salt and spices.

5. Simmer the potatoes with ribs until the potatoes are fully cooked.

5. Stewed potatoes with ribs and cabbage

Ingredients:

700 g ribs;

Three potatoes;

Bulb;

Large carrots;

A small head of young cabbage;

Salt, spices, sunflower oil.

Cooking method:

1. Wash the pork ribs, dry them and cut them into medium-sized pieces.

2. Cut the peeled onion into half rings, and grate the carrots on a large segment of a grater.

3. Sunflower oil Heat it up, first fry the ribs until golden, then add the onions and carrots and fry until the vegetables are done.

4. Transfer the ingredients into a deep saucepan, pour in a third of a glass of water, and bring to a boil. Add salt and spices.

5. Lay out the sliced potatoes and shredded cabbage.

6. Thoroughly mix all the ingredients of the dish and simmer for twenty minutes.

6. Stewed potatoes with ribs and tomatoes

Ingredients:

Pork belly (for 8-12 ribs);

Three fleshy tomatoes;

Five medium potatoes;

Spices, salt, herbs.

Cooking method:

1. Pork belly rinse and cut from the side of the protruding ribs, without violating the integrity of the piece. Rub the pork with spices, salt and herbs.

2. Wash the tomatoes, dry them and cut them into semicircles. Place the slices into the cuts of the brisket. We pack a piece of pork in a bag and leave it to marinate for room temperature for two hours.

3. Peel the potatoes, cut each tuber into two or four parts, depending on the size of the potato.

4. Place the pork on a baking sheet and place the potatoes around the edges.

5. Simmer, covering the pan with foil, first at 200 degrees for 20 minutes, then reduce the gas to 170 degrees and cook for another 1 hour.

7. Stewed potatoes with ribs, eggplants and sweet peppers

Ingredients:

1.2 kg pork ribs;

Two eggplants;

Bulb;

Bell pepper;

Three potatoes;

30 g grated ginger;

Two cloves of garlic;

100 ml soy sauce;

100 ml vegetable oil;

30 g starch;

A tablespoon of salt;

80 ml white wine;

30 g tomato paste.

Cooking method:

1. Wash the ribs and cut them into not too large pieces.

2. Pour half the soy sauce into a bowl, add tablespoons of salt, sugar and pepper to taste, mix. Add starch and mix again. Place the ribs in the marinade and leave for 30 minutes.

3. We wash and cut vegetables: potatoes into cubes, eggplants into slices, Bell pepper large strips, quarter onion rings. Chop the garlic.

4. Heat two tablespoons of oil in a deep cauldron, lay out the prepared ribs, fry on all sides until golden brown. Place on a plate.

5. In the same oil, fry the potatoes until half cooked, and also remove them into a separate plate.

6. We do the same with eggplants: fry, remove.

7. Lastly, add onion, garlic and grated ginger to the oil in a saucepan, brown all the ingredients.

8. Add tomato paste, remaining soy sauce, remaining oil, half a glass of water. Simmer until thickened.

9. As soon as the sauteing thickens, put the ribs, potatoes and eggplants with peppers in a saucepan.

10. Stir, pour in wine, simmer for five to seven minutes.

8. Stewed potatoes with ribs in pots

Ingredients:

350 g pork ribs;

700 g potatoes;

Carrot;

Medium bow;

Sour cream;

Salt, pepper, herbs.

Cooking method:

1. Cut the ribs and fry until nicely browned in a hot frying pan for five minutes.

2. Remove the meat to a plate.

3. In the same frying pan, fry the onion rings and carrot strips separately from each other.

4. Post it in clay pot first the ribs, then the onion, potatoes, carrots, adding a little salt to each layer.

5. Pour boiled water over the ingredients, mixing it with the fat remaining from frying, a pinch of salt, black pepper and sour cream.

6. Place green leaves on top.

7. Simmer for an hour at 180 degrees, serve hot directly in the pots.

8. If desired, you can sprinkle the potatoes with ribs with grated cheese, then 10-15 minutes before cooking you will need to remove the pots, sprinkle the ingredients on top with cheese and bring the dish to readiness without covering it with a lid.

Before cooking, be sure to wash the ribs, removing any chipped bones, cutting out the film and tendons.

Pre-marinated ribs are juicier, tastier and more tender. You can use not only the above listed fillings, but also, for example, sour cream, lemon juice with onions, mayonnaise and other marinade suitable for meat.

It is better to cut the potatoes into large or medium pieces; slices that are too small will boil and spoil the appearance of the finished dish.

If you add herbs, herbs and spices at the end of cooking, then after removing the pan from the heat, let the dish stand before serving. closed lid five to ten minutes, so all the ingredients are saturated with the aroma of spices.

To get more rich taste and flavor, you can use broth instead of water.

Vegetable sautéing with tomato paste or tomatoes will give the dish aromatic bright notes, making the taste of the dish more interesting.

If you don’t even use spices in cooking, then don’t neglect these two essential seasonings for stewed potatoes with ribs: bay leaves and ground black pepper.

If at pre-roasting rib meat sticks to the bottom of the pan, add a little boiled water.

The finished dish goes perfectly with herbs; sprinkle them over the potatoes before serving or serve in a separate plate so that everyone can help themselves to the desired amount.

The finished dish is served with fresh or pickled vegetables, fresh White bread and sour cream.

Potatoes stewed with meat are one of those dishes that are perfect for both an everyday lunch and a holiday feast.

Absolutely any meat can be used for this dish. It could be tender turkey, aromatic lamb, dietary rabbit or high-calorie pork. It all depends on national traditions and taste preferences of the eaters gathered at the table.

If a housewife cooks potatoes with pork, then most often she uses sirloin: no need to fuss with bones, and stewing the flesh is faster than meat on the bone.

Take at least the same ribs. If the pork is not old, then they can be cooked quite quickly.

Despite the presence of bones, stewed potatoes with ribs can be served hot even to guests. True, you will have to make sure that everyone gets a neatly trimmed rib with enough meat.

Pork ribs stewed with potatoes: cooking details

It is better to cook stewed potatoes with ribs in a cauldron or a wide, thick-walled bowl so that the contents can be easily mixed.
The taste of meat on ribs largely depends on proper preparation them for stewing. It is recommended to fry pork ribs, as well as one pulp, before stewing. But if the fillet can be brought to a golden brown crust, then the ribs after such processing may turn out dry and tasteless.
Therefore, the ribs are only lightly fried on both sides until golden brown, followed by the addition of onions, which make the meat juicy.
Pork ribs and vegetables are fried in vegetable or melted butter or lard. You can also use lard (fresh, salted or smoked). It is cut into small cubes and placed in a hot frying pan. When the fat is rendered, the greaves are removed. They can be added to the dish before the end of the stew so that they do not have time to soften too much.
If the ribs are covered with a layer of fat, it needs to be cut off. Or fry the bones without adding oil, since the rendered fat is quite enough to fry the rest of the vegetables.
In addition to potatoes and onions, carrots, tomatoes, zucchini, eggplants, and peppers are added when stewing ribs. It all depends on the time of year and the financial capabilities of the owner.
But even with just one potato, the dish turns out very tasty, especially if the seasonings and spices are chosen correctly.
Typically, cumin, dill, garlic, bay leaf, and any pepper go well with potatoes stewed with pork ribs. The dish will be purchased spicy taste, if you add coriander, cilantro, suneli hops, marjoram, thyme.
IN finished form the meat should easily fall away from the ribs, the potatoes should be soft, and the carrots should retain their original shape (unless, of course, they were grated).

Pork ribs stewed with potatoes (garlic)

Ingredients:

pork ribs – 0.8-1 kg;
potatoes – 800 g;
medium-sized onions - 2 pcs.;
medium-sized carrots – 1 pc.;
garlic – 5 cloves;
bay leaf – 3 pcs.;
vegetable refined oil– 1 tbsp. l.;
salt;
ground black pepper.

Cooking method

If you get whole ribs, cut them into several parts. Wash in warm water, rinse with cold, dry with paper towels.
Fry in a hot frying pan with added oil until light brown. Place in a cauldron or other suitable container.
Sauté finely chopped onion in the remaining fat. Add sliced carrots to it and stir. Fry for 3-4 minutes.
Place the vegetables in a cauldron and put on fire. Pour boiling water up to the level of the meat. Close the lid. Simmer over low heat for 30-40 minutes.
Cut the prepared potatoes into large cubes. Place in cauldron with ribs. Add salt, pepper, bay leaf. Stir. If there is not enough liquid, pour in boiling water so that two-thirds of the potatoes are covered with broth.
Continue simmering until the potatoes and meat are soft. 10 minutes before readiness, add finely chopped garlic and mix gently.

Pork ribs stewed with potatoes (home-style)

Ingredients:

pork ribs – 0.7 kg;
potatoes – 0.8 kg;
medium-sized onion – 1 pc.;
small carrots – 1 pc.;
flour – 1 tbsp. l.;
celery root – 50 g;
parsley root – 20 g;
tomato paste – 50 g;
rendered lard – 50 g;
bay leaf – 3 pcs.;
salt and pepper;
greenery.

Cooking method

Dry the prepared pork ribs with a paper towel, sprinkle with salt and pepper, and roll in flour.
Fry on pork lard up to not too much crispy crust. Place on a plate.
Peel and wash the onions, carrots, celery and parsley. Cut the carrots and roots into equal cubes, finely chop the onion. Fry the vegetables in the remaining fat. Also place in a separate bowl.
Peel the potatoes, wash them, cut them into slices. If there is no fat left in the pan, add a little more lard and heat well. Lightly fry the potato slices on it. Stir in remaining vegetables.
Take a spacious cauldron. Place half of all the vegetables on the bottom and place the ribs on them. Top with remaining vegetables. Add tomato paste and bay leaf. Do not stir.
Fill the contents of the cauldron with hot broth or water. Close the cauldron with a lid and simmer over low heat for about an hour. Do not stir the vegetables while stewing, otherwise the potatoes will lose their shape. About twenty minutes before the end of cooking, taste the broth to see if there is enough salt. If necessary, add more salt. Sprinkle the finished dish with herbs.

Pork ribs stewed with potatoes and bell peppers

Ingredients:

pork ribs – 0.8 kg;
potatoes – 0.8 kg;
onions – 2 pcs.;
carrots – 1 pc.;
ground paprika – 1 tbsp. l.;
bell red pepper – 1 pc.;
refined vegetable oil – 1 tbsp. l.;
ground black pepper - a pinch;
salt;
bay leaf – 2 pcs.;
dried basil – 1 tsp.

Cooking method

Cut the pork ribs into several pieces, wash, carefully removing any fragments, and dry with a paper towel.
Rub with pepper, add a little salt and immediately fry in a hot frying pan with added oil until golden brown. Transfer to a cauldron. Pour boiling water to cover the meat, close the cauldron with a lid, and simmer the bones over low heat for 30 minutes.
Peel and wash all vegetables. Cut the carrots into thin slices, finely chop the onion, and cut the pepper into strips.
Using the remaining oil, first sauté the onion, then add the carrots. Stir, fry for 5 minutes. Put bell pepper, stir, heat for another three minutes. The peppers should soften, but not brown.
Transfer the vegetables to the cauldron with the ribs.
While the meat is stewing, cut the potatoes into medium-sized wedges or cubes.
When the meat becomes almost soft, add potatoes, paprika, basil, and bay leaf. Pour hot water. It should lightly cover the potatoes. Stir. Try to see if there is enough salt, add salt. Simmer until the potatoes and meat are soft. Sprinkle the finished dish with herbs.

Note to the hostess

If you decide to add other vegetables to the potatoes, calculate their quantity in such a way that the main place is given to the potatoes, and they only serve as a vegetable additive.

You can diversify the taste of stewed potatoes with pork ribs by pre-marinating the meat in soy sauce or a mixture of herbs.

Do not marinate ribs in vinegar or any acid. Marinated meat, of course, tastes better, but potatoes in an acidic environment will stew longer and will turn out less crumbly, but more dense.

One of our favorite dishes that we cook quite often is stewed pork ribs with potatoes. Based on the cooking principle, this dish is classified as a stew. Stew is rather a way and cooking technology than the name of the dish. Any stew is always tasty and hearty dish and the word itself is said to come from the Old French ragoûter - to enliven (improve) the taste, although in modern language it is just a stew.

The essence of any stew, and pork ribs with potatoes is no exception, is the very slow stewing of fried pieces of food. Pieces of meat or ribs with a small bone, poultry or game, fish and even mushrooms are fried and then stewed under a lid over low heat. Usually, vegetables are stewed with meat, which, when cooked, become a thick and aromatic sauce.

But the stew is not always prepared from large pieces, such as - . Italian meat is considered a stew, although the minced meat in it is highly ground. Or, it’s worth remembering, in which very large pieces chicken, or even a quarter of the carcass, is stewed in a thick and complex vegetable sauce.

In our country, most often, such dishes mean stewed “old” meat with bones - a legacy of a commodity shortage, and the sauce was limited to tomato paste and, in best case scenario, meat broth. Pork ribs with potatoes, in a sense, is such a dish, although it is prepared from selected vegetables and the best fatty pork ribs that you can buy.

The best vegetables for the stew

Melt a piece of natural butter in a large frying pan and add to it olive oil. Pork and potatoes will be fried in such a fat mixture, which will significantly improve the taste of the dish. The rabbit is fried in this mixture when preparing the dish of rabbit stewed in wine.
Mix and melt butter and olive oil

Chop the pork ribs into pieces 4-5 cm long. This is approximately the length of a matchstick. If there is a thick layer of meat and fat on the outside of the bone, the pieces can be additionally cut in half along the bone. Over medium heat, fry the pork ribs until nicely browned. Fatty pork cooks quickly, so there is no need to cover the pan with a lid.
Fry pork ribs until golden brown

Peel the onions and carrots. Cut the onion into large strips along the onion. Cut the carrots into oblong cubes - quite thick. Peel the hot pepper from seeds and inner white membranes, chop with a knife - not very finely.

At the same time add to the fried pork ribs chopped onions, carrots and peppers, and add all the unpeeled garlic cloves. Continue frying the meat and vegetables until the onions are browned and the carrots are soft. Add spices and salt.
Fry vegetables with meat and add spices

Separately, I would like to dwell on the spice mixture. For home cooking, I periodically mix simple spices that I use for first and second courses. This mixture consists of 3 tsp. dry sweet red pepper, coarsely chopped, 2 tsp. coarsely ground together with dry seeds hot pepper, 1 tsp. dried granulated garlic, 2-3 tsp. dry aromatic herbs, characteristic of Mediterranean cuisines- savory, thyme, parsley, oregano, etc. If desired, you can add 0.5-1 tsp. crushed black peppercorns and a little fine salt"extra". The mixture stores well in a closed jar, and all components are commercially available.

Pour saffron or its substitute (marigold) with a glass of boiling water in advance and let it brew. Strain the infusion through a tea strainer and pour it into the frying pan in which the fried pork ribs and potatoes are cooked. Add peeled and diced potatoes to the meat and vegetables. Add half a glass of dry white wine. Bring the liquid to a boil and cover the pan with a lid.
Add diced potatoes and add liquid

Simmer pork ribs with potatoes covered low heat for 30-40 minutes. You should be guided by the readiness of potatoes and carrots. Ideally, the potatoes will be ready, and their outer layer will begin to boil and mix with the liquid, forming a thick sauce.