Stewed rack of pork ribs- a juicy and satisfying delicacy, the taste and aroma of which even a picky gourmet cannot resist. Of course, this dish cannot be called dietary. But it’s still worth pampering yourself and your loved ones with it at least occasionally. In this material we have collected several simple, but incredibly delicious options cooking braised pork ribs. Moreover, even a novice cook can handle these recipes.
Ribs in their own juices
For this dish, choose fresh ribs with a little lard. Otherwise, the taste of the delicacy will noticeably suffer. List of components:
- ribs - 700 g;
- 2 medium onions;
- 2-3 bay leaves;
- black pepper (peas) - 5-6 pcs;
- oil - 1-2 tablespoons.
If you wish, you can add a little red wine to the dish while cooking. This component will not only improve the taste of the delicacy, but also make the meat soft.
How to cook delicious ribs
For cooking you will need a non-stick pan. As a last resort, use a deep frying pan. Step-by-step instruction:
- Heat oil in a saucepan and fry the ribs over high heat on all sides.
- Cut the onion into thick half rings and add to the meat. Fry the ingredients for 10 minutes.
- Salt and pepper the dish, mix the ingredients well, add a little water. Make sure the liquid completely covers the meat.
- Reduce the flame and simmer the delicacy for 40-50 minutes under the lid.
- Turn off the heat and let the dish sit for a couple of minutes.
Serve these one-pot braised pork ribs with red wine and vegetable dishes. Besides, great side dish will be a treat boiled rice.
Pork ribs braised in the oven
The dish emits a delicate, appetizing aroma with notes of smoked meats, and all guests will enjoy its taste. In addition, for cooking culinary masterpiece it won't take more than an hour. And it contains affordable ingredients.
To create a dish, stock up on the following products:
- Ribs - 750 g.
- Prunes - 250 g.
- Spices, salt, a drop vegetable oil.
Cooking technology
There are no braised pork ribs during the cooking process. special secrets. But if you want to create a mouth-watering masterpiece, then stick to the following: step by step instructions:
- Wash the ribs and cut them into portions of 1-2 pieces.
- Put meat ingredient into a bowl, sprinkle with salt and spices, and place in the refrigerator for 30 minutes. Then the meat will absorb the aroma of the seasonings.
- Pour boiling water over the washed prunes. But do not drain the water immediately, but leave it for 10 minutes to swell.
- Add some oil to the pan and lightly fry the marinated ribs.
- Rearrange meat component in a baking dish, add a little water to the bottom of the container, sprinkle dried fruits on top.
- Bake at 180°C for 40-50 minutes.
It's juicy and hearty dish suitable for regular dinner, although it can also be prepared for festive table. Serve it to mashed potatoes, vegetable salads and pasta. If desired, garnish the ribs with chopped herbs.
Pork ribs with potatoes, stewed in a slow cooker
It will take at most an hour and a half to prepare this delicacy. But the best thing about this recipe is that you barely have to do anything. All the work will be done by a kitchen assistant - a multicooker.
In addition, the dish turns out juicy, satisfying and incredibly aromatic. And what’s important is that you don’t have to waste time preparing the side dish. So add this recipe to your cookbook immediately.
To prepare, take following products:
- ribs - 450 g;
- 5 medium potatoes;
- 1 onion;
- 1 medium carrot;
- water - 375 ml.
- favorite herbs, salt and spices.
How to cook ribs in a slow cooker
Anyone can prepare this amazing delicacy. inexperienced housewife, because the process is simple and clear. But to avoid confusion, follow the instructions:
- Rinse the ribs, remove films from them and excess fat, then cut into pieces.
- Pour a spoonful of vegetable oil into the bottom of the multicooker and place the meat. Cook in the “Bake” mode for 20 minutes.
- While the meat is stewing, chop the onion and carrots into small pieces.
- Add the vegetables to the ribs and continue frying on the “Bake” setting for another 5-10 minutes.
- Cut the potatoes into cubes and add them to the rest of the ingredients. Add water, salt and pepper the delicacy and mix the ingredients thoroughly.
- Cook in the “Stew” mode for 50-60 minutes.
Before serving, it is advisable to let the dish sit for 5-10 minutes. Don't forget to sprinkle the dish with herbs.
Recipes for delicious stewed pork ribs will be a lifesaver for any housewife. After all, the preparations delicious delicacies It will take a minimum of time and effort. In addition, they contain affordable components.
Pork with stewed vegetables is one of the most successful combinations! During the stewing process, potatoes, carrots and other vegetables are soaked meat juices and the resulting fat, while the meat remains juicy, soft and flavorful.
During the cooking process, it is important to follow the sequence of adding the products - only in this case the potatoes will retain their shape and will not boil over. If desired, in addition to carrots and bell pepper, can add green beans, champignons and any other vegetables at your discretion.
Ingredients:
- pork ribs - 800 g;
- potatoes - 5 pcs.;
- carrots - 1 pc.;
- onions - 1 pc.;
- bell pepper - 1 pc.;
- water - 1 tbsp.;
- tomato paste - 1 tbsp. l.;
- Bay leaf- 1 PC.;
- salt - 0.5 tsp;
- mixture ground peppers- 2 wood chips
Preparation
1. Wash the pork ribs in cold water, thus removing small fragments of bones that could have formed during the chopping process. Using a paper napkin, remove excess moisture, then cut the ribs into sections - 1-2 ribs per serving. Salt, pepper and leave to marinate for 10 minutes at room temperature.
2. In a hot frying pan, fry the ribs for 5-6 minutes on each side until cooked through. golden crust. During the frying process, fat should form; if it is not enough, you can add 0.5 tbsp. l. vegetable oil.
3. Place the fried ribs into a saucepan, and in the frying pan where they were fried, lightly simmer the onion cubes along with coarsely chopped carrots. Fry the vegetables over high heat until lightly browned - this will give ready-made dish more rich taste and aroma.
4. Place the vegetables in the pan with the pork ribs, add 0.5 cups of cold water and place on medium heat. Simmer under the lid closed for 30 minutes.
5. After the specified time, add potatoes, cut into large cubes.
6. Add water to cover the potatoes, add tomato paste and bay leaf, salt to taste. Tomato paste added at this stage, while the potatoes are still raw, will prevent them from boiling. Cover the pan with a lid and simmer over low heat for another 20 minutes until the potatoes are ready.
I buy ribs at the market, from a seller I have trusted for years, so I am confident in their freshness.
Rinse the ribs thoroughly under running water. cold water. Run your hands over the meat and remove any small pieces of bone that remain after chopping. Blot dry with paper towels.
Season the ribs with salt and pepper (you can use a mixture of peppers) and add four tablespoons of vegetable oil. Mix everything well. The oil will help our seasonings distribute evenly.
Onion peel and cut into small half rings. 160 grams is two medium or one large onion.
I cook this dish in a duck roaster. If possible, use this or a thick-walled pan.
Place the roasting pan on the stove, the heat is at maximum. Add a couple of tablespoons of vegetable oil and add chopped onion. Fry for a few minutes, stirring, until lightly golden. Next, add the ribs. Do not reduce the fire. Fry further until our ribs are lightly browned on all sides. After this, close the lid tightly, turn the heat to low and leave the ribs to simmer for 20-25 minutes.
While the ribs are stewing, we will have time to prepare all the vegetables and herbs. Wash and peel the potatoes. Let it sit in cold water in a bowl for now.
Pepper can be taken in absolutely any color. It also needs to be washed, the stalk, seeds, white membranes removed and randomly cut, not very finely, in my case into half rings.
Peel and chop the garlic in any way. I just chopped it up with a knife.
I have freshly frozen greens from the summer. If not or don’t like cilantro, replace it with parsley, but I personally think it tastes better with cilantro. Don't skimp on the garlic. If in stock fresh basil, then add, like the rest of the greens, about two tablespoons. I only have dry, so 1 heaped teaspoon.
We cut the potatoes quite large (if the potatoes are small, then into 4 parts), since the ribs will be stewed together with vegetables for about 40 minutes and we do not need boiled potato porridge.
So, we begin to put everything in the duck pot for our ribs. First, half the potatoes, then half the chopped pepper, salt everything on top and add half the herbs and garlic.
If children will not eat this dish and you like it spicy, then it’s time to add a teaspoon of finely chopped red chili pepper. Again, a layer of potatoes, chopped peppers, salt and the remaining herbs with garlic. I also like to add lightly fried eggplant slices. But this time it just wasn’t at hand.
Tomatoes. In season, of course, I take fresh ones. meaty tomatoes. You will need 3-4 medium-sized pieces. It is advisable to remove the skin from them. To do this, keep them in boiling water for a minute and then fill them with cold water. After half a minute, drain - the skin will come off without any problems.
It's not the season right now, so I use tomatoes... own juice. 400 grams is the standard, most often found, jar. I take already crushed ones. If you have whole ones, just mash them slightly with a fork.
Pour the contents of the jar over the potatoes and peppers - chopped tomatoes along with juice.
spoon tomato paste dilute with about half a glass of water. Pour into the duck pot.
Now is the time to turn up the heat to maximum and bring everything to a boil again. Next, close the lid tightly, reduce the heat to minimum and simmer for another forty minutes. After this time, the meat came off the bone easily and was tender and, having absorbed all the flavors, very tasty.
Of course, the stewing time depends on the meat, or rather on the “youth” of the purchased pig. Check the meat after forty minutes; if it seems a little hard, increase the simmering time by 15-20 minutes.
Serve with additional herbs (I personally added hot pepper, because in shared dish did not add).
Bon appetit everyone!
We all love you very much rack of pork ribs. Previously, I just fried them and served them with or and added some kind of vegetable salad. But sometimes ribs turned out to be harsh. So I came up with the idea of finishing them in the oven. And then I added the ribs to vegetable mixture, which I had previously cooked with and without meat. These are the ingredients listed below except ribs.
I used to put all the ingredients together raw and bake them in the oven until they were done. But since they are all different in density, their cooking time is different. It turned out that everything was already ready, but the potatoes were still hard, but the onions were already burning. In general, discomfort. And the family comes running to the smell, but there is still nothing to serve :-).
IN Lately I do it differently. Everyone eats with pleasure and with extras. I can’t say that I saved time, but I’m sure of one thing: when I take out pork ribs with vegetables out of the oven - everything is ready!
Perhaps what I am going to tell you now will not be news to some, but others, on the contrary, like me, will decide to experiment.
Ingredients
pork ribs – 400-500 g
onion – 1 pc. (medium or large)
carrots – 1-2 pcs.
potatoes – 5-6 pcs.
eggplant – 1 pc. (optional)
champignons – 200-300 g (optional)
broccoli – 1/3 of a large inflorescence (optional)
cauliflower – 1/3 of a large inflorescence (optional)
pepper different colors- 3 pcs. (1/2 of each)
tomatoes – 2-3 pcs.
salt, pepper - to taste
sunflower oil - for frying
Preparation
So. Peel, wash and cut the potatoes into the desired size. I cut the large one lengthwise into a maximum of 4 pieces. Fill with water and set to cook. When it boils, add salt to taste.
At this time, wash the ribs, put them in a container, where we add salt and pepper, let them stand for a while, and then fry them on sunflower oil(1 tbsp) over high heat. Not until done, but until nicely browned. Place the ribs on the bottom of the sheet in which we will cook them with vegetables.
Peel and cut the onion into half rings. Fry it until golden color and put it on the ribs. Then fry in small quantity oil over high heat eggplants with mushrooms so that they get brown sides. Place them on the ribs. When the potatoes are difficult to pierce with a fork, that is, they are half cooked, drain the water and place the potatoes on the ribs as well.
Sometimes I buy a frozen mixed vegetable that consists of chopped broccoli, cauliflower and carrots. I spread 300-400 grams of vegetables from the bag on top of the potatoes. If I have fresh vegetables, then I sort the broccoli and cauliflower into inflorescences, and cut the carrots into slices.
Then I lay out the coarsely chopped peppers and tomatoes, sprinkle a little salt on top and put the sheet in an oven preheated at 220 C (400 F) degrees for 20 minutes.
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