Fresh pork ribs with the thinnest layer of fat - great idea for preparing a delicious roast with thick tomato gravy. Potatoes and carrots for it are cut deliberately large, this trick decorates the dish.
Potato wedges, and then other vegetables, can be fried in the fat that has been rendered from the pork. The ribs need to be simmered until fully cooked - the meat should easily separate from the bones.
Hot, stewed potatoes with ribs invariably attract everyone's attention, regardless of what other dishes are on the table, and leaves no chance of getting more.
Ingredients
- pork ribs 300 g
- potatoes 4 pcs.
- onion 1 pc.
- carrots 1 pc.
- tomato paste 1 tbsp. l.
- vegetable oil 4 tbsp. l.
- black pepper
- Bay leaf 1 PC.
Preparation
1. Rinse the ribs running water. Dry with a paper towel to remove excess moisture. If the ribs are meaty, trim off a layer of meat and cut into long strips. Also cut the ribs themselves into portioned segments. Dip again with a napkin.
2. Heat oil in a frying pan. Place prepared meat. Fry until golden color on all sides over high heat for 3-5 minutes.
3. Transfer the browned ribs to the stew pan. Pour boiling water from the kettle to completely cover the meat pieces. Place over high heat. After boiling, turn the heat to low and simmer covered for 15-20 minutes.
4. Peel and rinse the potatoes. Dry. Cut into medium pieces. Fry in the same frying pan in hot oil until golden brown, 4-5 minutes over high heat.
5. Add browned potatoes to the ribs. Stir. Boil and cook for 10 minutes over moderate heat.
6. Peel the onions and carrots. Cut the onions and carrots into thin half rings. Fry until soft for 5-7 minutes over low heat. Add tomato paste and continue frying for 2-3 minutes.
Once again I would like to emphasize the original taste of this dish. Stewing ribs with potatoes is a must. Firstly, because the dish will be incredibly aromatic, the taste will be delicate, and the meat will be juicy. Secondly, economic considerations come into play here: meat on the bone is simply cheaper than pork tenderloin.
What do you need:
- A kilogram of pork ribs;
- Ten ;
- Two onions;
- Big carrot;
- A couple of celery stalks (you can omit this ingredient);
- Three medium cloves of garlic;
- Any spices of your choice;
- Salt and ground black pepper;
- Bay leaf;
- Vegetable oil;
Preparing the ribs
The ribs can be large or small: it doesn’t matter, the taste of the dish will not change. Be sure to wash the ribs and remove all moisture using a paper towel. Rub pepper on all sides. Let sit for five minutes, during which time heat in a frying pan. vegetable oil.
Now you need to brown the ribs on maximum heat on one side and then on the other side. Transfer to the cauldron or saucepan in which you cook stews(for example, regular stewed cabbage).
Vegetable processing
Let's start processing the onions. It will need to be peeled and cut into medium rings. Chop the celery stalks and finely chop the garlic. In the same frying pan where you fried the ribs, but over low heat, fry these three ingredients for about five minutes.
Braising ribs
After five minutes, add the carrots, previously cut into thin rings. Fry the vegetables together for another five minutes, and then add to the ribs. pour in warm water with the vegetables (it should not completely cover the meat). Add salt, herbs and wait until it boils. When the water boils, you can cover with a lid and simmer over low heat.
Preparing potatoes
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While the meat and vegetables are stewing, it's time to start cooking the potatoes. In this recipe for stewed pork ribs with potatoes, we use a young root vegetable. You can simply wash it and not peel it, just cut it right away. If your potatoes are old, be sure to peel them. When the potatoes are ready, add them to the meat.
Advice! Make sure there is enough water in the cauldron to simmer a large amount of ingredients. If there is not enough water, you can simply add it.
Cook the ribs, from the moment of adding the potatoes, for another half hour on low heat under the lid. When there are about a couple of minutes left before the end of 30 minutes, throw in a bay leaf. After the fire is turned off, do not open the lid and let the dish soak in its juices for another quarter of an hour.
This is the most detailed and clear recipe with a photo of how stewed pork ribs with potatoes are prepared. In addition to the main vegetable, the recipe also uses onions and carrots. But, if you wish, you can also add bell pepper, a little cabbage, zucchini. It is important that there are fewer vegetables than potatoes.
Ribs stewed with potatoes is an incredibly tasty and tender dish that is sure to become one of the favorites of every member of your family.
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Today we will prepare a real “male” dish – stewed pork ribs with potatoes. Here, of course, there’s no need to even say that it’s delicious, everything is clear here without further ado. I suggest frying the ribs first; together with vegetables and potatoes it will turn out just perfect. The dish can be stewed without yushka, but I like it better with yushka, it is so saturated with the taste of fried ribs, spices and vegetables that it’s very difficult to stop eating it. You need to choose meaty ribs. If desired, supplement the dish with fresh vegetables, homemade pickles - sauerkraut, tomatoes or cucumbers. Also, you can cook it in a slow cooker, but today we will cook it on the stove. Don’t worry, you can easily prepare this dish, my detailed recipe with photos will help you with this.
- pork ribs – 0.5 kg.,
- potatoes – 400 gr.,
- carrots – 1 pc.,
- onion – 1 pc.,
- sweet pepper – 1 pc.,
- salt, pepper, paprika, dry garlic - to taste,
- bay leaf – 1 pc.,
- chili pepper - to taste,
- water – 2 glasses,
- vegetable oil – 30 ml.
Recipe with photos step by step:
Prepare all the products according to the list, rinse the pork ribs and dry with paper towels. Slice the pork ribs. At the same time, place and heat a frying pan with vegetable oil. 
Also prepare the carrots and onion– Peel the vegetables and wash, dry and cut. Cut the onion into half rings, cut the carrots into slices. Fry onions and carrots in vegetable oil. 
Fry the ribs in heated oil until golden brown, literally a couple of minutes on each side, over high heat. Place the roasted ribs in a saucepan or roasting pan. 
Place the fried vegetables – carrots and onions – into the pan with the ribs. Bell pepper peel and cut into strips, add pepper to the pan. 
Peel and wash the potato tubers, then cut into large pieces. Add potatoes to the pan. 
Season everything with spices - salt, pepper, paprika, dry garlic. 
Mix all ingredients. Pour in a few glasses of boiling water, add bay leaf. Add a little chili if desired. Simmer all ingredients covered for 1.5-2 hours over low heat. Try them, they are very tasty
An unforgettable culinary classic - stewed pork ribs with potatoes, the dish is very tasty, satisfying and relatively simple in preparation technology. You can choose almost lean or fattier rib strip, depending on what kind of meat you like. If you take it with fat, then add more potatoes so that it absorbs the fat. For leaner, meatier ribs, add carrots and onions. Choose potato varieties suitable for stewing, not frying. These potatoes quickly become soft, but the pieces retain their shape, and they become crumbly when you stir them at the end of cooking.
The recipe for pork ribs with potatoes is simple in terms of ingredients and easy to prepare. You can simmer in a pan on the stove or in the oven. In the first option the process goes faster, in the second the meat will be more tender and juicy.
Ingredients:
- pork ribs – 600-700 g;
- potatoes – 1 kg;
- carrots – 1 piece;
- onions - 2-3 medium heads;
- vegetable oil – 2 tbsp. l;
- paprika – 1 tbsp. l;
- chili pepper and ground black pepper – 0.5 tsp each;
- bay leaf – 2 pcs;
- salt - to taste;
- dried thyme – 3-4 sprigs or 1 tsp;
- water – 2 glasses;
- parsley - for serving.
How to cook braised pork ribs with potatoes. Recipe
We cut the ribs into pieces, stepping back a little from the bone so that it is wrapped in meat on all sides. Season with spices. Heat oil in a cauldron or saucepan, place the ribs fat side down.
Fry on all sides over a slightly higher heat than average in order to have time to “seal” the flesh and evaporate the meat juice faster. Gradually the liquid will evaporate and by the time you add the vegetables, only fat will remain.
We prepare vegetables: cut potatoes into cubes or pieces of any shape, onions into quarters of rings, carrots into slices.
First load the onion into the cauldron, mix and let it soak in the oil. Fry over low heat, softening the onion. The better it softens, the tastier the gravy will be, in which the ribs will cook until cooked.
When the onion becomes almost transparent and saturated with fat, add the carrots and leave to soak as well. There is no need to fry, just wait until the carrots change color to a lighter color.
After frying, pour in a glass of water, cover tightly and leave to simmer on low heat for half an hour.
As you stew, the meat will become soft and almost fall off the bone, and the gravy will thicken.
Pour in the rest of the water, add potatoes and salt. Mix. You can increase the amount of liquid if you want more gravy (it is very tasty and can be eaten without any residue).
Cover with a lid, place the casserole over high heat and bring the gravy to a boil. Reduce heat to low. In half an hour, the stewed potatoes with pork ribs in the pan will be ready: the meat will become soft and tender, and the potatoes will absorb all the aromas and tastes. Shortly before readiness, add dried thyme and bay leaves.
Before turning it off, be sure to taste the salt; you should still feel like it’s a little undersalted. Keep in mind that it is better to under-salt the meat than to over-salt it. You can bring it to the desired taste in a plate.
If you end up with a lot of sauce, then it is more convenient to serve stewed pork ribs with potatoes in deep plates or periodically pour on top. Before serving, sprinkle with finely chopped parsley, and can be supplemented with any preparations or salad. They also turn out very tasty, tender and juicy. Bon appetit!
You can watch the detailed recipe in video format
Stewed potatoes are a taste familiar from childhood, where there was a cozy family atmosphere, where requests for more were heard. And even if the recipes are not original, but, like eternal values, they do not need updating.
Stewed potatoes with pork ribs in a pan
| Ingredients | Quantity |
|---|---|
| ribs - | 1 kg |
| medium sized potatoes - | 1 kg |
| onion - | 2 medium sized heads |
| small carrots - | 3 pcs. |
| garlic - | 2 cloves |
| spices - | taste |
| coarse salt - | 2 tsp. |
| oil - | 50 ml |
| water - | 1 glass |
| greenery - | taste |
| Cooking time: 70 minutes | Calorie content per 100 grams: 160 Kcal |
Stewed potatoes become almost the first dish with which one begins to get acquainted with the basics of cooking. Many people stew potatoes with other vegetables, but we will do something else. Let's learn how to cook it with ribs.
Cooking technology:
Potatoes with smoked ribs and garlic
During cold seasons, the body experiences an acute lack of energy and on such days it is necessary to prepare exclusively hearty meals.
For example, vegetable stew with smoked ribs. However, keep in mind that lamb needs to be cooked longer than pork, and beef even longer. Therefore, use young meat to prepare the dish.
Recipe ingredients:
- smoked pork ribs – 600 g;
- onions – 2 medium-sized heads;
- small carrot;
- potato tubers – 8 pcs.;
- different types of fresh herbs;
- dry spices;
- garlic.
Cooking time: 45 minutes.
Calorie content per 100 g: 248 kcal.
Cooking technology:
- Peel the potatoes and add water to wash away excess starch;
- Cut a small piece of fat from the ribs and sauté chopped carrots and onions in it;
- Chop the finished smoked meats into pieces and add them to the vegetables;
- Pour in the liquid. You will need such an amount that it barely covers the meat product;
- Cook the dish over moderate heat for 10 minutes;
- Place the chopped tubers in a colander and only then add them to the other ingredients in the cauldron;
- Season with spices, add pressed garlic;
- When ready, decorate the dish with chopped herbs.
How to stew potatoes with ribs in a slow cooker
Continuing the theme of stewing, it is impossible not to share a recipe where you do not need to stand near the stove and monitor the cooking process. All you have to do is follow the instructions, set the necessary modes and go about your business.
Recipe ingredients:
- pork ribs – 800 g;
- bulbs - 2 medium-sized heads;
- salt, spices and pepper to taste;
- distilled water – 1 glass;
- potato tubers – 1 kg;
- bell yellow pepper;
- carrots – 2 pcs.;
- oil;
- greenery.
Cooking time: 1 hour and 10 minutes.
Calorie content per 100 g: 142 kcal.
Cooking technology:
- Cut the washed and dried meat product across the grain;
- On the kitchen device, set the “Stew” mode and set the timer to 1 hour 10 minutes. At first you will have to cook with the lid open;
- Fry the previously prepared ribs in oil;
- Cut the onions, carrots and bell peppers in any convenient way;
- Send vegetables to meat ingredient;
- Stirring constantly, fry the ingredients for about 7 minutes. Add spices and salt;
- Next, send the coarsely chopped tubers. Mix the ingredients;
- Pour in water. Close the lid and wait for the signal notification that the dish is ready;
- Before serving, decorate with herbs.
Recipe for stewed potatoes with pork ribs
Many people speak negatively about the simultaneous consumption of meat and vegetables, but a dish prepared according to this classic recipe few will refuse.
Recipe ingredients:
- pork ribs – 0.5 kg;
- refined sunflower oil – 3 tbsp. l.;
- medium-sized potato tubers – 1.3 kg;
- carrot;
- bulbs - 2 small heads;
- add salt, herbs, spices and black pepper to taste;
- dried dill.
Cooking time: 1 hour 30 minutes.
Calorie content per 100 g: 140 kcal.
Cooking technology:
- Cut the tubers into cubes and be sure to wash them to remove excess starch;
- Chop the onions into thin half rings and the carrots into straw;
- While the vegetables are being prepared, turn on the oven to preheat to 180C;
- Rinse the meat. If necessary, chop and add a little salt;
- Take a stew pan or use a duck roaster. Place the tubers in the first layer and add a little salt. Distribute onion rings on top, and carrots on top of them. Sprinkle the vegetables with dried dill and be sure to season with pepper. The last layer will be the ribs, which need to be poured on top with oil;
- Now that all the products are neatly distributed in the mold, pour in a glass of water;
- Send to bake;
- After half an hour, the liquid will evaporate and the tubers will brown slightly;
- At this stage, cover the lid. If you don’t have it, you can use foil and put the dish back in the oven to cook for half an hour;
- After 30 minutes, remove the lid and cook the stewed potatoes with ribs for another 10 minutes over moderate heat.
Despite such a long cooking process, the aroma ready-made dish will make you realize it was worth it!
- For this type of heat treatment (stewing), it is advisable to use old tubers; they undergo the stewing process faster and have rich taste qualities;
- To emphasize the already amazing taste, be sure to complete the cooking process with chopped herbs;
- To improve the taste of the gravy, you can add an additional spoon of tomato or sour cream at the end;
- You need to prepare the dish for one time only. But many people believe that on the second day it becomes much tastier;
- Preparing dishes does not require large financial investments, because all products are available. The only condition: pay attention to the quality of the semi-finished meat product;
- You can use any ribs, but you should take into account the cooking time of each type. And if you decide to use a frozen product, then it is advisable to defrost it at room temperature;
- It is best to use a thick-bottomed cauldron for cooking. In this case, the heat from the fire will be distributed evenly, which means that all products will be ready at the same time.
Bon appetit!