Braised beef ribs soaked in marinade

Cooking process

Peel the carrots and onions. Wash and dry the pork ribs.

Cut the ribs into pieces along the bone, add salt, sprinkle with paprika flakes, ground black pepper and khmeli-suneli, stir.

Fry the pork ribs over medium heat in vegetable oil until lightly browned on all sides and place them in a saucepan.

Pour water into the pan and let it boil. Simmer the pork ribs over low heat for about 30 minutes under the lid, then add coarsely chopped onions and diced carrots, stir and continue cooking for another 10-15 minutes.

Mix soy sauce with honey and mustard.

Pour the resulting sauce into a saucepan, add ground paprika and salt to taste.

Stir and continue to simmer the pork ribs for another 20-25 minutes under the lid over low heat.

Serve tender, aromatic, delicious braised pork ribs with a side dish and gravy.

Still wondering what to make as a side dish for lunch or dinner? Braised pork ribs

, prepared according to this recipe, everyone will like it. They go well with any side dish; you can eat them with herbs and vegetables without any additions.

Any housewife can cook braised ribs. But not everyone will end up with a tasty dish. The recipe, the preparation of the ingredients and the cooking method itself are important. There are many secrets to regular braising of prime rib meats. For example, frozen meat is not as tasty as fresh meat. The taste is also influenced by the herbs and spices that are used during cooking.

Cooking Pork Ribs

Whatever method of cooking ribs you choose, be it frying, steaming or baking, they always turn out to be delicious, aromatic dishes. Properly prepared, they taste delicious. If you have an extra minute, take the time to marinate the main component to make it even softer and juicier. Soak them in liquid marinade, don’t skimp on aromatic spices, and then your ribs will be the most delicious.

Pork ribs are versatile. Please note that they go well with any side dish: porridge, potatoes, vegetables. They are suitable in any form, but it is better to stew pork ribs. Stewed, they will turn out to be as soft, juicy as possible, and will reveal all their incredible flavors.

So, how to stew pork ribs with potatoes so that they turn out tasty, juicy, and aromatic?

Braised pork ribs - delicious recipe with photos

Prepare braised ribs and serve them for a festive dinner; your family and friends will appreciate your skill unconditionally. For secular gourmets, such a treat in this version is unacceptable.

If you like to eat hearty and satisfying food, then you will like braised pork ribs. This is a typically Russian dish, although it can be modernized if desired by adding savory and exotic ingredients. In this case, we offer a classic recipe for braised ribs, simple and accessible: first frying and then stewing. Properly cooked pork ribs are soft and very juicy, and the meat just melts in your mouth.

Ingredients

To prepare the braised ribs:

• pork ribs – 1 kg
• onions – 1-2 pcs.
• sunflower oil – 20 ml
• mixture of ground peppers – 1 tsp. (without slide)
• salt – 1 tbsp. l. (without slide)
• water – 150 ml

Recipe

braised ribs:

Dry and cut the ribs well washed in cold water, sprinkle with salt and a mixture of peppers, you can pre-mix the salt and pepper and then grate the ribs.

First fry the ribs over high heat in sunflower oil, and as soon as they are browned, reduce the heat to medium and fry for 3-4 minutes, turning occasionally with a spatula.

How to deliciously fry ribs in a frying pan

Add a little butter or oil to a flat pan and when warm, sprinkle in the onions and stir until slightly, then pour in two drops of water and cover. Simmer slowly over low heat. Meanwhile, in a large frying pan, heat some fat and, being careful not to burn it, coat with half the meat. Make sure the pieces are not stacked on top of each other. If you don't have a large frying pan, divide the meat into several portions for frying. Don't hold back to reduce the heat in the pan, even if it's a little smoke and spit because the meat is brown, don't bore us with fat and let the juices come in!

Ingredients

• Pork ribs – 800-1200 g + –
• — 50 ml + —
• - to taste + -
• — quantity is determined by the height of your frying pan + —
• — to taste (you don’t have to add it at all) + —
• - 2 pcs. + —
• - to taste + -

How to fry ribs in a frying pan

To cook delicious pork ribs, you don’t need to have a lot of ingredients on hand. All it takes is a couple of fresh ribs and a few simple spices to create a special dish with an unforgettable taste.

Remember that properly washed meat is more than half the success! The surface of the ripened pieces will form a thick coat, something like a skirt, so that they will not drink the juices and juices while being smothered. Therefore, frying cannot last long. Bring the pieces into the pan, mix with the onions and cover the dish, let it cool slowly. And on an empty pan, put some fat again and fry another and possibly another portion of meat. Then drop it into the pan. Some cookbooks stick to the excess meat that goes into the pan.

Preparing pork

Wash the pork under running water, cut the ribs into medium pieces. We recommend using a sharp knife so that you can carefully cut the tender meat without particularly damaging its structure.

If there is such an opportunity, ask the seller to cut the ribs into pieces, then there will be less hassle with them at home.

It is said that it loses its juiciness during smothering. Pour the meat into the pan with a small amount of hot water. Place bay leaf and season with salt and pepper. Cover the dish and leave it over low heat, allowing the meat to simmer slowly. From time to time, get into the pan, stir with a spatula and add hot water if necessary. After 40 minutes of simmering, start making sure the meat is tender. If the sauce is too thin, mix and boil it with a little sugar distributed in 2 tablespoons of cold water.

First stage of roasting ribs

• Heat a frying pan with a thick bottom and high walls over high heat. Pour sunflower oil into it, throw in a few bay leaves for taste, and then place the washed chopped ribs in a heated container.
• Fry the meat over high heat, periodically turning it from one side to the other (do not forget that pork ribs have 4 sides that need to be fried).
• Cook the meat in a frying pan until it is well browned.

Second stage of frying pork ribs

• Next, add a new ingredient to the pan - water. It needs to be poured in such quantity that it almost completely covers the surface of the pork ribs.
• After that, add pepper, salt and, if you wish, onion cut into rings.
• Cover the frying pan with a lid, reduce the flame to low, and leave the meat to simmer on low heat for 40 minutes.

The third stage (final) of roasting pork

• After 40 minutes, add water to the container again, but in smaller quantities (approximately 70% of the original volume).
• We continue to fry the pork ribs for another 30-40 minutes under a closed lid over low heat.
• During this time, the water added a second time will evaporate (boil), and the ribs will acquire a bright golden hue.
• Then turn off the heat, take the finished fried ribs out of the frying pan and serve them on a plate along with the gravy.

As a gravy, you can use the liquid that remains after frying the ribs in a frying pan. The rich taste of the sauce will ideally complement the tender, juicy meat and you won’t have to separately bother preparing any dressing for fried ribs.

Our grandmothers used dark bread crumbs instead and the sauce was not only thickened, but also took on a special flavor. After that he still had sour cream. Finally try your goulash. If it's not very clear, add some salt, pepper, paprika, or add some favorite fresh herbs like marjoram, thyme, basil, mint or salsa. The main thing is a good piece of beef. It must be a beef steak from a beef breed of cow or bull, seasoned. Lovers who are most delicate in the texture and flavor of meat should choose loin.

We will need:

• 800 - 1000 g pork ribs
• 2 - 3 onions
• 1 carrot
• 3 - 4 potatoes
• 2 - 3 stalks of celery
• 2 bell peppers
• 4 cloves garlic
• 3 - 4 lemon slices
• salt pepper
• parsley
• green onions
• vegetable oil

Preparation

Usually ribs are sold in plates.

Cut the rib plates into individual ribs and, if very fatty, trim off excess fat. Of course, if you have time, it is better to marinate them for several hours (soy sauce, garlic, mustard, salt, pepper, coriander). And fry directly in the marinade. Well, if you don’t have time, then fry it right away.

Pour vegetable oil into a frying pan and heat it well. Fry the ribs until golden brown. Place them in a frying pan so that they do not touch each other, i.e. fry in portions, and not all at once. If you put everything out at once, they will begin to intensively release juice and you won’t get a crust.

Onions, potatoes and garlic, peel and cut into large pieces. Chop the celery stalks. Peel the carrots and grate them on a coarse grater. Peel the pepper and cut the pulp into cubes. Finely chop the parsley.

Pour a little vegetable oil into a saucepan, heat it up and fry the onion in it (fried onions always give a special taste), then add garlic and celery. Cook for no more than 5 minutes.

Then add the grated carrots and pepper and cook for another 5 minutes.

As an option, you can not fry the vegetables, but lay them in layers, and then the ribs. In this case, the vegetables are not so boiled.

Place potatoes on the fried vegetables, salt and pepper, then place the ribs, add salt, pepper, meat spices (to taste), I usually add coriander, garlic, fennel seeds, lemon wedges. Then add water (hot) to cover the contents of the pan. Bring to a boil, simmer over low heat for 40 minutes until the meat is soft. The meat is different and the stewing time can also be different. 5 minutes before readiness, sprinkle with chopped herbs.

Ready braised ribs

Rosy, braised ribs

When ready, place on plates and sprinkle with green onions. They look so delicious on a fragrant bed of vegetables and herbs!

Prepare these stewed pork ribs according to this recipe - please your loved ones with a delicious dish!

In winter, you often crave hearty food, and pork ribs prepared in a variety of ways can be an excellent option for such a nutritious and tasty meal. If you stew them, the dish will be hearty, but less caloric compared to fried ribs. Therefore, the recipe for such a wonderful dish is definitely worth taking note of for everyone who loves pork ribs.

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 in 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 brown and place it on the ribs. Then fry the eggplants and champignons in a small amount of oil over high heat until 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 separate 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.

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 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.

Peel the onion 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 you have fresh basil, then add, like the rest of the herbs, 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, fleshy 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 now, so I use tomatoes in their 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. Dilute a spoonful of tomato paste 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 sprinkled with additional herbs (I personally added hot pepper, since I didn’t add it to the overall dish).

Bon appetit everyone!

Step 1: Prepare the ribs.

Take the pork ribs and rinse them thoroughly under cold running water to remove any kind of contaminants. Next, place them on a cutting board, cut into portions, place in a deep bowl, sprinkle with salt and a mixture of spices for meat to taste. After this, thoroughly mix the ribs with spices and leave in this form for 5 minutes
.

Step 2: fry and simmer the ribs.

Then put a cauldron on high heat and pour a couple of tablespoons of vegetable oil into it.
After 3 – 4 minutes

Place the ribs in hot oil and fry them until golden brown, stirring occasionally with a kitchen spatula.

After the ribs are browned, pour 100 milliliters of purified water into the cauldron, cover it with a lid and simmer the pork for 12 - 15 minutes.

, and at this time we prepare the vegetables.

Step 3: prepare the vegetables.

Peel the onions, carrots and potatoes. We remove the stalks of the peppers and gut them from the seeds. Then we wash these vegetables along with the tomatoes under cold running water, dry them with paper kitchen towels, place them one by one on a cutting board and chop them. The shape of cutting these products is not important, but it is desirable that the size of the pieces does not exceed 1.5 - 2 centimeters
.
Onions can be chopped into half rings, rings or cubes. Carrots -
in rings or strips.
Potatoes -
slices, cubes or cubes.
Bell pepper -
in strips or rings.
Tomatoes -
slices, half slices or large cubes, it all depends on your desire. We place the prepared vegetables on separate plates, and put the potatoes in a deep bowl and fill them with water, now they will not darken until used.

Step 4: cook the ribs in a cauldron with vegetables.

After 12 - 15 minutes,
the water in the cauldron will almost completely evaporate, and the ribs will begin to fry in their own fat.
Now, in order not to dry out the pork meat, add chopped onion to it and fry these ingredients for no more than 4 - 5 minutes
until the vegetable is transparent.
Then we put the bell peppers and carrots in the cauldron, cook them together for another 3 - 4 minutes
, stirring from time to time, and after that we put the tomatoes and potatoes there.
Fill all the ingredients of the dish with purified water so that it does not reach the top level of the food by a couple of centimeters. Next, season them with dried basil, bay leaf, black peppercorns and, if necessary, add a little more salt and meat spice. Cover the cauldron with a lid, reduce the temperature of the stove to medium and simmer the ribs with vegetables for 40 - 50 minutes
.

After this, remove the cauldron from the heat, place it on a cutting board, previously placed on the countertop, and leave the dish covered for another 10 - 12 minutes.

. Then, using a slotted spoon, place the aromatic food on plates and serve the ribs with vegetables to the table.

Step 5: serve the ribs in a cauldron with vegetables.

Ribs in a cauldron with vegetables are served hot.
Before serving, each serving of this dish can be sprinkled with chopped dill, parsley, cilantro or basil. To complement such a hearty meal, you can offer bread and a light salad of fresh vegetables. Delicious, simple and inexpensive! Bon appetit! If the ribs are very fatty, there is no need to cut off excess fat from them, just fry them in a cauldron without oil. And if the ribs are a little dry, it’s worth replacing the vegetable oil with rendered pork lard, so that the dish turns out not only tasty, but also satisfying;

When preparing this dish, you can use any spices and herbs intended for meat or vegetables;

If desired, fried vegetables and ribs can be poured with a mixture of water, tomato paste and sour cream, you will get a very rich and tasty gravy;

This dish can be cooked on the grill.

Braised pork ribs - recipe

Next, you will learn how to prepare braised pork ribs to not only preserve their natural flavor characteristics, but also to maximize them by combining the product with suitable ingredients. By following simple recommendations and observing the correct proportions, you are sure to prepare a delicious meal for lunch or dinner.

Pork ribs stewed with potatoes

If you are planning to cook stewed pork ribs, a recipe with potatoes will immediately provide you with a complete independent dish and save you from additional fuss with a side dish. The divine aroma of the dish, spreading throughout the room while it is being prepared, will whet your appetite and make the meal unforgettable.

• ribs – 700 g;
• potatoes – 1 kg;
• onions, carrots – 100 g each;
• olive oil – 40 ml;
• laurel – 2 pcs.;
• spices, herbs.

1. The cut ribs, sliced ​​onions and carrots are alternately fried in a frying pan and everything is placed in a pan.
2. Pour boiling water over the ingredients until completely covered and simmer for half an hour.
3. Add salt to the contents of the vessel, season with spices and seasonings, throw in potato cubes and simmer the dish under the lid until all the ingredients are soft.
4. Serve delicious stewed pork ribs with fresh herbs and pickles.

Pork ribs stewed with cabbage

It tastes amazing with pork ribs. Soaked in fat, the vegetable is transformed beyond recognition, just as the meat itself is saturated with cabbage juices and becomes simply unforgettable and appetizing.

• ribs – 700 g;
• cabbage – 1 kg;
• onions, carrots – 100 g each;
• tomato paste – 60 g;
• vegetable fat – 40 g;
• spices, seasonings.

1. Portioned slices of rib pork are browned over high heat and placed in a cauldron or pan.
2. Sliced ​​vegetables are sautéed in the same fat and placed with the meat.
3. Add boiling water and boil the contents for 40 minutes.
4. Add pasta, spices, seasonings, shredded cabbage and simmer until the meat and cabbage are soft.

Pork ribs stewed with prunes

Spicy and unusually aromatic stewed pork ribs, the recipe for which in a frying pan involves combining them with prunes, will become a worthy dish for any table. They are easy to prepare, and the result exceeds all your wildest expectations.

• ribs – 900 g;
• dried pitted prunes – 200 g;
• red salad onion – 200 g;
• large sweet red peppers – 3 pcs.;
• dry white wine – 400 ml;
• hops-suneli – 10 g;
• salt.

1. The pork ribs, divided into portions, are kept in a hot frying pan over high heat until deeply browned.
2. Add salt to the slices, season with suneli hops, add red onion rings to them and fry a little more.
3. After the onion slices have softened, throw in the peppers, chopped into rings.
4. After a few minutes, add wine and add pre-washed and, if necessary, soaked prunes.
5. The rib portions are simmered under the lid until soft, after which they are laid out along with the peppers and plums on a dish, and the gravy is boiled until thick and poured on top.

How to fry ribs in a frying pan with vegetables

To make a complete hearty dish from ribs, just fry tender pork with vegetables. This treat will take no longer to prepare than classic pork ribs, but you will create a unique dish with amazing taste.

This appetizer does not require any side dishes or other accompanying products. Everything you need for a dish to be successful is already in its ingredients.

It's all about the thin white veins inside the muscle and the fatty coating around the steak. Remember that fat is the carrier of taste! In addition, this helps prevent the steak from drying out during cooking. The fat around the steak is partially trimmed before searing and melting in a pan or grill. Alternatively, wet the pan, add the steak and fry without adding oil.

Don't throw meat straight from the refrigerator into the frying pan! The best effect is to bring the beef to room temperature before cooking. Minimizing the temperature difference between the top and center of the meat allows for faster cooking and avoids a situation where the meat burns on top and still in the middle. This usually takes 30-60 minutes. Keep the steak outside of the refrigerator before grilling.

Ingredients

• Pork ribs – 1 kg;
• Carrots – 1 pc.;
• Garlic – 3 cloves;
• Salt - to taste;
• Onions – 2 pcs.;
• Tomato paste – ½ cup, volume 200 ml;
• Bay leaf – 3 pcs.;
• Potatoes – 1 kg;
• Vegetable oil (for frying) – 4 tbsp;
• Dill – 1 bunch;
• Ground black pepper – 1 tsp.

How to properly fry ribs in a frying pan with vegetables

1. Peel the onion and chop it finely.
2. We clean the carrots from dirt, wash the fruit, and grate them on a coarse grater.
3. Peel the potatoes and chop them coarsely.
4. Heat a frying pan, pour oil into it, and lay out the pork ribs.
5. Fry the meat in a frying pan over medium heat for 15 minutes.
6. Temporarily transfer the stewed ribs to a plate, and instead fry the chopped vegetables in a frying pan. First, simmer the chopped onion for about 5 minutes, then add grated carrots to it (we also simmer it along with the chopped onion for 5 minutes on the fire).
7. Season everything with tomato paste, mix the ingredients, simmer the food for another 3 minutes over medium heat.
8. Afterwards, combine the fried vegetables with stewed ribs and raw potatoes in a frying pan.
9. Mix everything, add water (so that the liquid reaches the top of the ribs), cover with a lid, and fry for 40 minutes over medium heat.

At this stage, you can use a thick-walled saucepan or cauldron to prepare pork ribs with vegetables.

Don't skimp on butter and pepper on your steak before grilling—unless you choose to fry it in your own fat. Give it at least tens of minutes to season the meat before you fry or bake. There are several schools of thought when it comes to pickling - pickling is good well before frying, pickling just before frying, and pickling after cooking and just before serving. We adhere to the latter principle. Of course, you can also freeze the meat, in which case it needs to spend at least a few hours in the lagoon.

How long to fry ribs in a cauldron is not a difficult question. It will take the same amount of time as frying in a frying pan – 40 minutes.

10. After 40 minutes, add finely chopped garlic, bay leaf, salt, and spices to taste (for us it’s ground black pepper) to the frying pan with pork and vegetables and continue cooking the dish for another 10 minutes.

The marinade should include salt, pepper, olive oil, soy sauce and perhaps other additives such as whiskey or port. Watch a short film about how easy and enjoyable it is to draw steaks. How long should you grill a good steak? Bloody - after 1-2 minutes. on each side - even shorter! Grill your steak for up to 1 minute on each side to get a blue steak - it will be tender on the outside and raw in the middle.

Medium baked - about 3-5 minutes. from each side. Well baked - about 6-8 minutes. on each side and longer. The degree of baking can be checked by clicking on the steak - the more complex the steak, the better the baking. To avoid over-drying the meat, it is worthwhile - before it reaches the frying pan - to insert it for a few minutes on a preheated 200 tbsp. The steak then becomes the perfect balance between tenderness and juiciness.

Place the finished appetizer on plates, sprinkle the portions with chopped dill and serve hot.

Cooking steps:

1) Wash the pork ribs under running water. Chop them into small pieces.

2) Cover the chopped ribs with mixed spices intended for Armenian cuisine and leave to marinate for 1 hour.

3) The marinated ribs must be fried in a frying pan. First, lightly fry in a dry frying pan over medium heat, and then pour a little water over them (to cover 1/3 of the ribs) and simmer over high heat with the lid closed for 4 minutes, stirring the meat periodically so as not to burn.

4) Bring water to a boil in a cast iron. Place ribs into boiling water. Drain all the fat that has melted from the ribs into the cast iron pot.

5) Stir, add salt to taste and, cover with a lid, simmer over low heat for about 15 minutes.

6) Chop the onion coarsely. Grate the carrots on a fine grater.

7) Peel the garlic and cut it into thick layers.

First cover the braised pork ribs with a layer of onions, then add chopped garlic, and place a generous layer of grated carrots on top. Simmer for about 10 minutes without stirring. Then turn off the heat, stir the brew and leave to stand on the stove for about 10 minutes. Braised pork ribs are ready.

Let's start with the marinade

So, you have cut the meat in such a way that each rib is a separate piece of bone (or cartilage, if it is veal) and pulp. Now immerse the meat in a bowl and prepare the marinade - add salt, mustard powder, seasonings and a tablespoon of vegetable oil. Stir and set aside.

If you are short on time, place the beef ribs in a warm place, then they will marinate faster. If you prepare it, leave the meat in the refrigerator. By the way, it can stand in this form for several days - this will only make the dish tastier.

Next, peel and wash the onions and carrots. Cut the onion into cubes.

Carrots - in long narrow sticks. Set the vegetables aside.

Pork ribs with vegetables in the oven

To prepare a delicious dinner without much effort and time, you will need:

• 500 g pork ribs;
• 1 kg of potatoes;
• 250 g tomatoes;
• 250 g eggplants;
• 150 g leek (or onion);
• 3 cloves of garlic;
• 50 ml narsharab sauce;
• 2 tsp. dried herbs;
• as well as salt, pepper and other spices to taste.

It is not necessary to adhere to the above ingredients; you can replace and supplement the components of the dish depending on your preferences. Add your favorite herbs, vegetables, spices - it’s impossible to mess up pork ribs in the oven with vegetables!