Pork ribs with potatoes in the oven: recipe, step-by-step instructions, photos

Step-by-step recipe for pork ribs with potatoes

1. It is better to take pork ribs that are fat enough so that they are better fried and softer. It is desirable that the rib bone is thin and the outer layer of meat and pork fat is thick. If the pork is frozen, you should first transfer the meat from the freezer to the refrigerator overnight. Then the meat will defrost well and will not leak. In any case, there is no need to force the defrosting process.
2. It is better to take “pink” potatoes with yellow flesh. Such potatoes cook well, maintaining the shape of the pieces. Choose a large onion so that the pieces are clearly visible in the stew. Separate the head of garlic into individual cloves without peeling them, as is done for cooking pork with rice. The carrots need to be small and juicy. If desired, you can add a pod of fresh hot or sweet pepper to the pork and potato stew, as well as 1-2 pinches of ground coriander.
3. In a large frying pan, melt a piece of natural butter and add olive oil to it. 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.
4. 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.
5. 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.
6. At the same time, add chopped onions, carrots and peppers to the fried pork ribs, 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.
7. 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 dry hot pepper along with seeds, 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 “extra” salt. The mixture stores well in a closed jar, and all components are commercially available.
8. 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 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.
9. Simmer the meat dish covered over 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.
10. The finished stew may contain no free liquid, but only a thick sauce. But if desired, the liquid can be left or completely evaporated by removing the lid from the frying pan for a while.
11. Place the pork ribs and potatoes on plates, evenly distributing the pieces of meat and garlic cloves. Stewed garlic cloves are very tasty.

Pork ribs with potatoes and vegetables

Serve the pork ribs and potatoes hot immediately. You can make the stew more spicy by sprinkling the finished dish with a pinch of a pre-prepared spice mixture. You can sprinkle the stew with finely chopped herbs, or just add a sprig of parsley - at your discretion.

Ribs with adjika and vegetables

An unsurpassed dish that amazes with its taste and ease of preparation. The taste is moderately spicy, the meat and vegetables are juicy, be sure to try cooking pork ribs with potatoes and other vegetables in the oven using this recipe!

Required for cooking;

• kilogram of ribs;
• 5-7 potatoes;
• two bell peppers;
• a large tomato or a couple of small ones;
• green beans;
• bulb;
• two tablespoons of adjika;
• half a lemon;
• a quarter glass of water;
• salt and any seasonings.

How to stew pork ribs in a cauldron. Recipe:

You could stew it in a saucepan at home, or cook it in the oven. But when you cook in a cauldron, you get a unique taste that is difficult to achieve at home. Be sure to try it! The recipe is especially popular during the young potato season. When the potatoes are still young, and it is enough to wash them and not peel them (I remember country-style potatoes). And then, stewing it with ribs will be incredibly tasty. What can I say... stewed potatoes with ribs is always a hearty dish that is prepared periodically in many families.

Fry the ribs in a hot cauldron. Literally 5-7 minutes until blush...

Step 2.

After frying the pork ribs, add the onion, cut into half rings. How you cut the onion won’t make much difference. I only recommend not to cut it finely, since during the stewing process, it will dissolve due to the temperature of the cauldron. Half rings - 0.3-0.5 cm in size, or 1 by 1 cm cubes will be optimal. How do you like.

Step by step photo...

Fry the onion until golden brown. Literally, so that it becomes transparent... 5 minutes, and we move on to the next stage, sending the carrots.

Step 3.

Carrots always add color to dishes in a cauldron. I also like the bright colors from peppers - red, yellow, green (traffic light). But in this recipe we do without pepper.

Step 4.

I recommend adding seasonings before water. Fry the carrots for 3-5 minutes, and you can add pepper, coriander, suneli hops. Literally a pinch of each, and you can mix:

Here they are fried ribs with onions and carrots. They look delicious, and at this stage you could already serve them as a side dish. They literally need 20-30 minutes to be ready. It cooks faster in a cauldron than in a saucepan.

Step 5.

We continue the recipe and send the potatoes...

With potatoes, everything is also simple - don’t cut them finely. In this case, the cubes are around 2 by 2 cm. By eye, of course... Use the photo as a guide and do the same. It’s just that if you chop it finely, it turns out that it still needs to be stewed for some time... The point is that it doesn’t boil over, but holds its shape. Potato varieties are also very important here. But when it is large, it will be easier to control readiness.

Don’t dare pour water over it, let the potatoes fry for literally 5-7 minutes.

There is a point here that carrots were previously added in strips, and it is important that the carrots also do not turn into mush. It is advisable to add water at the stage when the carrots are almost cooked

You can check its readiness simply by breaking it in half with a ladle. If it breaks easily, it means it’s ready. Later, during the stewing process, the potatoes can be checked in the same way for readiness.

Step 6.

Fill with water until the potatoes are almost covered. In my case, it took 2 liters of water. If you add a little more, it's okay. You will get more broth.

Potatoes will be stewed in zirvak. Look at the photo, this is not just clear water. There is already a combination of ribs, onions, carrots, and seasonings... All this imparts a unique taste to the potatoes during the stewing process.

Recipe for stewed potatoes with pork ribs

Many people speak negatively about the simultaneous consumption of meat and vegetables, but few will refuse a dish prepared according to this classic recipe.

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:

1. Cut the tubers into cubes and be sure to wash them to remove excess starch;
2. Chop the onions into thin half rings and the carrots into straw;
3. While the vegetables are being prepared, turn on the oven to preheat to 180C;
4. Rinse the meat. If necessary, chop and add a little salt;
5. 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;
6. Now that all the products are neatly distributed in the mold, pour in a glass of water;
7. Send to bake;
8. After half an hour, the liquid will evaporate and the tubers will brown slightly;
9. 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;
10. 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 of the finished dish will make you realize that 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 a rich taste; 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!

Stewed potatoes with ribs, although a simple dish, is very tasty and therefore loved by many. It cooks quite quickly, especially if pork ribs are used for its preparation, which do not require as much time to stew as, for example, beef ribs. Of course, you can use any other meat to prepare stewed potatoes, adding a variety of spices and herbs. By experimenting in this way, each time you can discover new and unusual tastes for yourself, it would seem that such a dish, at first glance, is ordinary and has long been included in the daily menu of every person. This recipe will tell you about preparing stewed potatoes in the simplest and probably familiar way to everyone with the addition of onions, carrots and traditional spices. Ingredients: - 700 g of pork ribs; - 1.5 kg of potatoes; - 2 onions; - 2 carrots; - 2-3 bay leaves; - salt; - a few black peppercorns; - vegetable oil. Wash the ribs well and pat dry with a paper towel to remove excess water. Pour 3 tablespoons of vegetable oil into a deep saucepan and place the pork ribs there, add salt to taste and fry on both sides over high heat for 10 minutes.

Homemade food differs from food in public catering establishments in its quality, simplicity, taste and satiety. Stewed pork ribs with potatoes, prepared according to our simple step-by-step recipe with photos, combines the advantages of the first and second courses. This dish can be quickly prepared for lunch or a quiet family dinner and can easily feed the whole family.

Stewed potatoes with pork ribs are quite easy to prepare either in a saucepan or in a slow cooker. The main advantage of this dish is the speed of preparation and the low cost of ingredients. Pork ribs can be used either fresh or smoked.

Classic recipe in the oven

Ingredients: 730-830 g pork ribs, 850 g potatoes, onion, 70 g full-fat mayonnaise, odorless oil, garlic to taste, ground sweet paprika, fine salt, a mixture of colored peppers, 35 g mustard.

1. It is better to use meaty ribs with a visible layer of fat, this will make the dish juicy. They are washed and cut along the bones.
2. The prepared meat should be greased with marinade, which is prepared from mayonnaise, mustard, garlic, salt and pepper. It is left in this form for at least an hour.
3. The potatoes are cut into large slices, poured with oil, salted, and sprinkled with paprika. Next, the vegetable is placed in the mold.
4. Thin onion rings are distributed on top of the potatoes. All that remains is to place the marinated ribs on the vegetables.

The dish will be baked under foil for 45-55 minutes.

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 under-salted. 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. Pork ribs in the oven with potatoes and vegetables are also very tasty, tender and juicy. Bon appetit!

How to cook ribs with vegetables and adjika?

As is customary, everything delicious is prepared from the most common ingredients and is very simple! This recipe for pork ribs in the oven with potatoes and other vegetables is proof of that. A huge advantage of this dish is that you won’t need to cook the meat and side dish separately - everything is in one pan and cooked at once! The second advantage is savings, because the ribs are very tasty and filling, and their cost is lower than that of pork tenderloin.

1. Cut the pork ribs (separate from each other), coat well with adjika, cover with cellophane and put in the refrigerator for half an hour.
2. Cut the potatoes into slices, peeling them if they are not fresh. Peel the bell pepper from seeds and cut into strips. Tomatoes - in half rings or circles, onions - in rings, leave the beans as is.
3. Mix all the vegetables, add salt, season, and squeeze the juice from half a lemon.
4. Cover a baking tray with baking paper and place vegetables in it.
5. Place ribs on top in an even layer.
6. Preheat the oven to 180 degrees, bake for 40-45 minutes.

Pork with potatoes in pots

Any dish cooked in clay pots not only turns out incredibly tasty and aromatic, but also retains all the beneficial vitamins and nutritional properties of vegetables. And all due to the fact that the dish is cooked by steam, which is released in each pot. How to cook pork ribs with potatoes in pots? Let's not bore you and let's get started.

• ribs – 800 gr.;
• potato tubers – 6 pieces;
• onion;
• bell pepper – 1 piece;
• green beans – 200 gr.;
• tomato – 2 pieces;
• vegetable oil – 30 gr.;
• a pinch of salt;
• water;
• black pepper and peppercorns - to taste;
• bay leaf - one leaf in each pot;
• greens for decoration.

Calorie content: per serving - 80 kcal.

1. Wash and dry the ribs. Cut into medium pieces so that there are several pieces in each pot;
2. Rub all the pieces with salt and pepper and leave to marinate;
3. Prepare vegetables: peel and wash. Cut the potatoes into medium cubes a couple of cm in size, and cut the peppers and beans into small slices. Chop onions and tomatoes into small pieces;
4. Over high heat in a hot frying pan, greased with oil, fry the ribs for 3-4 minutes on all sides;
5. Place the fried ribs in pots, and fry the potatoes and onions in the same oil. Place vegetables on top of meat;
6. Add chopped beans, peppers and tomatoes evenly to each pot. Add peppercorns and bay leaf. Add a little salt and fill halfway with water;
7. Place the pots in the oven and turn it on at 200 degrees. Cook for 90 minutes;
8. Remove the pots and let stand out of the oven for another 20 minutes. Serve, garnished with herbs.

Cooking ribs in the sleeve

Everything is done simply and quickly - this is an ideal recipe for pork ribs with potatoes in the oven for busy housewives! It will take no more than 10 minutes to prepare the ingredients, and the baking itself will last from 40 minutes to one hour - depending on what result you want to get: simply baked ribs or with a crispy crust.

1. Separate the ribs, rinse and dry with a towel.
2. Peel the potatoes or leave them in their skins if they are fresh. If necessary, cut the tubers into two halves.
3. If the broccoli is large, you can cut it up to make it easier to eat. Leave the tomatoes whole, cut the carrots into pieces.
4. Mix tomato paste, mayonnaise, seasonings and salt, divide in half. Mix one part with vegetables, the other with ribs.
5. Place vegetables on the bottom of the sleeve and ribs on top.

Bake for 40 minutes at 180 degrees. If you want crispy ribs, cut the sleeve after 40 minutes and bake at 200 degrees for another 20 minutes.

How to deliciously cook pork ribs with potatoes?

It seems that I have known the recipe for this dish all my life - my mother often prepared it for holiday gatherings with the family.

In addition to the classic version, there are other, no less tasty methods of baking - in a sleeve and in foil.

The main thing is to choose suitable ribs - these should have less fat, but more meat.

The length of the seeds themselves is a maximum of 10 cm.

If it’s longer, ask the butcher to cut the “bandolier” lengthwise - it’s not easy to do this yourself in the kitchen.

Baked pork ribs with potatoes in the oven

This is exactly how my family cooked pork ribs with potatoes, onions and tomato juice.

Ingredients:

Recipe information

• Cuisine:Russian
• Type of dish: main course
• Cooking method: in the oven
• Servings:5-6
• 1 hour 40 minutes

• 1-1.5 kg pork ribs
• 1 large onion
• 2-3 cloves of garlic
• 1 tbsp. any spices
• bay leaf, rosemary - to taste
• 0.5 tbsp. natural tomato juice
• 5-6 pcs. potatoes
• salt - to taste
• 2 tbsp. vegetable oil.

Cooking method:

Wash the ribs, removing any possible bone fragments and removing excess fat. Cut individually. Add chopped onion and chopped garlic. Add spices, bay leaf, dry or fresh rosemary. Mix everything thoroughly. Add tomato juice and leave to marinate for 30-40 minutes. Peel the potatoes, cut into large slices. Season with salt and add spices and vegetable oil if desired.

Mix the potato wedges and place them on a baking sheet with high sides. You can take any convenient baking dish. Top with pork ribs and onions. Place in the oven and bake until done at 180 C, about 40-60 minutes. Very tasty and filling! Bon appetit! Serve with fresh vegetables and sauces.

Pork ribs with potatoes in a peasant style sleeve

This recipe is absolutely wonderful - it’s easy to prepare and you don’t need to clean the oven afterwards.

What you will need:

• pork ribs – 1 kg
• potato tubers - 7-8 pcs.
• onions - 2-3 pcs.
• carrots - 2 pcs.
• bell pepper - 1 pc.
• garlic - 2-3 teeth.
• bay leaf, ground black pepper, salt - to taste
• dill greens - 1 small bunch
• prunes - 5-6 pcs.

How to cook:

1. Wash the ribs, cut into convenient pieces, rub with a mixture of salt and pepper, set aside for 20-30 minutes.
2. At this time, peel the potatoes and cut them into 4-6 large pieces.
3. We also peel onions, garlic, carrots, peppers, and cut them as you like. Carrots can be grated on a coarse grater.
4. Mix all the vegetables, add salt, and place in a baking bag along with the pre-washed prunes. .
5. Place the ribs on top - when baking, the fat and juice that will be released will saturate the potatoes.
6. Cook for 1-1.5 hours at 180-200 degrees. Don't forget - the bag (sleeve) must have holes for steam to escape.
7. When serving, sprinkle with chopped dill.

Recipe for a holiday dinner

You can cook pork ribs with potatoes in foil in a delicious and appetizing restaurant-style way.

I’ll warn you right away - you’ll have to tinker, but the result, believe me, is worth it.

Components:

• pork ribs in one piece - 1-1.2 kg.
• potatoes - 8-10 tubers
• onions - 3-4 pcs.
• garlic - 2-3 cloves
• salt, black pepper - to taste

Process step by step:

1. First, we select the “correct” piece of the rib part - there should be a whole wide layer, as in the photo above. Rinse it and dry it on paper towels.
2. We make a marinade from soy sauce, honey, mustard and orange juice - just mix everything.
3. Coat the meat thoroughly with this aromatic mixture and leave the ribs to marinate for at least 4-6 hours. It is better to make this preparation in the evening. Be sure to seal it tightly, otherwise everything in the kitchen will become saturated with the smell of garlic.
4. Peel the potatoes, cut them coarsely into 4-6 sectors, add salt and pepper, mix with chopped garlic and onion cut into half rings and let stand. But here 20 minutes is enough.
5. Line the pan or baking sheet with foil so that you can then cover the contents. Lay out all the potatoes, top with the ribs (don’t pour out the marinade yet). Wrap it in foil.
6. Bake for 40 minutes at 200 degrees. We take out a baking sheet, open the foil and coat the entire piece of meat well with the marinade using a pastry brush. We cook for another 10 minutes already open - we need an amber crispy crust.
7. We take it out again and now pour out all the leftovers, distributing it over a piece of pork. Bake for 10-15 minutes.
8. Serve on a large platter, then divide into portions.

Juicy ribs (brisket) in the oven with potatoes

A tasty and versatile dish. When you don't have time to cook dinner, quickly cut the potatoes into large slices, put the ribs on it - and into the oven! No more active participation in cooking is required!

Required Products:

How to deliciously and easily cook pork ribs in the oven (simple recipe with step-by-step photos):

To prepare a delicious and satisfying dinner for a family feast, you don’t have to be a great culinary guru. After all, there are a lot of dishes that are easy to prepare, and the results are simply amazing.

We propose to prepare one of these dishes today, namely, bake pork ribs with potatoes in the oven. Ribs in the oven turn out especially tasty and juicy. The tender meat easily falls off the bones and literally melts in your mouth. In general, this dish is definitely worth preparing and treating to your loved ones.

Taste Info Potato main courses / Meat main courses / Baked potatoes in the oven

Pork ribs in a frying pan: step-by-step recipe

Ingredients:

• Pork ribs 700-800 g
• Green beans – 400 g
• Onions – 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying
• Greens (any) - a small bunch

Ingredients Servings: –+5

• Pork ribs 700-800 g
• Green beans 400 g
• Onions 1 pc.
• Salt to taste
• Ground black pepper to taste
• Vegetable oil for frying
• Greens (any) small bunch

Steps

45 min.Print

• Peel the onions, wash under running water, dry with a paper towel and chop into medium-sized half rings.
• Wash the pork ribs, dry with a towel and cut into bones. If there is a lot of fat on them, cut it off. Although if you like fatty dishes, you can leave the fat.
• Wash the green beans, place them in boiling salted water and blanch for 3 minutes. Drain the pods in a colander and cool them slightly to avoid scalding. Trim the ends of both sides of the asparagus and cut the pods into 2-3 pieces depending on size.
• Heat vegetable oil in a frying pan and add onions. Over medium heat, stirring occasionally, sauté until translucent.
• Add the pork ribs to the onions in the pan.
• Stir and continue frying the ribs with onions over medium heat until golden brown. Season the food with salt and ground black pepper. Add your favorite herbs and spices if desired.
• Add prepared green beans to the roasted ribs.
• Stir the ingredients, close the lid and simmer over low heat for 10-15 minutes. At the end of cooking, add chopped herbs, stir the ingredients and remove the pan from the heat.

Serve the finished dish hot and freshly prepared.

Bon appetit!

Pork ribs in a slow cooker with potatoes

Cooking time: 50 minutes. Number of servings: 4-5 servings. Kitchen appliances : multicooker, 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

1. Onions, carrots, mushrooms. Chop the onion and cut the carrots, cut the mushrooms into slices. Set the “Fry” option for 25 minutes and pour oil into the bowl.
2. When it's hot, add the onions.
3. After 5 minutes, carrots.
4. When the onion turns golden, add the mushrooms and fry them too.
5. Ribs, potatoes, cream, sour cream. Add the ribs to the vegetables and fry for 7-10 minutes.
6. Then add potatoes, cut into large pieces, to them; now the dish needs to be simmered to make it soft
7. Pour sour cream and cream over everything, add spices.
8. Mix everything and add greens.
9. Pour 200 ml of boiling water, stir and close the multicooker. Set the “Extinguishing” mode for 20 minutes.

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.

Smoked ribs with potatoes

Today we will tell you how to cook smoked ribs with potatoes. The delightful aroma and incredible rich taste of this dish allows it to be used not only in the everyday menu, but also served with dignity at the holiday table.

Stewed potatoes with smoked ribs in the oven - recipe

• smoked pork ribs – 750 g;
• potato tubers – 960 g;
• fresh tomatoes – 250 g;
• onions – 120 g;
• refined vegetable oil – 35 ml;
• spicy herbs - to taste;
• ground black pepper - to taste;
• salt - to taste;
• bay leaves – 2-3 pcs.;
• allspice peas – 2-3 pcs.;
• fresh herbs to choose from - to taste;
• broth or water.

Wash the potato tubers thoroughly, remove the peel and cut into medium-sized cubes. We also cut the smoked ribs into portions, one rib at a time, peel the onions and chop them into half rings, and cut the tomatoes into slices or random slices. If desired, first blanch the tomatoes in boiling water and peel them.

Pour odorless vegetable oil into a cauldron or saucepan suitable for cooking in the oven and heat it thoroughly. First add the onions, after a few minutes throw in the tomatoes and fry everything together. Now add potatoes, ribs, season to taste with salt, ground black pepper, herbs, throw in bay leaves, allspice peas and pour in broth or water so that it barely covers the contents. Place the dish in an oven preheated to 210 degrees for forty minutes or until the potatoes are soft.

When ready, let the dish sit for ten to fifteen minutes and serve, seasoned with fresh herbs.

Roast with smoked ribs and potatoes

• smoked pork ribs – 750 g;
• potato tubers – 955 g;
• carrots – 110 g;
• onions – 150 g;
• refined vegetable oil – 35 ml;
• tomato juice – 120 ml;
• ground black pepper - to taste;
• salt - to taste;
• bay leaves – 2-3 pcs.;
• curry - to taste;
• fresh herbs to choose from - to taste;
• broth or water – 1 l.

In a cauldron or saucepan with a thick bottom, sauté in odorless refined vegetable oil

When ready, give the dish fifteen minutes to infuse and can be served, flavored with fresh herbs.