Pork ribs - recipe in Canadian, Chinese, Czech, Georgian, Armenian and other options

Cooking delicious pork ribs is not as difficult as it might seem at first glance. You just need to choose high-quality, fresh meat and stock up on spices, maybe vegetables, and then follow the recipe. There are very tasty dishes in Georgian, Armenian, Chinese, ribs stewed or cauldron, baked.

Pork ribs in a cauldron

Cooking pork ribs in a cauldron.
What should you know? If a housewife wants to pamper her family with delicious dinners, there are many recipes for her that allow her to prepare certain dishes without any special problems or difficulties. If you want to cook pork ribs in a cauldron, then know that this is not only tasty, but also an appetizing, rich dish that can satisfy even the most demanding gourmet.

Moreover, pork ribs in a cauldron, the recipe for which can be found with great ease on the Internet, will allow household members to satisfy their hunger, “charging” exclusively with positive energy, since it cannot be otherwise.

But not all housewives know how to cook pork ribs in a cauldron correctly and competently, but you will definitely need to follow the technology, observing all the necessary points of the recipe in order to avoid unnecessary problems.

Cooking process, main ingredients

You need to understand that when you start braising ribs, the bone, as a rule, begins to secrete special enzymes, which in fact can make the meat not only more juicy, but also soft. Thus, you must understand that pork ribs, which will actually be cooked in a cauldron, are considered to be an incredibly tasty and rich dish, and now you have the opportunity to see this for yourself.

Ingredients for the dish

Pork ribs – 800 grams.

Salt and pepper - to taste.

Onions – 6 pieces

Pork lard, seasonings - to taste.

Cooking step by step

Often, many housewives, when preparing such dishes, are in a hurry, which is not recommended. You need to clearly understand that the first step is to thoroughly rinse the pork ribs, drying them; paper napkins are ideal for this. As soon as you do this, you can start cutting the ribs, doing this in portioned pieces, be sure to take this important factor into account, since the correct size will help the meat cook completely.

It is customary to cut onions into half rings or rings; here you decide for yourself what to do, since there are no restrictions. As for pork lard, it is advisable to cut it into cubes.

Now the moment has come when you should heat the cauldron, it is advisable to do this over medium heat if you really follow the cooking technology. You can start adding lard into it, frying it thoroughly until yellowing is noticeable. At the moment when the hostess begins to notice that the lard is rendered, she will need to remove the cracklings, since they are actually no longer needed. If you wish, you can always replace lard using a whole onion; it all depends on your taste preferences and culinary ideas.

As soon as you get hot fat from the lard, there is nothing left to do but start laying out the actual pork ribs. Remember that housewives are often in a hurry, which leads to the dish not being fully cooked, so be sure to take this factor into account. After all, you need to fry the ribs in the correct way, over low heat, remembering to stir periodically to avoid unnecessary problems.

At the moment when the bones begin to be exposed, that is, the meat will peel off a little from them, you will need to sprinkle the ribs with salt, of course, this also includes various spices and seasonings, for example, ground chili, it could also be pepper. As soon as you do this, do not forget to mix everything thoroughly, as this is an equally important condition in the process of preparing this dish.

Now you need to put the onions in the cauldron, but do not stir, keep this important advice in mind. You will need to cover with a lid, leaving the dish in this state for fifty minutes, and make sure that the fire always remains low, as this is an equally important condition. After this time, you can remove the lid, mix everything thoroughly, and simmer for another three minutes.

This may pleasantly surprise you now, but the pork ribs are ready, which means they can be served. Pork ribs go well with foamy drinks, so you can please your guests with this dish.

At first glance, it may seem that preparing them is very difficult, especially for those housewives who have no experience at all in the field of cooking. But as you now understand, if you use your imagination and approach the process competently, you can always please your household with such a tasty and appetizing dish, and it will definitely satisfy everyone without exception.

Pork ribs with potatoes in a cauldron

How to stew potatoes with ribs? Prepare your food. Rinse the ribs first under cold water and dry with paper towels. Then cut them into pieces of two or three ribs. You can use less oil, depending on the fat content of the ribs. I only took pepper and bay leaf, you can add any spices you like.

Wash and peel the potatoes. Then dry it well. This is important because wet potatoes will splatter as they fry. Peel the onion. Cut it into quarter rings. Peel the carrots and cut into large circles.

Place the cauldron on the stove and turn up the heat to high. Pour oil into a cauldron and heat it. Carefully place the potatoes into the cauldron. Fry it for 10 minutes, stirring occasionally. Then remove the potatoes with a slotted spoon.

Place the ribs in the cauldron. Fry them over high heat until golden brown on both sides. Then take them out. Place onions and carrots in oil. Fry the vegetables for 5 minutes, stirring them, until golden.

Return the meat to the cauldron, fry it with vegetables for 3 minutes. Pour in boiling water until the water completely covers the ribs. It is important to add hot water so that the meat does not become tough due to temperature changes. Add pepper, bay leaf and salt. Reduce heat, cover the cauldron with a lid. Simmer the meat for 40 minutes.

After the allotted time, some of the water will boil away. Place potatoes and garlic on meat. Cover the cauldron again and leave for 20 minutes. Then mix the meat and potatoes. Turn off the heat, cover the cauldron and leave the meat for 10 minutes. Serve the ribs with potatoes hot, sprinkled with herbs.

Ribs with potatoes are a wonderful “masculine” dish. After a long stew, the meat comes off the bones well; the potatoes, on the contrary, remain strong, but at the same time soft inside.

Use oil with a high smoke point for frying! Any oils are useful only until a certain temperature is reached - the smoke point at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.

Unrefined oils, with rare exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that quickly begin to burn.

Refined oils are more heat resistant and have a higher smoke point. If you are going to cook your food in the oven, pan or grill, make sure you use an oil with a high smoke point. The most common oils with a high smoke point are refined varieties of sunflower, olive and grapeseed.

Potatoes stewed with pork ribs in a cauldron

Prepare the necessary ingredients. Chop the ribs into small pieces. Dice the onion. Place the onions and meat in a preheated cauldron with vegetable oil.

Add paprika, coriander and fry, stirring, for 8 minutes. Stir ribs with onion and spices. Then add potato cubes and fresh herbs to the cauldron for frying. Season with salt, pepper, bay leaf and add water (or broth) so that it just covers the potatoes.

Bring the stew to a boil, reduce heat to medium and simmer for about 30 minutes (depend on when the potatoes are done). 5 minutes before readiness, add chopped garlic to the cauldron.

When the potatoes are completely cooked, remove the cauldron from the heat, cover with a lid and let the dish brew for about 20 minutes. Potatoes stewed with smoked ribs and paprika are ready. Serve it hot.

Pork ribs pilaf

Ingredients:

• Pork ribs - 350 g;
• Rice - 200 g;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Barberry - 40 g;
• Salt - 0.5 tsp;
• Ground black pepper - 4 pinches;
• Vegetable oil - 1 tbsp;
• Bay leaf - 4 pcs.;
• Turmeric - 4 pinches;
• Ground paprika - 0.5 tsp;
• Water - 1 l;
• Dried ground garlic - 0.5 tsp.

Recipe No. 4

Here is an amazingly appetizing and completely uncomplicated option for how to cook pork ribs with potatoes in a cauldron. This is a wonderful dish, hearty and tasty, for lunch or dinner for the whole family. Dishes in a cauldron turn out surprisingly tasty, so I recommend cooking in it from time to time. What could be better than the combination of tender and juicy meat with potatoes?

And they also have tomato sauce with herbs. This dish is worthy of your attention! In addition, you can always use your favorite vegetables in the recipe, as well as spices to taste. Number of servings: 6-8.

This is the delicious set of ingredients you need to prepare before starting the process. Wash the ribs, dry and cut into portions, potatoes into large pieces. Peel and chop onions, garlic, carrots.

Pour a little vegetable oil into a frying pan and fry the ribs on both sides until golden brown. Heat a cauldron with a small amount of oil. Add onion, carrots and garlic, fry for 3-5 minutes, stirring.

Place the fried ribs into the cauldron. Add a little salt to taste. Place the potatoes on top, adding a little salt too. Dilute tomato paste with water. Add a pinch of pepper, salt and chopped herbs. Pour the sauce into the cauldron. Cover with a lid and leave to simmer until done (40 minutes).

This is such a hearty and appetizing dish. Help yourself!

Cooking in Turkmen style

If you do it according to all the rules, then you will need saxaul as firewood, and the lamb should be no older than a year. But if you don’t have all this, don’t worry, you can use what’s available.

You can tell if there is any water left by the smell: it will be the delicate smell of stewed meat. If the water has evaporated and only the fat remains, it will smell like spices and overcooked lamb.

It turned out to be a completely independent dish, although it can be served with a side dish.

Recipe No. 5

Ribs in a cauldron with vegetables are a very satisfying and tasty dish. It is mainly prepared in summer or autumn, when nature generously gifts us with a rich harvest. This dish is ideal for a picnic, as well as a hearty lunch or dinner.

Ingredients for cooking ribs in a cauldron with vegetables:

Cooking ribs in a cauldron with vegetables:

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 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.

Add potatoes

If you want a more satisfying dish, you can cook lamb ribs with potatoes.

And a slightly different recipe for lamb ribs in a cauldron with potatoes:

Dishes of ribs over a fire are prepared quickly and simply, and turn out very appetizing, tasty and satisfying - just what you need in nature.

Nutritional and energy value: