Recipe for ribs with potatoes in a cauldron recipe

Prepared by: Ekaterina Fesenko

11/29/2016 Cooking time: 1 hour 20 minutes

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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.

Ingredients for cooking ribs in a cauldron with vegetables:

Pork (ribs) 1.5 kilograms
3 carrots (medium)
Tomato 5-6 pieces (medium)
Onions 3-4 pieces (medium)
Bell pepper (red and green) 3 pieces
Potatoes 10–12 pieces (medium)
Meat spice mixture 2 tablespoons
Dried basil 1 teaspoon
Black peppercorns to taste
Bay leaf to taste
Salt to taste
Purified water as needed

Products not suitable? Choose a similar recipe from others!

Calorie content of foods possible in the dish

Onion – 41 kcal/100g
Jacket potatoes – 74 kcal/100g
Fried potatoes – 192 kcal/100g
Ripe potatoes – 80 kcal/100g
Boiled potatoes – 82 kcal/100g
Baked potatoes – 70 kcal/100g
Mashed potatoes – 380 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Garlic – 143 kcal/100g
Bay leaf – 313 kcal/100g
Vegetable oil – 873 kcal/100g
Black peppercorns – 255 kcal/100g
Salt – 0 kcal/100g
Pork ribs – 321 kcal/100g

Calorie content of foods: Pork ribs, Potatoes, Onions, Carrots, Garlic, Vegetable oil, Peppercorns, Bay leaf, Salt

Cooking ribs in a cauldron with vegetables:

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.

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.

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.

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 add bell peppers and carrots to the cauldron and cook them together for another 3 - 4 minutes. stirring from time to time, and after that 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.

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;

Stewed potatoes with pork ribs - almost ready!

We check the readiness of the potatoes with a regular knife; if they break easily, then you can remove them from the heat. It takes approximately 15-20 minutes to prepare. Before turning off the heat, sprinkle chopped herbs on top.

If desired, at this stage you can add chopped garlic cloves along with the herbs. But whoever likes it.

Let it sit under the closed lid for 10 minutes and you can pour it into plates.

Stewed potatoes with ribs are ready. I hope my step-by-step recipe will be useful to you. If you still have questions, write in the comments.

That's all I have for today, bye!

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.

fatty lamb ribs – 1.5 kg;
carrots – 1 piece (large);
onions – 3 pieces;
dried herbs and spices: basil, dill, celery root, cumin, red hot pepper, parsley, bay leaf;
boiling water.

Cut the ribs one at a time (from 1.5 kg you will get about 6 pieces).
Place them in a cauldron and light the fire.
Cut the onion into rings and add to the lamb, fry for about 20 minutes with constant stirring.
Place the carrot rings into the cauldron and continue frying.
When a distinct smell of fried onions appears, pour in about 0.7 liters of boiling water and add herbs and spices.
The dish will be ready in about 40 minutes after adding boiling water, and there should be very little water left in the cauldron.

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.

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!

Add potatoes

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

ribs – 1 kg;
onions – 0.7 kg;
carrots – 1 piece;
bell pepper – 1 piece;
tomatoes – 2 pieces;
greens – 1 bunch (parsley, dill);
hot pepper – 1 piece;
vegetable oil – 50 g;
potatoes – 1.5 kg;
salt, ground black pepper, coriander;
boiling water.

Cut the ribs into portions, place in a pan, add salt, pepper, onion rings, coriander and leave for 30 minutes to marinate.
Light a fire, place a cauldron on it, pour in vegetable oil, add lamb and fry.
When the ribs are browned, add onions, carrots and stir.
Peel the potatoes and cut into cubes or strips. You need to add it to the ribs ten minutes after the onions and carrots.
Chop tomatoes, bell peppers, parsley and place after the potatoes.
Add chopped dill and hot pepper.
Pour in boiling water, cover with a lid and simmer until done.

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

Cut the ribs into pieces, roll in salt, pepper and spices and leave to marinate for half an hour.
Heat vegetable oil in a cauldron.
Peel medium-sized potatoes, place whole ones in hot oil and fry until golden brown.
Then place in a suitable container and leave for a while.
Fry the ribs over high heat until crust is obtained (it is better to do this in several stages).
Place potatoes on the fried ribs, add water, cover and cook for about an hour and a half.

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.

Beef ribs with potatoes in a cauldron

Ingredients for “Beef ribs with potatoes in a cauldron”:

Beef ribs – 1.5 kg
Potatoes - 1 kg
Onions - 3 pcs.
Salt - 4 tsp.
Water - 150 g
Zira - 3 tsp.
Thyme - 2 tsp.
Basil - 2 tsp.
Sweet paprika - 1 tsp.
Mixed peppers - to taste
Vegetable oil – 500 ml

Recipe for “Beef ribs with potatoes in a cauldron”:

We marinate our ribs. Add salt, thyme, paprika, basil, cumin, pepper mixture, mix everything well and leave for 20 minutes
Add the remaining salt and cumin to the potatoes, mix everything well
Pour half a liter of vegetable oil into a cauldron and heat it well
Once the oil is hot, start frying the potatoes until golden brown.
Afterwards, fry our ribs until golden brown.
Cut the onion into half rings
We put the potatoes in the same cauldron with butter and put our ribs on top, then sprinkle it all with chopped onions and pour in 150 grams of water. Sprinkle with pepper (to each taste)
Close the lid and leave for at least 50 minutes on low heat.
Bon Appetit everyone!!!

Description of preparation:

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.

Pork ribs – 1 kilogram
Potatoes – 1 Kilogram
Onion - 1-2 pieces
Carrots - 1-2 pieces
Garlic - 2-4 cloves
Tomato paste - 3-4 tbsp. spoons
Greens – 0.5 bunch
Salt - To taste
Pepper - To taste
Vegetable oil - To taste (for frying)
Water - 2-3 glasses

Number of servings: 6-8

Ribs without vegetables

Why ribs and not just pieces of meat? The fact is that during the stewing process, a special substance is released from the bones, which makes the meat even softer and juicier. The gravy also turns out more rich and satisfying. It is on the bone that soups turn out the most delicious, so we suggest cooking pork ribs in a cauldron, not the pulp.

Ingredients for cooking:

800 grams of pork ribs;
200 grams of pork lard;
five onions;
salt and pepper;
seasonings to taste - suneli hops, cumin, coriander and so on.

From such a small food set we will prepare a real masterpiece! You can serve pork ribs cooked in a cauldron with any side dish - cereals, mashed potatoes, vegetable salads, or just fresh vegetables.

How to cook “Pork ribs with potatoes in a cauldron”

1. Here is a delicious set of ingredients you need to prepare before starting the process.

2. Wash the ribs, dry and cut into portions, potatoes into large pieces. Peel and chop onions, garlic, carrots.

3. Pour a little vegetable oil into a frying pan and fry the ribs on both sides until golden brown.

4. Heat a cauldron with a small amount of oil. Add onion, carrots and garlic, fry for 3-5 minutes, stirring.

5. Place the fried ribs into the cauldron.

6. 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.

7. Cover with a lid and leave to simmer until done (40 minutes).

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

Stewed potatoes with pork ribs in a pan

We got big ribs, yours may be smaller – the essence doesn’t change. We rinse and use paper towels to very well remove moisture from the ribs. Rub with ground pepper.
After waiting 4-5 minutes, during which the oil heats up in the frying pan, brown the ribs on the same high heat on one side,
And exactly the same - on the other. Transfer to a cauldron.
Cut the onion into thin segments, chop the washed celery stalks, garlic, in the same frying pan, reduce the heat to medium, fry for 5-7 minutes, stirring.
Add carrots and continue frying for 4-6 minutes.
We put the dressing on the ribs, add hot water, not covering the ribs, add a little salt, and immediately throw in your favorite herbs - for example, suneli hops, Provençal, Italian. Once it boils, let it simmer under the lid over low heat.

Pork ribs stewed with potatoes

Potatoes stewed with meat are one of those dishes that are great for both an everyday lunch and a holiday feast.

Absolutely any meat can be used for this dish. It can be tender turkey, flavorful lamb, dietary rabbit or high-calorie pork. It all depends on the national traditions and taste preferences of the eaters gathered at the table.

If a housewife cooks potatoes with pork, then most often she uses the sirloin: there is no need to bother with bones, and stewing the flesh is faster than meat on the bone.

Take at least the same ribs. If the pork is not old, then they can be cooked quite quickly.

Despite the presence of bones, stewed potatoes with ribs can be served hot even to guests. True, you will have to make sure that everyone gets a neatly trimmed rib with enough meat.

Chefs' tips

Use the secrets of experienced chefs to make the dish even tastier.

To make the ribs juicy and tender, it is best to choose lean meat, and if you purchased one, then pieces of fat should be trimmed as much as possible.
In the oven, as a rule, ribs cook a little faster in time than when stewing on a regular stove. This is a big plus if you are pressed for time.
It is very important when cooking, namely when stewing meat, not to forget to add water to it. This is done so that the pork absorbs the steam, becoming juicy and soft. Otherwise, the ribs may turn out dry.
In some restaurants, pork ribs are cooked in beer with honey. Beer is added to the classic marinade recipe, not forgetting the spices, and everything is fried and stewed in the same way. This recipe can be an excellent solution for housewives who are not afraid of experiments.
In general, you can make various dishes from pork ribs at home. It can be a delicious stew, or stewed meat, or baked and fried over an open fire, if we talk, for example, about a dacha. It all depends on the desire to cook and try something new.

Read on to learn how to cook braised pork ribs.

Pork ribs stewed with potatoes: cooking details

It is better to cook stewed potatoes with ribs in a cauldron or a wide, thick-walled bowl so that the contents can be easily mixed.
The taste of meat on ribs largely depends on how they are properly prepared for stewing. It is recommended to fry pork ribs, as well as one pulp, before stewing. But if the fillet can be brought to a golden brown crust, then the ribs after such processing may turn out dry and tasteless.
Therefore, the ribs are only lightly fried on both sides until golden brown, followed by the addition of onions, which make the meat juicy.
Pork ribs and vegetables are fried in vegetable or melted butter or lard. You can also use lard (fresh, salted or smoked). It is cut into small cubes and placed in a hot frying pan. When the fat is rendered, the greaves are removed. They can be added to the dish before the end of the stew so that they do not have time to soften too much.
If the ribs are covered with a layer of fat, it needs to be cut off. Or fry the bones without adding oil, since the rendered fat is quite enough to fry the rest of the vegetables.
In addition to potatoes and onions, carrots, tomatoes, zucchini, eggplants, and peppers are added when stewing ribs. It all depends on the time of year and the financial capabilities of the owner.
But even with just one potato, the dish turns out very tasty, especially if the seasonings and spices are chosen correctly.
Typically, cumin, dill, garlic, bay leaf, and any pepper go well with potatoes stewed with pork ribs. The dish will acquire a piquant taste if you add coriander, cilantro, suneli hops, marjoram, and thyme.
When ready, the meat should easily fall away from the ribs, the potatoes should be soft, and the carrots should retain their original shape (unless, of course, they were grated).

Proven Recipes

Today, there are many recipes that can be used to prepare stewed pork ribs. Next, we will consider the most interesting and time-tested options. First, let's look at a classic recipe that does not require knowledge of certain culinary secrets and skills. The ingredients you will need:

fresh pork ribs - about a kilogram;
one onion;
sunflower oil (needed only for frying);
water (for stewing meat);
salt, pepper and other spices to taste.

We prepare step by step in compliance with the specified proportions of pre-prepared ingredients.

At the first stage, you need to rinse the ribs and dry them a little from the water.
Next, they should be slightly fried on both sides. It is best to use sunflower oil rather than vegetable oil.

After the meat is browned, it should be transferred to a cauldron or roasting pan, and finely chopped onions, salt, pepper and other spices should be added there. You can also add a couple of bay leaves for taste.
At the next stage, the ribs must be filled with water. But not completely, but only so that they are lightly covered with water.
Put everything on low heat and simmer for 1.5-2 hours, sometimes opening and checking the water level. If it has dropped very much, and there is still a lot of time, then you can add a little liquid, but do not overdo it.
After preparing the dish, you can serve it with a delicious side dish of fresh vegetables or vegetable stew, and then beautifully serve the plate with herbs. Braised short ribs go well with mashed potatoes and pasta, you should definitely take note of this.

Let's also consider a step-by-step recipe for cooking ribs in the oven with prunes. Main ingredients:

pork ribs – half a kg;
pitted prunes – about 300 g;
salt, pepper and spices to taste;
sunflower oil for frying;
a small amount of water.

We prepare in stages.

To begin with, the meat should be washed and dried, and then placed in a regular container, where everything should be sprinkled with spices and salt.
The ribs should be completely coated with the spice mixture. To do this, you can even roll them like cutlets by hand.

At the next stage, it is recommended to let the meat brew in the refrigerator, that is, marinate. 1-2 hours will be enough.
While the meat is marinating, you need to deal with the prunes. It must be washed and filled with boiling water for about 5-10 minutes. If the prunes have pits, they should all be removed.
After marinating, the ribs must be fried until golden brown and then placed in a pre-prepared container or a special pan for stewing in the oven. Add prunes there. And some water. Simmer at a temperature of 180-200 degrees. Bake for at least 45-50 minutes.

These ribs can go well with any side dish, including rice and buckwheat, as well as potatoes and mushrooms. These treats are a great option for the winter. Household members will especially enjoy a delicious dinner or lunch if you prepare tomato sauce for it. With gravy the dish will be even juicier and piquant.

True gourmets are advised to pay attention to the recipe for braised ribs in mustard-honey marinade. In principle, everything is prepared according to the basic scheme

The meat is washed, salted, peppered with red and black pepper and other spices are added to taste. But you need to make the marinade in a separate container; this will require 5-6 tbsp. l. soy sauce, one tbsp. l. vegetable oil, one tbsp. l. mustard and one tbsp. l. honey
Then the ribs should be thoroughly coated with the resulting mustard marinade, wrapped in cling film and refrigerated for 60-70 minutes.
At the next stage, the ribs should be lightly fried and placed in a container for stewing. You can simmer on the stove or in the oven. Simmer on the stove for about 1.5-2 hours, and in the oven for about an hour.

If you want to get smoked ribs, then instead of frying them in a frying pan, you should put them on a special rack in the oven for frying, and only then simmer them. This dish can go well with sour cream or tomato hot sauce.

Pork ribs stewed with potatoes (garlic)

pork ribs – 0.8-1 kg;
potatoes – 800 g;
medium-sized onions - 2 pcs.;
medium-sized carrots – 1 pc.;
garlic – 5 cloves;
bay leaf – 3 pcs.;
refined vegetable oil – 1 tbsp. l.;
salt;
ground black pepper.

If you get whole ribs, cut them into several parts. Wash in warm water, rinse with cold water, dry with paper towels.
Fry in a hot frying pan with added oil until light brown. Place in a cauldron or other suitable container.
Sauté finely chopped onion in the remaining fat. Add sliced carrots to it and stir. Fry for 3-4 minutes.
Place the vegetables in a cauldron and put on fire. Pour boiling water up to the level of the meat. Close the lid. Simmer over low heat for 30-40 minutes.
Cut the prepared potatoes into large cubes. Place in cauldron with ribs. Add salt, pepper, bay leaf. Stir. If there is not enough liquid, pour in boiling water so that two-thirds of the potatoes are covered with broth.
Continue simmering until the potatoes and meat are soft. 10 minutes before readiness, add finely chopped garlic and mix gently.

Classic recipe

The dish, according to the classic recipe, is prepared from pork ribs, potatoes, vegetables, spices and herbs.

Stewed pork ribs with potatoes - a classic recipe.

Preparation next.

Composition of ingredients

To prepare the dish you will need the following:

1 kg pork ribs;
1 kg of potatoes;
200 g carrots;
200 g onion;
250 ml water;
2 garlic cloves;
4 tbsp. l. sunflower oil;
2.5 tsp. table salt;
25 g of greens;
spices.

Step-by-step cooking process

Main stages of preparation:

The first step is to divide the ribs into pieces, rinse them in running water and cut them. Afterwards, wash the carrots and cut them into semicircular pieces.
Then you will need to peel the onion, wash it and chop it into half rings.
Then pour sunflower oil into the frying pan, heat it up, add the chopped ribs and fry for 3-4 minutes. on each side over maximum heat until golden brown.
Next, you need to add the required amount of table salt, stir and move the fried ribs into a large saucepan with a thick bottom. Place chopped carrots in an oil pan and fry them for 5 minutes until they turn golden.
Then you need to add chopped onions to the fried carrots and fry the vegetables for 3-5 minutes. over moderate heat. Then you need to transfer the cooked vegetables into a pan near the ribs, add a small amount of boiled water, add table salt, cover the pan with a lid and cook for 20 minutes. over low heat.
Now you can wash the potatoes in cold water, peel them and chop them into small cubes. Afterwards, pour the chopped potatoes into the pan, add spices to the ingredients and simmer for another 20 minutes. without adding water until the dish is ready.
The garlic will need to be washed, peeled and chopped into small pieces with a kitchen knife or pressed using a special press. You also need to wash the greens, dry them with a paper towel and chop them finely. The prepared dish should be placed on plates and sprinkled with chopped herbs.

What can I add?

The dish contains tomatoes, zucchini, beans, mushrooms, eggplants, pickled cucumbers, bell peppers, smoked kobaskas and cabbage. Also added to it are turmeric, hop-suneli seasoning, a mixture of ground peppers, bay leaves, tomato paste, ginger, green onions, mustard, adjika, dried basil, sour cream, soy sauce, white wine, paprika, cream and lemon juice.

How to serve a dish

The dish is served in a large plate, in portioned plates or pots, garnished with herbs. Bread, sour cream, fresh or pickled vegetables are served with the dish.

Pork ribs stewed with potatoes (home-style)

pork ribs – 0.7 kg;
potatoes – 0.8 kg;
medium-sized onion – 1 pc.;
small carrots – 1 pc.;
flour – 1 tbsp. l.;
celery root – 50 g;
parsley root – 20 g;
tomato paste – 50 g;
rendered lard – 50 g;
bay leaf – 3 pcs.;
salt and pepper;
greenery.

Dry the prepared pork ribs with a paper towel, sprinkle with salt and pepper, and roll in flour.
Fry in lard until not too crispy. Place on a plate.
Peel and wash the onions, carrots, celery and parsley. Cut the carrots and roots into equal cubes, finely chop the onion. Fry the vegetables in the remaining fat. Also place in a separate bowl.
Peel the potatoes, wash them, cut them into slices. If there is no fat left in the pan, add a little more lard and heat well. Lightly fry the potato slices on it. Stir in remaining vegetables.
Take a spacious cauldron. Place half of all the vegetables on the bottom and place the ribs on them. Top with remaining vegetables. Add tomato paste and bay leaf. Do not stir.
Fill the contents of the cauldron with hot broth or water. Close the cauldron with a lid and simmer over low heat for about an hour. Do not stir the vegetables while stewing, otherwise the potatoes will lose their shape. About twenty minutes before the end of cooking, taste the broth to see if there is enough salt. If necessary, add more salt. Sprinkle the finished dish with herbs.

Ingredients

Pork ribs - 1 kg,
Large onion - 1 pc.,
Spices for pork (or ground black pepper) - 2 tsp,
Vegetable oil - 1 tbsp.,
Cumin - 1 tsp,
Bay leaf - 1 pc.,
Pickled cucumber - 1 pc.,
Hard grated cheese - 2 tbsp.,
Chopped greens - 2 tbsp.,
Salt - 1.5 tsp,

For the sauce:

Tomato paste - 3 tbsp. diluted in 2 glasses of water,
or tomato juice - 2 glasses,
or homemade tomato (adjika) - 2 cups,
wheat flour (for tomato) - 0.5 tbsp.,
or sour cream (15%) - 1 glass diluted with water 1:1.

Prepare braised pork ribs like this:

Wash the ribs under running water, dry them with a paper towel and cut along the bones so that there is a little meat left on all sides of each rib.
Rub the ribs with your favorite spices or black pepper, as well as salt.
Peel the onion and cut into half rings.
Heat a little vegetable oil in a deep frying pan and fry the onion in it over low heat until translucent, about 4 minutes.
Then remove the onion from the frying pan, turn the heat to maximum and place the ribs in the frying pan, bone side up, so that the bottom layer, which has a lot of lard, begins to fry and release fat.
Fry the ribs until an appetizing golden crust appears, about 4 minutes, and then turn the ribs over to the other side and fry on all sides.
Once the ribs are fried, return the fried onions to the pan with the ribs.
Dilute the tomato paste with water and add flour to it to thicken the sauce. I used homemade vegetable juice, this is the best option, since it contains bell pepper and hot spices, which will give the meat additional flavor overtones.
Pour in tomato or sour cream, add cumin and bay leaf, don’t forget to add salt, especially if it was tomato paste.
Stir, cover with a lid, bring to a boil, then reduce the heat to minimum, but so that the dish boils, and continue cooking for about 30 minutes.
Cut the cucumber into small cubes.
10 minutes before cooking, remove the bay leaf so that the dish does not become bitter, add pickled cucumber, stir and continue cooking without covering.
Braised pork ribs are ready, they can be served as a separate dish or with a side dish - mashed potatoes, pasta, porridge, spaghetti. When serving, sprinkle the ribs with grated cheese and chopped herbs.

Advice.

As a sauce for such ribs and a side dish, you simply need to use the sauce in which the ribs were stewed, but you need to keep it a little over low heat without a lid so that it thickens.

Bon appetit!

Pork ribs stewed with potatoes and bell peppers

pork ribs – 0.8 kg;
potatoes – 0.8 kg;
onions – 2 pcs.;
carrots – 1 pc.;
ground paprika – 1 tbsp. l.;
bell red pepper – 1 pc.;
refined vegetable oil – 1 tbsp. l.;
ground black pepper - a pinch;
salt;
bay leaf – 2 pcs.;
dried basil – 1 tsp.

Cut the pork ribs into several pieces, wash, carefully removing any fragments, and dry with a paper towel.
Rub with pepper, add a little salt and immediately fry in a hot frying pan with added oil until golden brown. Transfer to a cauldron. Pour boiling water to cover the meat, close the cauldron with a lid, and simmer the bones over low heat for 30 minutes.
Peel and wash all vegetables. Cut the carrots into thin slices, finely chop the onion, and cut the pepper into strips.
Using the remaining oil, first sauté the onion, then add the carrots. Stir, fry for 5 minutes. Add bell pepper, stir, heat for another three minutes. The peppers should soften, but not brown.
Transfer the vegetables to the cauldron with the ribs.
While the meat is stewing, cut the potatoes into medium-sized wedges or cubes.
When the meat becomes almost soft, add potatoes, paprika, basil, and bay leaf. Pour hot water. It should lightly cover the potatoes. Stir. Try to see if there is enough salt, add salt. Simmer until the potatoes and meat are soft. Sprinkle the finished dish with herbs.

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.