Dishes from pork ribs

Pork ribs, thanks to their excellent taste, are widely used in cooking for cooking a wide variety of dishes. Fleshy ribs become an excellent base of shish kebab or simply fried, and then braised meat with spices, and from the pork ribs with a thin layer of meat, excellent first dishes are obtained. Especially delicious pea or bean soup , as well as borscht or rassolniki.

Some dishes are prepared from smoked pork ribs, which gives them piquancy, saturation and a unique flavor.

Below we will tell you how to make a stew and roast with pork ribs and you, using our recipes, will be able to appreciate the incredible taste of these dishes.

Ragout from smoked pork ribs - recipe

Ingredients:

• pork smoked ribs - 950 g;
• potato tubers - 950 g;
• eggplant - 350-450 g;
• Bulgarian sweet pepper - 150 g;
• white cabbage - 250 g;
• onion - 75 g;
• carrots - 150 g;
• tomato paste - 210 g;
• sour cream - 210 g;
• adzhika - 15-20 g;
• vegetable refined oil - 35 ml;
• black ground pepper - to taste;
• salt - to taste;
• bay leaves - 2-3 pcs .;
• fresh greens to choose from - to taste.

Preparation

Smoked ribs are washed, cut into pieces one by one, laid in a cauldron or stew with a thick bottom, poured with purified water, seasoned with salt and cooked over moderate heat after boiling for thirty minutes.

In the meantime, we will prepare all the necessary vegetables with the proper images. We clean and grind the onions with onion rings, carrot straw and sweet Bulgarian pepper, diced potatoes and eggplant. Also shred cabbage and pre-washed fresh herbs.

In a separate frying pan we pass on vegetable oil onions and carrot straw for about seven minutes or until translucency. Then we put tomato paste, adzhika and let in two minutes. Then add the sour cream and stirring, prepare another three minutes.

After the end of thirty minutes, we lay the eggplant alternately in layers, then the potatoes and peppers and finish with a layer of cabbage. Each layer is seasoned with salt and ground black pepper. We also throw the laurel leaves, pour the cooked sour-cream tomato sauce and let it sit on low heat for twenty minutes. When ready, we carefully mix the contents of the dishes and leave them under the lid for another fifteen minutes.

When serving, we serve a dish of finely chopped fresh herbs.

Roast from pork ribs with potatoes

Ingredients:

• pork ribs - 750 g;
• potato tubers - 920 g;
• onion - 75 g;
• carrots - 150 g;
• garlic - 2 teeth;
• pork fat - 20 g;
• ground black pepper - to taste;
• grated paprika - to taste;
• salt - to taste;
• laurel leaves - 2 pieces;
• fresh greens to choose from - to taste.

Preparation

Kazan or a saucepan with a thick bottom is placed on a strong fire, add the pork fat and when it melts and warms up well, lay the previously washed, dried and cut into portions ribs. Brush them for three to five minutes on each side, and then add salt to taste, ground paprika and fry another couple of minutes, stirring.

Then throw the pre-peeled and cut into semi-rings onions and fry until it is soft, stirring. Now turn garlic and carrots, clean them, shred thin rings and add to the meat in the cauldron. After five to seven minutes, we lay the washed and chopped mushrooms and also give a little brown. Next, pour the purified water, so that it completely covers the contents, and throw the previously cleaned and cut into small cubes of potato tubers. Chop the dish to taste with salt, ground black pepper, add laurel leaves and simmer the fry on low heat under the lid for forty minutes.

On readiness we give the dish about fifteen minutes for infusion and we can serve with fresh greens.