Recipe for pork ribs with vegetables in a cauldron with step-by-step preparation.

• Type of dish: Second courses
• Recipe difficulty: Simple recipe
• National cuisine: Eastern cuisine

• Preparation time: 20 minutes
• Cooking time: up to 1.5 hours
• Number of servings: 4 servings
• Calorie Amount: 189 kilocalories

A simple step-by-step recipe for pork ribs with vegetables in a cauldron of oriental cuisine. It is easy to prepare at home in up to 1.5 hours. The dish contains only 189 kilocalories.

Ingredients for 4 servings

• Pork ribs 1 kg.
• Potatoes 4 pcs.
• Tomato 1 pc.
• Onion 1 pc.
• Carrot 1 pc.
• Sweet bell pepper 1 pc.
• Vegetable oil 1 tbsp. spoon
• Table salt to taste
• Ground black pepper to taste

Step by step recipe

1. Pork ribs with vegetables in a cauldron is a very satisfying and flavorful dish. And thanks to the fact that all the ingredients are stewed in a cauldron in its own juice, it also turns out very juicy. You can safely replace pork ribs with lamb ones (but this is not for everyone), and adjust the composition of vegetables to them according to your taste. I suggest trying this option. For it we will need pork ribs, several potatoes, one large carrot (or a couple of small ones), a large onion, as well as bell pepper and one large tomato. Salt and pepper to taste. In principle, you don’t need to add vegetable oil if you are going to stew the dish. If you want to lightly fry the ribs first, you still need oil. I fried it. Before cooking, pork ribs must be thoroughly washed, dried and cut into portions (one rib with a small amount of meat).
2. Peel the potatoes, wash and cut into large pieces.
3. Wash the tomato, dry it and remove the stem. Then we also cut it coarsely. It is better to take a slightly overripe tomato; it has juicier pulp and will “steam” better in the dish.
4. Wash and dry the bell pepper. Remove the top and seeds. Then we will cut it randomly. Petals or cubes. Maybe in rings. If you take several multi-colored peppers, the dish will turn out more colorful.
5. Peel the onions, wash them and cut them into large rings or half rings. If you cut it very finely, it may burn.
6. We clean and wash the carrots. Then cut into circles. It is not worth cutting it finely for the same reason as onions.
7. Light a fire, place a cauldron, heat it and pour in a little vegetable oil. Do not pour a lot, literally enough to lubricate the walls of the cauldron, otherwise the finished dish will turn out very fatty (pork ribs themselves are fatty). And fry the ribs in it until golden brown.
8. Add onions, stir and fry everything together a little more.
9. Then add potatoes and carrots. Stir and simmer everything together until the vegetables are half cooked. Add salt and pepper to taste.
10. Add the tomato and bell pepper, cover with a lid and simmer everything together until done. If it seems to you that there is not enough liquid, add a little water. The vegetables will give juice on their own.
11. Serve as a second course or as a first course with broth. Garnish with fresh herbs. Bon appetit!

Step-by-step recipe for pork ribs stewed in a cauldron with photo.

• National cuisine: home kitchen
• Type of dish: Hot dishes
• Recipe difficulty: Very simple recipe

• Preparation time: 12 minutes
• Cooking time: 1 hour
• Number of servings: 4 servings
• Calorie Amount: 271 kilocalories
• Occasion: For lunch

I want to say that this easy-to-prepare recipe for cooking pork ribs stewed in a cauldron is good because it all depends on your preferences. If you like it richer, add more butter; if you like it gravy, add more water. And how long can you experiment with seasonings... In a word, there is room to expand! So I'm telling you how to make slow-cooked pork ribs, and I hope you're not afraid to let your imagination run wild!

Number of servings: 4-5

Ingredients for 4 servings

• Pork ribs - 600 grams
• Onion - 1 piece
• Garlic - 3 cloves
• Salt - To taste
• Spices - To taste

Step by step

1. So, divide the ribs into portions and fry them in a cauldron on all sides until golden brown in vegetable oil. We do not close the lid.
2. While the meat is cooking, finely chop the onion and garlic. Add the onion and fry with the meat until transparent.
3. Now add garlic and your chosen spices. Reduce the heat, add a little water, and simmer under the lid.
4. When the meat begins to easily come away from the bone, the ribs are ready! I recommend serving with potatoes!

Pork ribs in a cauldron are very satisfying, tasty and appetizing! The aroma that will hover around the dish will definitely not leave any meat-eater indifferent. In this article we will share recipes for pork ribs in a cauldron. We will simply cook ribs with the addition of potatoes and other vegetables. Such dishes will decorate the holiday table and will be a great idea for an outdoor picnic.

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, purees, vegetable salads, or just fresh vegetables.

Preparation

1. Cut the meat into pieces - portion by ribs. Wash well and then be sure to dry with paper napkins.
2. Peel the onion and cut into half rings.
3. The cauldron should be placed on medium heat and allowed to warm up well.
4. Cut the lard into small cubes and place in a cauldron. Stirring constantly, wait until it melts. There will be cracklings left, remove them, they are no longer needed.
5. There will be enough fat, so we won’t need oil. Place pork ribs in a cauldron and fry them over high heat until golden brown. Next you can add salt, pepper and seasoning.
6. Place the onion on top, reduce the heat to low and, without stirring the meat with the onion, cover the cauldron with a lid and leave the contents to simmer for 50 minutes.
7. When the time is up, remove the lid and simmer for another 5 minutes.

The meat will not burn, there is enough fat in the cauldron, and the onions will release a lot of juice. There will be no extra onion taste; it will add juiciness and give an incredible aroma to the meat.

Pork ribs with vegetables in a cauldron

This option is ideal for cooking on the grill. Meat and vegetables will be saturated with the smell of a fire and will become even more delicious! The dish is very satisfying, in nature it flies off the table in a matter of minutes! But you can prepare ribs according to this recipe in ordinary home conditions; they will appeal to everyone in the household.

Products:

• 2-2.5 kilograms of ribs with a good amount of meat;
• large zucchini;
• eggplant, if small, then a couple;
• five bell peppers;
• three large tomatoes;
• three large carrots;
• two large onions;
• five cloves of garlic, maybe less;
• soy sauce - half a glass;
• seasonings for frying and stewing meat;
• salt.

The amount of ingredients is designed for ten eaters. If there are fewer of you, then take less food.

Cooking ribs with vegetables

It will not take long to prepare the dish; the whole process should take about an hour and a half - this is a small amount for meat dishes. The advantage of the recipe is that there is no need to prepare an additional side dish. The vegetables will be well soaked in meat juice and will be very tender and tasty. The meat, in turn, will be saturated with vegetable aromas, and its taste will be incomparable!

1. Wash the ribs and divide into portions.
2. Pour sunflower oil into the cauldron - a little, otherwise you risk making the dish very greasy. Heat the oil and only then add the meat pieces.
3. Sear the ribs on all sides, then cover and let simmer for 30 minutes.
4. The garlic needs to be pressed through a press, and the rest of the vegetables just cut into small pieces. After half an hour of stewing the ribs, you need to add vegetables, salt and seasonings, a little soy sauce - you can do without it.
5. Stir well, close the lid, simmer for 15-20 minutes until the vegetables are ready.

Pork ribs with potatoes in a cauldron

Another worthy recipe that deserves attention. This is probably the most satisfying option of all those proposed in the article. You can cook this dish either over a fire or over gas; in any case, the result will be a very aromatic and tasty dish. The ingredients you will need are very simple, but ideally the potatoes will be young. If you don’t have one, then last year’s will do just fine!

Ingredients:

• kilogram of pork ribs;
• 15-20 medium-sized potatoes;
• large carrots;
• two onions;
• 100 grams of butter;
• three cloves of garlic;
• ground sweet paprika;
• fresh herbs - to taste;
• salt;
• seasonings

Cooking potatoes with ribs

1. Let's start cooking with carrots and onions. The carrots need to be cut into strips, and the onion should be chopped into half rings. Melt half the amount of butter in a cauldron, fry the vegetables in it until a pleasant golden color appears on them.
2. Place the fried vegetables in a separate bowl, set aside, they will be useful later.
3. Wash the ribs, separate them, dry them with a towel so that water that gets into the hot oil does not crackle or shoot, you can get burned.
4. Without a lid, fry the ribs on both sides, add seasonings and salt. Cover with a lid and simmer the ribs for 30 minutes.
5. We peel the potatoes if they are from last year, if they are fresh, you can just wash them well. To cook in a cauldron, do not chop the potatoes finely; divide small tubers in half, larger ones into quarters.
6. Send the potatoes to the ribs, add water - no more than a glass. Place fried carrots and onions on top. Simmer for 10 minutes covered.
7. Add the remaining butter, sprinkle the dish with fresh herbs, and if there is not enough salt, add more salt. Cover and simmer for another 10 minutes until the potatoes are tender.

Serve with sour cream!

We told you how to cook pork ribs in a cauldron very tasty. All the recipes are simple, but the dishes prepared according to them will appeal to even the most fussy eaters.

Hooray! Weekends or short holidays are ahead. And now it's summer! This is the perfect time to cook good food outdoors. Or at least a chance to have a picnic.

For this occasion, I have the perfect recipe for lamb ribs cooked in a cauldron. Ideal, since the ribs cook quickly, do not require pre-marination, and the end result is rosy, tender and juicy. The main thing is to cook them correctly.

Ideal if you have a stationary cauldron-barbecue or a portable fireplace with a canopy at your dacha or country house! Then the ribs will also be saturated with “smoke” and will be “barbecue” colorful. But it is quite possible to cook ribs in a regular cauldron on the stove, and then take them out to the table on the summer terrace.

In my recipe, I do not marinate the ribs because, firstly, this is not at all necessary for cooking in a cauldron; the meat will turn out juicy in any case. You just need to do everything according to the recipe correctly. And secondly, I don’t use old lamb in my dishes. But only the young one. Ideal meat is lamb or young lamb.

So, to prepare lamb ribs in a cauldron we will need the following ingredients:

• Ribs - 500-600 g.
• Large onions - 3 pcs.
• Hot green pepper −1 pod
• Ground zira −1 tbsp. spoon
• Ground black pepper
• Dill, cilantro and green onions
• Fat tail or chicken fat

Vegetable oil for frying

First step:

The ribs need to be washed, dried and cut into portions. Cut the onion into large rings.

It is better to use whole zira and grind it in a coffee grinder. This way it will be even more aromatic and will better reveal the taste of the finished ribs. In general, I advise you not to buy ready-made ground spices, such as cumin and pepper. And get a small household coffee grinder to grind spices immediately before use. Their taste will be brighter and richer.

Second step:

Heat the cauldron over the fire until white smoke appears. And throw in a couple of pieces of fat tail fat. I didn't have it, but I used chicken fat. (Domestic broiler chickens always have chicken fat). When cutting up chicken, I freeze it and then use it for frying.

Third step:

When the fat has melted, add the lamb ribs. And fry them over high heat, stirring constantly until golden brown.

Fourth step:

Now it’s time to sprinkle the lamb ribs with ground cumin, stir, and pour in the vegetable oil. I pour a little, just to the bottom, so that the ribs, already fried in fat, do not stick to the bottom and walls of the cauldron. And I pour onions on top and put a whole pod of green hot pepper in the middle. So that the meat remains under the onion cap. I don’t add salt or mix it.

Cover with a lid, reduce heat and simmer for 30-40 minutes.

Fifth step:

At the end of the cooking time, carefully remove the hot pepper pod onto a plate, salt the dish and add ground black pepper. And now mix well with the onion.

04/30/2015 1,789 0 ElishevaAdmin

Meat and poultry dishes / Picnic

When summer begins, it’s nice to go to the country and cook different dishes in the fresh air. Moreover, you can set up an open fire and support it with brushwood. What could be tastier than pork ribs, piping hot, and with potatoes too!

So let's get started.

For your convenience, we provide a step-by-step recipe with photos!

Ingredients for the picnic menu:

Pork ribs, 1.5 kg

Potatoes, 1.5 kg

Garlic, 6-7 heads

Onions, 1 kg

Green onion, 1 bunch

Sunflower oil, 200 g

Ground pepper, black

Parsley, 1 bunch

How to cook delicious pork ribs in a cauldron over a fire:

1. Light a live fire and place a cauldron. When it warms up enough, pour oil into it.

2. Place potatoes in a cauldron in hot oil. Fry. As soon as a golden crust has formed, remove the potatoes from the cauldron in a state of semi-preparedness.

3. Wash the ribs, dry them, cut them into small pieces.

4. Fry the ribs in a cauldron until they become golden brown.

5. During this time, peel the onions and cut into thin half rings. We pour all this splendor into a cauldron, to the ribs.

6. Simmer the ribs with onions, stirring. When we see that the onion is fried, it’s good to pour a mug of beer into the cauldron - the taste will be indescribable! The main thing is, in the heat of passion, do not forget to add salt and pepper to the meat.

7. While the main dish is in the process of preparation, it is not harmful to make a salad. There is everything at the dacha: tomatoes, cucumbers, greens, and that same onion. Let's cut it fresh and season it with sunflower oil.

8. We found ingredients for another salad: grated kohlrabi, fresh sweet carrots from the garden, cut into small strips, garlic - and mayonnaise.

And to the meat we add the potatoes that are waiting for this moment (undercooked), reduce the heat to a minimum and leave the dish to simmer under the lid for about 40 minutes. We taste it and add some salt if necessary.

9. Place the stewed ribs with potatoes on a large plate or dish, sprinkle chopped herbs on top - beauty!

10. We put the main dish on the table, hot and aromatic! The salads are already ready, but I’ve been wanting to eat them for a long time. Let's have a nice lunch outdoors!

11. And all around is dacha expanse, the result of work and effort.