Which would seem simpler? But the preparation of stewed pork ribs has its own nuances. And the dish itself has many variations of cooking. And here are just some of them.
Classics of the genre
To prepare this dish we need pork ribs - about a kilogram. Usually they are sold with tape: it is advisable to buy this. It is on the ribbon of meat on the ribs more, but not without the bone part. Because the part in which there is no meat is more suitable for soup, and not for frying. Any set of spices (of those to which you are most attached) is useful for cooking. Take honey and tomato paste - a couple of spoons, do not forget the onion.
Braised pork ribs: cook step by step
- Cut the ribs into pieces. The size of the pieces is dictated by the size of the ribs: that is, we cut along the edge. They are fatty enough, so we will fry them further, and in order to save a little, cut off the fat from the product.
- Cut the fat into a small cube, then fry them in this fat. If you have more lean ribs, then fry them in vegetable oil.
- In addition, for the preparation of stewed ribs we use onions. We also cut it into a cube, then you will need to fry it all.
- We spread the sliced lard in the pan and melt the fat. We do it on the slowest fire so that the pieces of bacon do not burn. By the way, the result is very tasty bacon, which can then be salted / pepper, and here they are - a wonderful meal on their own (put them on a separate plate).
- And on melted fat, we will fry pork ribs. If you have a lot of product, and it does not fit in a frying pan, then you do not need to try to fry everything at once. Do in several approaches, that is, you need to lay out the ribs in such a way that there is a distance between them, and they are fried, not cooked.
- Fry on both sides to a light crust. Then put the ribs in a saucepan, in which we will continue to stew them. And then on the same frying pan we lay out a new batch of product, also fry on both sides. We continue to do this until all the meat is fried.
- Then we put all the ribs in a saucepan, on the same fat, fry the chopped onions. Cook until light golden hue. We also lay it out to the braised ribs.
- Mix everything thoroughly in containers for further cooking. Then you will need to add spices and honey here. Pork goes very well with honey, you don’t just have to add it too much. Next, salt and pepper, pour in a little water to cover the pork with onions. A lot of fluid does not need to be added.
- We cover the stewpan with a lid, let it simmer for about 30 minutes. Somewhere after 20 minutes of stewing, juice will stand out: from onion, as well as meat. That is, there will be a lot of liquid in the dishes.
- Add tomato paste here, stir and close the lid. We will cook the stewed ribs until fully cooked for about one hour. Ten minutes before cooking, add bay leaf and chopped garlic. Close the lid and simmer for another 10 minutes.
The final
Turn off the fire. Our dish is almost ready. If you like homogeneous sauces, then get the ribs, put the bay leaf, it will no longer be needed. And all the liquid mass in which the ribs were stewed, break with a blender until smooth (but you can not do this), and then return the deferred stewed ribs to the pan.
With potatoes
In the same way, you can cook stewed ribs with potatoes. To do this, clean and cut a kilogram of root vegetables with medium cubes. Then we introduce it into the dish at the final stage of stewing in a saucepan (15 minutes before being cooked). Under the lid, during this time, the potatoes will cook perfectly. Do not forget to sprinkle the dish with fresh herbs. Light salads go well with braised ribs. Bon appetit to all!