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Moldavian cuisine pork ribs in a cauldron. Pork ribs in a cauldron

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

Ribs without vegetables

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

Cooking Ingredients:

800 grams of pork ribs;
200 grams of pork fat;
five bulbs;
salt and pepper;
seasonings to taste - suneli hops, zira, coriander and so on.

From such a small food set we will prepare real masterpiece! Pork ribs cooked in a cauldron can be served with any side dish - cereals, mashed potatoes, vegetable salads, simply fresh vegetables.

Cooking

Cut the meat into pieces - in portions, along the ribs. Rinse well and then be sure to dry with paper towels.
Peel the onion, cut into half rings.
The cauldron must be put on medium heat, let it warm up well.
Cut the fat into small cubes, put in a cauldron. Constantly stirring, wait until it melts. There will be cracklings, remove them, they are no longer needed.
There will be enough fat, so we don’t need oil. Put pork ribs in a cauldron, fry them over high heat until blush. Next, you can salt, pepper and season.
Put the onion on top, reduce the heat to a minimum and, without mixing the meat with the onion, cover the cauldron with a lid and leave the contents to simmer for 50 minutes.
After the time has elapsed, remove the lid, simmer for another 5 minutes.

The meat will not burn, there is enough fat in the cauldron, and the onion will release a lot of juice. There will be no extra onion taste, it will add juiciness and give an incredible flavor 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 become even more delicious! The dish is very satisfying, in nature it flies off the table in a matter of minutes! But cook by this recipe ribs can be done in normal home conditions, they will appeal to all households.

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, can be smaller;
soy sauce - half a glass;
seasonings for frying and stewing meat;
salt.

The number 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 cook 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. Vegetables are well saturated with meat juice, they will be very tender and tasty. The meat, in turn, will be saturated with vegetable aromas, and its taste will be incomparable!

Wash the ribs, divide into portions.
Pour into a cauldron sunflower oil- a little, otherwise you risk making the dish very greasy. Heat the oil and only then lay the meat pieces.
Brown the ribs on all sides, then cover and simmer for 30 minutes.
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- it is possible without it.
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 proposed in the article. You can cook such a dish both on a fire and on gas, in any case, you get a very fragrant and tasty meal. The ingredients will be the simplest, but the potatoes are ideally young. If there is none, then last year's one will do just fine!

Ingredients:

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

Cooking potatoes with ribs

Let's start cooking with carrots and onions. Carrots should be cut into strips, and onions should be chopped into half rings. In a cauldron, melt half the norm of butter, fry vegetables on it until a pleasant golden color appears on them.
Put the fried vegetables in a separate bowl, put them aside, they will come in handy later.
Wash the ribs, separate, dry with a towel so that the water that gets into the hot oil does not crackle and shoot, you can get burned.
Without a lid, fry the ribs on both sides, add seasonings and salt. Cover, simmer the ribs for 30 minutes.
We clean the potatoes if they are last year, if they are fresh, you can just wash them well. For cooking in a cauldron, potatoes are not finely chopped, divide small tubers in half, larger ones into quarters.
Send the potatoes to the ribs, add water - no more than a glass. Top with fried carrots and onions. Simmer for 10 minutes covered.
Add the rest of the butter, sprinkle the dish with fresh herbs, if there is little salt, add salt. Cover and simmer for another 10 minutes until the potatoes are tender.

Serve with sour cream!

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

Hooray! Ahead of the weekend or a short vacation. And now it's summer! It's also the perfect time to cook a good meal outdoors. Or at least a chance to have a picnic.

For this case I have perfect recipe lamb ribs cooked in a cauldron. Ideal, as the ribs cook quickly, do not require pre-marination, and the output is ruddy, tender and juicy. The main thing is to prepare them correctly.

Ideal if you have a stationary cauldron-brazier or a portable hearth with a canopy in 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 the ribs in an ordinary cauldron on the stove, and then put it on 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 anyway. You just need to do everything right according to the recipe. And secondly, I do not use old lamb in my dishes. But only young. Ideal lamb or young lamb meat.

So, for cooking lamb ribs in a cauldron, we need the following ingredients:

Ribs - 500-600 g.
Large onion - 3 pcs.
Hot green pepper -1 pod
Zira ground −1 tbsp. a spoon
Black ground pepper
Dill, cilantro and green onion greens
Fat tail fat or chicken fat

Vegetable oil for frying

First step:

The ribs need to be washed, dried and cut into portions. Onion cut into large rings.

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

Second step:

Heat the cauldron on fire until a white haze appears. And drop a couple of pieces fat tail fat. I did not have it, but I used chicken fat. (Broiler chickens always have chicken fat). When cutting a chicken, I freeze it, and then use it when frying.

Third step:

When the fat is melted, throw in 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, mix, pour vegetable oil. I pour a little, only on the bottom, so that the ribs already fried in fat do not stick to the bottom and walls of the cauldron. And on top of the slide I pour onions, in the middle I put a whole pod of green hot pepper. So that the meat remains under the onion cap. Do not salt or stir.

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

Fifth step:

At the end of the cooking time, you need to carefully remove the pod of hot pepper on a plate, and salt the dish, add black ground pepper. And now mix well with onions.

Step-by-step recipe for pork ribs stewed in a cauldron with photo.
National cuisine: home kitchen
Dish type: Hot dishes
Recipe Difficulty: Very simple recipe

Preparation time: 12 minutes
Time for preparing: 1 hour
Servings: 4 servings
Amount of calories: 271 kilocalories
Reason: For lunch

I want to say that this easy-to-cook recipe for stewed pork ribs in a cauldron is good because it all depends on your preferences. If you like it fatter - add more oil, if you like gravy - add more water. And how long can you experiment with spices... In a word, there is a place to turn around! So I'm telling you how to make pork ribs stewed in a cauldron, and I hope you are not afraid to let your imagination run wild!
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
So, we divide the ribs into portions, and fry in a cauldron from all sides until golden brown in vegetable oil. We do not close the lid.
While the meat is cooking, finely chop the onion and garlic. Add onion and fry with meat until translucent.
Now add the garlic and your chosen spices. We reduce the fire, add a little water, and simmer under the lid.
When the meat begins to easily move away from the bone, the ribs are ready! I recommend serving with potatoes!

04/30/2015 1 789 0 ElishevaAdmin

Meat and poultry dishes / Picnic

When summer starts, it's nice to go to the country and cook different dishes outdoors. Yes, and you can arrange open fire and support him with brushwood. What could be tastier pork ribs, with the heat of the heat, and even with potatoes!

So let's get started.

For your convenience, we provide step by step recipe with photo!

Picnic menu ingredients:

Pork ribs, 1.5 kg

Potatoes, 1.5 kg

Garlic, 6-7 heads

Onion, 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, on a fire:

1. We kindle a living fire, put a cauldron. When it is warm enough, pour oil into it.

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

3. My ribs, dry, cut into small pieces.

4. Fry the ribs in a cauldron so that they become ruddy.

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

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

7. While the main course is in the process of cooking, it is not harmful to take up the salad. At the dacha, everything is there: tomatoes, cucumbers, greens, and the same onion. Cut fresh, season with sunflower oil.

8. For another salad, there were products: kohlrabi, grated, fresh sweet carrots from the garden, cut into small strips, garlic - and mayonnaise.

And add the potatoes (undercooked) waiting for this moment to the meat, reduce the flame to a minimum and leave the dish to languish under the lid for about 40 minutes. We try, if necessary - add some salt.

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

10. We put the main course on the table, hot, fragrant! Salads are already ready, but there is a desire to eat for a long time. Let's have a nice lunch al fresco!

11. And around - summer expanse, the result of labor and effort.

What to cook in the country and not to apply special efforts? Perfect option- lamb ribs in a cauldron. It is not for nothing that the Turkmens call it “yalta gapyrga”, which means “lazy ribs”. This means that even the lazy will cope with the dish, while it is not too expensive, and the taste is excellent.

Cooking in Turkmen

If done according to all the rules, then saxaul will be required as firewood, and the lamb should not be older than a year. But if all this is not there, it's not scary, you can use what is available.

Required Ingredients:

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

Cooking order:

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

You can determine if there is water left by smell: it will be a gentle smell of stew. If the water has evaporated and only fat remains, it will smell like spices and overcooked lamb.

Important: The lid should remain slightly ajar during the entire cooking time of the ribs. Do not add salt or vegetable oil.

It turned out quite independent dish although it can also be served with a side dish.

Adding potatoes

If more is required hearty meal, you can cook lamb ribs with potatoes.