With the advent of the multicooker, our housewives can cook absolutely any dish, while there is no need to stand at the stove and spend a lot of time and effort.
Ribs with a potato multicooker are tender and juicy.
This method of heat treatment is very similar to cooking in a Russian stove.
Ribs with potatoes in a slow cooker - the basic principles of cooking
This dish is perfect for both lunch and dinner. Ribs with potatoes in a slow cooker can be stewed or fried. For the preparation of any suitable ribs: beef, pork or lamb. They can be raw or smoked.
The ribs are washed, dried with paper napkins and cut portions along the bone. With ribs cut off the film and veins.
The potato is peeled and washed well. Cut into small pieces or lobules.
In the bowl multicookers pour any vegetable oil. Include the program “Frying”. Time set for 20 minutes. Spread ribs into the container and lightly fry them with the lid open. At this time, peeled onions and carrots. Vegetables are ground and added to meat. Fry everything together for a while. Then add sliced potatoes to ribs. Pour in some water, salt and season with spices. Stir.
Switch the unit to “extinguishing” mode. Time set for half an hour. Close the lid. After the beep, the ribs and potatoes are placed in a beautiful dish, decorated with finely chopped greens and served as an independent dish.
Ribs and potatoes are perfectly combined with mushrooms, tomatoes, prunes or cabbage. So you can, feel free to experiment.
Recipe 1. Ribs with potatoes in a slow cooker
Ingredients
pork ribs with meat layer - 500 g;
ground black pepper;
bulb;
kitchen salt;
potatoes - 400 g;
sunflower oil - 75 ml;
carrot;
drinking water - 300 ml. Method of preparation
1. The ribs are well washed, dipped with napkins, we cut out tendons, excess fat and films. Cut along the bones into portions. Mix salt and pepper. Rub this mixture on all sides with this mixture. Optionally you can add your favorite spices.
2. Lubricate the capacity of the multicooker and put the ribs in it. We include the program "Baking". The timer is set for 20 minutes. Fry the ribs, stirring them occasionally. After this time, the meat is transferred to the plate.
3. Clean the carrots and onion, rinse and chop into small cubes. Peel the potatoes, wash and cut into slices and a half centimeters thick. Basically, potatoes can be cut in any way. The main thing is that the pieces are not too small, otherwise in the process of cooking it will turn into puree.
4. Put vegetables and pork ribs in a multicooker container. Sprinkle each layer lightly with salt and pepper. Pour some boiled water. Turn on the unit in the mode of "quenching". The timer is set to 50 minutes. After the beep, we leave the ribs with potatoes on the heating for another quarter of an hour. We shift the potatoes with meat in a beautiful dish, sprinkle with finely chopped greens and serve with pickles.
Recipe 2. Ribs with potatoes in a slow cooker with mayonnaise
Ingredients
mayonnaise - 60 ml;
pork ribs - 600 g;
fresh greens;
mustard - 30 g;
salt and spices;
two bulbs;
drinking water - 160 ml;
sunflower oil;
potatoes - a kilogram.
Method of preparation
1. Rinse the pork ribs well, trim off excess fat, remove tendons and films. Dip a paper towel and cut into portions.
2. Put mayonnaise in a cup, add mustard and spices to it. Mix well until smooth. Dip each piece of meat in the sauce and put in a deep bowl. Pour the remaining sauce over the ribs. Leave the meat to marinate for half an hour.
3. Peel and wash the potatoes well. Cut it into small cubes. Clean, rinse and shred the bulbs with thin feathers or half rings. 4. Pour oil into the multicooker container. Turn on the unit in the “Baking” mode and heat the vegetable oil well. Put in his pork ribs and fry on both sides, ten minutes on each. Add the onions to the meat and continue cooking until the onions are soft.
5. Add potatoes and pour water into the multicooker container. Enable the program “Quenching”. Timer set for an hour. After the beep, taste the potatoes and meat. Add spices if necessary. Brown the dish in baking mode. Serve with fresh vegetables.
Recipe 3. Marinated ribs with potatoes in a slow cooker
Ingredients
ribs - 800 g;
black pepper;
potatoes - 600 g;
salt;
ketchup - 100 ml;
vegetable oil - 80 ml;
ground paprika - 6 g;
garlic - three slices.
Method of preparation
1. Ketchup shift in a deep plate. Season it with ground paprika, pepper and salt. Mix well.
2. Wash ribs, cut films, excess fat and tendons. Drain disposable towels and cut into portions. Using a silicone brush, we coat each piece with the marinade so that it evenly covers the meat on all sides. We lay out the ribs in a dish, cover it with a film and send it in the fridge for an hour and a half. If you have time, it is better to marinate meat for five hours.
3. Oil the multicooker container. We put ribs in it. Clean the potatoes, wash them and cut them into large enough slices. Putting potatoes over meat. Salt and pepper. We pour in quite a bit of drinking water. We set the “Baking” mode and prepare the hour. Shift ribs with potatoes on a dish, sprinkle with chopped fresh herbs, and serve with pickled or fresh vegetables.
Recipe 4. Smoked ribs with potatoes in a slow cooker
Ingredients
two bulbs;
a glass of drinking water;
fresh carrot;
sunflower oil - 25 ml;
300 g smoked ribs;
sea salt;
six potato tubers; allspice and bay leaves.
Method of preparation
1. Pour some oil into the bowl of the multicooker. Peel the onions and carrots and wash them well. Bulbs chop half rings. Large carrot grate.
2. Switch on the slow cooker to the “Hot” mode. Put onions in a bowl and fry until transparent. Then add grated carrots and continue frying until golden.
3. To the vegetables lay smoked ribs, pre-cut portions.
4. Peel the potatoes, wash and cut into slices of medium thickness. Put it in the multicooker bowl, add bay leaves, salt and season with pepper. All ingredients mix. Cover the machine with a lid. Turn on the mode “Quenching”. Cook potatoes for half an hour. Put the finished dish on plates, sprinkle with chopped dill or green onions. Serve with pickles or fresh vegetables.
Recipe 5. Lamb chops with potatoes in a slow cooker
Ingredients
lamb ribs - a kilogram;
table salt;
four cloves of garlic;
ground black pepper;
half a hot peppers pod;
a kilo of potatoes;
120 ml of olive oil;
on a pinch of coriander and ground cloves;
bulb;
half a bunch of basil.
Method of preparation
1. Wash and dry lamb ribs. We clean them from films, excess fat and tendons. Cut into pieces.
2. Free the garlic from the husk, rinse and skip through the garlic press. We rub each piece of mutton with minced garlic, salt and pepper it and put it in a plastic bag. Sent for a couple of hours in the fridge.
3. The onion is cleaned and finely crumbled. One slice of garlic and hot peppers melenko cut. Heat two tablespoons of butter in a frying pan and fry the onion with chsenok and pepper in it for five minutes.
4. Put the tomatoes in boiling water for a minute. Get out, cool and remove the skin. Tomato pulp is ground in a blender. Pour tomato mixture in a saucepan. Season it with salt and pepper. We put on the fire and simmer, stirring constantly, for about five minutes. Basil rinsed and grind. Add onion fried and basil in tomato mixture. Simmer another two minutes. Remove tomato sauce from heat and cool. 5. Mix the spices with the remaining butter. Peel the potatoes, wash them and cut each tuber into four parts. We shift it to a deep bowl.
6. We take out the ribs from the bag, each smears them with spices. The rest of the spicy oil is poured into the potatoes and mix well.
7. Lay out the ribs and potatoes in layers in a multicooker container. We place it in the unit. Turn on the program "Quenching". We set the timer for an hour. After the sound signal we transfer the slow cooker to the “Baking” mode and browse the dish for half an hour. Served as a separate dish with cooked tomato sauce.
Recipe 6. Fragrant ribs with potatoes in a slow cooker
Ingredients
700 g pork ribs;
30 ml of vegetable oil;
2 carrots;
1.5 multisatcane drinking water;
40 ml of tomato paste;
3 cloves of garlic;
30 ml of sour cream;
6 g of mustard;
10 g Provence herbs;
2 onions;
salt and pepper;
6 potatoes;
fresh greens.
Method of preparation
1. Peel and chop the onions and carrots. In the capacity of the multicooker pour vegetable oil. Enable the mode “Frying”. Fry the vegetables for ten minutes with the lid open.
2. Rinse the ribs, lightly dry with napkins and cut into pieces. Put them on roasted vegetables.
3. Peel the garlic and cut into thin slices. Sprinkle meat with minced garlic.
4. Peel and well washed potatoes cut into slices. Place in a multicooker container on top of the ribs.
5. In a deep bowl, mix the sour cream with tomato paste, mustard and Provencal herbs. Salt and pepper. Dilute with water and mix well. Pour the contents of the bowl with the resulting sauce.
6. Close the lid and turn on the “Quenching” mode. Cook potatoes for half an hour. After the beep, sprinkle the dish with finely chopped greens. Serve as a separate dish.
Recipe 7. Ribs with potatoes and prunes in a slow cooker
Ingredients
a kilo of potatoes;
two bay leaves;
kilogram of pork ribs; salt - 10 g;
two bulbs;
prunes - 150 g.
Method of preparation
1. Wash pork ribs and lightly dry them with napkins. Cut them in portions. Bulbs clean, wash and chop into half rings.
2. Turn on the multicooker in the “Hot” mode. Pour the oil into the container and heat it well. Lay out the pork ribs and fry, stirring occasionally for ten minutes. Then add the shredded onions and continue to fry until golden.
3. Peel and wash the potatoes. Cut it into cubes. Rinse prunes in warm water.
4. Add prunes to the meat. Transfer the slow cooker to the “Quenching” mode and cook the pork for another ten minutes. Then put potatoes and grated carrots in a bowl. Salt, put bay leaves and pepper. Cover the unit with a lid. Cook another hour in the same mode.
Ribs with potatoes in a slow cooker - tips and tricks from chefs
- Before cooking, the ribs are best left for a few hours in the marinade. In this case, they will be soft and tender.
- Do not chop the potatoes into small pieces so that in the process of quenching it does not turn into mashed potatoes.
- Hold the finished dish for ten minutes in Baking or Frying mode for it to brown.
- The ribs must be washed and removed from them films, tendons and excess fat.
