Pork ribs can be cooked in different ways, but the most popular with housewives are the recipes by which pork ribs are cooked immediately with vegetables. In this case, it turns out a full dish, and vegetables, soaked in pork fat and aroma of spices, are twice as tasty as a separately cooked side dish. If you put out pork ribs with potatoes in a slow cooker, the whole family will be fed with a hearty and tasty lunch, while the hostess will have time that she can devote to her relatives instead of standing at the stove.
Cooking Features
It is not always enough to simply put the products in a slow cooker and turn on the right program to cook a really tasty dish. Experienced cooks do not hide how they make soft, tender and nourishing pork ribs with potatoes in a slow cooker.
- The main secret is in the choice of the main product. Pork ribs better to take fleshy, but with enough fat. In this case, preference should be given to the meat of a young pig, rather than an old pig. The young pork has white lard, the old has yellowish.
- If the meat is thawed improperly, it loses its juiciness. Therefore, if you want to cook a dish of frozen brisket in a multicooker, you need to get it out of the freezer beforehand. Put the brisket in the fridge and remove from it only when the meat is thawed. Otherwise, you risk getting dry meat, which spoils the taste of the whole dish.
- If the pork ribs are pre-marinated, they will come out more juicy and flavorful. Marinated pork can be in wine, kefir, beer, mineral water, mayonnaise, soy-honey or honey-mustard sauce. In all cases, the dish turns out to be tasty and fragrant, but it is important that the taste and aroma of sauce and spices be in harmony with the taste of vegetables with which pork ribs are stewed. Therefore, in the event that you do not have much culinary experience, it is better not to experiment, but follow the recommendations in the chosen recipe.
- Prepare pork ribs with potatoes in a multicooker using the “Multipovar” program, however this function is not available in all units. In the absence of the above program, use the program “Quenching” or “Baking”. Focusing on the instructions in the recipe.
- If the ribs are fried first and only then stewed with vegetables, they will be more juicy.
Cooking pork ribs with potatoes in a slow cooker is a real pleasure. Knowing the main subtleties, you will get a guaranteed good result.
Pork ribs with potatoes
Composition:
- pork ribs - 0.5 kg;
- potatoes - 0, 8 kg;
- carrots - 150 g;
- onions - 100 g;
- vegetable oil - 50 ml;
- water - 0, 5 l;
- salt, seasonings - to taste.
Method of preparation:
- Wash ribs, dry with napkins, rub with spices and put in the refrigerator for half an hour.
- Peel the potatoes, cut them into small cubes (about 1 cm each).
- Peel and wash the carrots. Grind it grated with small holes.
- Peel the onion. Cut into 4 pieces. Chop into thin quarter rings.
- Lubricate the multicooker bowl with oil, pour the rest on the bottom.
- Divide the ribs into portions with a knife and put them in a multicooker bowl.
- Start the slow cooker by selecting the program “Frying” or “Baking”. Set the timer for half an hour.
- Fry the ribs, turning them over often, for 20 minutes.
- Add the onions, cook for another 5 minutes.
- Sprinkle carrots and continue to fry the ribs with vegetables until the program finishes.
- Salt, pepper meat, potatoes.
- Put the potatoes in a slow cooker on top of the meat.
- Pour in water.
- Lower the multicooker lid and set the “Multi-cook” or “Quenching” program for 50 minutes.
The finished dish can only be laid out on plates. If you sprinkle it with fresh greens, finely chopping it with a knife, the dish will look even more appetizing.
Pork ribs with potatoes and cabbage
Composition:
- pork ribs - 0, 4 kg;
- potatoes - 0.5 kg;
- white cabbage - 0, 3 kg;
- onions - 100 g;
- carrots - 0, 2 kg;
- Bulgarian pepper - 0, 2 kg;
- tomato paste - 0, 2 kg;
- vegetable oil - 30 ml;
- Provencal herbs - 20 g;
- salt, pepper - to taste;
- water - how much will leave.
Method of preparation:
- Wash, dry ribs, cut into portions.
- Mix salt, pepper, Provencal herbs, rub this mixture over the ribs.
- Cut the Bulgarian pepper in 4 pieces lengthwise, remove the seeds. Pulp wash, blot and chop into strips.
- Peel the potatoes, cut into not too large slices.
- Remove loose leaves from the cabbage, cut a piece of the required size from the head, and chop it into thin strips.
- Free the onions from the husk, cut into small pieces.
- Peel, wash carrots. Crush it grated.
- Dissolve tomato paste with a glass of water.
- Smear the bowl of the multicooker with oil, put the ribs in it.
- Start the unit in baking or frying mode for 40 minutes.
- The first 15 minutes, fry the ribs, turning on opposite sides, without adding vegetables. Then enter the onions, fry for 5 minutes. Then add the carrots and cook for another 5 minutes. Finally, put the pepper in and cook another 5 minutes.
- Add potato slices. Stir-fry them together with the ribs and vegetables until the program ends.
- Add the cabbage to the slow cooker, add tomato paste to the diluted water. Salt and pepper the dish. If necessary, add water so that it covers all the ingredients.
- Activate the Quenching program for an hour.
If you cook pork ribs with potatoes using this recipe in summer, it is advisable to replace tomato paste with fresh tomato puree. To do this, you need to pour the tomatoes with boiling water, peel and rub through a sieve. Tomato puree diluted with water is not necessary.
Pork ribs with potatoes and green peas
Composition:
- pork ribs (smoked) - 0, 7 kg;
- potatoes - 0, 8 kg;
- frozen or fresh green peas - 0, 2 kg;
- carrots - 150 g;
- onions - 75 g;
- bay leaf - 2 pcs .;
- water - 0, 25 l;
- vegetable oil - 50 ml;
- salt, spices - to taste.
Method of preparation:
- Cut the smoked ribs into small pieces.
- Cut the onion into small pieces, chop the carrots on a grater.
- Peel the potatoes and cut them into cubes of about 0, 7 mm.
- Drain oil in a multicooker bowl, put onions and carrots in it. Using the program “Frying” or “Baking”, fry the vegetables for 10 minutes.
- Mix green peas and shredded potatoes, place this mixture in a slow cooker.
- Salt, pepper, place laurel leaves on top.
- Put the pork ribs in the upper layer, lower the lid.
- Start the slow cooker for an hour by selecting the “Quenching” program.
The dish has a unique taste, because peas are combined with smoked pork ribs in the best way.
Pork ribs with potatoes - a complete dish. In a slow cooker, cooking it is easy if you know a few subtleties and proven recipes.
