Pork ribs with vegetables in a cauldron. Delicious pork ribs with potatoes in a cauldron over a fire Pork ribs in a cauldron recipe
What to cook at the dacha without making much effort? The ideal option is lamb ribs in a cauldron. It’s not for nothing that the Turkmen call it “Yalta Gapyrga”, which means “lazy ribs”. This means that even the lazy can cope with the dish, while it is not too expensive, and the taste is excellent.
Cooking in Turkmen style
If you do it according to all the rules, then you will need saxaul as firewood, and the lamb should be no older than a year. But if you don’t have all this, don’t worry, you can use what’s available.
Required ingredients:
- fatty lamb ribs – 1.5 kg;
- carrots – 1 piece (large);
- onions – 3 pieces;
- dried herbs and spices: basil, dill, celery root, cumin, red hot pepper, parsley, bay leaf;
- boiling water.
Preparation procedure:
- Cut the ribs one at a time (from 1.5 kg you will get about 6 pieces).
- Place them in a cauldron and light the fire.
- Cut the onion into rings and add to the lamb, fry for about 20 minutes with constant stirring.
- Place the carrot rings into the cauldron and continue frying.
- When a distinct smell of fried onions appears, pour in about 0.7 liters of boiling water and add herbs and spices.
- The dish will be ready in about 40 minutes after adding boiling water, and there should be very little water left in the cauldron.
You can tell if there is any water left by the smell: it will be the delicate smell of stewed meat. If the water has evaporated and only the fat remains, it will smell like spices and overcooked lamb.
Important: keep the lid slightly ajar throughout the cooking time of the ribs. Do not add salt or vegetable oil.
It turned out to be a completely independent dish, although it can be served with a side dish.
Add potatoes
If you want a more satisfying dish, you can cook lamb ribs with potatoes.
Required ingredients:
- ribs – 1 kg;
- onions – 0.7 kg;
- carrots – 1 piece;
- bell pepper – 1 piece;
- tomatoes – 2 pieces;
- greens – 1 bunch (parsley, dill);
- hot pepper – 1 piece;
- vegetable oil – 50 g;
- potatoes – 1.5 kg;
- salt, ground black pepper, coriander;
- boiling water.
Preparation procedure:
- Cut the ribs into portions, place in a pan, add salt, pepper, onion rings, coriander and leave for 30 minutes to marinate.
- Light a fire, place a cauldron on it, pour in vegetable oil, add lamb and fry.
- When the ribs are browned, add onions, carrots and stir.
- Peel the potatoes and cut into cubes or strips. You need to add it to the ribs ten minutes after the onions and carrots.
- Chop tomatoes, bell peppers, parsley and place after the potatoes.
- Add chopped dill and hot pepper.
- Pour in boiling water, cover with a lid and simmer until done.
And a slightly different recipe for lamb ribs in a cauldron with potatoes:
- Cut the ribs into pieces, roll in salt, pepper and spices and leave to marinate for half an hour.
- Heat vegetable oil in a cauldron.
- Peel medium-sized potatoes, place whole ones in hot oil and fry until golden brown.
- Then place in a suitable container and leave for a while.
- Fry the ribs over high heat until crust is obtained (it is better to do this in several stages).
- Place potatoes on the fried ribs, add water, cover and cook for about an hour and a half.
Dishes of ribs over a fire are prepared quickly and simply, and turn out very appetizing, tasty and satisfying - just what you need in nature.
Step 1: Prepare the ribs.
Take the pork ribs and rinse them thoroughly under cold running water to remove any kind of contaminants. Next, place them on a cutting board, cut into portions, place in a deep bowl, sprinkle with salt and a mixture of spices for meat to taste. After this, thoroughly mix the ribs with spices and leave as is. for 5 minutes.Step 2: fry and simmer the ribs.
Then put a cauldron on high heat and pour a couple of tablespoons of vegetable oil into it.
After 3 – 4 minutes Place the ribs in hot oil and fry them until golden brown, stirring occasionally with a kitchen spatula.
After the ribs are browned, pour 100 milliliters of purified water into the cauldron, cover it with a lid and simmer the pork 12 – 15 minutes, and at this time we prepare the vegetables.
Step 3: prepare the vegetables.
Peel the onions, carrots and potatoes. We remove the stalks of the peppers and gut them from the seeds. Then we wash these vegetables along with the tomatoes under cold running water, dry them with paper kitchen towels, place them one by one on a cutting board and chop them. The shape of cutting these products is not important, but it is desirable that the size of the pieces does not exceed 1.5 – 2 centimeters. Onions can be chopped into half rings, rings or cubes. Carrot – rings or straws.
Potato – slices, cubes or cubes. bell pepper – straws or rings. Tomatoes – slices, half-slices or large cubes, it all depends on your desire. We place the prepared vegetables on separate plates, and put the potatoes in a deep bowl and fill them with water, now they will not darken until used.
Step 4: cook the ribs in a cauldron with vegetables.
After 12 – 15 minutes the water in the cauldron will almost completely evaporate, and the ribs will begin to fry in their own fat. Now, in order not to dry out the pork meat, add chopped onion to it and fry these ingredients for no more than 45 minutes until the vegetable is transparent.
Then we put bell peppers and carrots into the cauldron and cook them together some more 3 – 4 minutes, stirring from time to time, and after that put the tomatoes and potatoes there. Fill all the ingredients of the dish with purified water so that it does not reach the top level of the food by a couple of centimeters.
Next, season them with dried basil, bay leaf, black peppercorns and, if necessary, add a little more salt and meat spice. Cover the cauldron with a lid, reduce the stove temperature to medium and simmer the ribs with vegetables 40 – 50 minutes.
After this, remove the cauldron from the heat, place it on a cutting board, previously placed on the countertop, and leave the dish under the lid for another 10 – 12 minutes. Then, using a slotted spoon, place the aromatic food on plates and serve the ribs with vegetables to the table.
Step 5: serve the ribs in a cauldron with vegetables.
Ribs in a cauldron with vegetables are served hot. Before serving, each serving of this dish can be sprinkled with chopped dill, parsley, cilantro or basil. To complement such a hearty meal, you can offer bread and a light salad of fresh vegetables. Delicious, simple and inexpensive!
Bon appetit!
If the ribs are very fatty, there is no need to cut off excess fat from them, just fry them in a cauldron without oil. And if the ribs are a little dry, it’s worth replacing the vegetable oil with rendered pork lard, so that the dish turns out not only tasty, but also satisfying;
When preparing this dish, you can use any spices and herbs intended for meat or vegetables;
If desired, fried vegetables and ribs can be poured with a mixture of water, tomato paste and sour cream, you will get a very rich and tasty gravy;
This dish can be cooked on the grill.
Often, many housewives, when preparing such dishes, are in a hurry, which is not recommended. You need to clearly understand that the first step is to thoroughly rinse the pork ribs, drying them; paper napkins are ideal for this. As soon as you do this, you can start cutting the ribs, doing this in portioned pieces, be sure to take this important factor into account, since the correct size will help the meat cook completely.
Now the moment has come when you should heat the cauldron, it is advisable to do this over medium heat if you really follow the cooking technology. You can start adding lard into it, frying it thoroughly until yellowing is noticeable. At the moment when the hostess begins to notice that the lard is rendered, she will need to remove the cracklings, since they are actually no longer needed. If you wish, you can always replace lard using a whole onion; it all depends on your taste preferences and culinary ideas.
As soon as you get hot fat from the lard, there is nothing left to do but start laying out the actual pork ribs. Remember that housewives are often in a hurry, which leads to the dish not being fully cooked, so be sure to take this factor into account. After all, you need to fry the ribs in the correct way, over low heat, remembering to stir periodically to avoid unnecessary problems.
At the moment when the bones begin to be exposed, that is, the meat will peel off a little from them, you will need to sprinkle the ribs with salt, of course, this also includes various spices and seasonings, for example, ground chili, it could also be pepper. As soon as you do this, do not forget to mix everything thoroughly, as this is an equally important condition in the process of preparing this dish.
Now you need to put the onions in the cauldron, but do not stir, keep this important advice in mind. You will need to cover with a lid, leaving the dish in this state for fifty minutes, and make sure that the fire always remains low, as this is an equally important condition. After this time, you can remove the lid, mix everything thoroughly, and simmer for another three minutes.
This may pleasantly surprise you now, but the pork ribs are ready, which means they can be served. Pork ribs go well with foamy drinks, so you can please your guests with this dish.
At first glance, it may seem that preparing them is very difficult, especially for those housewives who have no experience at all in the field of cooking. But as you now understand, if you use your imagination and approach the process competently, you can always please your household with such a tasty and appetizing dish, and it will definitely satisfy everyone without exception.
In any case, every person should clearly understand that in reality, dishes cooked in a cauldron definitely turn out healthy and tasty, so it is advisable to cook in it periodically, delighting your family or unexpected guests.
Of course, when adding potatoes to a dish, it will be impossible not to appreciate its amazing taste. There is probably nothing better than the combination of tender, juicy meat with potatoes, plus if you add tomato sauce with herbs, naturally this is the very food that will give all people, without exception, a great mood, a charge of vivacity.
The good news is that you can prepare such a dish without extra effort if you try to approach this process as responsibly, comprehensively and seriously as possible, so everything is in your hands, remember this.
Now you should know that it is actually quite possible to prepare such a dish at home. After all, all that is required is compliance with certain aspects and details of the recipe, so problems will not arise for sure.
As soon as you cook the ribs in a cauldron, you can safely say that you will be able to remember their delicate and aromatic taste for a long time, because it cannot be otherwise.
In addition, by adding various spices to the dish, it will be possible to emphasize not only the taste, but also the tenderness of the meat, and this is an equally important factor. So, don’t waste time, delight your family with this amazing dish, its unusual taste and aroma.
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