Pork ribs in the multivark stewed in tomato sauce

Pork ribs in the multivark can be extinguished, and fried, and baked with any vegetables. However, before this, you need to buy good meat on a bone and marinate it in a sour sauce.

Pork ribs in the Redmond multivarket with tomato sauce

Necessary ingredients:

• Red tomatoes redundant - three large pieces;
• Wheat flour of any sort - two dessert spoons;
• Pork ribs with fat layers - one and a half kilograms;
• Ripe lemon - one small thing;
• Salt iodized - a small spoon;
• Fresh greens, including leeks, - one bundle;
• Aromatic seasonings, intended for pork meat, - one full small spoon;
• Tomato sauce - four large spoons;
• Ground black pepper - half a dessert spoon;
• Bulb of large size - one piece;
• A laurel leaf - two or three pieces;
• Sour cream fat - half a jar.

Pork ribs in the multivariate: meat processing

The quantity of the product you purchase depends entirely on how many guests you want to feed this dish. For example, take a half kilogram of pork ribs. They need to be rinsed in warm water, and then remove all unnecessary films, veins and other elements. After that, the product needs to be cut along the bones, thus forming small portioned pieces.

Pork ribs in the multivark: preparation of meat on the stone for extinguishing

Processed meat must be marinated in sour sauce. To do this, in a separate plate should squeeze juice from one lemon, sprinkled with fragrant spices, chopped fresh herbs, leeks, black pepper and iodized salt. All ingredients should be mixed with a spoon, and then cover them with prepared pork ribs. To ensure that the meat is well soaked in the marinade, it is recommended to leave it in the dishes for thirty to sixty minutes.

Braised pork ribs in the multivarquet: heat treatment

Pickled meat should be put in a bowl of the kitchen device, and then add to it a large onion cut into half rings, and put to put out in its own juice in the baking mode. At the end of ten minutes, two or three glasses of drinking water should be poured into the ribs, as well as ripe tomatoes, ground in a blender to a gruel, a bay leaf and several spoons of tomato paste. All the products must be mixed, closed with a lid and put into extinguishing mode for fifty minutes.

Pork ribs in the multivarquet: the final stage in the preparation

After the kitchen device sounds a signal that the dish is ready, you need to open the lid, stir the meat, and then pour a glass of water to it, where you need to add two dessert spoons of wheat flour. Next, lunch should be brought to full readiness in the same regime for another quarter of an hour.

Correct feed to the table

Stewed ribs in tomato sauce are required to be served only with garnish. This can be buckwheat porridge, rice cereal, mashed potatoes, and pasta. It is also recommended to make a salad of fresh chopped vegetables to the dish.