Pork ribs with potatoes - fragrant masterpieces

Delicious and hearty dishes, however we try to avoid them in pursuit of slenderness and slenderness of the figure, always attract us, as something forbidden, so even more tasty and desirable. And how good in nature in the company of friends are pork ribs with potatoes!

Pork is a tender and delicious meat, the basis of many traditional dishes. It is easy and quick to prepare, is relatively low price, there is no problem to buy it in the store. In many countries, it takes a leading position on the frequency of use. Exceptions are countries where religion (Islam, Judaism) prohibits the ingestion of pig meat. But, for example, in India only pork is eaten, because the cow is a sacred animal. Meat is a source of protein, a supplier of essential amino acids in the body, vitamins and minerals. Therefore, the daily diet of an adult should include at least 200 grams of meat.

Pork of good quality has thin interlayers of fat, sweet to taste and softly pinkish on the cuts of flesh. When choosing ribs, you should pay attention to meat, but we still cook pork ribs with potatoes, and not boiled broth. Preferably choose a brisket, where the meat is tender, and the grease for juiciness is present, but not excessively, namely for juiciness of meat. Cut into portioned pieces. The ribs can be stewed, boiled, baked and barbecued.

For a family meal, pork ribs stewed with potatoes are best, of course. This is a dish for the whole family. To do this, the ribs are washed under running water, if the fat is thicker than 0.5-0.7 cm, then cut. Portion pieces of pepper, salt, pound with finely chopped garlic and leave to soak for 20-30 minutes at room temperature.

Further on the cast-iron frying pan we spread the cut off fat and we heat it. Add 2 tablespoons of honey and fry on ribs until golden brown. If you prefer a more spicy taste, but not sweet, then the amount of honey can be reduced, but do not exclude at all, it will give a beautiful mouth-watering look. For spicy ribs watered with lemon juice and put into a saucepan. If you have smoked ribs, cooking recipes are also not difficult, then for our dish you can use them. At the same time you will save time.

We cut the onions with rings and fry in a pan until golden brown, spread the second layer in a saucepan. Carrots rub on a grater with medium holes and also fry for 5 minutes. Lay out the third layer. Young potatoes are cleaned and cut into four parts (large slices are obtained) and fry for 5 minutes until golden brown on medium heat. We put it in a pan.

For a more refined taste, choose 2 apples sour-sweet or sour varieties (such as antonovka) and cut into large pieces, 15 minutes before the end of quenching, add them to the pork ribs with potatoes. We raise the broth cube (1 piece for half a liter of water) or take a fresh natural broth, 1/3 pour all the layers and stew on a small fire for 40-50 minutes. Be sure to cover with a lid. It is important to correctly calculate the time, so periodically peer into the pan and interfere with our dish. The meat should already be ready, but do not miss the moment that it does not exfoliate from the costal stones.

Serve pork ribs with potatoes hot, laying them in deep china and covered with a napkin. If the guests unexpectedly arrived, then, shifted to a clay pot, you invariably give charm to such a simple dish as pork ribs with potatoes. With him, most of the sauces are admirably combined: ketchup, mustard, horseradish, soy sauce and ginger. Due to their variety and different spicy notes, various subtleties of taste can be varied, giving an elusive new aftertaste.