Pork ribs, stewed with vegetables and without

Quite often, when raids on the market for meat and other products, observed the following picture: older women stop near departments with pork and with skill immediately select their pork ribs. They are looking for something like this, on which meat would be more. It always surprised me: Well, what can I cook from pork ribs sensible? Finally, when curiosity prevailed, I approached one of these ladies and asked her the question that interests me. She was surprised at my lack of enlightenment, but she kindly called a dozen different dishes using ribs. It turned out that not only boiled soups and borsch from them are obtained, but that they can be stewed, baked, marinated and fried on grate. There are such dishes as pork ribs, stewed with cabbage, baked with potatoes. Also, the ribs can be cooked separately in a sauce and served with garnish. And just different versions of sauces and marinades to them simply can not be considered. Describe all the recipes in one article will not work, but about a couple of them I'll tell.

Here, for example, is a recipe for pork ribs stewed in tomato sauce. All the products that you need, you better take in the market - and cheaper, and the meat in the market is fresh, and there is a choice of which, and you can bargain. Ribs choose large, with lots of meat, with a layer of fat. For a dish, we need a pound, if you want to take more, use surplus for borscht. At this amount of meat will go 1 head of onions, 2 tablespoons of tomato paste, a bunch of basil (if the bunch is thick, you can take half), well, salt, pepper to taste.

We begin to cook with the fact that my ribs are cut, one by one and we put into Kazan a layer of fat down. Kazan put on the fire, you will not need any oil, the fat will melt and will lubricate the bottom of the cauldron. If, however, you can not find the ribs with fat, then no vegetable oil can not do. We leave the frying pork on medium heat, while we are engaged in onions. It must be cut into cubes. When the fat melts, throw the onion into the cauldron, mix it, close it with a lid and fry it until golden brown. You remember that we are cooking pork ribs stewed in tomato sauce, so it's time to start making sauce. To do this, you can use the prepared tomato paste, diluting it with a glass of water, or you can rub a couple of tomatoes on a grater. The resulting tomato juice is poured into the cauldron, the liquid should cover all the meat. Now we'll salivate, pepper, if you want, cover the pork ribs. Stewed under the lid in the sauce, they will become soft after 20 minutes. But do not forget to stir them all this time. It remains to add the last touch - basil. Leaves of my basil, dried, finely chopped on a board. Sprinkle with green ribs and under the closed lid extinguish another 15 minutes. Now you only need to take care of the garnish. They can serve baked potatoes, for example.

You can not even serve garnish separately, but cook pork ribs, stewed with vegetables. It is best to do this dish in July-August, as it is during this period you can find fresh eggplant, zucchini, sweet pepper (we need 2 pieces each). We will also use carrots and onions (3 pcs.), Leeks (1 pc.). Vegetables in this recipe are many, so we take more ribs - 2.5 kg.

Put the cauldron on the fire, pour a third glass of oil. Wash and cut the ribs with spices (salt, pepper, nutmeg). In boiling oil, fry the meat, cover it with a lid and leave to stew. Vegetables all wash. Squash and eggplants cut into cubes. Pepper will be purified from seeds and also cut into cubes, onion - half rings, leeks - circles, and carrots will be natrem. First fry onions and carrots with meat, add another teaspoon of salt (or instead of salt can be soy sauce) and bay pepper. After 10 minutes, fall asleep the remaining vegetables. We pour half a cup of boiled water into the cauldron, cover it with a lid and extinguish everything until it is ready. Ready dish is decorated with a sprig of dill.