Smoked ribs with potatoes

Today we will tell you how to cook smoked ribs with potatoes. Delicious aroma and incredible rich taste of this dish allows you to use it not only in the daily menu, but also submit with dignity to the festive table.

Braised potatoes with smoked ribs in the oven - recipe

Ingredients:

• pork smoked ribs - 750 g;
• potato tubers - 960 g;
• fresh tomatoes - 250 g;
• onion - 120 g;
• vegetable refined oil - 35 ml;
• spicy herbs - to taste;
• black ground pepper - to taste;
• salt - to taste;
• bay leaves - 2-3 pcs .;
• peas of sweet pepper - 2-3 pcs .;
• fresh greens to choose from - to taste;
• broth or water.

Preparation

Potato tubers are washed well, peeled off and cut into cubes of medium size. Smoked ribs are also cut into portions one by one, peeled onions and shredded semicircles, and cut the tomatoes into slices or random slices. If desired, we pre-blanch the tomatoes in boiling water and clean them from the skins.

In a cauldron or stewpot, suitable for cooking in the oven, we pour in vegetable oil without a smell and warm it up nicely. We put onions first, after a few minutes we throw tomatoes and fry all together. Now add potatoes, ribs, season to taste with salt, ground black pepper, spicy herbs, we throw laurel leaves, sweet peas and pour broth or water so that it barely covers the contents. Place the dish in a warmed to 210 degree oven for forty minutes or until the potatoes are soft.

On readiness we give the dish to brew for ten to fifteen minutes, and serve, seasoning with fresh herbs.

Roast with smoked ribs and potatoes

Ingredients:

• pork smoked ribs - 750 g;
• Potato tubers - 955 g;
• carrots - 110 g;
• onion - 150 g;
• vegetable refined oil - 35 ml;
• tomato juice - 120 ml;
• black ground pepper - to taste;
• salt - to taste;
• bay leaves - 2-3 pcs .;
• curry - to taste;
• fresh greens to choose from - to taste;
• broth or water - 1 liter.

Preparation

In a cauldron or a saucepan with a thick bottom we pass on a vegetable refined oil without a smell Pure onion and chopped onion rings and carrot circles. Then add the smoked ribs cut into portions and a little more brown all together. Next, lay the peeled and diced potato tubers and pour tomato mixture. To make it, mix tomato juice with broth or water, add salt, ground black pepper, curry seasoning and laurel leaves. We cover the dish with the dish and cover it on moderate fire for forty minutes.

On readiness we give a dish fifteen minutes for infusion and can serve, having sprinkled with fresh greens.