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Ribs in a cauldron - a proven and very successful recipe. Pork ribs are stewed in a cauldron with vegetables, which simplifies the cooking process. The main thing is to monitor the stewing process so that the moisture in the cauldron does not evaporate and the dish does not burn. Stewed ribs are very soft, the meat comes off the bone. Take fresh or chilled meat, frozen product takes longer to cook. If possible, use homemade vegetables.

Step 1

Braise the ribs. Heat the oil in a cauldron and fry the ribs until golden brown, about 10 minutes. Then add 100 ml of water to the cauldron, reduce the heat and braise the ribs for 15 minutes.

Step 2

Add vegetables to the ribs. After 15 minutes of braising the ribs, add all the vegetables and fry for 5 minutes. When the vegetables are fried, pour water into the cauldron so that it covers everything. Season with salt, pepper and spices to taste. Leave the dish to braise on medium heat for 40 minutes.