Ribs in a cauldron

Name: Ribs in a cauldron
Total time: 1 h 40 min
Yield: 6
Cuisine: European
Ingredients: Pork ribs - 500 g; Potatoes - 500 g; Carrots - 120 g; Onions - 100 g; Tomato - 150 g; Bell pepper - 150 g; Bay leaf - 3 g; Vegetable oil - 34 g

Cookinero 22 Apr 2025

9600

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.

How to cook Ribs in a cauldron

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.

Ribs in a cauldron - FAQ About Ingredients, Baking Time and Storage

Can I use boneless ribs for this recipe?

Yes, boneless ribs work well, but adjust cooking time slightly as they may cook faster than bone-in ribs.

What vegetables can I substitute if I don't have the ones listed?

You can use any hearty vegetables like bell peppers, zucchini, or eggplant as alternatives for this dish.

How can I make this recipe vegetarian?

Substitute ribs with meaty mushrooms, tofu, or jackfruit and use vegetable broth instead of water for braising.

What's the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I freeze this dish?

Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

How do I reheat the ribs without drying them out?

Reheat gently on the stovetop with a splash of water or broth to keep them moist.

What side dishes pair well with these ribs?

Serve with mashed potatoes, crusty bread, or a fresh salad to complement the rich flavors.

Can I make this in a slow cooker instead of a cauldron?

Yes, brown the ribs first, then transfer to a slow cooker with all ingredients and cook on low for 6-8 hours.

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