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Ribs in a cauldron

Author
Cookinero 22 Apr 2025
6820
Ribs in a cauldron

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

Ribs in a cauldron

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

Ribs in a cauldron

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

Yes, boneless ribs work well, but adjust cooking time slightly as they may cook faster than bone-in ribs.
You can use any hearty vegetables like bell peppers, zucchini, or eggplant as alternatives for this dish.
Substitute ribs with meaty mushrooms, tofu, or jackfruit and use vegetable broth instead of water for braising.
Store in an airtight container in the fridge for up to 3 days.
Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stovetop with a splash of water or broth to keep them moist.
Serve with mashed potatoes, crusty bread, or a fresh salad to complement the rich flavors.
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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