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Ribs in a multicooker

Author
Cookinero 5 May 2025
3950
Ribs in a multicooker

There are two types of pork ribs: in the first, they are cut from the back (loin), in the second - from the breast part of the carcass. There are more veins on the breast part of the ribs, due to which the meat does not dry out during frying, and the bones themselves have a flat, straight shape, which simplifies the preparation of ribs. The meat on the breast ribs is quite tough, so it takes longer to cook. For the recipe for ribs in a multicooker, it is better to take this part of the ribs.

How to cook Ribs in a multicooker

Step 1

Ribs in a multicooker

Start cooking the pork ribs. Pour vegetable oil into the multicooker bowl and put the pork ribs in. Add salt, pepper and sprinkle with a mixture of Caucasian herbs (or khmeli-suneli). Set the "Frying" mode and cook for 10 minutes.

Step 2

Ribs in a multicooker

Fry the vegetables together with the ribs. Add chopped onion and tomato to the ribs. Salt and cook on the same setting for another 10 minutes.

Step 3

Ribs in a multicooker

Put the ribs and vegetables to stew. Pour in the broth or water, garlic and bay leaf. Set the "Stewing" mode for 30 minutes, then switch the multicooker to the "Bake" mode, set the timer for 45 minutes.

Step 4

Ribs in a multicooker

Prepare a side dish for the ribs. Place the chopped vegetables (peppers, carrots and zucchini) in the multicooker bowl. Salt the dish to taste and add 1 tsp. of tomato paste. Since the vegetables themselves are juicy, there is no need to add water to the stew. Set the multicooker to the "Stew" or "Simmer" mode, set the timer for 15 minutes.

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

Yes, beef ribs can be used as a substitute for pork ribs. Adjust the cooking time to ensure they become tender, as beef ribs may require slightly longer stewing.
You can substitute khmeli-suneli with a mix of paprika, coriander, fenugreek, and a pinch of dried mint for a similar flavor profile.
Replace the ribs with meaty vegetables like portobello mushrooms or eggplant, and use vegetable broth instead of meat broth. Adjust cooking times as vegetables cook faster.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to preserve texture.
Yes, cooked ribs freeze well. Let them cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Mashed potatoes, coleslaw, or a fresh green salad complement the ribs nicely. For a low-carb option, try roasted cauliflower or a cucumber salad.
Halve the ingredients and reduce the cooking time slightly, especially the stewing and baking phases, to prevent overcooking.
Yes, you can use a stovetop and oven. Brown the ribs in a pot, then simmer covered on low heat, and finish in a preheated oven at 350°F (175°C).

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