Many housewives love to cook dishes in pots, and their choice is quite reasonable. Indeed, when cooking in this way, the products retain their benefits, while being saturated with each other's juice and aroma. Pork ribs with potatoes in pots are very tasty, juicy, soft and aromatic. This dish is easy to prepare, and you and your guests will almost certainly like it.

Cooking features

Even an inexperienced cook can cook pork ribs with potatoes in pots so that they are soft and juicy. Especially if he is armed with knowledge transferred to him by more experienced colleagues.

• The ribs of a young pig are more tender than the ribs of an old pig. Therefore, when buying, you should pay attention to the size of the ribs and their color. Small ribs with thin bones, light meat and almost white fat are just what you need to bake them in pots of potatoes.
• It is better to give preference to ribs, on which there is not too much fat, but a lot of meat. Excess fat can be cut off - then the dish will turn out to be less high-calorie.
• The dish will be even more aromatic, and the ribs will be more tender if they are pre-marinated.
• For baking in pots, the pork brisket will have to be divided into pieces. This can be done conveniently with a culinary hatchet.
• If you are cooking in pots for the first time, bake them empty in the oven and only then use them to prepare various dishes, including roast pork ribs and potatoes.
• To prevent the pots from bursting, it is better to put them in an unheated oven.

If you cook pork ribs with potatoes in pots, following the directions in the recipe exactly, you will surely end up with a hearty, tasty and aromatic dish. The ribs in it will be soft and juicy.

A simple recipe for pork ribs with potatoes in pots

• pork ribs - 0.5 kg;
• potatoes - 0.5 kg;
• carrots - 100 g;
• onions - 100 g;
• ground paprika - 10 g;
• salt to taste;
• water or broth - 0.4 l.

Cooking method:

• Wash and dry the pork ribs with a napkin, divide them into pieces, one rib each. Rub them with paprika, using about 2/3 of the amount indicated in the recipe, and leave in a cool place for half an hour.
• Heat a frying pan, put the ribs on it and fry on all sides until golden brown. You do not need to add oil to the pan, since the fat contained in the pork ribs is quite enough so that they do not burn.
• Peel and cut the potatoes into small cubes.
• Cut the carrots into slices 1-2 mm thick.
• Cut the onion into small cubes.
• Combine the vegetables, lightly salt and add the remaining paprika.
• Divide vegetables into four pots. Spread the pork ribs over them.
• Pour 100 ml of warm water or meat broth into each pot.
• Place the pots on a baking sheet and place in the oven.
• Turn on the oven. Cook pork ribs with potatoes for an hour at 190 degrees.
• Let the pots sit in the switched off oven for 15 minutes. Then take them out and serve.

Video recipe for the occasion:

Pork ribs with potatoes are eaten hot. In pots, the dish cools slowly, so you can eat it on time.

Pork ribs with potatoes in pots, sour cream and cheese

• pork ribs - 0.5 kg;
• potatoes - 0.5 kg;
• hard cheese - 100 g;
• sour cream - 0.2 l;
• water - 100 ml;
• carrots - 150 g;
• onions - 100 g;
• garlic - 4 cloves;
• dried dill - 20 g;
• salt, pepper - to taste.

Cooking method:

• Grate the washed and towel-dried pork ribs with a mixture of crushed garlic, dill, pepper. Leave in a cool place for half an hour, then fry until golden brown in a hot skillet.
• Peel carrots, onions and potatoes. Cut the potatoes and carrots into cubes about a centimeter in size. Cut the onion in half.
• Mix sour cream with salt.
• Put the vegetables in a pot, brush them with sour cream. Spread the remaining sour cream over the pork ribs and place on top of the vegetables. Pour some water into each pot.
• Finely grate the cheese, sprinkle the ribs on top.
• Place the pots in the oven and cook the ribs and potatoes for an hour.

Leave the pots in the oven until serving to keep them warm. In addition, after sweating in the heat for additional time, the dish will become even tastier.

Pork ribs with potatoes and mushrooms in pots

• pork ribs - 0.5 kg;
• potatoes - 0.4 kg;
• fresh champignons - 0.2 kg;
• sour cream - 0.2 l;
• onions - 150 g;
• cheese - 150 g;
• salt, pepper, herbs - to taste.

Cooking method:

• Chop the pork ribs into small pieces, wash, dry, sprinkle with pepper and fry until golden brown.
• Wash and dry the mushrooms. Cut each mushroom into 4-8 pieces (the number of pieces depends on the size of the mushrooms).
• Peel the potatoes, cut into small pieces.
• Cut the onion into thin half rings, after removing the husk from it.
• Combine potatoes, mushrooms, onions and herbs. Season the vegetables with salt and pepper to taste.
• Divide half of the potato and mushroom mixture into the pots. Place the pork ribs on top of them. Top with the remaining mixture of vegetables and mushrooms.
• Lubricate everything with sour cream.
• Grate the cheese and sprinkle it on top of the dish.
• Cook pork ribs in pots with mushrooms for an hour and a half at 180 degrees.

This dish will be especially appreciated by those who like mushrooms. It turns out to be tender and juicy, while exuding a seductive aroma. This dish will be even more aromatic if the champignons are replaced with porcini mushrooms.

Pork ribs with potatoes and green beans in pots

• pork ribs - 0.8 kg;
• potatoes - 0.5 kg;
• onions - 100 g;
• Bulgarian pepper - 0.2 kg;
• tomatoes - 0.3 kg;
• green beans - 0.4 kg;
• vegetable oil - how much will it take;
• salt, spices - to taste.

Cooking method:

• Wash, wipe the pork ribs with napkins, chop them and fry in oil in a hot pan until golden brown.
• Peel the potatoes and cut the tubers into small cubes.
• Finely chop the peeled onion.
• Brown the onions with the potatoes in a skillet.
• Wash the bell pepper, cut into 4 parts lengthwise and, after removing the seeds, cut into quarters of the rings.
• Cut the tomatoes into cubes.

For a delicious lunch, you will need, first of all, beef ribs. I usually buy unedged ribs, with meat and fat. This is very convenient, forming the necessary pieces for the roast, you will certainly sort the meat for other dishes.

It seems to me that garlic is a must in this dish, it will help to actively flavor the meat and muffle the standard taste of beef. Onions are also appropriate, in my family they like to have a lot of onions, but you can vary the amount to your liking.

The following ingredients are actually not included in the required program. But it seems to me that tomatoes (especially cherry tomatoes) will add a piquant, sweetish, juicy touch to the dish.

Mushrooms, on the contrary, in this recipe do not give off their taste and aroma, but are enriched with meat. We all know that champignons are quite neutral mushrooms, they need to be filled with a flavoring palette. Beef will cope with this task perfectly: the fat released will allow the mushrooms to retain their shape, and the baked meat will give an extraordinary taste.

First of all, let's deal with meat. It must be thoroughly rinsed under running water. Cut off excess fat (but I would not recommend removing the fat completely, because the taste of the dish will immediately change significantly), flatten the piece, cut into portions. I made large pieces, otherwise it will be difficult to maneuver when cutting between the bones.

Many people soak meat before cooking. If you have time for this, it would be nice to pour the beef with mineral water and leave, for example, overnight. I rarely get this opportunity, so I cook right away.

In an amicable way, the meat must be "sealed" before baking, ie. fry in a dry frying pan until thin. However, I wanted to flavor the ribs.

I poured about 2 tablespoons of vegetable oil into a hot frying pan, warmed it up. In the meantime, she peeled 4 cloves of garlic, pressed each clove with a knife to a cutting board, as if flattening it. This is done to maximize the flavor of the garlic. We send the garlic to hot oil and fry for a few minutes. A steady garlic aroma will spread throughout the kitchen, do not be alarmed, the meat will have only a thin sillage.

Now we throw away the garlic, we don't need it anymore, and put the prepared beef ribs in the garlic oil in the pan, which we lightly fry, sprinkling with salt and pepper to taste. I would also like to say about spices. In this recipe, I use a minimum of salt and a mixture of peppers. In my opinion, the flavoring bouquet will turn out to be classic and rich (after all, there are mushrooms, and cherry tomatoes, and onions, and garlic).

You can add any spices to taste if you wish. Put the fried ruddy meat on a plate for now and proceed with further preparation.

Wash the mushrooms, cut into halves or quarters. I would not want the mushrooms to be small, they can "get lost" without becoming part of the roast and not turning into a sauce.

And the last preparatory stage is onions. I also cut it quite coarsely and fried it over high heat for 3-5 minutes. We do not need the onion to be completely ready, we can wait for the color change.

Why am I not using raw onions? Many housewives do this by simply adding chopped onions to the meat pot. I do not like the way raw onions behave when baked: often they remain not juicy, not aromatic, and have a fuzzy structure. And after frying, we make the onion a full-fledged component of the dish.

It's time to collect the pots. I have them of medium size, but still more than one large beef rib does not fit in a pot. You can avoid serving portions by putting everything in a cauldron or baking dish. But I really love individual dishes, so I cook several pots at once, which are then very easy to reheat.

So, put the fried ribs, chopped fresh mushrooms, fried onions and whole cherry tomatoes in a pot. Notice that I don't add any liquid - neither water, nor broth. We put the pots, covered with lids, in a preheated oven or airfryer.

I baked the first 40 minutes at 240 degrees, then lowered the temperature to 200 and continued to bake for about 40 minutes. In total, the pots were in the airfryer for 1 hour 30 minutes – 1 hour 40 minutes. During this time, you can have time to prepare a salad for dinner, do homework with your child, or just relax - the pots will do everything for you.

• 800 gr. pork ribs.
• 1 carrot.
• 1 onion.
• 800 gr. potatoes.
• Salt, ground black pepper, allspice bay leaf.
• Greens, garlic for serving.

Cooking in steps:

Rinse the pork ribs thoroughly under running water, inspect and, if necessary, remove the fragments of the bones.

If you have time and desire, we pre-marinate, and you can use any marinade for pork ribs, for example mayonnaise, or a couple of tablespoons of mustard, you can also marinate in an onion. Set aside for 20-40 minutes.

We cut the onion, rub on a coarse grater, carrots. Fry vegetables with meat.

We try the meat for readiness - if it is very tough (this happens when the pig is not young), I advise you to stew it for 20 - 30 minutes.

Peel the potatoes, rinse, and then cut into small cubes. We put the potatoes in a pot by a third, put 2-4 ribs in each. Pour the contents of the pot with boiling water or hot vegetable or meat broth.

It is very simple to cook vegetable broth - in boiling water, per 1 liter, put a medium-sized carrot, half an onion, bay leaf and fresh herbs - boil for 10 minutes. A fragrant base broth for any dishes, soups is ready.

We put in a cold oven. Set the oven temperature within 180 °. We bake for 1 hour.
We serve the table, and we serve the roast directly in the pots, after sprinkling the dish with freshly chopped herbs and garlic.

Eat to your health!

Calorie content: Not specified
Cooking time: Not indicated

Since food in clay pots is cooked at a low temperature, most of the beneficial properties are preserved, and almost any dish can be considered healthy. And if meat and vegetables are put in pots without frying, then also dietary - with this method of cooking vegetables with meat languish in their own juice, there is practically no fat. And unlike steamed dishes, food cooked in pots will always be to everyone's taste. Today we decided to cook pork ribs in a pot, the recipe for which you will like for its simple and easy-to-use. By adding potatoes and other vegetables to the meat, we get a delicious, complete dish.
Pork ribs cannot be called a diet food, but sometimes you can indulge yourself with something forbidden. Moreover, if there is an opportunity to cook food while preserving the beneficial properties and taste. If the task is to reduce the calorie content of the dish, then put a minimum of potatoes and more vegetables, and if you plan to cook delicious pork ribs with potatoes, then follow the recipe - the meat will turn out to be the most tender and deliciously delicious! For those who have eliminated potatoes from their diet, you can cook it.

Ingredients for 1 serving (for one pot):
- pork ribs (not fat) - 250 gr;
- potatoes - 2-3 pcs;
- carrots - 0.5 pcs;
- onions - 2 small onions;
- vegetable oil - 2 tbsp. l;
- salt - to taste;
- ground black pepper - half a teaspoon;
- bay leaf - 1 leaf;
- thyme or basil - 2-3 pinches;
- ground paprika - 1 tsp.
- any fresh herbs - for serving.

How to cook from a photo step by step

For cooking in pots, it is better to take a narrow rib band or ask the large ribs to be cut in half. Cut the ribs into small portioned pieces so that each has a bone and meat around it.




Sprinkle the ribs with salt, black pepper, ground paprika and basil or thyme. You can change the spices to your taste, choosing those that you like. Rub the spices into the meat, cover the dishes with ribs and leave to marinate for 1-2 hours. If there is no time, then you can immediately fry the ribs.




When the ribs are marinated, heat 2 tbsp in a frying pan. l. vegetable oil, fry the meat until golden brown. Pour in a third of a glass of water, cover and simmer for 15-20 minutes.






While the ribs are stewing, cut the vegetables. Shred the onions into thin half rings. Do not spare the onion - firstly, it will fry when stewing, and secondly, the meat and onions are in perfect harmony, and the more onions, the tastier the meat and gravy will be.




Cut the carrots into slices or thin slices, chop them into strips - at your discretion.




Cut the potatoes not very finely, in pieces or slices. When stewing in pots, the potatoes are soaked in meat juice and turn out to be very, very tasty.






Add onions to the fried ribs. We continue to fry the meat with onions for 3-5 minutes, until the onions acquire a golden hue.




At the bottom of each portion pot, lay out a layer of potatoes (or potatoes with vegetables - if you add other vegetables as well). We fill the pot by no more than a third, leaving room for the meat. Add some salt and pepper, put a bay leaf.




Put all the meat and onions on the potatoes. We also add a little salt.




Lay out the carrots on top and pour in a little more than half a glass of water (you can add a little salt). The water should only cover the potatoes, it doesn't have to go all the way to the top. Cover the pot with a lid and place in the oven.






We warm up the oven to a temperature of 160-170 degrees and at this temperature we cook pork ribs with potatoes in pots for one hour. During cooking, the potatoes will be saturated with meat juice and spices, and the meat will become very soft, juicy and aromatic. Serve the finished dish hot, in a ceramic pot or put it on a plate. Bon Appetit!




By Elena Litvinenko (Sangina)
It turns out just as tasty