The delicate intercostal flesh of almost any type of meat is a wonderful basis for many dishes.
When cooking or stewing, the broth turns out to be saturated, and if you use the pressure cooker mode, or just stew the dish for longer, then the gravy becomes exactly that about which you say: “you will lick your fingers”.
Pork ribs in a slow cooker - general principles of cooking
• In a slow cooker, tender pork ribs are fried or stewed. Cooking modes are selected from the available programs in each specific device. Roasting is done in the "Frying" or "Baking" mode, stewing pork on "Stewing" or in the program "Multipovar". Before proceeding with the preparation, you should carefully read the attached instructions.
• Pork ribs can be both fresh and smoked. They are thoroughly washed with running water before cooking and dried with a paper towel. Then cut along the bones into pieces containing one or two ribs, and act according to the described recipe.
• Ribs act as an independent dish - they can be fried or stewed in various sauces or marinades and served with a side dish in the form of fresh vegetables, boiled potatoes, pasta or cereals. But most often, to get a full-fledged dish, they are cooked in a slow cooker immediately with a vegetable side dish: cabbage, potatoes, green peas. Vegetables are laid in a bowl in a certain sequence or filled with them with meat, a sleeve, which is then placed in a slow cooker.
Fragrant Asian fried pork ribs in an Asian slow cooker
Ingredients:
• fresh pork ribs - 500 gr.;
• 20 ml of oyster sauce;
• five peas of pepper;
• spices "For meat" and salt - to taste;
• garlic;
• three tablespoons of oil;
• dark soy sauce - 40 ml.
Cooking method:
1. Rinse the ribs and cut along the bones into portioned pieces. To avoid scratching the bowl with long ribs, cut them into two.
2. In a small bowl, crush the garlic with a crush, add the crushed peas of pepper and mix well.
3. Combine the mixture with soy and oyster sauces. Lightly salt.
4. With the prepared sauce carefully, grate the pieces of pork from all sides and, folding them in a bowl, leave to marinate for half an hour.
5. In the bowl, on the "Fry", warm the vegetable oil well and lower the ribs into it. Pour the pieces with the remaining marinade and fry a quarter of an hour on one side.
6. Then gently turn over and fry on the other side for 10 minutes.
Pork ribs in a slow cooker with soy sauce
Ingredients:
• ribs of a young piglet;
• two fresh tomatoes;
• a pair of onions;
• 60 ml of soy sauce;
• 2 tablespoons of oil;
• three large spoons of unsalted tomato.
Cooking method:
1. Cut the ribs along the bones, chop the vertebrae and rinse well.
2. Tomatoes and onions cut into slices, send in a bowl with ribs.
3. Mix olive oil with soy sauce and tomato, add pepper. Pour ribs into the resulting sauce. Stir and place the bowl in the cold for an hour and a half.
4. Put the meat in a slow cooker, turn on "Stew" for two hours.
Slow cooked honey pork ribs in a slow cooker in soy sauce
Ingredients:
• 700 gr. pork (ribs);
• two teaspoons of honey;
• vegetable refined oil - 50 ml;
• garlic - 3 cloves.
Cooking method:
1. Pour the sauce and liquid honey into a deep small bowl and stir. Components must fully connect.
2. Rub the garlic into the sauce on the smallest grater, pour in the oil and stir well again.
3. Move the ribs washed with a towel dried in a bowl into a bowl and pour in honey-soy sauce, mix.
4. Cook on Baking under a tightly closed lid for 40 minutes.
Pork ribs in a slow cooker with potatoes (in the sleeve)
Ingredients:
• one kilogram of ribs (pork);
• seasoning "For barbecue";
• one large lemon;
• large onion;
• eight medium potatoes;
• young juicy dill;
• seasoning "For potatoes".
Cooking method:
1. Fold the washed, bone-cut pork ribs in a large bowl and sprinkle generously with "For barbecue" seasoning.
2. Scald lemon with boiling water and quickly cut in half. Remove one half, and squeeze the juice from the second and pour it into the meat.
3. Add a randomly chopped onion (thin half rings or rings), mix everything thoroughly.
4. Cover the meat bowl and place in the refrigerator. It will be better if the ribs stand in the cold all night.
5. Peel the potatoes; if the tubers are large, cut them in half. Lightly salt, mix with "For potatoes" seasoning.
6. Take a baking sleeve and fix one of its edges with a special clip or tie it with a tight knot.
7. Put the marinated pork ribs, potatoes in a sleeve and fix the free edge of the “packaging”. Then lower it into the cooking cup, lower the lid.
8. Turn on the appliance in the “Baking” mode for one hour.
9. After the program ends, remove the filled sleeve from the bowl, put it on a large dish and carefully cut it from above.
10. Transfer the finished ribs with potatoes into serving dishes, and sprinkle with chopped dill.
Smoked pork ribs in a slow cooker with potatoes
Ingredients:
• a kilo of smoked pork ribs;
• pepper;
• one kilogram of potatoes;
• table salt finely ground;
• onion;
• three tablespoons of oil;
• a small leaf of lavrushka.
Cooking method:
1. Cut the potatoes into rings and pour in cold water for 20 minutes. Then lay out on a linen towel, wait until all the water has come off.
2. Chop the onion in small pieces, cut the smoked ribs along the bones.
3. Pour the oil into the multicooker, put the ribs in it and pepper them to your liking.
4. Lay the dried potatoes on top of the pork, and place a leaf of parsley between its rings. Salt, you do not need to add water.
5. Set the multicooker timer for an hour and a half and start the "saucepan" on the "Extinguishing" option.
Stewed vegetables with smoked pork ribs in a slow cooker
Ingredients:
• frozen green peas - 1 cup;
• 800 gr. potatoes;
• pork ribs (smoked) - 700 gr.;
• large carrot - 1 pc.;
• two leaves of lavrushka;
• a small onion;
• one glass of filtered water.
Cooking method:
1. Turn on the multicooker for “Baking” and pour three full spoons of pure oil into the bowl.
2. Chop the onion, grate the carrots. Dip the vegetables in the heated oil and fry, stirring occasionally, for a quarter of an hour.
3. Add frozen peas, chopped potatoes into medium-sized slices.
4. On top of the vegetables, lay the smoked pork ribs cut into the bone, and place a lavrushka between them.
5. Slightly add salt and fill with prepared water.
6. Cook one hour on the Extinguishing option under a tightly closed lid.
Delicate pork ribs in a slow cooker, in a wine marinade
Ingredients:
• chilled ribs of a young piglet - 1.5 kg;
• two glasses of red loose wine;
• three heads of bitter onions;
• half a large lemon;
• two ripe tomatoes;
• Basil and "Mix of Provencal herbs" - to taste;
• three peas of black pepper;
• Lavrushka - 3 leaves.
Cooking method:
1. Sprinkle tomatoes with boiling water. Quickly cool in ice water, remove the skin with a knife and chop the flesh into small cubes.
2. Chop the onions finely.
3. Wash the ribs, dry them slightly. Chop up small portioned portions, transfer to a bowl and add vegetables (tomatoes and onions) to the meat.
4. In a separate bowl, mix the wine with freshly squeezed lemon juice.
5. Add peppercorns, peas, basil, seasonings and parsley.
6. Stir the marinade vigorously and pour in the pork for six hours.
7. After this, transfer the pieces of ribs along with the marinade into the cooking bowl and pour water. She should cover the meat only half.
8. Set the "Extinguishing" option for two hours and turn on the slow cooker.
Stewed cabbage with pork ribs in a slow cooker
Ingredients:
• a kilogram of fresh white cabbage;
• one kilogram of chilled ribs (pork);
• a tablespoon of thick tomato;
• two onions;
• garlic;
• two small carrots;
• non-aromatic sunflower oil - 2 tbsp. l .;
• a teaspoon of ground paprika;
• 1/4 tablespoon of caraway seeds.
Cooking method:
1. Cut the washed, slightly dried ribs into portions and put them in the cooking bowl.
2. Add oil, thinly sliced carrots and onions in half rings.
3. Program the timer for an hour, start the multicooker in the "Extinguishing" program and cook by systematically opening the lid and mixing the contents of the bowl well.
4. After this, pour chopped cabbage into the bowl.
5. Salt, pepper a little, add caraway seeds, tomato, chopped garlic and mix well.
6. Pour a third of a glass of drinking cold water and turn on the “saucepan” in the previous mode for another hour.
7. During the cooking process, mix the cabbage with ribs three times.
Pork ribs in a slow cooker - cooking tricks and useful tips
• If the recipe requires fresh meat, try to take young, low-fat meat. During frying, it will be drowned, which will add additional juiciness to the dish.
• Thaw frozen ribs in advance by placing the packaging on the bottom shelf of the refrigerator. In this case, they retain all the useful and palatability.
• The dish will turn out more aromatic and juicy if you keep the pieces of ribs in the marinade or grate with spices for half an hour before cooking.
• Tomato paste, added to some dishes, perfectly replaces thick tomato juice or chopped fresh tomatoes.
• It is advisable to cut excessively large ribs in half. Otherwise, they can scratch the delicate coating of the multicooker.
