Recipe: Pork ribs stewed with rice - cooked on the stove. Pork ribs with rice How to cook pork ribs with rice

Greetings to all users and guests of the site! Today we will cook pork ribs with rice

In my childhood, only pilaf was cooked from rice, for pilaf they usually take 1.5-2 packs of rice - 1.5-2 kg. And when I grew up and began to cook different dishes myself, I was always surprised by the amount of rice in the recipes - 1 glass! I eat half of the cooked pilaf at a time, that is, a kg of rice myself. And in other recipes they are made from 1 glass of rice, that is, it's not even by a tooth!)))) But later I understood why! ...

Even if all the ingredients are increased by 3-4-5 times, the taste is not at all so juicy and tasty, and the rice is white. I tried to cook separately in 2 pans, but still the taste is not the same!
So I increased the amount of rice to 2 glasses, otherwise the taste will suffer. It is better to cook a small portion of this dish "by the tooth", and repeat it again the next day =)

The ribs could be taken less (400-500 grams), when we ran out of rice, then there were still 6 pieces of ribs ... but then there will be less juice from the meat, and the color of the rice may be lighter ... hence the taste .. ...

Ingredients that we need to cook PORK RIBS WITH RICE:

Peel onions, carrots and garlic:

Rinse the ribs, dry and cut into portions

Let's cut some fat off them

And send the fat to the pan, heat it up

Salt and pepper the ribs:

and fry in pork fat, if not enough, you can add lard

fry until golden brown:

Cut the garlic into small cubes

And add to the ribs, keep on fire for a few minutes

Cut the onions into half rings

Grate carrots on a coarse grater

We take out the ribs from the pan:

And in the same frying pan, fry the onions and carrots:

Cut the tomato into cubes:

When the onions and carrots change color

then add a tomato to them, mix, hold for 1-2 minutes

Gradually add rice, brining well each layer:

stir, fry for 1 minute

then add 1.5-2 liters of water

Putting it out on fire

until all the water has evaporated:

When the water has evaporated, we return our ribs with garlic and fat to the rice:

Add spices

Mix well, add 1.5 liters of water again and simmer over low heat with the lid closed for 40 minutes. If necessary, add water.

Chop parsley:

The dish is ready:

Sprinkle with herbs when serving:

The only negative is that this dish ends in a matter of seconds)))

The cost of ingredients as of May 2017 - 318.277094

253.742 for 878 grams of PORK RIBS (289 rubles per 1 kg.)
7.2364 for 158 grams of CARROTS (45.80 kopecks per 1 kg.)
5,588 for 254 grams of ONION (22 rubles per 1 kg.)
20.664 for 84 grams of TOMATO (123 rubles per 500 grams)
3.84 for 8 grams of PETRUSHKA (24 rubles for 50 grams)
3.54444444 for 5 cloves of GARLIC (31.90 for 3 heads)
2.60 for 1 gram of PEPPER (26 rubles per 10 grams)
0.0975 for 13 grams of SALT (7.50 for 1 kg.)
1.20 per 1 gram of ground CHILE PEPPER (36 rubles per 30 grams)
1.20 per 1 gram of ground PAPRIKI (36 rubles per 30 grams)
18.5625 for 550 grams of RICE (27 rubles for 800 grams)

Cooking time: PT02H00M 2 h.

Estimated Serving Cost: RUB 26

• In the conditions of strong employment, recipes where the main course and side dish are prepared in the same vessel have become especially valuable to me, and if it can also be pushed into the oven, then I consider the recipe "no price".
• with rice in the oven!

• Wash pork ribs, about 1 kg, dry and cut one or two pieces. Put in a bowl and pickle (in terms of marinade, your fantasies are endless, which you prefer and pickle), I had 3 cloves of garlic through a press, 0.5 cups soy, 1 tablespoon mustard, 1 teaspoon honey, salt-pepper dry adjika to taste and seasoning.
• I mixed everything and poured the ribs. Leave the meat to marinate for at least an hour (more is possible).
• Heat the vegetable well in a frying pan and fry the pork ribs on both sides until golden brown. It will take literally 5-6 minutes. And this is where the dances at the stove end.
• Then we put it in a baking dish, pour 1.5-2 cups of washed rice on top. Add some salt to the hot water to taste and pour it over, so that the water slightly covers the rice.
• We close the mold with foil and put the pork ribs with rice into an oven preheated to 180 for 50-60 minutes (until the rice is ready.) ... Well, we have nothing else to do at the stove, we are waiting for the signal of the oven, and during this time, lovely hostesses can doing other fun activities such as cleaning floors or ironing laundry. Well, bon appetit!

Calorie content: Not specified
Cooking time: Not indicated

Today we offer you stewed pork ribs with rice - an excellent dish for a quick "duty" dinner, and for a family Sunday lunch. How to prepare it depends on the availability of free time. If you choose the quick option, then the ribs are simply rubbed with spices, salt and almost immediately sent to the pan. When time permits, the ribs can be marinated in a spicy or tomato marinade (or whatever you like) and left to marinate for a few hours. And only then start cooking pork ribs. When choosing meat, do not forget that rice loves fat, so it is better to take ribs that are not completely lean, with a fat layer.
Also pay attention to the recipe
Ingredients:

- pork ribs - 600 gr;
- round rice - 2 glasses;
- water - 4 glasses;
- vegetable oil or lard - 3 tbsp. l;
- onions - 3-4 medium onions;
- carrots - 2 pcs (medium);
- black pepper and any spices of your choice - to taste;
- salt - 2 tsp (also to taste);
- ground turmeric - 0.5 tsp. (optional).

How to cook from a photo step by step

The recipe for pork ribs is not complicated. Cut the rib tape into separate pieces, leaving 1 bone in each. We do not cut off the fat, it will melt out during frying. Season with black pepper, any spices of your choice and salt. We leave for 10-15 minutes.




Cut onions into thin half rings. With such a cut, it will give off aroma, will not overcook and will not burn.




Cut the carrots into cubes (strips) or large cubes.






Heat lard or vegetable oil in a saucepan (cauldron, deep frying pan). We spread the ribs, fry over a fairly high heat until the meat is lightly browned.




Fill the ribs with carrots, fry for another 3-5 minutes until the carrots are slightly softened. Then take out the ribs, transfer to a plate, cover.




Add onions to the carrots. We make the fire small, simmer the onions until soft. Season vegetables with any spices (basil, oregano, black pepper) and turmeric for color.






We wash the rice in cold water in advance. Pour to the onion with carrots and spices. Mix everything, fry the rice a little.




When the liquid has evaporated and the rice is saturated with the aroma of spices and oil, pour in 4 cups of hot water. We keep the rice under the lid until it absorbs almost all the water.




Put the fried ribs on top of the rice. Cover tightly with a lid and simmer over low heat until the meat is tender (30-40 minutes). But it is better to cook ribs with rice in the oven at 180 degrees (40-45 minutes).




Serve stewed pork ribs with rice immediately after cooking, hot. It is better to supplement a tasty and satisfying dish with fresh vegetables, herbs or vegetable salad, for example,

Pork was and remains one of the main foodstuffs of man, unless of course it is forbidden by religion. Pork has many advantages over beef or chicken. So, for example, one hundred grams of lean pork contains less fat than chicken meat, and beef fat is much less digestible than pork fat. Pork is the second in the list after mutton in terms of the quality of perception (digestion) by our body. In addition, it is rich in B vitamins and protein, so necessary for the normal development of the child.
To make the pork ribs tender, you must first marinate them and put them in the refrigerator overnight, this is also a prerequisite if the pork is not from a young breed. As a side dish, a rice mixture of parboild rice and wild rice was chosen. We really liked this combination both aesthetically and in taste. Always use it hot in order to feel all the charm of the dish's taste palette.
We do not recommend reheating the meat in the microwave, as it will dry out in it, it is always better to use a frying pan.

Required Ingredients:

• 650 grams of pork ribs
• 250 grams (wild and parboild mix)
• 40 grams of olive oil (sunflower oil is also possible)
• onion feather
• 3-4 onions
• 7-8 cloves of garlic
• spices (ground black pepper, coriander, rosemary ...)
• 2 teaspoons honey
• 70 ml dry red wine (Cabernet, Merlot, etc.)
• balsamic sauce
• grape vinegar
• a pinch of salt

  Cooking process:

  1. Rinse pork meat thoroughly in warm water. Place it on a plate to drain all excess water.
     

     

  2. Using a meat knife, cut the pork ribs longitudinally into equal pieces, so that each piece contains one piece of rib. If the meat on the ribs is tough, soak them in the marinade before frying. Pour the olive oil into a preheated pan and then add the pork. We put the gas regulator on the burner in the middle position. You do not need to add a lot of oil, as the meat contains layers of fat, which will heat up when frying the ribs. Fry the ribs for 10 minutes, periodically turning them over.
     

     

  3. Peel the onion and garlic. Let's prepare a sweetish sauce for frying meat. We need to mix in a bowl dry red wine, a pinch of pepper, honey, a teaspoon of grape vinegar and balsamic sauce. Mix the ingredients thoroughly until a homogeneous consistency is obtained.
     

     

  4. Finely chop the garlic and chop the onion into rings.
     

     

  5. Now we twist the gas to a minimum. Pour the sauce into a frying pan, pour in the chopped onion and garlic and continue to fry the pork ribs, unforgettable turning them over. Cover the skillet after 5 minutes. The meat should sweat a little and soak in the sauce.
     

     

  6. While our meat is simmering, let's cook rice. The combination of exotic and parboiled rice is the perfect side dish for this dish. Also, to decorate the side dish, we need some green onions at the very end. We will clean it and pre-wash it.
     

     

  7. Let's wash our rice in cool water. Drain the water 2-3 times until the rice is clean.
     

     

  8. To prepare 250 grams of rice, we need 500 ml of water. Throw the rice into boiling water. Mix with a spoon. Cook for about 25-30 minutes.