Pork ribs in a cauldron. Delicious pork ribs with potatoes in a cauldron over a fire Recipe for khash in a cauldron pork ribs
Hooray! Weekends or short holidays are ahead. And now it's summer! This is the perfect time to cook good food outdoors. Or at least a chance to have a picnic.
For this occasion, I have the perfect recipe for lamb ribs cooked in a cauldron. Ideal, since the ribs cook quickly, do not require pre-marination, and the end result is rosy, tender and juicy. The main thing is to cook them correctly.
Ideal if you have a stationary cauldron-barbecue or a portable fireplace with a canopy at your dacha or country house! Then the ribs will also be saturated with “smoke” and will be “barbecue” colorful. But it is quite possible to cook ribs in a regular cauldron on the stove, and then take them out to the table on the summer terrace.
In my recipe, I do not marinate the ribs because, firstly, this is not at all necessary for cooking in a cauldron; the meat will turn out juicy in any case. You just need to do everything according to the recipe correctly. And secondly, I don’t use old lamb in my dishes. But only the young one. Ideal meat is lamb or young lamb.
So, to prepare lamb ribs in a cauldron we will need the following ingredients:
- Ribs - 500-600 g.
- Large onions - 3 pcs.
- Hot green pepper −1 pod
- Ground zira −1 tbsp. spoon
- Ground black pepper
- Dill, cilantro and green onions
- Fat tail or chicken fat
Vegetable oil for frying
First step:
The ribs need to be washed, dried and cut into portions. Cut the onion into large rings.
It is better to use whole zira and grind it in a coffee grinder. This way it will be even more aromatic and will better reveal the taste of the finished ribs. In general, I advise you not to buy ready-made ground spices, such as cumin and pepper. And get a small household coffee grinder to grind spices immediately before use. Their taste will be brighter and richer.
Second step:
Heat the cauldron over the fire until white smoke appears. And throw in a couple of pieces of fat tail fat. I didn't have it, but I used chicken fat. (Domestic broiler chickens always have chicken fat). When cutting up chicken, I freeze it and then use it for frying.
Third step:
When the fat has melted, add the lamb ribs. And fry them over high heat, stirring constantly until golden brown.
Fourth step:
Now it’s time to sprinkle the lamb ribs with ground cumin, stir, and pour in the vegetable oil. I pour a little, just to the bottom, so that the ribs, already fried in fat, do not stick to the bottom and walls of the cauldron. And I pour onions on top and put a whole pod of green hot pepper in the middle. So that the meat remains under the onion cap. I don’t add salt or mix it.
Cover with a lid, reduce heat and simmer for 30-40 minutes.
Fifth step:
At the end of the cooking time, carefully remove the hot pepper pod onto a plate, salt the dish and add ground black pepper. And now mix well with the onion.
Pork ribs in a cauldron are very satisfying, tasty and appetizing! The aroma that will hover around the dish will definitely not leave any meat-eater indifferent. In this article we will share recipes for pork ribs in a cauldron. We will simply cook ribs with the addition of potatoes and other vegetables. Such dishes will decorate the holiday table and will be a great idea for an outdoor picnic.
Ribs without vegetables
Why ribs and not just pieces of meat? The fact is that during the stewing process, a special substance is released from the bones, which makes the meat even softer and juicier. The gravy also turns out more rich and satisfying. It is on the bone that soups turn out the most delicious, so we suggest cooking pork ribs in a cauldron, not the pulp.
Ingredients for cooking:
- 800 grams of pork ribs;
- 200 grams of pork lard;
- five onions;
- salt and pepper;
- seasonings to taste - suneli hops, cumin, coriander and so on.
From such a small food set we will prepare a real masterpiece! You can serve pork ribs cooked in a cauldron with any side dish - cereals, purees, vegetable salads, or just fresh vegetables.
Preparation
- Cut the meat into pieces - portion by ribs. Wash well and then be sure to dry with paper napkins.
- Peel the onion and cut into half rings.
- The cauldron should be placed on medium heat and allowed to warm up well.
- Cut the lard into small cubes and place in a cauldron. Stirring constantly, wait until it melts. There will be cracklings left, remove them, they are no longer needed.
- There will be enough fat, so we won’t need oil. Place pork ribs in a cauldron and fry them over high heat until golden brown. Next you can add salt, pepper and seasoning.
- Place the onion on top, reduce the heat to low and, without stirring the meat with the onion, cover the cauldron with a lid and leave the contents to simmer for 50 minutes.
- When the time is up, remove the lid and simmer for another 5 minutes.
The meat will not burn, there is enough fat in the cauldron, and the onions will release a lot of juice. There will be no extra onion taste; it will add juiciness and give an incredible aroma to the meat.
Pork ribs with vegetables in a cauldron
This option is ideal for cooking on the grill. Meat and vegetables will be saturated with the smell of a fire and will become even more delicious! The dish is very satisfying, in nature it flies off the table in a matter of minutes! But you can prepare ribs according to this recipe in ordinary home conditions; they will appeal to everyone in the household.
Products:
- 2-2.5 kilograms of ribs with a good amount of meat;
- large zucchini;
- eggplant, if small, then a couple;
- five bell peppers;
- three large tomatoes;
- three large carrots;
- two large onions;
- five cloves of garlic, maybe less;
- soy sauce - half a glass;
- seasonings for frying and stewing meat;
- salt.
The amount of ingredients is designed for ten eaters. If there are fewer of you, then take less food.
Cooking ribs with vegetables
It will not take long to prepare the dish; the whole process should take about an hour and a half - this is a small amount for meat dishes. The advantage of the recipe is that there is no need to prepare an additional side dish. The vegetables will be well soaked in meat juice and will be very tender and tasty. The meat, in turn, will be saturated with vegetable aromas, and its taste will be incomparable!
- Wash the ribs and divide into portions.
- Pour sunflower oil into the cauldron - a little, otherwise you risk making the dish very greasy. Heat the oil and only then add the meat pieces.
- Sear the ribs on all sides, then cover and let simmer for 30 minutes.
- The garlic needs to be pressed through a press, and the rest of the vegetables just cut into small pieces. After half an hour of stewing the ribs, you need to add vegetables, salt and seasonings, a little soy sauce - you can do without it.
- Stir well, close the lid, simmer for 15-20 minutes until the vegetables are ready.
Pork ribs with potatoes in a cauldron
Another worthy recipe that deserves attention. This is probably the most satisfying option of all those proposed in the article. You can cook this dish either over a fire or over gas; in any case, the result will be a very aromatic and tasty dish. The ingredients you will need are very simple, but ideally the potatoes will be young. If you don’t have one, then last year’s will do just fine!
Ingredients:
- kilogram of pork ribs;
- 15-20 medium-sized potatoes;
- large carrots;
- two onions;
- 100 grams of butter;
- three cloves of garlic;
- ground sweet paprika;
- fresh herbs - to taste;
- salt;
- seasonings
Cooking potatoes with ribs
- Let's start cooking with carrots and onions. The carrots need to be cut into strips, and the onion should be chopped into half rings. Melt half the amount of butter in a cauldron, fry the vegetables in it until a pleasant golden color appears on them.
- Place the fried vegetables in a separate bowl, set aside, they will be useful later.
- Wash the ribs, separate them, dry them with a towel so that water that gets into the hot oil does not crackle or shoot, you can get burned.
- Without a lid, fry the ribs on both sides, add seasonings and salt. Cover with a lid and simmer the ribs for 30 minutes.
- We peel the potatoes if they are from last year, if they are fresh, you can just wash them well. To cook in a cauldron, do not chop the potatoes finely; divide small tubers in half, larger ones into quarters.
- Send the potatoes to the ribs, add water - no more than a glass. Place fried carrots and onions on top. Simmer for 10 minutes covered.
- Add the remaining butter, sprinkle the dish with fresh herbs, and if there is not enough salt, add more salt. Cover and simmer for another 10 minutes until the potatoes are tender.
Serve with sour cream!
We told you how to cook pork ribs in a cauldron very tasty. All the recipes are simple, but the dishes prepared according to them will appeal to even the most fussy eaters.
Often, many housewives, when preparing such dishes, are in a hurry, which is not recommended. You need to clearly understand that the first step is to thoroughly rinse the pork ribs, drying them; paper napkins are ideal for this. As soon as you do this, you can start cutting the ribs, doing this in portioned pieces, be sure to take this important factor into account, since the correct size will help the meat cook completely.
Now the moment has come when you should heat the cauldron, it is advisable to do this over medium heat if you really follow the cooking technology. You can start adding lard into it, frying it thoroughly until yellowing is noticeable. At the moment when the hostess begins to notice that the lard is rendered, she will need to remove the cracklings, since they are actually no longer needed. If you wish, you can always replace lard using a whole onion; it all depends on your taste preferences and culinary ideas.
As soon as you get hot fat from the lard, there is nothing left to do but start laying out the actual pork ribs. Remember that housewives are often in a hurry, which leads to the dish not being fully cooked, so be sure to take this factor into account. After all, you need to fry the ribs in the correct way, over low heat, remembering to stir periodically to avoid unnecessary problems.
At the moment when the bones begin to be exposed, that is, the meat will peel off a little from them, you will need to sprinkle the ribs with salt, of course, this also includes various spices and seasonings, for example, ground chili, it could also be pepper. As soon as you do this, do not forget to mix everything thoroughly, as this is an equally important condition in the process of preparing this dish.
Now you need to put the onions in the cauldron, but do not stir, keep this important advice in mind. You will need to cover with a lid, leaving the dish in this state for fifty minutes, and make sure that the fire always remains low, as this is an equally important condition. After this time, you can remove the lid, mix everything thoroughly, and simmer for another three minutes.
This may pleasantly surprise you now, but the pork ribs are ready, which means they can be served. Pork ribs go well with foamy drinks, so you can please your guests with this dish.
At first glance, it may seem that preparing them is very difficult, especially for those housewives who have no experience at all in the field of cooking. But as you now understand, if you use your imagination and approach the process competently, you can always please your household with such a tasty and appetizing dish, and it will definitely satisfy everyone without exception.
In any case, every person should clearly understand that in reality, dishes cooked in a cauldron definitely turn out healthy and tasty, so it is advisable to cook in it periodically, delighting your family or unexpected guests.
Of course, when adding potatoes to a dish, it will be impossible not to appreciate its amazing taste. There is probably nothing better than the combination of tender, juicy meat with potatoes, plus if you add tomato sauce with herbs, naturally this is the very food that will give all people, without exception, a great mood, a charge of vivacity.
The good news is that you can prepare such a dish without extra effort if you try to approach this process as responsibly, comprehensively and seriously as possible, so everything is in your hands, remember this.
Now you should know that it is actually quite possible to prepare such a dish at home. After all, all that is required is compliance with certain aspects and details of the recipe, so problems will not arise for sure.
As soon as you cook the ribs in a cauldron, you can safely say that you will be able to remember their delicate and aromatic taste for a long time, because it cannot be otherwise.
In addition, by adding various spices to the dish, it will be possible to emphasize not only the taste, but also the tenderness of the meat, and this is an equally important factor. So, don’t waste time, delight your family with this amazing dish, its unusual taste and aroma.
What to cook at the dacha without making much effort? The ideal option is lamb ribs in a cauldron. It’s not for nothing that the Turkmen call it “Yalta Gapyrga”, which means “lazy ribs”. This means that even the lazy can cope with the dish, while it is not too expensive, and the taste is excellent.
Cooking in Turkmen style
If you do it according to all the rules, then you will need saxaul as firewood, and the lamb should be no older than a year. But if you don’t have all this, don’t worry, you can use what’s available.
Required ingredients:
- fatty lamb ribs – 1.5 kg;
- carrots – 1 piece (large);
- onions – 3 pieces;
- dried herbs and spices: basil, dill, celery root, cumin, red hot pepper, parsley, bay leaf;
- boiling water.
Preparation procedure:
- Cut the ribs one at a time (from 1.5 kg you will get about 6 pieces).
- Place them in a cauldron and light the fire.
- Cut the onion into rings and add to the lamb, fry for about 20 minutes with constant stirring.
- Place the carrot rings into the cauldron and continue frying.
- When a distinct smell of fried onions appears, pour in about 0.7 liters of boiling water and add herbs and spices.
- The dish will be ready in about 40 minutes after adding boiling water, and there should be very little water left in the cauldron.
You can tell if there is any water left by the smell: it will be the delicate smell of stewed meat. If the water has evaporated and only the fat remains, it will smell like spices and overcooked lamb.
Important: keep the lid slightly ajar throughout the cooking time of the ribs. Do not add salt or vegetable oil.
It turned out to be a completely independent dish, although it can be served with a side dish.
Add potatoes
If you want a more satisfying dish, you can cook lamb ribs with potatoes.
Required ingredients:
- ribs – 1 kg;
- onions – 0.7 kg;
- carrots – 1 piece;
- bell pepper – 1 piece;
- tomatoes – 2 pieces;
- greens – 1 bunch (parsley, dill);
- hot pepper – 1 piece;
- vegetable oil – 50 g;
- potatoes – 1.5 kg;
- salt, ground black pepper, coriander;
- boiling water.
Preparation procedure:
- Cut the ribs into portions, place in a pan, add salt, pepper, onion rings, coriander and leave for 30 minutes to marinate.
- Light a fire, place a cauldron on it, pour in vegetable oil, add lamb and fry.
- When the ribs are browned, add onions, carrots and stir.
- Peel the potatoes and cut into cubes or strips. You need to add it to the ribs ten minutes after the onions and carrots.
- Chop tomatoes, bell peppers, parsley and place after the potatoes.
- Add chopped dill and hot pepper.
- Pour in boiling water, cover with a lid and simmer until done.
And a slightly different recipe for lamb ribs in a cauldron with potatoes:
- Cut the ribs into pieces, roll in salt, pepper and spices and leave to marinate for half an hour.
- Heat vegetable oil in a cauldron.
- Peel medium-sized potatoes, place whole ones in hot oil and fry until golden brown.
- Then place in a suitable container and leave for a while.
- Fry the ribs over high heat until crust is obtained (it is better to do this in several stages).
- Place potatoes on the fried ribs, add water, cover and cook for about an hour and a half.
Dishes of ribs over a fire are prepared quickly and simply, and turn out very appetizing, tasty and satisfying - just what you need in nature.
