Potato dish with ribs

Name: Potato dish with ribs - Alida P.
Ingredients: 600 g smoked ribs; 1 kg potatoes; 4 onions; 1 bell pepper; 300 g chopped tomatoes; 3 tablespoons tomato paste; 50 g oil; 1 bunch dill; vegeta; salt; pepper

Meat - Potato dish with ribs by Alida P. - Recipia

Potato dish with smoked ribs On cooler days, I usually make this potato dish with smoked ribs. It's one of the recipes I put on my list when I crave something hearty, especially if I find good ribs at the store. It's not complicated and doesn't require hard-to-find ingredients, but it does need a little attention to the cooking times. I usually prepare it when I want something simple that will also taste good the next day. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 10-15 minutes Cooking time: 55-60 minutes Servings: 4-5 Difficulty: easy-medium Recipe type: main dish, home cooking Ingredients 600 g smoked ribs 1 kg potatoes 4 onions 1 bell pepper 300 g chopped tomatoes 3 tablespoons tomato paste 50 g oil 1 bunch dill vegetable seasoning salt pepper Preparation method 1. Peel the potatoes and cut them into larger pieces. Clean, wash, and finely chop the bell pepper and onion. 2. In a large pot, heat the oil and add the cut ribs. Fry them for 4-5 minutes over medium heat, turning them to brown evenly. 3. Add the chopped onion, a pinch of vegetable seasoning, and pepper to taste. Stir and let it sauté for another 3-4 minutes until the onion starts to soften. 4. Add the chopped bell pepper to the meat and mix. Add enough water to cover the ingredients and let it boil for 15-20 minutes, partially covered, over medium heat. 5. After the meat has boiled a bit, add the potatoes to the pot and top up with water to cover everything. Let it boil for another 15 minutes, uncovered, until the potatoes start to soften. 6. Add the chopped tomatoes and the 3 tablespoons of tomato paste. Mix well and let everything come to a boil. 7. Move the pot to the preheated oven at 180°C for 15-20 minutes. If you have a pot with a metal handle, you can put it directly in. If not, use a deeper baking dish. 8. Towards the end, sprinkle with finely chopped dill, mix, and adjust the taste with salt and pepper. 9. Serve the dish hot, possibly with a salad or pickles. Why I make this recipe often This dish is practical, doesn't require complicated techniques, and I like that I can use ingredients I always have on hand. The taste of the smoked ribs is prominent, and the potatoes absorb the flavors well. It keeps well for the next day. Tips and variations Tips It's good to cut the ribs into suitable pieces so they brown on all sides. For the potatoes, larger pieces work better – they won’t break easily while boiling. If you use canned tomatoes, drain them a little beforehand. At the end, taste and adjust the salt – the smoked ribs can already be quite salty. Substitutions You can also use fresh ribs, but the smoky flavor will be missing. If you don't have dill, a little parsley can work at the end. Tomato paste can be replaced with thicker tomato purée. Variations If you don't have fresh bell pepper, you can use half a roasted bell pepper or a piece of frozen bell pepper. You can also add a small diced carrot along with the onion if you want a sweeter taste. For a thicker sauce, leave the pot uncovered in the oven for a few extra minutes. Serving ideas It goes very well with coleslaw or pickled cucumbers. Sometimes I serve it with fresh bread or polenta. Frequently asked questions Do the ribs need to be boiled first or can they be added raw? If they are smoked and not very tough, it’s enough to brown them at the beginning, then let them boil directly with the vegetables. If they are tougher, you can blanch them separately for 10 minutes beforehand. Can I use only tomato paste without fresh tomatoes? Yes, but I recommend adding at least a little tomato paste and possibly topping up with water or a little juice from canned tomatoes; otherwise, the sauce will be too thick. Can the recipe be made with other types of meat? You can also use diced pork or smoked hock, but the flavor and texture will be different from ribs. How do I know when the dish is ready? The potatoes should be cooked but not disintegrating. The sauce reduces a little after the oven, but it shouldn't be too thick. Taste a potato and some meat towards the end. Can I skip the oven step? You can, but then boil the dish on the stove with the lid partially on to evaporate the liquid and thicken the sauce. However, the texture is better after being in the oven. Nutritional values Approximately, for one serving (out of 5 servings): Calories: 400-500 kcal Protein: 20-25 g Carbohydrates: 35-40 g Fats: 22-26 g Values vary depending on the type of ribs and how much oil or tomato paste you use. Smoked ribs are quite hearty, and the potatoes provide most of the carbohydrates. It’s a filling dish. Storage and reheating It can be stored in the refrigerator, covered, for up to 2 days. When reheating, I recommend using the stove on low heat with a little water if the sauce has thickened too much. Freezing is not recommended – the potatoes become mealy when thawed.

Potato dish with ribs

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