Pork ribs with vegetables and tomato sauce

Name: Pork ribs with vegetables and tomato sauce - Lia D.
Ingredients: 800g fresh pork ribs; 8 small potatoes; 2 pieces of green celery; 1 onion; 3 cloves of garlic; 400g tomato sauce; 2 tablespoons of olive oil; salt; pepper

Meat - Pork ribs with vegetables and tomato sauce by Lia D. - Recipia

Pork ribs with potatoes, vegetables, and tomato sauce are cooked in a single large skillet or pot. The meat is first browned with onions, celery, and garlic, then simmered slowly until tender. The potatoes are added after the first hour, and the tomato sauce is added towards the end to keep the dish well-bound and flavorful. It’s a simple recipe with common ingredients, perfect for a hearty lunch. Quick Info Preparation time: not specified; includes washing and cleaning ingredients Cooking time: approximately 2 hours Total time: about 2 hours and a bit, depending on preparation time Servings: approximately 4 servings Difficulty: easy Recipe type: main dish, meat and vegetable stew Ingredients 800 g fresh pork ribs 8 small potatoes 2 pieces of celery 1 onion 3 cloves of garlic 400 g tomato sauce 2 tablespoons of olive oil Salt Pepper Preparation method 1. Prepare the meat and vegetables Wash the pork ribs and let them drain. Sprinkle salt and pepper on all sides. Slice the onion, chop the celery into pieces, and slice the garlic. Peel the potatoes and keep them ready for when they need to be added to the dish. The small potatoes can be left whole. The recipe calls for eight small potatoes, so there’s no need to cut them if they are similar in size. 2. Brown the ribs with the vegetables In a large skillet or pot, heat the two tablespoons of olive oil. Add the seasoned ribs, onion, celery, and garlic. Let the meat sear well, turning it as needed, so it browns as much as possible on all sides. The vegetables will cook at the same time and add flavor to the sauce base. There’s no need to rush this step; it’s important for the meat to be well-browned before adding water. 3. Simmer the meat Once the ribs are browned, pour in enough water to cover them. Let everything simmer over low heat for about an hour. Slow cooking helps the meat become tender. Check occasionally to ensure there is enough liquid, especially if the pot is wide and the water evaporates quickly. 4. Add the potatoes After the first hour of simmering, add the peeled potatoes next to the meat. Arrange them in the liquid as best as you can for even cooking. 5. Add the tomato sauce Add the 400 g of tomato sauce and season the dish with salt. Pour in a glass of water, then let it simmer again over low heat for about another hour. The dish is ready when the potatoes are cooked, and the meat is tender. The time may vary slightly depending on the size of the potatoes and the pieces of ribs, so check the potatoes first. If a fork goes in easily, they are done. 6. Serve Serve the ribs with potatoes, vegetables, and tomato sauce on plates while hot. In the original recipe, the dish was served with a green salad, which pairs well with the tomato sauce and the cooked meat. Why I make this recipe often It’s a practical dish because all the ingredients cook together, and no complicated preparations are needed. Once the meat is simmering, the pot only needs to be monitored occasionally. The potatoes absorb the sauce, and the ribs and vegetables flavor the entire dish. I also like it because it’s easy to serve for lunch alongside a green salad. The quantity of 800 g of meat and the eight small potatoes are suitable for a family meal, depending on how large the portions are. Tips and Variations Tips Use a sufficiently large pot so that the ribs and potatoes can sit well in the liquid. If the pot is too small, the ingredients may crowd, making it harder to turn them or check the cooking. Salt is adjusted in two stages: the meat is salted before searing, and the dish is tasted and adjusted after adding the tomato sauce. The sauce may already contain salt, so it’s better to add it cautiously at the end. Low heat is important during simmering. At too high a heat, the liquid evaporates too quickly, and the potatoes may cook before the meat is tender. Substitutions Celery can be omitted only if you don’t have it on hand, but the original recipe uses two pieces, which contribute to the dish's flavor. The sauce uses 400 g of tomato sauce without the need for other tomato products. The oil used is olive oil. There’s no need for more than the two tablespoons indicated, as the ribs will also render fat during cooking. Variations Small potatoes can be kept whole, as in the recipe. If they vary greatly in size, the larger ones can be cut so that all pieces cook roughly at the same time. You can let the dish simmer until the sauce reaches the desired consistency, but keep in mind that there must be enough liquid for the potatoes and meat to cook. The recipe relies on slow simmering, not dry frying of the ingredients. Serving Ideas Serve the ribs with the potatoes and tomato sauce alongside a green salad. The salad adds a fresh element next to the hearty dish. The sauce can be poured over the potatoes and meat directly on the plate. Frequently Asked Questions How long do the pork ribs simmer? In this recipe, the ribs simmer for about an hour before adding the potatoes. After adding the potatoes, tomato sauce, and a glass of water, the dish simmers for about another hour. In total, the cooking time is around two hours. Can I use larger potatoes? Yes, but larger potatoes will need more time to cook. To keep the cooking time in the recipe as close as possible, you can cut them into smaller pieces. Small potatoes are added whole. When is the tomato sauce added? The tomato sauce is added after the first hour of simmering, along with the potatoes and a glass of water. At this point, the dish can also be seasoned with salt. How can I tell when the meat is done? The meat should be tender after slow cooking. Check towards the end when the potatoes are also done. If they are cooked, and the ribs are still tough, the dish can be left on low heat until the meat becomes tender. What is the pork ribs with vegetables and tomato sauce served with? In the basic recipe, it is served with a green salad. The potatoes and sauce are already the side dish in the meal, so no separate side is needed. Nutritional Values The values below are estimates and are calculated for approximately 4 servings. They can vary significantly depending on how much fat the ribs have, the amount of sauce left on the plate, and the size of the potatoes. Per serving: Calories: approximately 650-750 kcal Protein: approximately 32-38 g Fat: approximately 40-48 g Carbohydrates: approximately 40-50 g Fiber: approximately 5-7 g Most of the fats and proteins come from the pork ribs, while carbohydrates are primarily provided by the potatoes and tomato sauce. These figures do not include any additional bread or other sides. Storage and Reheating If there are leftovers, let them cool and store them in the refrigerator in a sealed container. It’s best consumed within the next 2-3 days. Reheat portions over low heat in a pot, along with the remaining sauce. If the dish has thickened too much, you can add a little water during reheating, being careful not to alter the sauce’s consistency too much. The potatoes may become softer after storage, but the dish remains suitable for a later meal.

Pork ribs with vegetables and tomato sauce

Tags

Categories