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Delicious pork ribs in a frying pan stewed with vegetables

Skillet Pork Ribs Braised with Vegetables

Fragrant and incredibly tasty for dinner or a snack! These skillet pork ribs braised with vegetables are endlessly versatile. Use whatever vegetables you like and you'll get a new twist every time. Grown-ups and kids both love them!

Pearl

Recipe author

Delicious pork ribs in a frying pan stewed with vegetables

Composition / ingredients

Servings:

Pork ribs

Onion (large)

Carrot (large)

Bell pepper (large, or 2 medium)

Tomatoes

Garlic (optional)

Vegetable oil

Salt

Ground pepper blend

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 10 g

Fats 64 % 21 g

Carbohydrates 6 % 2 g

231 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make skillet pork ribs braised with vegetables? Get all the ingredients ready. If your ribs are frozen, take them out ahead of time and let them thaw completely at room temperature. For a spicy dish, add a few chile peppers along with the bell pepper.
Step 2:

Rinse the ribs and pat them dry with paper towels. Cut them into individual ribs. Peel the carrot and onion. Halve the bell pepper and remove the core and seeds. Wash all the vegetables in cold water.
Step 3:

Cut the onion into thin rings or half-moons, and slice the pepper into thin strips or half-moons. Cut the carrot into sticks or rounds, whichever you prefer. Cut the tomatoes into wedges. I used two medium tomatoes plus a few cherry tomatoes.
Step 4:

Heat the vegetable oil in a heavy-bottomed skillet. You may need a little less or more oil depending on the size of your pan. Add the ribs. Over high heat, brown one side, then flip and cook the other side until golden.
Step 5:

Add the chopped vegetables to the skillet, season with salt to taste, and stir everything together. This is a good time to toss in the peeled garlic cloves. Turn the heat down to low, cover, and let the ribs braise for about half an hour. Check partway through to make sure nothing is scorching, and add a splash of water if needed.
Step 6:

After that, add the tomatoes to the ribs. Season with dry spices to taste — I used a ground pepper blend. Cover again and simmer over low heat for 30 minutes. The tomatoes will release their juices, and the meat and vegetables will braise in a fragrant sauce. If there's not much liquid in the pan (which can happen with less juicy tomatoes), add 20-50 ml (a couple of tablespoons) of water.
Step 7:

At the end, uncover the pan. If there's too much liquid, turn the heat up to high and boil off as much as you'd like. I usually leave it, since it makes a really fragrant vegetable sauce that goes perfectly with the ribs. Sprinkle the dish with fresh herbs.

Pork ribs made this way come out very tender, fragrant, and delicious. Serve them for a holiday meal or a simple dinner — on their own, or with cooked grains, pasta, or potatoes alongside. Enjoy!
Tip: the wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! If you're trying a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they contain lots of unfiltered organic particles that quickly start to burn. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oils.