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Roast pork ribs with potatoes

Pork Rib and Potato Pot Roast

A delicious, aromatic pot roast with the most tender ribs! Made this way, the roast turns out wonderfully tasty — for me, even better than the usual method without pan-frying the potatoes first. And if you make it with pre-marinated ribs (which is what I bought this time), it comes out even more fragrant and savory. Either way, it's going to be delicious!

Aliska fire

Recipe author

Composition / ingredients

Servings:

Pork ribs (marinated or plain)

800

Potatoes

Onion (3 large)

350

Carrots (1 large or 3 medium)

300

Tomato sauce

Bay leaves (small)

Broth

1.2

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 32 % 6 g

Carbohydrates 47 % 9 g

105 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Thaw the ribs (if frozen) and cut them into pieces.
Step 3:

Peel the potatoes and cut them into small pieces (but not too small).
Step 4:

Peel and chop the onion.
Step 5:

Peel the carrots and grate them on the coarse side of a box grater.
Step 6:

Brown the ribs until golden. If the ribs weren't marinated, season them with salt and pepper at this point.
Step 7:

Divide the ribs among the pots WITHOUT excess oil, or the potatoes will turn out very greasy.
Step 8:

Sauté the onion and carrot in vegetable oil and stir in the tomato sauce. Use as little oil as you can here, for the same reason — so the potatoes don't end up too greasy.
Step 9:

Divide the sautéed vegetables among the pots. Now drop one small bay leaf into each pot.
Step 10:

Fry the potatoes over high heat until half-cooked, then season with salt and pepper.
Step 11:

Prepare the broth. I made mine from half a Maggi "Beef on the Bone" bouillon cube.
Step 12:

Divide the potatoes among the pots and pour about 200 ml of broth into each. Then top up with boiled water until the broth is just barely visible beneath the potatoes.
Step 13:

Set the pots on the oven rack and bake in an oven preheated to 350°F (180°C) for 40 minutes. To be safe, slide a baking pan under the rack to catch any liquid that bubbles over. After the roast is done, take it out, give it a stir, and enjoy this delicious, fragrant, juicy dish. Enjoy!