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Stewed potatoes with pork ribs in a saucepan

Braised Potatoes with Pork Ribs

Tasty and simple, for the whole family, from everyday ingredients! Braised potatoes with pork ribs make a great lunch or a hearty family dinner. Beyond the standard vegetables, you can toss in mushrooms, bell peppers, zucchini, and more — you'll end up with a new, wholesome dish every time!

Pearl

Recipe author

Stewed potatoes with pork ribs in a saucepan

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Composition / ingredients

Servings:

Pork ribs

600

Potatoes

1000

Onion (large)

Carrots (large or 2 small)

Vegetable oil

Garlic (optional and to taste)

Tomatoes (or 5-6 cherry tomatoes. Optional.)

Salt

Spices dry

Greenery

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 41 % 12 g

Carbohydrates 38 % 11 g

166 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise potatoes with pork ribs in a pot? Gather everything on the list. This dish is especially good with new potatoes. You can leave the tomato out if you like.
Step 2:

Peel the potatoes, onion, and carrot and wash them in cold water.
Step 3:

Cut large potatoes into medium pieces however you like. Leave small ones whole — they look great in the finished dish. I always try to use potatoes of about the same size, going with either all larger ones or all small ones. Use a waxy variety if you can, so they hold their shape and look nice on the plate rather than falling apart.
Step 4:

Rinse the pork ribs, pat them dry with paper towels, and cut them apart into individual ribs.
Step 5:

Heat refined vegetable oil in a heavy-bottomed pot. Any cookware works — the potatoes and ribs come out just as good in a Dutch oven, a braiser, or a high-sided skillet. Add the ribs and cook over high heat, stirring now and then, until golden brown, about 7 to 10 minutes.
Step 6:

Meanwhile, dice the onion and grate the carrot on the large holes of a box grater.
Step 7:

Add the vegetables to the pot. Cook, stirring, until the onion is translucent (about another 5–10 minutes).
Step 8:

Now it's the potatoes' turn. Add them to the ribs. Season with salt to taste and add your favorite spices.
Step 9:

Pour in water so it doesn't quite cover the potatoes. Bring to a boil over high heat, then lower to medium and braise the potatoes and ribs, covered, for about 20–25 minutes.
Step 10:

Add the tomato, cut into small dice, along with a bay leaf and a minced garlic clove. Peel the tomato first if you like. You can use cherry tomatoes instead of a regular one — they have a rich, sweet flavor that pairs beautifully with potatoes and meat.
Step 11:

Stir everything and leave it covered over low heat for 10 minutes. Sprinkle the finished dish with finely chopped herbs.
Step 12:

Let it rest a while.
Step 13:

Serve hot!

Serve the braised potatoes with a variety of sauces, pickles, or other preserves. Enjoy!
What's an easy way to peel tomatoes? Wash them, cut a shallow criss-cross in the top with a sharp knife, and drop them into boiling water for 1–2 minutes. Take them out, cool them slightly, and slip off the skins.
If you're using a ready-made spice blend, always check the label. These mixes often already contain salt, so factor that in or you risk over-salting the dish.
Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds. Refined oils hold up better to heat and have higher smoke points, so they're the safe choice for the stovetop, oven, or grill. The most common high-smoke-point picks are refined sunflower, olive, and grapeseed oil.