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Potatoes with smoked ribs

Braised Potatoes with Smoked Pork Ribs

Appetizing, made from everyday ingredients, and great any day of the week! Braised potatoes with smoked ribs make a tasty family lunch or dinner. Thanks to the fat marbled through the ribs, the whole dish comes out juicy and fragrant. Cooking it all in one pan saves time and cleanup.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

Pork ribs (smoked)

500

Carrot

Garlic

Bay leaves

Tomato paste

Vegetable oil

Ground black pepper

Salt

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 38 % 11 g

Carbohydrates 41 % 12 g

164 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise potatoes with smoked ribs? Gather your ingredients. Either smoked or smoked-and-cooked ribs work here. Try to pick ribs with plenty of meat on the bones. Wash and dry the vegetables ahead of time.
Step 2:

If your smoked ribs come in one slab, cut them into individual ribs. Stores often sell pre-cut ribs, but those tend to have almost no meat on them.
Step 3:

Peel the potatoes and cut them into large or medium chunks. This keeps them from falling apart as they braise. If the potatoes are small, you can leave them whole. New potatoes are excellent for this dish — just scrape off the thin skin with a knife.
Step 4:

Peel the carrot and cut it into half-moons. If it's a small, young carrot, cut it into medium pieces so it doesn't turn to mush while braising.
Step 5:

Peel and finely chop the garlic.
Step 6:

Heat the vegetable oil in a deep skillet or a heavy-bottomed sauté pan. Add the carrot and garlic and sauté over low heat for 3–5 minutes, stirring occasionally.
Step 7:

Add the tomato paste to the pan. Season with salt and pepper and stir. Cook everything together, stirring, for another 2 minutes.
Step 8:

Add the potatoes, ribs, and bay leaves to the pan.
Step 9:

Pour in about 2 cups of water, enough to cover the contents more than halfway. Adjust the amount to taste — more liquid for a thinner dish, less for a thicker one.
Step 10:

Cover the pan and braise the potatoes and ribs over medium heat for about 40 minutes, until the potatoes are done. Test with a spoon — a cooked potato should break apart easily under gentle pressure.
Step 11:

Spoon the finished braised potatoes and ribs onto plates and bring them to the table. Enjoy!

Beyond the vegetables listed, feel free to add others to taste — bell pepper, for example.
You can use raw ribs instead of smoked. Just brown them first in a little vegetable oil until golden.
Spices that pair well with ribs include garlic, dried dill, ground pepper blends, paprika, basil, rosemary, and coriander.
Scrub root vegetables with a brush or a stiff sponge under running water.
You can swap the tomato paste for canned tomatoes in their own juice, fresh tomatoes, or ketchup.
The right pan matters, too. A poorly chosen skillet can ruin even a great recipe, so use a heavy, evenly heating one.