How to bake pork ribs in the oven? Buckwheat with smoked ribs Pork ribs in a slow cooker with buckwheat.

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This recipe turns out amazingly delicious! If you cook pork ribs with buckwheat, you will have an amazing set lunch or dinner.

Cooking time: 10 + 40 minutes

For 100 grams of finished product:

squirrels - 7.57
fats - 14.40
carbohydrates - 10.04
calorie content - 197.59 kcal

What do we need to cook pork ribs in a slow cooker?

500 g pork ribs
1 carrot
1 onion
1 cup buckwheat
2 glasses of water
tablespoon salt
sunflower oil for frying

How to cook pork ribs in a slow cooker

Wash and cut the pork ribs.

Grease the bottom of the multicooker bowl with vegetable oil and turn on the baking mode for 40 minutes. You don't have to use any oil at all, since pork ribs are already fatty. While the bowl is heating for 5-10 minutes, place the pork ribs on the bottom.

Fry the ribs on both sides for 15 minutes. braised pork ribs in a slow cooker.

While the ribs are frying, peel the onions and carrots. Finely chop the onion, grate the carrots and fry the vegetables in vegetable oil in a frying pan. You can cook the vegetables in a slow cooker after the ribs, but this was more convenient for me. For those who are watching their figure, carrots and onions do not need to be fried.

After the signal, add the sautéed vegetables to the ribs.

Add washed buckwheat and salt.

Fill with water.

Cooking pork ribs with buckwheat in a Panasonic multicooker in buckwheat mode.

In this mode, the dish is cooked for 40 minutes.

Pork ribs with buckwheat in a slow cooker are ready! Sprinkle with green onions and other herbs.

Bon appetit!

A universal way to prepare both a side dish and meat for dinner at once is to make pilaf or any other dish that includes porridge, vegetables, meat or fish. Buckwheat is very tasty when cooked together with smoked ribs in one container - a slow cooker or a saucepan. The porridge has a light smoky flavor, and the meat on the ribs is soft and tender.

For this simple dish you will need: buckwheat, onions, smoked pork ribs, salt, spices, possibly bay leaf, water. First, prepare the onions. To do this, you need to peel and wash it, cut it into small cubes.

I use pork ribs in this recipe. To prepare them for loading into the slow cooker, rinse and dry the ribs with a towel. Then separate the ribs with pieces of meat from one another.

Place ribs and chopped onions in a multicooker bowl.

First sort out the buckwheat from debris and unpeeled kernels. Then rinse it thoroughly under the tap in several waters. The water flowing from the cereal should be clean and transparent.

Transfer the washed buckwheat into the multicooker bowl, add twice as much water as you poured in the cereal. Salt it and add your favorite spices. Close the lid and cook on the “Buckwheat” or “Stew” function for 40 minutes.

Smoked ribs with buckwheat are incredibly tasty and aromatic. The dish is suitable for lunch or dinner.

Bon appetit!

Any housewife wants to please her family with a special menu on weekends and holidays, because she really wants to throw a holiday for herself and her loved ones. Let it be small, let its goal be at least to get everyone together at the table on a day off. So what's the deal? Forward! We are making a menu. For main course we will serve a beauty called pork ribs baked in the oven.

Why did you choose this dish? The selection criteria were ease of preparation, availability of products, taste and appearance of the dish. And also the opportunity to improvise, introducing notes of taste with one or another additive.

Oven-baked ribs - a dish that men especially like

In this article we will present several recipes for cooking meat, using which you can prepare an exquisite, tasty dish for the holiday table.

Ideally, chilled meat should be used for this dish, but frozen meat can also be used. First marinate the pork. Rinse the bay leaves in your hands, add them to the garlic passed through a press and mix with vegetable oil. Rub the ribs well with this mixture, put them in a bowl and leave to marinate for 4-6 hours. Turn the meat over during the marinating process. Before putting the dish in the oven, remove the bay leaves from the surface of the meat, add salt and pepper.

We seal the ribs on all sides - that is, fry them in a hot frying pan until golden brown, brush them with sour cream and put them in the oven. The meat should be baked at a temperature of 200 degrees, pouring over the resulting juice. Cooking time is determined by the formula - one kilogram of meat takes about an hour.

For four servings you will need:

800 g pork from the rib;
5-6 cloves of garlic;
50 g sour cream;
3 tbsp. vegetable oil (for marinade);
2 tbsp. l. ghee (or butter) for frying;
salt, pepper to taste.

Modern housewives have many opportunities to make it easier for themselves when preparing fried meat in the oven. For example, you can bake meat in a sleeve made of a special film, then you don’t have to take the dish out of the oven and pour juice over it, or in foil.

The meat will cook perfectly without unnecessary intervention, and to get a golden brown crust, just open the sleeve or foil 10 minutes before the end of cooking. You just need to do this very carefully, as the steam can burn your hands. It should be noted that meat cooked in the sleeve is more juicy.

The finished meat is cut along the rib bones into portioned pieces and served with potatoes.

Pork “pockets” in foil

The recipe is simple, the taste is wonderful, and the appearance is original. We strongly recommend that you prepare ribs stuffed with vegetables. Cooking meat. A “pocket” is made in the piece of brisket selected for cooking: with a sharp knife, an incision is made above the ribs so that there is a layer of meat on top. We will put the filling in this pocket.

Lubricate the inside of the “pocket” with mustard and let it marinate. Meanwhile, prepare the filling: cut onions, carrots, tomatoes into strips, sauté in butter. Fill the pockets with the resulting minced meat and place on a baking sheet or in a baking dish. Cover with foil and place in the oven. To get an appetizing golden crust, remove the foil 10 minutes before the end of cooking.

To make the dish tasty, you need to choose quality meat.

To prepare this dish you will need to prepare:

1 carrot (medium);
800 g meat pork ribs;
1 onion;
1 tomato;
2 tbsp. l. butter for sautéing;
1 tbsp. l. mustard;
salt, pepper to taste.

The recipe involves the use of fried vegetables, but to reduce the calorie content of the dish, you can start the “pockets” with fresh vegetables, it will also turn out delicious.

By the way, if you cook on a baking sheet, you can cook both the meat and the side dish at the same time. Cover the prepared “pockets” with potatoes, after sprinkling them with salt and greasing them with sour cream, and bake until done.

“Pockets” can also be baked in the sleeve, but to get a nice crust on top, the dish will need to be opened 10 minutes before the end of cooking.

Merchant style pork side

Yes, in the old days they didn’t skimp on food on holidays. Pork flank, stuffed, is a famous dish that was served on fasting days. Of course, we do not suggest that you buy a whole pork side to try to cook this dish; you simply cannot cope with so much food. But baking pork ribs in the oven is very possible. We provide the recipe below.

The marinated meat goes into the oven for 1.5 - 2 hours

Products:

pork meat (ribs) - 1 kg;
buckwheat – ½ tbsp.;
dry mushrooms – 30 g;
onion 2 heads;
butter for frying – 2 tbsp. l.;
fresh dill;
salt, pepper to taste.

We described how to prepare meat for stuffing in the previous recipe. Now we will offer a recipe for minced meat for this dish. We will need buckwheat, dry mushrooms, onions.

We prepare crumbly porridge from buckwheat, boil pre-soaked mushrooms until tender and fry with chopped onions until they become transparent. Mix all the ingredients, the minced meat is ready. We stuff it into prepared pork ribs. We seal the cut in the meat with toothpicks. The meat is ready for baking, how you do it is up to you: in the oven, in foil, in a sleeve. All three methods are suitable for preparing the dish.

Before serving, cut the meat into portions, sprinkle with fresh dill, and serve with pickles or other vegetables prepared for future use.

Before serving, cut the ribs and pour the sauce over them.

Pork meat is unique - it combines taste with a huge number of products. The same ribs can be baked in the oven with cabbage, it will turn out delicious.

Solyanka on a baking sheet

0.5 kg cabbage (fresh or pickled);
400 g pork meat;
2 pickled cucumbers;
2 onions;
2 tbsp. l. tomato puree;
3 tbsp. l. fat;
1 tbsp. l. flour;
1 tbsp. l. capers;
1 tbsp. l. finely chopped greens.

Grease a baking dish and place cabbage, fried onions, chopped meat, cucumbers, and capers in it in layers. Place the cabbage on top, pour in a small amount of broth or boiled water, sprinkle with oil and bake in the oven. When serving, sprinkle with herbs. This dish can be served with potatoes.

Those dishes, the recipes of which we have presented to you, will become an excellent hot dish for the holiday table, which your family and friends will be able to appreciate.

There are so many everyday dishes we cook every day, but there are so few of them that we can cook in a slow cooker so that both the meat and the side dish are together.

One of these everyday dishes has always been buckwheat with pork ribs. This dish can be easily prepared in a slow cooker, and thanks to its unique properties, buckwheat with pork ribs in a slow cooker will turn out very tasty, crumbly and nutritious. Buckwheat in a slow cooker will never get boiled, and the ribs will be juicy and flavorful. You will learn how to cook buckwheat with pork ribs in a slow cooker from our recipe.

A set of products for cooking buckwheat with pork ribs in a slow cooker:

pork ribs – 500-700g;
buckwheat – 1.5 cups (glass – 250g);
onion – 1 large head;
water – 2.5 cups (glass – 250g);
salt, pepper, spices - to taste

Step-by-step instructions for the dish “Buckwheat with pork ribs in a slow cooker”:

First, let's take the pork ribs, they need to be divided, if they are not chopped, rinse thoroughly and let the water drain. If you don't have pork ribs, you can easily replace them with beef, but you need to remember that beef ribs are much tougher and require a lot of cooking.

Place the prepared ribs in a multicooker bowl, sprinkle them with salt and spices on top. You need approximately one teaspoon of salt, it all depends on what kind of salt you use: coarse or fine. If you are preparing beef ribs, you must first simmer them in the “Stew” mode for at least one hour. If you are cooking pork ribs, this is not necessary.

The next step is to prepare the onions. It is cleaned and cut into small pieces using a knife.

Sprinkle the onions on top of the ribs and stir.

Then you should prepare the buckwheat. To do this, you should sort it out to eliminate all possible impurities and rinse thoroughly under running water. It is best to rinse in a colander with a small mesh diameter.

Leave the washed buckwheat in a colander for a short time so that the water drains a little.

Then pour the buckwheat evenly into the bowl with our ribs.

Fill everything with water, there is no need to add salt anymore and close the lid, set the “Buckwheat” or “Stew” mode for 45-60 minutes. Cooking time depends on the amount of ingredients placed in the bowl.

At the end of the mode, you can open the lid and add a small piece of butter, so the porridge will be more aromatic and tastier.

When the butter melts, mix the buckwheat with the pork ribs. Place the finished dish on a plate and decorate with fresh herbs if desired. Eat for your health!