Pork ribs in a pot
8 servings
80 minutes
Pork ribs in a pot is a dish with deep roots in Russian cuisine, traditionally using clay pots for baking meat, ensuring even cooking and rich flavor. This recipe combines tender pork ribs, the spiciness of sausages, and an aromatic blend of spices, creating a warming and rich taste. Bay leaves and cumin add depth to the aroma, while frying the meat in its own fat gives the dish an appetizing golden crust. Served hot, it pairs perfectly with rye bread and pickles.
1
Chop the onion and garlic finely.
- Onion: 1 head
- Garlic: 2 cloves
2
Cut both sausages into thick slices.
- Pork sausage: 2 pieces
- Krakow sausage: 1 piece
3
Cut the fat from the pork ribs and render it in a pan. Remove the cracklings and fry the rib pieces in the fat until golden brown. Finally, add the sausage and let it fry a bit.
- Pork ribs: 1 kg
- Pork sausage: 2 pieces
- Krakow sausage: 1 piece
4
Transfer the fried ribs with sausage to a pot, place onion and garlic in the pan, sauté for a couple of minutes while stirring, then add flour and sauté for 2 minutes.
- Onion: 1 head
- Garlic: 2 cloves
- Wheat flour: 3 tablespoons
5
Pour 3 cups of water into the pan in a thin stream, stirring constantly to avoid lumps.
6
Bring to a boil and pour into the pot with the ribs.
7
Salt, pepper, add bay leaf and cumin, cover with a lid and place the pot in a preheated oven at 160°C for 1 hour.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
- Caraway: 1 teaspoon