Pork ribs with potatoes and beer in a cauldron
Description
The dish is prepared without unnecessary complications. When summer begins, it's pleasant to go to the countryside and cook various dishes outdoors. Delicious pork ribs with potatoes—what could be tastier? If you're somehow concerned about the presence of beer in the recipe, don't worry. The alcohol will evaporate at high temperature, leaving the meat with a wheat-malt flavor. The finished dish can now be served.
Instructions
- 1
Step 1
Wash and clean the ribs. In a separate container, mix paprika, black pepper, salt, and flour. Thoroughly coat the ribs with the mixture on all sides.
- 2
Step 2
Place the bacon strips in a pan and fry until most of the fat has rendered out. Remove the bacon, then add the beef ribs to the fat. Sear the ribs on all sides until a crust forms.
- 3
Step 3
Transfer the seared ribs to a separate container. In the cauldron, sauté the onion until semi-transparent for about 4 minutes, then add garlic. After a minute, pour in the beer, add the diced fried bacon and tomatoes. Increase the heat to high and bring the mixture to a boil. Once the sauce is boiling, return the ribs to the cauldron, cover with a lid, and place in a preheated oven at 150 degrees Celsius for two hours.
- 4
Step 4
Peel and chop the potatoes and carrots. Add them to the ribs and continue cooking until the vegetables are tender and the meat easily separates from the bone.