Pork ribs in the multivark stewed in tomato sauce
Pork ribs in the multivark can be extinguished, and fried, and baked with any vegetables. However, before that you need to buy good meat on a bone and marinate it in sour sauce.
Pork ribs in the Redmond multivarket with tomato sauce
Necessary ingredients:
- red ripe tomatoes - three large pieces;
- Wheat flour of any sort - two dessert spoons;
- Pork ribs with fat layers - one and a half kilograms;
- ripe lemon - one small thing;
- salt iodized - a small spoon;
- fresh greens, including leeks, - one bundle;
- aromatic seasonings, intended for pork meat, - one full small spoon;
- tomato sauce - four large spoons;
- ground black pepper - half a dessert spoon;
- bulb of large size - one piece;
- a laurel leaf - two or three pieces;
- sour cream fat - half a jar.
Pork ribs in a multivariate: processing meat
The quantity of the purchased product dependscompletely on how many guests you want to feed this dish. For example, take a half kilogram of pork ribs. They need to be rinsed in warm water, and then remove all unnecessary films, veins and other elements. After that, the product needs to be cut along the bones, thus forming small portioned pieces.
Pork ribs in the multivarquet: preparation of meat on the stone for extinguishing
Processed meat must be marinated insour sauce. To do this, in a separate plateau, squeeze juice from one lemon, add aromatic spices, chopped fresh herbs, leeks, black pepper and iodized salt to it. All ingredients should be mixed with a spoon, and then cover them with prepared pork ribs. To ensure that the meat is well soaked in the marinade, it is recommended to leave it in the dishes for thirty to sixty minutes.
Pickled meat should be put in a bowlkitchen unit, and then add to it a large onion cut into half rings, and put to put out in its own juice in the baking mode. At the end of ten minutes, two or three glasses of drinking water should be poured into the ribs, as well as ripe tomatoes, ground in a blender to a gruel, a bay leaf and several spoons of tomato paste. All the products must be mixed, closed with a lid and put into extinguishing mode for fifty minutes.
Pork ribs in the multivarquet: the final stage in the preparation
After the kitchen unit has issuedthe sound signal that the dish is completely ready, you need to open the lid, stir the meat, and then pour a glass of water to it, where you need to add two dessert spoons of wheat flour. Next, lunch should be brought to full readiness in the same regime for another quarter of an hour.
Braised ribs in tomato sauce are requiredserve only with garnish. It can be buckwheat porridge, rice cereal, mashed potatoes, and pasta. It is also recommended to make a salad of fresh chopped vegetables.
