It isn't difficult to make the most delicate and fragrant meat at all. The recipe is interesting that there are many various spices which will improve taste and a smell of pork ribs. This dish is cooked in a stewpan, but it can be baked in a package or a sleeve.
Ingredients:
- 1 kg of pork ribs;
- 2 white bulbs;
- 1 squash (average sizes);
- 1 small burning pepper;
- 4 segments of garlic;
- rock salt;
- spices to taste
- herbs: basil branch (violet), 2 branches of a thyme, 3 branches of fresh mint.
Preparation:
- Wash, clean off a squash from it a peel the peeler, cut on cubes (it isn't necessary to crush).
- Too to exempt usual white onions from a peel and to slice large.
- Cut pork ribs on flank steaks, convenient for you, it is obligatory to wash a baking plate with flowing water, cleaning small splinters of a bone thoroughly. It will be very unpleasant if at least one small splinter gets during meal and it is just possible to break tooth unintentionally.
- We will deal with spices and herbs: mix all ground spices in one dry-mix, it is simple to chop herbs small, too to crush burning pepper, small to cut garlic.
- Heat a stewpan on a plate, pour in it a little liquid cooking oil, fill up on a bottom the cut squash and a bulb alternately.
- On them at once to lay out a layer of the processed ribs, to close a cover a stewpan and to put on average heat of a plate. Prepare about 25 minutes.
- After time for meat to scatter all berries, cardamom seeds, one crushed teeth of garlic and to strew with a part of mix of ground spices, to extinguish as much.
- After the next 25 minutes we season meat edges with the remains of ground spices, the fresh chopped herbs, we salt, we shower the burning cut pepper and garlic. Extinguish edges this time about half an hour.
- When giving on a table pork ribs can be decorated with fresh parsley and fennel.