Stewed Potatoes with Pork Ribs in a Pot
Tasty and simple - perfect for the whole family, made from everyday ingredients! Stewed potatoes with pork ribs in a pot make a great lunch or hearty family dinner. You can add mushrooms, bell peppers, zucchini, or other vegetables to create a new flavor every time!
Updated : 29 October, 2025
Easy
About 30 min.
Ingredients
600 grams
Pork ribs
1000 grams
Potato
1
Onion
1
Carrot
40 grams
Vegetable oil
1
Garlic
1
Tomato
to taste
Salt
to taste
Dry spices
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The dish turns out especially tasty if you use young potatoes. You can omit the tomatoes if you prefer.
Step 2
Peel the potatoes, onions, and carrots, then rinse them in cold water.
Step 3
Cut large potatoes into medium-sized pieces. Leave small ones whole - they look great in the finished dish. Try to use potatoes of similar size and preferably firm varieties so they hold their shape during cooking.
Step 4
Rinse the pork ribs, pat them dry with paper towels, and cut them into individual pieces.
Step 5
In a pot with a thick bottom, heat refined vegetable oil. You can also use a cauldron, roasting pan, or deep skillet - all work well. Add the ribs and fry over high heat, stirring occasionally, until golden brown (about 7-10 minutes).
Step 6
Meanwhile, dice the onion and grate the carrot on a coarse grater. Add the vegetables to the pot and cook, stirring, until the onion becomes translucent (about 5-10 minutes).
Step 7
Add the potatoes to the ribs. Season with salt and your favorite spices.
Step 8
Pour in enough water to almost cover the potatoes. Bring to a boil over high heat, then reduce to medium and simmer, covered, for about 20-25 minutes.
Step 9
Add a tomato cut into small cubes, a bay leaf, and one minced garlic clove. Peel the tomato if you wish. You can also use cherry tomatoes - their sweet flavor complements the meat perfectly.
Step 10
Stir everything, cover again, and cook on low heat for 10 minutes more. Sprinkle with chopped fresh herbs before serving. Let stand for 5-10 minutes, then serve hot.