Buckwheat with Smoked Ribs (in a Pan)

If you like buckwheat with meat, then cook it with smoked pork ribs. It turns out to be an excellent combination – nourishing crumbly buckwheat with a subtle smoked flavor. Dried marjoram will give the dish an original taste. And buckwheat with smoked ribs is prepared quite quickly and easily.

Summary

Ingredients

• Buckwheat groats – 200 g
• Smoked pork ribs – 270 g
• Onions – 150 g (1 pc.)
• Dried marjoram – 1-2 teaspoon
• Salt to taste
• Vegetable oil – 30-45 ml (2-3 tablespoons)

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Instructions

1. Cut the smoked pork ribs along the bone into small pieces.
2. Peel and wash the onion, then cut it into small cubes.
3. Heat 2-3 tablespoons of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the onion for 5 minutes, stirring occasionally, until light golden brown.
5. Add the ribs to the onion and fry everything together for 2-3 minutes, stirring occasionally.
6. Add 1-2 teaspoon of dried marjoram, stir, and fry for 30 seconds.
7. Add the buckwheat (rinsed under running water) and fry the contents of the pan for 3-4 minutes, stirring occasionally.
8. Pour 400-450 ml of water into the pan.
9. Bring to a boil over high heat, then reduce the heat to low and cover the pan with a lid.
10. Simmer for 15-20 minutes, until the buckwheat absorbs all the liquid and becomes soft.
11. Two minutes before the end of cooking, add salt to taste.
12. Turn off the heat and let the dish stand covered for 5 minutes.

Enjoy your meal!