Buckwheat with Smoked Ribs (in a Pan)
by Editorial Staff
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.
Cook: 1 hour 40 mins
Servings: 6
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)
Directions
- Cut the ribs along the bone into small pieces.
- Peel the onions, wash and cut into small cubes.
- In a deep frying pan, heat the vegetable oil and fry the onion for about 5 minutes, until light golden brown.
- We spread the ribs to the onion.
- Fry everything together for about 2-3 minutes.
- Add marjoram.
- Stir and fry for another half minute.
- Then add buckwheat, well washed under running water.
- Fry the contents of the pan for 3-4 minutes.
- Then pour in 400-450 ml of water.
- Bring to a boil, reduce the heat, cover the pan with a lid and cook buckwheat with ribs over low heat for 15-20 minutes, until the buckwheat completely absorbs the liquid and becomes soft. Add salt to taste 2 minutes before the end of cooking. Turn off the heat and let the dish stand for another 5 minutes.
- Buckwheat with smoked ribs is ready.
Enjoy your meal!
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