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)

Instructions

1. Cut the ribs along the bone into small pieces.
2. Peel the onions, wash and cut into small cubes.
3. In a deep frying pan, heat the vegetable oil and fry the onion for about 5 minutes, until light golden brown.
4. We spread the ribs to the onion.

   

5. Fry everything together for about 2-3 minutes.
6. Add marjoram.
7. Stir and fry for another half minute.
8. Then add buckwheat, well washed under running water.
9. Fry the contents of the pan for 3-4 minutes.

   

10. Then pour in 400-450 ml of water.
11. 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.

    

12. Buckwheat with smoked ribs is ready.

Enjoy your meal!