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

  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!

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