Steamed pork ribs

Name: Steamed pork ribs
Prep time: 10 min
Cook time: 52 min
Total time: 62 min
Yield: 4
Ingredients: 8 Pork ribs; 100 g Onions; 50 g Carrots; 50 g Celery; 1 Garlic clove; 50 ml White wine; 50 g Flour; Salt, to taste; Pepper, to taste; 3 g Spices mix; 300 g Tomato sauce

Pork ribs coated in seasoned flour, browned and steamed with vegetables, wine and tomato. Tender and aromatic with a rich, savoury flavour.

Preparation Time:

10 min

Cooking:

52 min

People:

Difficulty:

Easy

Course:

Ingredients

8 Pork ribs

100 g Onions

50 g Carrots

50 g Celery

1 Garlic clove

50 ml White wine

50 g Flour

Salt, to taste

Pepper, to taste

3 g Spices mix

300 g Tomato sauce

Proceedings

Clean and finely chop the vegetables.

Mix the flour with the aromatic herbs, salt and pepper to taste. Dip the ribs in the flavored flour, making sure to cover them evenly with the mixture. Over medium heat, brown them gently together with the garlic in a pan that contains them, letting them dry well.

Remove the garlic and place the vegetables in a 20 x 30 cm Pyrex or porcelain dish. In the same pan, over high heat, brown the ribs making them brown well.

Transfer them to the baking dish and deglaze the pan with the white wine, allowing all the alcohol to evaporate well. Transfer the humours of the pan to the baking dish and add the tomato puree.

Seal with aluminum foil and bake with a circular function on the second shelf for 52 minutes at 140 ° C.

Clean and finely chop the vegetables.

Mix the flour with the aromatic herbs, salt and pepper to taste. Dip the ribs in the flavored flour, making sure to cover them evenly with the mixture.

Place the ribs in the second shelf and set the Smart cooking - Meat - Pork - Stewed ribs path

Clean and finely chop the vegetables.

Remove the garlic and place the vegetables in a 20 x 30 cm Pyrex or porcelain dish. In the same pan, over high heat, brown the ribs making them brown well.

Transfer them to the baking dish and deglaze the pan with the white wine, allowing all the alcohol to evaporate well. Transfer the humours of the pan to the baking dish and add the tomato puree.

Seal with aluminum foil and bake with a circular function on the second shelf for 52 minutes at 140 ° C.

Clean and finely chop the vegetables.

Remove the garlic and place the vegetables in a 20 x 30 cm Pyrex or porcelain dish. In the same pan, over high heat, brown the ribs making them brown well.

Transfer them to the baking dish and deglaze the pan with the white wine, allowing all the alcohol to evaporate well. Transfer the humours of the pan to the baking dish and add the tomato puree.

Seal with aluminum foil and bake with a circular function on the second shelf for 52 minutes at 140 ° C.

Steamed pork ribs

Ingredients

Proceedings

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