Baked Pork Ribs with Vegetables
Tender meat combined with aromatic juicy vegetables is a wonderful taste! You can use any meat as a base, cutting it into small pieces instead of ribs. Narsharab pomegranate sauce can be easily replaced with ketchup or another tomato sauce. The set of vegetables can be changed according to your preference.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- pork ribs 500 g
- potato 1 kg
- eggplants 250 g
- tomatoes 250 g
- leek
- narsharab sauce 50 ml
- dried herbs 2 tsp
- garlic clove 3 clove
- salt
- pepper
- vegetable oil 5 tbsp
Instructions
Step 1 of 12
Cut the ribs.
Step 2 of 12
Mix the meat with Narsharab. Add a little salt and stir. Leave for 15 minutes.
Step 3 of 12
Peel the potatoes and cut them into sticks or cubes.
Step 4 of 12
Add dried herbs. Salt slightly.
Step 5 of 12
Mix well.
Step 6 of 12
Cut the leek into rings (or onion into half-rings).
Step 7 of 12
Cut the tomatoes into small pieces.
Step 8 of 12
Cut the eggplants into cubes.
Step 9 of 12
Add garlic pressed through a garlic press to the oil. Salt and pepper.
Step 10 of 12
Place the meat and vegetables in a baking pan.
Step 11 of 12
Drizzle with the mixture of vegetable oil and garlic.
Step 12 of 12
Salt and pepper slightly. Place in the oven. Bake at a temperature of 180 degrees for 1–1.5 hours.