Step 1: Prepare the pork ribs.

We start preparing pilaf by preparing the meat. Place the ribs on a cutting board, remove the fat film, chop crosswise (between the bones) into portions with a wide knife, rinse thoroughly under running water and dry with paper kitchen towels or napkins.


Turn on medium heat on the stove, pour vegetable oil into the pan and wait until it warms up. Then lay out the ribs, add salt and fry on all sides until beautifully golden brown.

Step 2: Chop the vegetables.



Both regular yellow and red onions are suitable for pilaf, so we choose any one to suit our taste. So, we peel it, rinse it under running water, place it on a cutting board and cut it into small cubes or thin half rings.


We peel the carrots, rinse them under running water and chop them either on a grater with large holes or using a knife into even bars or medium cubes.


We will put the entire head of garlic into the pilaf, so it should be cleared of excess husks, the roots cut off and washed under running water.

Step 3: Prepare the rice.



Pour the rice into a deep plate or bowl and rinse under running water until the water runs clear. Then completely drain the liquid from the plate.

Step 4: Cook pilaf.



Turn on medium heat on the stove, add vegetable oil to the same pan where you fried the ribs, place it on the burner and place the onions. Fry it until approximately soft 2 - 3 minutes stirring occasionally with a kitchen spatula.


Then add the carrots, mix and continue frying some more. 2 - 3 minutes.


Now pour in the spices, salt, mix, lay out the ribs, pour in clean water about 4 glasses and wait for it to boil. Then reduce the heat to minimum, add the rice, level it with a kitchen spatula, but do not mix. Stick a head of garlic into the center, cover with a lid and cook until fully cooked, approximately 30 minutes. The lid should not be removed for the first 20 minutes, but the lid can be slightly moved to allow steam to escape.


Place the finished pilaf on another burner and keep it under the lid for a while longer. 5 - 7 minutes.

Step 5: Serve pilaf with ribs.



Pilaf is served hot. You can immediately put it on plates, or you can traditionally pour it in a slide into a beautiful large dish. In addition to it, you can offer aromatic bread or pita bread, and also decorate with fresh herbs.
Bon appetit!

Spices such as paprika, cumin, saffron, barberry, turmeric, basil, and coriander go very well with pilaf.

Instead of a saucepan, it is better to use a cauldron.

Pilaf can be prepared with already boiled rice; to do this, boil the ribs until fully cooked, fry until golden brown along with vegetables and spices and mix with rice.

Pork ribs pilaf turns out to be very satisfying, the rice itself is boiled and rich. When you turn the cauldron onto a plate, the pilaf retains the shape of the container in which it was cooked, but upon first tasting it immediately falls apart - this is typical for a properly prepared dish!

Real Uzbek pilaf is made from lamb, but we have pork ribs in stock, so we’ll try to create a juicy and flavorful dish with this type of meat. Let's not forget about zirvak - stewed meat gravy, which gives color to boiled rice. It is characterized by a bright roasted brown hue and an incredible aroma. Zirvak is made by simmering meat for a long time in broth with a minimum amount of spices - ideally about 2-3 hours, in our version - about 40 minutes, since we are preparing pilaf with pork.

So, let's prepare all the necessary ingredients and start cooking!

Wash the pork ribs in water and cut them into portions if they are not already divided. Warm up a cauldron or saucepan with a non-stick coating. Pour vegetable oil into it and fry the meat on all sides for 10 minutes.

We will not turn off the heating.

Immediately pour warm water into the container and add bay leaves, a little salt and ground black pepper. Bring the liquid to a boil and reduce heat to medium. Simmer for about 40 minutes until the liquid is three times less. This rich broth with meat is called zirvak.

Peel the carrots and onions, cut into medium cubes or half rings, add to the container and simmer for another 5 minutes.

At this time, wash the rice and pour it into a container.

Add salt, ground paprika, turmeric, barberry, salt, black pepper and other spices to taste.

Pour warm water into a container so that it covers two fingers of rice. That is, it completely covered the cereal and on top of the container its volume became 2 fingers horizontally higher than the rice. Add dried ground garlic or place a head of fresh garlic, washed under water, directly in the peel. Cover the container with a lid.

Cook the pilaf on low heat for about 20 minutes. Then turn off the heat and leave the dish to steam for about 10-15 minutes.

When serving pork ribs pilaf to the table, remove the lid, cover the container with a plate and turn it over so that the plate is on the bottom. Lightly tap the container, lift it up and remove it. Let's decorate the pilaf. We'll serve it hot.

Have a nice day!


We offer another version of a well-known and beloved dish, which is prepared from meat, vegetables and rice. Pilaf with pork ribs prepared according to our recipe with photos will make your dinner unforgettable; you can make pilaf from beef ribs or with lamb. Whatever ingredients you prefer, you can be sure that this dish will turn out incomparable.

Not everyone cooks pilaf with ribs, but in vain. The taste of such pilaf is no worse than that prepared according to a traditional recipe, and the monetary cost is an order of magnitude lower. The recipe for pilaf with ribs is quite simple, but like any dish, it has its own little secrets and subtleties of preparation, which you will soon learn about.

— Cooking time: 2 hours
— Number of servings: 8 servings
- Utensils you will need: cauldron

Calorie content of pilaf with ribs

The calorie content of pilaf with ribs and its nutritional value are calculated per 100 grams of the finished dish. In this example, the calorie content of pork ribs pilaf is considered.

We’ll take pilaf with pork ribs as the main recipe; we’ll look at it in more detail and accompany each step of preparation with a corresponding photo, so it will be easier for you to prepare the dish. Pilaf with pork ribs is cooked in a cauldron, but if suddenly you don’t have a cauldron at home, then don’t be upset and don’t run to the store for a new purchase. If you have a saucepan and a deep frying pan with thick walls and bottom, then this will work fine.

Let's reveal all the cards and give you some useful tips, using which you will get very tasty pork pilaf with ribs.

— One of the main rules of tasty pilaf is properly prepared carrots. It must be cut into strips using a knife, and not grated.

— To prevent pilaf from turning into porridge, use only long-grain rice varieties.

— Pilaf is cooked strictly under a closed lid and is not mixed.

— After you finish cooking, let the rib pilaf sit under the lid closed for another 30 minutes.

How to cook pilaf with ribs

This step-by-step recipe with photos will tell you how to cook pilaf with ribs and feed the whole family with a tasty and aromatic dish.

Ingredients:

  • Pork ribs - 1 kg.
  • Rice - 300 gr.
  • Carrots - 2 pcs.
  • Onion - 2 pcs.
  • Garlic - 2 heads
  • Vegetable oil
  • Seasoning for pilaf
  • Ground black pepper
  • Bay leaf

Step 1

Let's start preparing the pilaf by preparing the pork ribs. Wash them well and separate them from each other using a knife. Heat the oil in a cauldron and fry the ribs until they have a characteristic crust.

Step 2

Peel and chop the onions and carrots. Then, one at a time, add the onions and then the carrots to the ribs. Fry the vegetables for about 10 minutes, stirring occasionally and sprinkling with spices. Peel the garlic and add to the cauldron, add a bay leaf.

Step 3

Continue simmering the pork ribs with the lid closed for about 15 minutes, adding a little water.

Step 4

Rinse the rice well in cold water and add to the cauldron with the ribs and vegetables. Pour water to cover the rice by 2 centimeters, add salt if necessary and cover with a lid. Bring to a boil and reduce the heat on the stove to low. As soon as the rice is ready, set the cauldron aside and let it sit for another half an hour.

Pilaf with pork ribs is ready. Bon appetit.

Pilaf with lamb ribs is just as tasty as pilaf prepared according to the classic recipe. If for some reason you don’t like pork, then we recommend replacing it with lamb ribs. Your pilaf will not be dry; lamb has quite dietary meat, which is also easily digestible.

To prepare pilaf from lamb ribs, take as a basis the classic cooking recipe described a little above. Replace the pork ribs with lamb ribs according to the weight you will need. Simmer them a little longer, about 20 minutes, so the meat will become much more tender. Otherwise, the entire cooking process remains unchanged.

I present to your attention aromatic, satisfying, crumbly pork ribs pilaf. Pork ribs are always delicious, cooked or simply fried, and if you make pilaf from them, you won’t be blown away by the deliciousness.

The pork ribs pilaf turned out great. Friends, I recommend it.

To prepare you will need:

  • Pork ribs -0.7 kg.
  • Round grain rice -0.5 kg.
  • Carrots – 1 large piece.
  • Onions -2 pcs.
  • Garlic - 1 head.
  • Vegetable oil -200 ml.
  • Salt, pepper and seasonings to taste.

Peel the onions and cut them into small cubes. Half rings are possible. We send it to fry in vegetable oil in a cauldron. It is important to stir occasionally.

Peel the carrots, grate them on a coarse grater or cut them into strips. Optional.

We send the carrots to the onions, mix everything. Salt and pepper.

While the onions and carrots are frying, let's start with the pork ribs. I have regular ribs, which are suitable for both the first course and pilaf. They are already divided into portioned pieces. We wash them. Add to the fried onions. Fry until golden.

We wash the head of garlic and remove the top layer of husk. We send it whole to the meat.

Fry for a few minutes, then pour boiled water over everything and simmer for another half hour, until almost done.

During this time, wash the rice in several waters. Fill it with cold water. Let it sit in this state while the pork ribs and vegetables are stewed.

The last and most important stage is rice. We send it to the cauldron with the vegetables. Don't mix. Fill with water so that the liquid covers the top by another 2 fingers. Cover with a lid and cook over low heat for another 20 minutes.

After the time has passed, mix the rice with the remaining ingredients. I recommend serving this dish warm with a vegetable salad.

Fragrant, made from pork ribs ready. Enjoy the taste. Bon appetit.

From the huge variety of recipes for preparing pilaf, I suggest you familiarize yourself with one of them -. Pilaf is prepared in every family and in each one in its own way. Therefore, I only offer the recipe according to which I sometimes cook it myself (if I have ribs). It is prepared without any sauce or paste, just meat, rice, vegetables and spices.

Pilaf with ribs recipe:

  • pork ribs - 500 grams;
  • rice - 400 - 500 grams;
  • onions - 2 - 3 heads;
  • garlic - 1 head;
  • large carrots - 1 pc.;
  • vegetable oil;
  • bay leaf - 3 - 4 leaves;
  • pepper, spices - to taste;
  • salt.

Chop the ribs into small pieces, but you can leave them as is - this is not for everyone. Place them in a deep frying pan or cauldron, pour a little vegetable oil and fry them until tender.

Then take them out and fry the chopped onion and grated carrots in this oil. I fry the vegetables only a little because I don't want them to be dry. As soon as we fry them, add the ribs to the pan and fill everything with boiled water.

It needs to be poured so much that it covers all the ingredients by about one centimeter. Sprinkle with spices, add bay leaf, pepper, chopped garlic (although you don’t have to chop it, just add whole cloves), salt to taste.

Now it's time. Some people pour it directly into the frying pan, some rinse it under running water, and some soak it for 15-20 minutes. I just rinse it and add it to the ingredients.

We cook all this stuff under a closed lid over low heat. During the process, I monitor the water level, if it becomes less than the level of rice, then I add more. As soon as the rice is ready, turn off the heat and leave with the ribs to stand under the closed lid for 15 - 20 minutes so that it absorbs all the moisture and aroma.

This is how light, juicy and tasty my pilaf with ribs turned out.


Bon Appetit everyone!