Bear ribs with squash and kvass wort glaze

4 servings
3 days 9 hours 45 min

Rib preparation: - clean the ribs from veins and excess fat; - soak the ribs for 3 days in water or wine with spices, pepper, garlic and salt; - after soaking, rinse the ribs under running water and evenly add spices and several drops of vegetable oil; - the ribs can be soaked at a low temperature, about 50 degrees, within 8 hours, or put out 4 hours as usual, on medium-low heat, together with cut celery, tomatoes, carrots, onions, bay leaf, vegetable oil and 150 grams of kvass wort, adding water; - remove the ribs on a plate and cover with a lid. Sauce preparation: - in a pan where the ribs languished, add the remaining wort and put out until the vegetables are completely turned into porridge; - if necessary, add water to the pan during the sauce preparation process. Preparation of the side dish: - rinse the potatoes, make a puncture with a fork, stir with oil and salt; - put the potatoes in foil and bake in the oven; - cut the pumpkin into cubes and blanch for 8-10 minutes in a small amount of salted water, drain the water and cool a little; - oil with greens for filling potatoes is made by mixing softened oil with crushed dill, garlic and salt. Preparation for serving and serving: - fry previously languished ribs in a pan until lightly crusted on both sides, watering them with a sauce of vegetables and kvass wort; - grill the onions and put on toothpicks; - finely chop the spring onions for decoration; - put the pumpkin on the dish, onions on toothpicks and baked potatoes in foil, cut in half and stuffed with aromatic oil; - put the ribs on the center of the dish, sprinkle with green onions and decorate with red currants. These ribs are worth the time! Enjoy your meal!