Dish

Żeberka wędzone

Smoked Ribs

Żeberka wędzone is a dish that is loved by many people in Poland. The dish is made by smoking pork ribs over wood chips, which gives them a unique smoky flavor that is hard to replicate. The ribs are usually served with a side of sauerkraut and boiled potatoes. The dish is perfect for a cold winter day, as it is hearty and filling. The smoky flavor of the ribs pairs well with the tangy sauerkraut and the creamy potatoes.

European cuisine› Alpine cuisine› Polish cuisine

Meat Dish› Pork Dish

Origins and history

The dish has been a part of Polish cuisine for centuries. It is believed that the dish was first made by Polish hunters who would smoke the ribs over wood chips while out in the forest. The dish has since become a staple in Polish cuisine and is enjoyed by people all over the country.

Dietary considerations

Gluten-free

Variations

There are many variations of Żeberka wędzone, with different regions of Poland having their own unique take on the dish. Some variations include adding different spices to the ribs before smoking them, or serving the dish with a different side dish.

Presentation and garnishing

The dish is usually served on a large platter, with the ribs arranged in a neat pile. The sauerkraut and boiled potatoes are usually served in separate bowls on the side. The dish is garnished with fresh herbs, such as parsley or dill.

Tips & Tricks

To get the best flavor, it is important to use high-quality pork ribs. The smoking process can take several hours, so be sure to plan ahead when making this dish.