Potatoes with ribs, a great recipe for the weekend
There are many traditional stews that help us get through winter to enjoy life and the pleasure of sitting at the table in front of a steamed dish that smells like glory. Being able to prepare good potatoes with ribs or ribs with potatoes (depending on your preferences) is something possible for almost everyone.
A delicious recipe in which the ribs or potatoes are the protagonists, as well as a few vegetables to create a tasty background in which both ingredients can offer their full potential.
Ingredients for 4 people
½ of pork ribs divided one by one
2 garlic cloves
1 green pepper
1 kg potatoes
3 pear tomatoes
1 teaspoon of sweet paprika
A glass of white wine
Salt, black pepper and a little sugar for the tomatoes
Preparation of the potatoes with ribs
Peel the onion and garlic and then chop them into small cubes together with the green pepper, carrot and mushrooms. Set aside.
Peel and break the potatoes into bite-sized chunks so that they release more starch whilst cooking. This will create a creamy sauce that will soothe any uneasiness. Set aside.
Once the vegetables have been prepared, generously season the ribs with salt and pepper and add them to a pan with a good splash of hot oil over a medium-high heat. Brown all the ribs very well to give a spectacular flavour to the stew. Take the ribs out when they are ready and set aside.
Add the vegetables to the bottom of the pan (except the potatoes) along with a little salt. Scratch the bottom well to remove any juices left over from the ribs. Sauté for about 20 minutes over a medium heat to cook them well.
Now add the beaten tomatoes (you can also buy fresh crushed tomatoes) together with a little sugar if desired to balance the acidity. Leave to reduce for a further 10 minutes.
Add the wine once the tomato is well concentrated at the bottom of the pan. Leave to reduce until it disappears. Finally, add the paprika and ground chilli and cook for a few seconds with the sofrito. Add the ribs and enough water to cover them well, taking into account what the potatoes will cover.
Leave the ribs to cook for 40 minutes. Once the time has passed, taste the salt and correct if necessary. Finish by adding the potatoes and leave to cook for a further 20 minutes. After 1 hour of cooking, the ribs should be perfect.
Tip: if you find that the broth is too liquid, take a few potatoes out of the pot, mash them with a fork until they are mashed and put them back in the pot; this will thicken it even more.