Costillas Guisadas con Patatas - Spanish Stewed Pork Ribs with Potatoes

It wasn't until I made Braised Pork Ribs with Squash that I discovered that ribs don't have to be slowly cooked in the oven all day. I mean, they are very delicious if that happens! But sometimes you want something faster, and stewing them works perfectly well and can be on the table in under an hour.

This is a very simple dish, with few ingredients, which is fairly typical of Spanish cooking. Half a kilo of ribs should be plenty enough, but that's what I used and I was a bit dismayed at just how very bony they were. As ever, the two of us ate it all, and it would have been better as part of the typical Spanish menu, with a "primero" of salad, and a "postre" of some sort. Maybe if you get better ribs it wouldn't be a problem, but this is what happens when you are not selecting your own groceries and just get what you are sent. Never mind! Very tasty and really, we are in no danger of starvation.

The peppers should be long Spanish or Italian type thick-walled fryers; bell peppers only if all else fails. I don't know why bell peppers persist in being so popular. They have a bitter aftertaste, and give plenty of people besides me indigestion. I used ham stock to make this, and so put in less salt than I am calling for - that amount assumes that you are using unsalted stock or water; adjust accordingly.

2 to 3 servings
50 minutes - 30 minutes prep time

500 to 750 grams (1 to 1/2 pounds) pork ribs
2 tablespoons mild vegetable oil
1 medium red pepper
1 medium green pepper
1 large onion
3 to 4 cloves of garlic
1 1/2 teaspoons sweet OR hot Spanish plain OR smoked paprika
1/2 teaspoon salt (or less, depending on stock)
2 cups ham or chicken stock, or water
500 grams (4 medium) potatoes

Cut the ribs into individual pieces. Heat the oil in a large, heavy-bottomed soup pot over medium heat, and brown the ribs on both sides.

While they brown wash, core, and cut the peppers into small dice. Peel and dice the onion.

When the ribs are browned on both sides, remove them to a plate. Put the peppers and onions into the pot and cook for 4 or 5 minutes, stirring regularly, until softened and reduced in volume - don't let them brown.

While the pepper and onions cook, peel and chop the garlic. When the peppers and onions are ready, add the garlic, paprika, and salt - if needed - and mix in well. Add the stock or water and let the ribs simmer for about 10 minutes.

While the ribs simmer, scrub or peel the potatoes and cut them into bite-sized chunks. Add them to the ribs, being sure that they are covered by the liquid. Add a little more liquid if needed; the ribs can be on top sticking out and that's fine. Put the lid partially over the pot and simmer steadily for a further 20 to 25 minutes, until the potatoes are cooked and the liquid is reduced to a thick sauce. Watch it carefully towards the end; you don't want it to get so thick it scorches. Again, a little more liquid can be added if needed.




Last year at this time I made Rye Apple Brown Betty.

Posted in: Ontario Food