Pork ribs in red pepper sauce with potatoes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 125 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Pork ribs estimated meat; buy 1 kg chopped bone-in 650 g
- Spring Onion 120 g
- Garlic 6 g
- Tomato 500 g
- Dried ñora pepper stems and seeds removed 20 g
- Choricero pepper paste 40 g
- Chilli pepper 0.2 g
- Potato peeled 500 g
- Extra virgin olive oil 30 g stew and 30 g potatoes 60 g
- Oregano 1 g
- Cumin 1 g
- Water 800 ml 800 g
- Parsley 3 g
- Black pepper 0.3 g
- Salt to taste 3 g
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Method
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Simmer the ñora peppers, chopped tomatoes and chilli in 800 ml water for 20 minutes. Remove the chilli, scrape out the ñora flesh and discard the skins. Blend the tomatoes and flesh with 400 ml cooking water, spring onion, garlic, dried-pepper pulp, oregano and cumin. Reserve the remaining water.
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Season the ribs with salt and pepper and brown in 30 g oil for 10 minutes. Add the sauce, partially cover and simmer gently for 60–75 minutes until tender; gradually add reserved water if the sauce thickens too early.
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During the final 25 minutes, cut the potatoes into 1 cm cubes. Cook in a wide frying pan with the remaining 30 g oil over medium heat, turning for 20–25 minutes until tender and golden. Season lightly and add half the parsley.
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Taste the sauce and adjust the salt. Serve the ribs with the potatoes alongside to retain their texture and finish with the remaining parsley.
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