Easy

Pork ribs in red pepper sauce with potatoes

Name: Pork ribs in red pepper sauce with potatoes
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 650 g Pork ribs (estimated meat; buy 1 kg chopped bone-in); 120 g Spring Onion; 6 g Garlic; 500 g Tomato; 20 g Dried ñora pepper (stems and seeds removed); 40 g Choricero pepper paste; 0.2 g Chilli pepper; 500 g Potato (peeled); 60 g Extra virgin olive oil (30 g stew and 30 g potatoes); 1 g Oregano; 1 g Cumin; 800 g Water (800 ml); 3 g Parsley; 0.3 g Black pepper; 3 g Salt (to taste)

Total time2 h 5 min Preparation and possible waiting 25 min · Cooking 1 h 40 min

Preparation and possible waiting: 25 min · Cooking: 1 h 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Ribs braised in tomato and dried-pepper sauce with golden potatoes.

Jump to steps

25 minpreparation and possible waiting

1 h 40 mincooking

4servings

2.950 kcalwhole recipe

737 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 5 min Preparation and possible waiting 25 min · Cooking 1 h 40 min

Preparation and possible waiting: 25 min · Cooking: 1 h 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéingStewing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
Taste the sauce and adjust the salt. Serve the ribs with the potatoes alongside to retain their texture and finish with the remaining parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.