Potatoes with Ribs Recipe
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Ingredients
For the ribs and potatoes:
- 1.5 lbs (700g) pork ribs, cut into individual portions
- 2 lbs (900g) potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 large bell pepper (red or yellow), diced
- 3 medium tomatoes, peeled and chopped (or 1 cup canned diced tomatoes)
- 3 tbsp olive oil
- 4 cups (1L) chicken or vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Optional garnish:
- Fresh parsley, chopped
Instructions
1. Prepare the ingredients:
Begin by gathering and preparing all your ingredients. Wash the ribs under cold running water and pat them dry. Peel and cube the potatoes, dice the vegetables, and mince the garlic. This preparation step ensures smooth cooking.
2. Sear the ribs:
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the ribs in a single layer, avoiding overcrowding. Sear them for about 3-4 minutes per side until they are golden brown. This step locks in the flavors and ensures a rich base for the stew. Remove the ribs from the pot and set them aside.
3. Sauté the vegetables:
In the same pot, add the remaining tablespoon of olive oil if needed. Reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent. Stir in the garlic, carrots, and bell pepper, cooking for another 5 minutes until the vegetables soften.
4. Build the flavor base:
Add the chopped tomatoes to the pot, stirring them into the vegetable mixture. Cook for 5-7 minutes until the tomatoes break down and the mixture becomes slightly saucy. Sprinkle in the smoked paprika, cumin, and a pinch of salt and pepper. Stir well to coat the vegetables with the spices.
5. Add the ribs and broth:
Return the seared ribs to the pot, nestling them into the vegetable mixture. Pour in the chicken or vegetable broth, ensuring the ribs are mostly submerged. Add the bay leaf. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and let it simmer for 30 minutes.
6. Add the potatoes:
After the ribs have simmered, stir in the cubed potatoes. Make sure the potatoes are submerged in the broth, adding a little extra broth or water if necessary. Cover the pot again and let the mixture simmer for another 30-40 minutes. The potatoes should become tender, and the ribs should be cooked through, almost falling off the bone.
7. Adjust seasoning:
Taste the stew and adjust the seasoning as needed. Add more salt or pepper to suit your preference. If the stew is too thin, uncover the pot and let it simmer for an additional 10 minutes to thicken slightly.
8. Serve:
Remove the bay leaf before serving. Ladle the potatoes and ribs into deep bowls, making sure to include plenty of the rich, flavorful broth. Garnish with fresh parsley for a burst of color and freshness.
Tips for Success
- Choosing ribs: Select meaty ribs with some marbling to ensure they remain tender during cooking.
- Tomato variation: For a richer flavor, use fire-roasted canned tomatoes instead of fresh ones.
- Enhance the broth: For an extra depth of flavor, add a splash of red wine while deglazing the pot after searing the ribs.
- Vegetable additions: Feel free to add other hearty vegetables like parsnips or turnips for more variety.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the dish in portioned containers for up to 3 months. Allow to thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, adding a splash of broth if needed to restore the stew’s consistency.
This potatoes with ribs recipe is the perfect comfort food—simple, hearty, and packed with flavor. It’s a satisfying meal for family dinners or a casual gathering. Enjoy the tender, juicy ribs and soft, flavorful potatoes steeped in a rich broth.
