This recipe for Pork Ribs and Potato Stew is a classic of rustic Spanish home cooking. It features fall-off-the-bone tender meat, creamy soft potatoes, and a rich, smoky tomato-paprika sauce that simply melts in your mouth. Best of all, this dish tastes even better the next day – making it the perfect hearty meal to prepare in advance!

Ingredients (Serves 2-3):

• 1.1 lbs (500 g) pork spare ribs (cut into individual pieces)
• Salt and freshly ground black pepper
• 12 oz (350 g) potatoes, peeled and cut into rough chunks
• 1 clove garlic, minced
• 1 medium onion (approx. 125 g), finely diced
• ½ red bell pepper (approx. 75 g), diced
• 2 tbsp (30 g) olive oil
• 1 bay leaf
• 1 tsp Chorizo Pepper Paste (or ½ tsp smoked paprika, for authentic flavor)
• 1 tsp Sweet Paprika (Pimentón Dulce)
• 3.5 oz (100 g) crushed tomatoes (fresh or canned)
• ⅓ cup (80 ml) dry white wine
• 2 cups (500 ml) meat broth (chicken or beef)

Instructions:

1. Prep the Ingredients: Season the pork ribs generously with salt and pepper. Peel and roughly chop the potatoes. Finely dice the onion and mince the garlic. Dice the red pepper into small cubes.
2. Sear the Ribs: Heat half of the olive oil in a heavy-bottomed pot or Dutch oven. Sear the pork ribs on all sides until they are golden brown (about 4 minutes). Remove the ribs and set them aside.
3. Build the Sofrito (Base): Add the remaining olive oil to the pot. Add the minced garlic and, after a few seconds, toss in the diced onion, bay leaf, and a pinch of salt. Sauté over medium heat for about 5 minutes until the onion is soft and translucent.
4. Add Vegetables and Spices: Stir in the diced bell pepper and sauté for another 7 minutes. Next, quickly stir in the Chorizo pepper paste (or smoked paprika) and the sweet paprika. Mix quickly, then immediately pour in the crushed tomatoes to prevent the spices from burning.
5. Deglaze: Pour in the white wine, increase the heat, and let the alcohol evaporate (about 2 minutes).
6. Braise the Meat: Return the seared ribs to the pot. Pour in the meat broth and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
7. Add Potatoes: Add the potato chunks to the stew, stir gently, and continue to simmer, covered, for another 10–15 minutes, or until the potatoes are tender.

Once the stew is finished, let it rest for a few minutes off the heat – this allows the flavors to deepen even further. Serve piping hot with crusty bread for dipping or a glass of red wine. Enjoy this rich, hearty, and authentic taste of Spain!