In WTP we are very fond of ribs, a juicy and lean piece of land that needs some love to get the most out of it, especially when it comes to pork ribs.
Usually we have roasted themeither being baked in the traditional way or taking the American style and bringing them to the world of barbecue.
However, few dishes can be more irresistible than some braised pork ribsfirst cousins of rice with ribs, and that always appeals.
In this case we start the recipe with fresh ribsbut you can buy marinated ribs if you prefer because the result will be just as good.
Peel and cut the garlic and onions into brunoise, remove the seeds and cut the pepper also in brunoise.
Put four tablespoons of olive oil in the saucepan, mark medium-high heat the ribs well browned on all sides and set aside.
In the same oil, fry the onion, garlic and red pepper over medium heat. When the sauce is dry and well cooked, add the paprika, we move five seconds and add the white wine.
We evaporate the alcohol, crack the potatoes to the desired size, put the ribs, cover with water and bring to a boil, covered over low heat for at least an hour to soften the ribs.
If necessary, you can add a little more water during cooking. It can fix stew texture crushing some potato to thicken the sauce. We serve very hot.
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With what to accompany the stewed pork ribs
Forcefulness is the surname of this casserole who, at most, only asks for a little bread and a good nap. If we want, to make the treat fresher, we accompany it with a green salad or some light appetizer to whet your appetite.
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