Marinated ribs stew with potatoes, bread soaking recipe
Last Updated on
Total: 1 h 50 min Diners: 4
A stew of ribs with potatoes does not always have to be the one you remember from your grandmother, mother, uncle or eating house. That one with the potatoes about to melt, the marinated ribs and a piece of bell pepper; a milestone in the classic and traditional cuisine of Spain. I love potatoes with ribs, but pork ribs have a lot more possibilities than in those stews or all its forms of roasted ribs.
Here the marinade of the ribs takes on a very important role, it will be the flavors that will then be transferred to the broth. Of course, using top quality ribs will help us a lot to all the collagen that they release in the broth. The grace is also that the ribs are tremendously tender, which are separated from the bone almost without touching them.
The addition of beans and peas can be changed by what everyone likes, of course, but make this stew is really balanced and tasty breaking the spices with these legumes. We could also incorporate green beans or sweet potato, for example, to everyone’s taste.
This stew could also be made with blood sausage or cheeks or even going into the world of chicken or fish, taking care of course more cooking times. Game meats could also be another very valid option. The cornstarch will help us to give body to our stew, a trick that can help us with any dish that comes our way.
How to make marinated ribs stew
Ingredients
. Pork ribs cut in half, 1 pc Garlic cloves, 3 pc Turmeric, 2 tsp Ground black pepper, 1 tsp Oregano, 2 tsp Ground ginger, 1 tsp Ground coriander, 1 tsp Black cumin, 1 tsp Sweet soy sauce, 2 tbsp Extra virgin olive oil, 1 tablespoon Salt, 3 teaspoons Onion, 1 pc Garlic clove, 1 pc Carrot, 1 pc Extra virgin olive oil, 2 tablespoons Salt, s/s Potatoes, 2 pcs Frozen white beans, 150 g Frozen peas, 200 g Cornstarch, 3 teaspoons Cooked broth, 2 liters White wine, 150 ml
Step 1
To prepare the marinade for the ribs we will crush the peeled and chopped garlic cloves together with the rest of the spices and mix it also with the sweet soy sauce (we can also use kecap manis soy sauce, Indonesian sweet soy sauce) and with a little olive oil so that it can be spread well on the ribs.
Step 2
With the ribs cut up, I like to cut them in half and then make blocks of three ribs at a time, baste them well with the marinade. Film the whole thing and take it to the refrigerator to marinate overnight. We can leave it from 12 to 36 hours without problem.
Step 3
When we are going to start the stew poach the onion with the garlic and carrot, all very chopped small over low heat with oil and salt. When everything is well poached add the ribs and with the white wine deglaze the tray where they were, add this broth to the pot, let it evaporate slightly and cover with half of the broth. Add a little salt. Bring to a boil, cover the pressure cooker and cook once the valve goes up, at minimum heat, for 45 minutes. Let cool without touching, slowly.
Step 4
When the valve goes down, uncover and let cool completely. The next day with the help of a spoon remove all the top fat and remove the ribs as well.
Step 5
Add the potatoes to the broth, peeled and mashed, and after 10 minutes add the cornstarch previously diluted in a little broth. Also add the beans and cook for another 10 minutes.
Step 6
Stirring occasionally, add the peas and cook for 5 more minutes. Add salt and black pepper and, when the potatoes are well done, add the ribs again. Cook for 3 to 5 minutes over low heat so that the ribs are tender, tender and hot again. Serve carefully when putting a spoon in, so that the potatoes do not break.
