Meat
Rioja-Style Pork Ribs
Pork ribs stewed with potatoes and tomato, northern Argentine style.
Gluten-free
Ingredients
- 800 g pork ribs
- 1 onion
- 1 red bell pepper
- 2 garlic cloves
- 400 g tomato purée
- 100 g white wine
- 4 potatoes, diced
- 1 teaspoon paprika
- 500 g broth
- 50 g oil
- Salt, pepper and bay leaf to taste
Step-by-step
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- Chop the onion, bell pepper and garlic in the mixing bowl 4 sec/speed 5.
- Add the oil and sauté 8 min/120°C/speed 1.
- Add the ribs and sear 6 min/Varoma/reverse/spoon speed.
- Add the wine and reduce 3 min/Varoma/reverse/spoon speed.
- Add the paprika, tomato purée, broth, bay leaf, salt and pepper and cook 25 min/100°C/reverse/spoon speed.
- Add the potatoes and cook 20 min/100°C/reverse/spoon speed.
Tips
- The ribs turn out more tender the slower they cook.
- Serve with a bit of fresh scallion.
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