Potato stew with pork ribs

Often, I wake up with a piece of pork ribs in the fridge and a few potatoes that need to be used. This potato stew recipe with pork ribs is one I make without thinking too much. It’s the kind of dish you prepare when you want something hearty but don't feel like complicating things. The ingredients are simple, and you don't have to measure everything to the gram.

Quick Info

Total time: about 1 hour and 30 minutes
Preparation time: 15-20 minutes
Cooking time: 1 hour – 1 hour and 10 minutes (depending on the meat and potatoes)
Servings: 5-6 people
Difficulty: easy
Recipe type: main course, classic stew

Ingredients

1 piece of pork rib (about 700-900 g)
1 kg potatoes
2-3 onions
1 large carrot
2-3 tablespoons tomato paste
salt to taste
oil (for frying the ribs)
fresh parsley
(optional: dill, if you prefer)

Preparation method

1. Wash the pork ribs well and cut them into suitable pieces to fit easily in the pot.
2. In a large pot, add enough oil to cover the bottom and heat it. Add the rib pieces and lightly brown them on both sides until they get some color.
3. Pour in enough water to cover the meat. Let it simmer over medium heat, covered, until the meat is almost cooked. Occasionally check and add a little water if necessary.
4. While the meat is boiling, peel and cut the potatoes into suitable cubes. Chop the onion finely, and grate the carrot.
5. When the meat is tender, add the potatoes, chopped onion, and grated carrot to the pot. Add salt to taste.
6. Let everything boil until the potatoes are almost done, about 20-25 minutes. There's no need to stir too often.
7. When the potatoes start to soften, add the tomato paste (2-3 tablespoons) and mix well. Let it cook for another 10-15 minutes, uncovered or with the lid slightly ajar, to evaporate some liquid and thicken the sauce.
8. Remove the pot from heat and add chopped parsley. If you like, you can also add a little dill.

Why I make this recipe often

This stew doesn't give me headaches; it works with whatever I have at home. It's made from simple ingredients and is enough for several servings. I like that it’s filling and doesn’t spoil quickly.

Tips and Variations

Tips

Use ribs with a little meat, not just bones, for more flavor.
You can remove the foam that forms at the beginning for a clearer broth, but it’s not mandatory.
If you want a thicker sauce, leave it uncovered towards the end.

Substitutions

If you don't have pork ribs, you can use any pork pieces with bones.
The carrot can be omitted, but it adds color and a sweeter taste.
You can also add a little dill at the end if you enjoy the aroma.

Variations

You can add chopped bell pepper if you have it in the fridge for extra flavor.
You can use half tomato paste and half tomato purée, depending on what you have.
The potatoes can be replaced with half the amount of zucchini if you want something lighter.

Serving ideas

I serve it with fresh bread. It also goes well with pickles or sliced red onion on the side.

Frequently asked questions

Does the meat need to be browned well at the beginning?
No. It’s enough for it to brown slightly on both sides to release its aroma.

Can I use just water or does it have to be meat broth?
You can use meat broth if you have it, but plain water works too, given the ingredients.

What kind of potatoes are best?
Regular potatoes that don’t crumble easily work best. Those for boiling are suitable.

How long does the meat boil?
It depends on the thickness of the ribs. Usually, between 40 and 60 minutes, until the meat easily separates from the bone.

Can the recipe be made with other types of meat?
Yes, but the taste is slightly different. It works best with pork, but you can also use beef or chicken thighs.

Nutritional values

Estimate for one serving (out of 6 servings):

Calories: approximately 350-400 kcal
Protein: 18-20 g
Fat: 15-18 g (depends on how much meat and fat the ribs have)
Carbohydrates: 40-45 g
Values are approximate and vary based on how much meat each piece has and how much oil you use.

Storage and reheating

The stew keeps well in the fridge, in a container with a lid, for 2-3 days. It can be reheated directly on the stove or in the microwave. If the sauce has thickened too much, add a little water when reheating. After the first day, the flavor is even more intense.