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This Pork Rib Stew with Potatoes is everything you need on a chilly day (or any day you crave something soul-warming). Tender pork ribs, soft potatoes, and rich broth come together in one easy, rustic dish. A hearty, one-pot dish packed with flavor! This traditional stew combines tender pork ribs, soft potatoes, and aromatic spices in a rich broth. Simple to make and perfect for cozy family meals.

Pork Rib Stew with Potatoes

Pork Rib Stew with Potatoes Recipe

There is something wonderfully comforting about a traditional Spanish stew made with simple ingredients. This recipe for Pork Ribs with Potatoes is exactly that kind of dish: humble, hearty, and full of the deep flavors that make home cooking so special.

The ribs are first browned to give the stew a rich foundation, then cooked with onion, garlic, tomato, smoked paprika, and white wine before being gently simmered in broth. The potatoes are added later so they remain tender without falling apart, while their natural starch helps give the broth a deliciously thick and comforting texture.

This is the kind of recipe that feels deeply connected to traditional Spanish cooking. Although similar pork and potato stews can be found in different parts of Spain, this dish is best understood as classic Spanish home-style comfort food rather than a recipe belonging exclusively to one particular region. The combination of pork, potatoes, paprika, tomato, and a slow-cooked sauce is a perfect example of how Spanish cuisine transforms everyday ingredients into something deeply satisfying.

What makes this recipe especially appealing is its simplicity. You do not need expensive ingredients or complicated techniques—just a good pot, a little patience, and time for the ribs and potatoes to absorb all the flavors of the sauce. The result is a rustic, warming stew that is perfect for a family meal, especially on a cold day when you want something hearty and homemade.

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Ingredients

Metric Amount	Imperial Amount	Core Ingredient	Preparation
350 g	12.3 oz	Pork ribs	Cut into pieces
600 g	1.3 lbs	Potatoes	Peeled and cut into medium chunks
75 g	2.6 oz	Onion	Peeled and finely chopped
100 g	3.5 oz	Crushed tomatoes	Canned or fresh grated
1 clove	1 clove	Garlic	Minced
1 unit	1 unit	Bay leaf	Dried
1 tsp	1 tsp	Smoked paprika	Pimentón
50 ml	3.3 tbsp	White wine	Dry
1 L	4.25 cups	Beef broth	Low sodium
30 ml	2 tbsp	Olive oil	Extra virgin
To taste	To taste	Salt	Fine
To taste	To taste	Black pepper	Ground

Instructions

1. Sear the Ribs

In a large pot, heat the olive oil over medium-high heat. Add the pork ribs and sear them until nicely browned on all sides. Remove from the pot and set aside.

2. Cook the Aromatics

In the same pot, reduce the heat to low and add the chopped onion and minced garlic along with a pinch of salt. Cook until the onion becomes translucent (about 5–7 minutes).

3. Add Paprika and Wine

Stir in the smoked paprika and cook for 30 seconds. Then pour in the white wine and increase the heat to let the alcohol evaporate (about 2–3 minutes).

4. Add Tomatoes

Add the crushed tomatoes and a pinch of salt. Let the sauce simmer and reduce for about 5 minutes, stirring occasionally.

5. Simmer the Ribs

Return the pork ribs to the pot. Add the beef broth and bay leaf. Bring to a simmer and cook over medium heat for 20 minutes.

6. Add the Potatoes

While the ribs are cooking, peel and cut the potatoes into medium-sized chunks. Add them to the pot and cook for another 12–15 minutes, or until the potatoes are tender.

7. Taste and Adjust

Check the seasoning and adjust with salt and pepper if needed. Remove the bay leaf before serving

Chef’s Notes for Pork Ribs with Potatoes

Why is it important to brown the ribs before making the stew? Browning the ribs first gives the dish a much deeper flavor. As the meat sears, it develops a delicious golden crust, while the browned bits left in the bottom of the pot become part of the sauce when the wine and broth are added. It is a simple step, but it makes a big difference to the final result.

Why should you cook the paprika briefly before adding the liquid? Adding the paprika to the hot oil with the onion and garlic helps release its color and smoky flavor. However, it only needs a few seconds. Paprika can burn quickly and become bitter, so add the wine or broth soon after stirring it into the sofrito.

When should you add the potatoes? The ribs need more time to become tender than the potatoes, so they should begin cooking first. Adding the potatoes later allows them to cook until soft without falling apart. As they simmer, they also release some starch, naturally thickening the broth and giving the stew a deliciously velvety texture.

Common Mistakes Cooking Pork Ribs with Potatoes

Adding the broth too quickly after the wine: Let the wine simmer for a few minutes before adding the broth. This allows some of the alcohol to evaporate and gives the wine time to become part of the flavor base rather than leaving a harsh taste in the stew.

Crowding the pot when browning the ribs: If the ribs are packed too closely together, they will release moisture and steam instead of browning properly. If necessary, sear them in batches so each piece has direct contact with the hot pot.

Boiling the stew too vigorously: A gentle simmer is all you need. Cooking the ribs too aggressively can make the meat tougher and cause the potatoes to break apart before the ribs are tender.

Adding cold broth to the pot: Using warm broth helps maintain a steady cooking temperature and allows the stew to return to a simmer more quickly. It is a small detail, but especially useful when preparing a slow-cooked dish.

Variations on Pork Ribs with Potatoes

Dry Sherry Variation: Replace part of the white wine with dry Fino or Manzanilla sherry for a deeper, slightly nutty flavor that pairs beautifully with the pork and paprika.

Mushroom Variation: Add sliced mushrooms during the final 15–20 minutes of cooking. They absorb the rich broth and add an earthy flavor to the stew.

Spicy Variation: Add a pinch of chili flakes or a little fresh chili with the garlic if you enjoy some heat. The gentle spiciness works especially well with the richness of the pork ribs.

Recipe Card

Pork Rib Stew with Potatoes

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Tender pork ribs, soft potatoes, and rich broth come together in one easy, rustic dish. A hearty, one-pot dish packed with flavor! This traditional stew combines tender pork ribs, soft potatoes, and aromatic spices in a rich broth. Simple to make and perfect for cozy family meals.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

• 350 g of pork ribs
• 4 medium potatoes
• 1/2 onion
• 100 g of crushed (or canned) tomatoes
• 1 garlic clove
• 1 bay leaf
• A pinch of salt
• A pinch of black pepper
• 1 teaspoon of smoked paprika
• 50 ml of white wine
• 1 liter of beef broth
• 2 tablespoons of olive oil

Instructions

1. Sear the Ribs: In a large pot, heat the olive oil over medium-high heat. Add the pork ribs and sear them until nicely browned on all sides. Remove from the pot and set aside.
2. Cook the Aromatics: In the same pot, reduce the heat to low and add the chopped onion and minced garlic along with a pinch of salt. Cook until the onion becomes translucent (about 5–7 minutes).
3. Add Paprika and Wine: Stir in the smoked paprika and cook for 30 seconds. Then pour in the white wine and increase the heat to let the alcohol evaporate (about 2–3 minutes).
4. Add Tomatoes: Add the crushed tomatoes and a pinch of salt. Let the sauce simmer and reduce for about 5 minutes, stirring occasionally.Simmer the Ribs:Return the pork ribs to the pot.
5. Add the beef broth and bay leaf. Bring to a simmer and cook over medium heat for 20 minutes.Add the Potatoes:While the ribs are cooking, peel and cut the potatoes into medium-sized chunks. Add them to the pot and cook for another 12–15 minutes, or until the potatoes are tender.
6. Taste and Adjust: Check the seasoning and adjust with salt and pepper if needed. Remove the bay leaf before serving

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1099Total Fat: 58gSaturated Fat: 15gUnsaturated Fat: 43gCholesterol: 142mgSodium: 1024mgCarbohydrates: 98gFiber: 10gSugar: 21gProtein: 40g

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