Portuguese Peasant Stewed Ribs

Every country has its own idea of comforting, heart-warming meals. And with the Winter that we’re experiencing here in Chicago, we couldn’t help to wonder what others are cooking around the globe to make the weather a little more bearable. That’s how we stumbled upon this awesome Portuguese recipe: Peasant Stewed Ribs. 

This is the type of recipe my mom would love, where you basically throw everything in a pot and let it cook on its own. It doesn’t require a lot of work, but the resulting flavor is everything you would expect from a “grandma meal.” It wraps you up like a blanket.

Portuguese Peasant Stewed Ribs

• 2 Pounds of spare ribs, cut into pieces
• 1 Medium onion, chopped small
• 1 Handful chopped parsley 
• 6 Cloves of garlic, minced
• 1 Small cubanelle pepper, chopped small
• 6 Small Roma-style canned tomatoes, without the juice
• 1 Large carrot, sliced
• 10 Sliced of Portuguese or Spanish chorizo
• 1 Can of garbanzos
• 2 Large red potatoes, cut into cubes
• 2 Small Bay leaves
• 1 Teaspoon of smoked paprika
• 1 Glass of wine
• Salt to taste
• Olive oil

1. First, sauté the onions, garlic, pepper, parsley, chorizo and bay leaf with a drizzle of olive oil. Cook until onion becomes translucent.

2. Add the tomatoes and carrots and cook for another 2-3 minutes. Add the ribs with the seasonings, wine and ½ cup of water.

3. When the meat is almost cooked add the potatoes and more water if necessary. Cook for another 5 minutes before adding the garbanzos. Cook for another 10 minutes.

4. Serve with bread or rice and a glass of the same wine.