Pork Ribs in Tomato Sauce – A Cozy, Flavor-Packed Favorite

(Costillas en Salsa de Tomate)


By Edu Valor / Author - Spanish Chef

Craving some comfort food with a Spanish twist? These juicy pork ribs in tomato sauce hit all the right notes—hearty, flavorful, and surprisingly easy to pull together.

This recipe is my home-style take on a classic that's been around forever. It's a favorite in Spain, especially down in Andalusia, where pork (and ribs in particular) are a good part of everyday cooking.

No fancy tricks—just good ingredients and old-school flavor.

Spanish pork ribs in tomato sauce on a plate.


Where do Ribs in Tomato Sauce Come From?


Ribs cooking (in tomato sauce) don’t really come from one specific place. They’re just one of those dishes that seem to pop up everywhere, in different forms. In Spain, for example, pork ribs are popular all over the country, especially in the south.

They're cooked in all sorts of ways—sometimes grilled, but often stewed in a nice, rich sauce. Tomato sauce is common now, but it actually wasn’t part of European cooking until tomatoes were brought over from the Americas in the 1500s.

Down south in Spain—like in Andalusia—they’ve got some amazing rib dishes, though they’re usually not spicy. That whole spicy ribs thing? That’s more of a Latin American or even Asian influence. Think of places like Mexico or the Dominican Republic—each one has its own versions often with local herbs and spices.

Let's Make Rich Pork Ribs in Tomato Sauce

Ingredients for 4 Servings

Preparation: 10-15 minutes
Cooking: approx. 1 hour

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 1,4 kg/3 lb pork ribs
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2-3 garlic cloves, minced
  • 400 g/14 oz canned tomato purée (or tomate frito)
  • ½ tsp sugar
  • salt and pepper
  • a sprig of rosemary
  • 150 ml/5 fl oz warm meat bouillon (or chicken)
  • 2 tbsp paprika
  • 2 tbsp Olive oil

Instructions

  1. Season the ribs with salt and pepper. In a large pan over medium-high heat, brown them in a bit of olive oil.
  2. Remove the ribs and set them aside. In the same pan, add the chopped onion, bell pepper, and garlic. Sauté over medium heat until everything softens and starts to smell amazing.
  3. Add the paprika, give it a quick stir, then pour in the tomato purée. Let it cook down gently for about 15 minutes.
  4. Return the ribs to the pan. Add the meat bouillon, a pinch of sugar, and a sprig of rosemary. Stir everything together and taste the sauce—adjust the seasoning if needed.
  5. Lower the heat to medium-low, cover, and let it all simmer for about 45 minutes. After that, remove the rosemary.
  6. If you prefer a smoother sauce, you can strain out the bell pepper, onion, and garlic. If the sauce feels too thin, just let it reduce uncovered until it thickens to your liking.
  7. Serve the ribs with mashed potatoes, fries, baked potatoes, or sometimes I just go with a slice of whole wheat bread and call it a day.

TIPS: 

  • If you're not a fan of canned tomatoes, feel free to use 4 or 5 fresh ones instead—just peel and chop them first.
  • Smoked paprika works great here too. Just be careful not to let it burn in the pan—it can turn bitter fast.
  • If you prefer a smoother sauce, you can use a stick blender instead of straining it. You’ll keep all the fibers and get a thicker, heartier texture.
  • Don’t forget to cover the pan while it’s cooking—this helps everything stay juicy and flavorful.
  • If the sauce ends up too watery, just simmer it uncovered to let it reduce and thicken.


What You Will Need

  1. Meat knife
  2. Paring knife
  3. Frying pan with cover
  4. Measuring beaker
  5. Teaspoon
  6. Cutting board
  7. Tray

Pork ribs simmering in tomato sauce in a pan.


From what I’ve read, Native American tribes were slow-cooking meats, including ribs, way before Europeans showed up. The Spanish picked up on that and started using similar methods themselves, bringing those ideas back to Europe and beyond.

Later on, enslaved Africans brought to the Americas also learned these techniques and added their own touches—especially with spices and sauces. A lot of what we think of today as “barbecue” owes a ton to African culinary traditions.

But, even before all that, people around the world were cooking meat on the bone. The Romans, the Greeks—they loved their pork ribs, usually seasoned and slow-cooked. In medieval Europe, ribs were often roasted or simmered slowly until they were fall-off-the-bone tender.

Once tomatoes became part of European cuisine, new combinations started to appear—like pork ribs in tomato sauce. So really, this dish is a bit of a global collaboration, built up over centuries of people just figuring out tasty ways to cook ribs.



*****

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