Authentic Spanish Potato and Ribs Recipe | A Popular Family Stew

(Patatas con Costillas)


By Edu Valor / Author - Spanish Chef

This Spanish potato and ribs recipe is well-known throughout the country. My mother used to make it from time to time, and our Spanish friends were familiar with it too.

I think its popularity comes from how easy it is to prepare in a single pot using simple, everyday ingredients. The main ones are ribs, potatoes, and bell pepper.

It’s hearty and nutritious—perfect for the whole family. This really is a classic family dish that makes a satisfying meal. Potato and ribs stew is a staple in Spain. I’ve never had it with one, but I bet it goes great with a basic, tangy salad.

A Spanish potato and ribs stew on a plate.Spain's appetizing family meal.
A Spanish potato and ribs stew on a plate.Spain's appetizing family meal.

One of Spain's Main Dishes


There are regional variations of the recipe, but overall, it stays pretty consistent wherever you are in the country. It’s one of those go-to dishes for the average Spanish household.

In inland regions like Castilla y León and La Rioja, the stew tends to be more rustic. The ribs are simmered with smoked paprika (pimentón de la Vera), bay leaf, onion, and green pepper, creating a deep red broth.

As the potatoes cook, they break down slightly and naturally thicken the sauce. This is the version most Spaniards imagine when they think of potato and ribs stew—rich, smoky, and comforting.

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Let's Make this Popular Potato and Ribs Recipe

Ingredients for 4 Servings


Preparation: 15 minutes
Cooking: 5-10 minutes browning ribs, 45-50 minutes

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

  • 800 g / 1¾ lb pork ribs
  • 700 g / 1½ lb potatoes, cut into large chunks (about 4 cm / 1½ in)
  • 1 large onion, finely diced
  • 1 medium red bell pepper, cut into short strips
  • 2 tbsp olive oil
  • 150 g / 5½ oz tomato purée or canned chopped tomatoes
  • 80 ml / ⅓ cup dry white wine (or 2 tsp lemon juice + 50 ml water as a substitute)
  • 1 tsp sweet paprika (pimentón dulce)
  • 2-3 tsp carne de pimiento choricero (or 1-2 tsp smoked paprika as a substitute)
  • 1 bay leaf
  • 1 L / 4 cups meat broth
  • 2 tsp cornstarch (optional, to thicken sauce)
  • Salt and ground black pepper, to taste

Instructions


  1. Season ribs with salt and pepper. Heat olive oil over medium-high heat and brown them. Remove ribs and set aside.
  2. Sauté onions and garlic in the same pan until soft. Add bell pepper and wine; cook 3–5 minutes until slightly reduced.
  3. Stir in tomato purée, choricero paste, paprika, and bay leaf, dissolving browned bits. Return ribs to the pan and mix well.
  4. Pour in broth, taste for seasoning, bring to a boil, then reduce heat and simmer covered for 30 minutes.
  5. (Optional: mix cornstarch with a little broth first for thicker sauce.) Add potato chunks, cover, and cook 15–20 minutes until tender. In the last 10 minutes, remove cover to let the broth reduce a little.
  6. Adjust seasoning if needed, remove the bay leaf, and serve hot.

TIPS: 

  • Substitute the choricero paste for 1 to 2 tsp smoked paprika if needed.
  • Substitute wine for 2 tsp lemon juice or a splash of white wine vinegar.
  • The choricero paste gives a deep reddish broth color.


What You Will Need

  1. Paring knife
  2. Meat knife
  3. Large cooking pot
  4. Measuring beaker
  5. Tablespoon, teaspoon
  6. Scale
  7. Cutting board

Spanish potato and ribs stew in a pan.
Spanish potato and ribs stew in a pan.


Asturias and Galicia – The Mountain Style


In these northern regions, where winters are cold and wet, the Spanish potato and ribs recipe becomes even heartier. Locals often add chorizo or morcilla (blood sausage), making the broth rich and flavorful.

Some families include cabbage or white beans, changing the dish into a full one-pot meal perfect for a cold day.

Andalucía – The Mediterranean Twist


In the south, the dish lightens up with the Mediterranean flair. A sofrito of tomato, peppers, and garlic gives it a brighter color and a tangy base.

A splash of white wine adds depth, and the final dish is often finished with fresh parsley or even a squeeze of lemon. It’s a fresher version of the traditional ribs and potatoes.

Spanish pepper choricero paste in a jar.The choricero puree.
Spanish pepper choricero paste in a jar.The choricero puree.


Murcia and Valencia – The Garden Version


In Spain’s vegetable gardens —the huertas —the Spanish potato and ribs recipe becomes a celebration of produce.

Seasonal vegetables like artichokes, peas, or green beans often join the pot. Some cooks fry the potatoes first for extra flavor, and a few modern takes even serve the dish with a spoon of alioli on the side.

Aragón and Navarra – Mountain Comfort


These northern regions love their meat, so ribs might be cooked with other pork cuts or even wild boar.

Herbs like thyme and rosemary add a fragrant mountain aroma, and the result is a deeply savory stew that feels at home by a winter fireplace.

Catalonia – a Rustic Twist


In Catalonia, they sometimes blend traditional flavors — think romesco-style notes from roasted peppers and almonds, or mild paprika for sweetness instead of smoke.

It’s a softer, rounder interpretation of the dish that still honors its rustic roots.

No matter where you go, the Spanish potato and ribs recipe remains a dish of simplicity and family tradition.

Whether smoky, bright, or vegetable-rich, it captures the best of Spanish home cooking — humble ingredients transformed into something tasty.



*****

Edu's Classic Potato Recipes

Spanish scrambled potatoes dish on a plate.Revuelto de Patatas (scrambled potatoes)