Portuguese Red Pepper Pork Ribs

Speed - 92%

Simplicity - 97%

Tastiness - 99%

96%

Perfect!

Fall-off-the-bone tender. Deep smoky flavor from the peppers with 'wow' anyone that tries them. These are the best pork ribs I've had since I like 'em spicy. You don't need a bbq to make some amazing ribs. This means we don't need to wait until summer time to make these red pepper delights.

User Rating: 4.18 ( 3 votes)

Portuguese Red Pepper Pork Ribs

These amazingly tender and flavorful pork ribs are so easy to do. Perfect for dinner with the family or when inviting friends over for a few drinks.

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Prep Time: 5

Cook Time: 4

Total Time: 8 5

Course: Main Dish

Cuisine: Portuguese

Servings: people

Ingredients

1.5 Kilos St.Louis Cut Pork Ribs
1.5 Cups Portuguese Red Pepper Paste
1/2 K Potatoes peeled, cut into 2 inch cubes
1 Cups Chicken Stock
Black Pepper

Instructions

Remove thin membrane from back of the ribs.
Cut the ribs into individual segments.
Marinate in red pepper paste overnight.
Put ribs and marinade in the slow cooker, and add stock.
Cook on low for four hours.
Add in potatoes and cook for another hour.

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This is a Portuguese classic roast recipe adapted for the crockpot. With the exception of the potatoes, which you could really do without, this is basically a two-ingredient preparation. Too simple yet so good. No secrets, this dish simply relies on the goodness of spare ribs, and the smoky flavor of Portuguese red pepper paste. You can make this pepper paste at home by layering cuts of red bell pepper and salt in a pickling jar then allowing it to ferment for a week. The good new is, that these come shipped in bottles and are widely available.

I chose St.Louis cut pork ribs here to remain faithful to the classic Portuguese preparation. This paste is too good though to be used exclusively for this recipe. Try it with chicken, fish, lamb, even roast vegetables. Use it as a bbq marinade, a dip, or spice up your vinaigrette with it. I actually folded some into mayonnaise for my burgers.

First things first. When working with pork ribs, peel off that clear connective membrane at the back of the bone. It'll make the ribs tough and prevent better absorption of the flavors in your marinade. Anyway, this task is really easy and should not take time at all.

Next, leave those ribs to marinate overnight. Notice that this recipe does not call for any additional salt. Remember how that red pepper paste was made? Yes, layers of salt and adding more would be too much. I chose to cut my ribs into individual bone segments this early so they'll fit the slow cooker evenly. If you were to grill these though, or even roast them, you may leave the slab whole and portion it at the dinner table.

Put those ribs in the slow cooker, add in about a cup of chicken stock and you're done! These ribs should fall off the bone after about 4-5 hours on low.

I added potatoes to round up this one-pot dish. Just make sure to add them only on the last hour of your cooking. Adding them earlier would cook them too soft. Well perhaps you could. Mash them afterwards with some of those juices and you'll have a red pepper flavored potato mash that would go perfectly with those ribs. Too bad for me, that idea came in only at this time of writing.

Portuguese Red Pepper Pork Ribs Step 4 | Food For Net — add potatoes to slow cooker

The slow cooker I used for this recipe as the Hamilton Beach 7-quart programmable. Hamilton Beach is one of my favorite brands for appliances because they make all the standard kitchen equipment you can think of, for just a bit cheaper than some of the bigger brands do. It's reliable, inexpensive, and looks pretty good if you ask me.

These ribs are too good you'll want to dig in right to them at this point. You certainly can. I just chose to broil mine in the oven for another ten minutes so they develop a good flavorful crust. Strain some of the paste from the cooking juices and baste it on top of each rib to keep them moist. You may also baste some more right before serving. Honestly, I ladled some to a bowl for dipping.

The only addition I could think of to this wonderful meal would be some vegetables on the side. I'm noting this to myself and will definitely be adding some pasrsnips or brussel sprouts next time.