Name: Pork ribs with chorizo and smoked paprika
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1.5 kilogram american-style pork ribs; 4 clove garlic, crushed; 2 teaspoon smoked paprika; 1 tablespoon olive oil; 200 gram chorizo, sliced thinly; 1 tablespoon olive oil, extra; 1 medium (170g) red onion, chopped coarsely; 1 medium (200g) red capsicum, chopped coarsely; 1 tablespoon brown sugar; 800 gram can chopped tomatoes; 1 cup (250ml) chicken stock; salt and freshly ground black pepper

Pork ribs with chorizo and smoked paprika

Smoked paprika gives this Spanish-style pork ribs with chorizo a deep, smoky flavour. Being able to toss everything in one pan, pop it in the oven and sit back until it's time to serve makes it a fabulously easy weeknight dinner recipe.

Ingredients

1.5 kilogram american-style pork ribs

4 clove garlic, crushed

2 teaspoon smoked paprika

1 tablespoon olive oil

200 gram chorizo, sliced thinly

1 tablespoon olive oil, extra

1 medium (170g) red onion, chopped coarsely

1 medium (200g) red capsicum, chopped coarsely

1 tablespoon brown sugar

800 gram can chopped tomatoes

1 cup (250ml) chicken stock

salt and freshly ground black pepper

Method

1.Cut between bones of pork to separate into individual ribs. Combine garlic, paprika and olive oil in a small bowl; rub over pork ribs. Preheat oven to moderately low, 160°C (140°C fan-forced).

2.Add chorizo to a large heated flameproof baking dish; cook, stirring, until browned lightly. Remove from the dish with a slotted spoon; drain on absorbent paper.

3.Add ribs to same dish in batches, cook until well browned all over. Remove ribs from dish, drain on absorbent paper.

4.Add extra olive oil, onion and capsicum to dish, cook, stirring, until onion is soft. Return ribs and chorizo to dish; add brown sugar, undrained tomatoes and stock, bring to the boil.

5.Cover dish tightly with foil, bake in a moderately slow oven for 1 hour. Remove foil, bake for a further 30 minutes or until ribs are tender. Season to taste with salt and pepper.

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