Hello, friends of Paulina Cocina! If there's one dish that screams "Argentine tavern" from the bottom of its heart, it's Riojan-style pork ribs .
Because it's a classic of steaming trays full of color, flavor, and lots of love, a symbol of a good shared meal.
Today we're going to get our hands on this marvel and break down (almost literally) every step so you can prepare it at home as if you were the chef of your own restaurant. Because, let's face it, Riojan-style pork ribs are much more than just a dish: they're an excuse to gather everyone around the table and catch up on life.
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About Riojana-Style Pork Ribs
When we talk about Riojan-style pork ribs , we're talking about a recipe steeped in history. While its name refers to La Rioja, it doesn't come directly from there. In fact, it's believed to have Spanish influences, but adapted to the Argentine style.
Rioja-style ribs recipe is a staple in grocery stores, but it's also earned a place in home cooking. But be careful, because while it sounds sophisticated, it's actually a simple preparation that takes just a few minutes to cook .
This dish is characterized by the perfect combination of flavors : juicy pork ribs (chops), on a bed of Spanish potatoes , bell pepper and onion that give it that sweet touch, and all bathed in white wine and crowned with peas and fried eggs .
It's a true festival of textures that culminates with that irresistible blend of aromas . Not suitable for dieters!
What's so special about Riojan-style pork ribs and why are they so special?
The first thing to say is that Riojan-style pork ribs have that "je ne sais quoi" that makes you fall in love. Perhaps it's the combination of textures: the pork, the trio of love (onion, garlic, and bell pepper) , the peas, and the sauce that comes with that mixture.
Furthermore, we can't talk about this dish without mentioning its presentation, with fried eggs that invite you to dip a nice piece of homemade bread into them . Riojan-style pork chops are one of those dishes that arrive at the table and grab everyone's attention.
6 Features we love about Riojan-style ribs
- Tender and juicy pork: Ideally, choose pork ribs with some fat, as this ensures that they are tender and tasty.
- Intense sauce: Bell pepper, garlic, and onion form a festive base, not to mention the white wine, which gives the Rioja-style pork ribs that special touch.
- Peas: The texture of peas adds texture and color to the Rioja-style pork ribs. They're a must-have.
- Fried egg: That egg with the yolk just right is like the cherry on top of the dessert, or rather, the cherry on top of the Rioja-style pork ribs.
- Bread for dipping: Although it's not on the list of ingredients, good bread is a must for a Rioja-style rib dish.
- A versatile dish: Although Riojan-style pork ribs are a classic at any restaurant, you can experiment with them at home. For example, make the vegetables crispier without the white wine, or add some slices of smoked bacon —mmm…
Tips for perfect Riojan-style pork ribs
- Choosing good ribs: Make cuts in the fat around them so that the pot-cooked pork ribs don't deform during cooking.
- Sealing them: This step is key to creating a golden brown layer on the Rioja-style pork ribs, and it also provides the flavor base for cooking the vegetables and deglazing.
- Stripped vegetables: To make the vegetables stand out in the Riojan-style ribs , it's best to cut the bell pepper and onion into thin strips (julienne). The garlic is also finely chopped.
- White wine: Use a good quality one. It doesn't have to be expensive, but it does have to be delicious . That's what the sauce for the Rioja-style pork ribs .
- The finishing touch: Fry the eggs at the last minute, so they arrive at the table with the yolk intact, and hot ! Nothing worse than cold fried eggs.
- A good side dish: The classic accompaniment to Riojan-style pork ribs is Spanish potatoes , but air-fried fries (to avoid making too much of a mess) can also go very well.
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Recipe for Riojan-style pork ribs
Yield: 2 portions
Preparation time: 40 minutes
Ingredients
- 4 pork ribs (chops): Approx. 1 kg
- 1 red bell pepper, cut into thin strips
- 1 medium onion, sliced
- 1 chopped garlic clove
- 1 can of peas
- 1 glass of white wine
- 2 eggs
- Chopped parsley
- Salt and pepper
- Oil
How to make Rioja-style pork ribs step by step
- Make small cuts along the edges of each rib to prevent them from curling during cooking. In a deep frying pan or saucepan with a little hot oil, brown the ribs over high heat on both sides until golden brown. Remove and set aside.
- In the same pan (without washing!), sauté the onion and bell pepper cut into strips, add the chopped garlic.
- When the vegetables have taken color and are tender, add the glass of white wine and cook until the alcohol evaporates.
- Wash the canned peas to remove excess salt and add them to the vegetable mixture.
- Return the ribs to the pan and stir lightly. Season with salt and pepper, cover, and cook for about 10 minutes over low heat.
- Fry the eggs in oil until the yolk reaches the desired tenderness.
- Plate the Riojan-style pork ribs in the following order: a bed of potatoes or your chosen side dish, the vegetables with the sauce, the ribs, and then the fried eggs on top. Enjoy!