Costillas de Cerdo a la Riojana (Rioja-Style Pork Ribs with Peppers)

• 2 tbsp Extra virgin olive oil
• 1.2 kg Pork spare ribs, bone-in
• 1 large Yellow onion
• 2 large Red pepper
• 5 cloves Garlic
• 2 tsp Smoked paprika
• 600 g Tomato, ripe
• 500 ml Chicken stock
• 2 pieces Bay leaves
• 1 tbsp Sherry vinegar
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Cut the ribs into individual pieces if needed. Slice the onion and peppers, and roughly chop the tomatoes. Peel and thinly slice the garlic.
2. Heat the olive oil in a large casserole over medium-high heat. Season the ribs with the salt and black pepper, then brown in batches for 6 to 8 minutes, turning, until well coloured. Transfer to a plate.
3. Lower the heat to medium and add the onion and peppers to the pot. Cook for 8 to 10 minutes, stirring, until softened and starting to take on colour. Stir in the garlic for 1 minute until fragrant.
4. Stir in the smoked paprika and cook for 20 seconds so it blooms without burning. Add the tomatoes and cook for 5 minutes, stirring, until they begin to break down. Pour in the chicken stock and add the bay leaves, scraping up any browned bits.
5. Return the ribs and any juices to the pot and bring to a gentle simmer. Cover and cook on low for 60 minutes, stirring once or twice, until the ribs are tender. If it looks dry at any point, add a splash of water to keep it saucy.
6. Uncover and simmer for 10 to 15 minutes until the sauce reduces and lightly glazes the ribs. Stir in the sherry vinegar and simmer for 1 minute, then taste and adjust seasoning if needed. Rest off the heat for 2 minutes before serving.

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