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.

  • 1 hr cooking
  • Serves 4
  • Print


Pork ribs with chorizo and smoked paprika
  • 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
  • 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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