Spanish Pork Ribs with Potatoes

Pork ribs can be extremely tender and full of flavor, especially when cooked over low heat for several hours. We have tried many different styles of pork ribs over the years from many different places around the world, but this Spanish recipe that uses smoked paprika as its primary seasoning was quite delicious. It is very simple and rustic, but it can certainly be modified to use some additional ingredients like other root vegetables, peppers, or even tomatoes. It would also be equally good with chicken as it was with the pork ribs.


  • 2 lbs Pork Ribs
  • 1 Yellow Onion – chopped
  • 3 Garlic Cloves – crushed and chopped
  • 1 1/2 Potatoes – either fingerling or russet potatoes cut into 1/2 inch peices
  • 1 tbsp Smoked Paprika
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste
Simmering the Ribs and Potatoes


Season the ribs generously with salt and pepper. In a Dutch oven, heat the oil to medium-high heat and add the ribs. Brown the ribs on all sides, about 2 minutes per side, then remove the ribs and set aside. Add the onion and garlic and sauté until translucent, being sure to scrape up any “brown bits” from the ribs as you move the onion around the pan. Return the ribs to the pan, add the potatoes, sprinkle with the paprika as well as more salt and pepper and stir around to mix. Cover the with enough hot water to cover the ribs, bring to a simmer, then cover and reduce the heat. Continue cooking at a low simmer for about an hour and a half until the pork is tender and falling off the bone. Enjoy!

Brown the Ribs
Sauté the Onions and Garlic
Sprinkle with Paprika
Spanish Pork Ribs and Potatoes

Hungarian Goulash Stew

We had goulash a couple of different ways when we were in Budapest and neither of them were anywhere close to what we’d eaten before. In Hungary, goulash is actually a soup with beef, potatoes, and carrots in rich broth. We also found restaurants that offered a heartier version of the dish that is served as a stew, which is what westerners envision when they hear the word goulash. The key to the dish is the paprika, which comes in mild, medium, and hot varieties. For our version of goulash stew, we chose to use hot paprika, which we brought home with us from Budapest. Another thing that we found common in Hungary was to have both potatoes as well as rice, noodles, or dumplings in addition, which helps to soak up all of the flavor of the sauce. We think that the dish turned out to be quite delicious and will certainly make it many times in the future.

Simmering the Goulash


  •  2 lbs Beef Bottom Round Roast – trimmed and cut into 2 inch cubes
  •  3 tbsp All Purpose Flour
  •  3 to 4 tbsp Olive Oil
  •  2 Yellow Onions – roughly chopped
  •  2 Peppers (1/2 Red, 1 Green, 1/2 Yellow) – roasted, peeled, and roughly chopped
  •  2 Garlic Cloves – minced
  •  2 tbsp Hot Paprika (3 tbsp if using mild)
  •  2 tbsp Red Wine Vinegar
  •  1 can (15 oz) Whole Tomatoes – hand crushed
  •  5 cups Beef Stock
  •  10 Small Golden Potatoes – cut in half
  •  Salt and Pepper to taste

Onions, Peppers, and Garlic


Heat the oil in a Dutch Oven (or stew pot) on the stove to medium-high heat.  Add the meat to the oil and generously season with salt and pepper. Sautee the meat until it is browned on all sides. While the meat is cooking, sprinkle it with the flour and continue to stir to even out the flour and remove any lumps. If necessary, add more oil to keep the meat from sticking. Add the onions, garlic, peppers, and paprika and cook for 2 to 3 minutes. Add the vinegar, tomatoes, and beef stock to the pot and stir. Be sure to scrape the bottom of the pot to incorporate anything that might have gotten stuck when the meat sautéed. Bring to a boil and lower the heat to low, cover, and let simmer for an hour, stirring occasionally. Taste the broth and add salt and pepper if necessary. Add the potatoes and continue to simmer for an additional 30 minutes or until the potatoes are fork-tender. Serve with rice.

Beef Dusted with Flour

Roasted Peppers

Peppers, Onions, and Beef

Our Version of Hungarian Goulash

The Original Goulash Stew in Budapest


Asian Inspired Spicy Barbeque Beef

We are always looking for meals that we can cook in a single pot and this one packs a lot of flavor. We chose a chuck roast, but it would be equally good with a beef brisket, but you need a meat with enough fat that it stays tender and juicy. Asian inspired meals can be found everywhere these days on menus throughout the world. We cooked this in a slow cooker, but it could have just as easily been cooked in a roasting pan or Dutch oven pot in the oven at 300 degrees in the same amount of time. It is simple, easy, and delicious.

Pan Seared Roast


  •  3 lb Chuck Roast (Pot Roast)
  •  10 oz Package of Mushrooms – cleaned and stems removed
  •  1/2 small Yellow Onion – thickly sliced
  •  10 Fingerling Potatoes – medium to small
  •  1 cup Ketchup
  •  1 cup Light Brown Sugar
  •  1/4 cup Soy Sauce – low-sodium
  •  1/4 cup Apple Cider Vinegar
  •  1/4 cup Worcestershire Sauce
  •  1 1/2 tsp Granulated Garlic
  •  1 tsp Red Pepper Flakes
  •  Salt and Pepper to taste
  •  2 tbsp Olive Oil

Covered with Sauce


Mix the ketchup, brown sugar, soy sauce, vinegar, Worcestershire sauce, 1 teaspoon of garlic, and salt and pepper in a mixing bowl. Heat the oil in a sauté pan over medium-high heat. Season the roast with salt, pepper, and the remaining garlic, being sure to season all sides.  Brown the roast in the pan, about 4 minutes per side. Place the roast into a slow-cooker that has been sprayed with non-stick spray, add the onions and cover with the sauce. Add the red pepper flakes and cook on low for about 3 hours and then add the mushrooms and potatoes. Cook for another hour. Serves about 4 people.

Adding Red Pepper Flakes

The Finished Product