Skill level

Average: 5 (3 votes)


  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 2 tbsp aji panca paste (see Note)
  • 2 tbsp tomato paste
  • 250 ml (1 cup) chicha de jora (fermented corn drink) (see Note) or beer
  • 4 desiree potatoes, cut into 1 cm cubes
  • 500 g (2½ cups) papa seca (dried potato) (see Note), soaked overnight, drained, or 4 extra desiree potatoes, cut into 1 cm cubes
  • 750 ml (3 cups) vegetable stock
  • steamed green beans, to serve

Caramelised pork ribs

  • 220 g (1 cup, firmly packed) light brown sugar
  • 125 ml (½ cup) soy sauce
  • 125 ml (½ cup) orange juice
  • 2 cinnamon quills     
  • 2 cloves
  • 16 (about 2 kg) American-style pork ribs (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Start a day ahead to soak the dried potato (not required if substituting regular potato).

Marinating time 2 hours

DRINK 2009 Castro Martin Albariño, Rias Biaxas, Spain

To make ribs, place sugar, soy sauce and orange juice in a saucepan over low heat and stir until sugar dissolves. Remove from heat, add cinnamon and cloves, and allow to cool. Place ribs in a large shallow bowl and brush with marinade. Cover and refrigerate for at least 2 hours or overnight.

Preheat oven to 170°C. Place ribs and the marinade on an oven tray lined with baking paper. Cover with foil and bake for 40 minutes. Remove foil, increase heat to 190°C and cook for a further 20 minutes or until ribs are browned and sticky. Cut ribs into 8 pieces. Set aside and keep warm.

Meanwhile, heat oil in a large pan over medium heat. Add onions and garlic, and cook for 3 minutes or until golden. Add aji panca and tomato paste, and cook for a further minute. Add chicha de jora, potatoes, papa seca and stock, and cook for 45 minutes or until potato is tender; add more water if necessary.

Divide stew among plates, top with pork ribs and serve with green beans.


• Aji panca paste is a chilli paste, available from Fireworks Foods.
• Chicha de jora and papa seca are available from selected Latin American delis. If papa seca is unavailable, substitute 4 extra desiree potatoes, cut into 1 cm cubes, in Step 3. This will give a much lighter flavour than the papa seca.
• American-style pork ribs still contain a bone. You may need to order them from your butcher.


Photography by Alan Benson.