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Spicy Rib Stew (VRP 090)

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Indulge in the rich and spicy flavors of this Spicy Rib Stew, a comforting and savory dish perfect for chilly evenings. Featuring tender pork loin back ribs, fresh pork sausage, and a medley of vegetables in a tomato-based sauce, this stew promises a delightful blend of flavors and textures. With the added heat from green chili peppers and the robustness of oregano, it’s a hearty meal that brings warmth and satisfaction to any table.

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Spicy Rib Stew

A Short History:

  • Stew Origins: Stews have been a staple in cuisines around the world for centuries, valued for their ability to tenderize tough cuts of meat and combine various ingredients into one pot of deliciousness.
  • Pork in Culinary Traditions: Pork has been a popular protein choice in many cultures, appreciated for its versatility and flavor.
  • Evolution of Spicy Stews: Over time, the incorporation of spices and chili peppers into stews has become common, adding depth and heat to traditional recipes.

Timeline:

  • Ancient Times: Early civilizations cook stews using whatever ingredients are available, including meats, vegetables, and spices.
  • Middle Ages: Stews gain popularity across Europe, with each region developing its own unique versions.
  • 19th Century: With the introduction of chili peppers from the Americas to the rest of the world, spicy dishes become more prevalent.
  • Today: Spicy rib stew and similar dishes are enjoyed worldwide, with recipes adapted to suit local tastes and preferences.

Tips for Making Spicy Rib Stew:

  • Browning the Meat: Searing the pork ribs and sausage before adding them to the stew brings out their flavors and adds richness to the dish.
  • Fresh Ingredients: Use fresh vegetables for the best texture and flavor. Zucchini and bell peppers add color and nutrition to the stew.
  • Adjusting Heat: Modify the amount of chili peppers according to your heat preference. You can also add other spices to customize the stew to your taste.
  • Serving Suggestions: Serve this hearty stew with a side of crusty bread, rice, or potatoes to soak up the delicious sauce.
  • Make-Ahead: This stew can be prepared ahead of time and refrigerated for 3 to 24 hours before baking, making it a convenient option for busy days.

Spicy Rib Stew Recipe Card

Spicy Rib Stew

Front of the recipe card for Spicy Rib Stew.

Spicy Rib Stew

Back of the recipe card for Spicy Rib Stew.

Spicy Rib Stew Recipe

Spicy Rib Stew is a flavorful and satisfying dish that combines the heartiness of pork with the fresh taste of vegetables and the warmth of spices. Whether you’re looking for a comforting meal to share with family or a flavorful dish to impress guests, this stew is sure to hit the spot. Gather your ingredients and get ready to enjoy a bowl of hearty, spicy goodness.

Spicy Rib Stew

Spicy Rib Stew

Ingredients

  • 6 ounces fresh pork sausage link s(6)
  • 1 small onion, sliced
  • 1 small clove garlic, minced
  • 1 8-ounce can tomato sauce
  • 1 7½-ounce can whole tomatoes, cut up
  • 1 tablespoon chopped canned green chili peppers
  • 1 teaspoon dried oregano, crushed
  • 1¼ pounds pork loin back ribs, sawed in half crosswise
  • 1 medium zucchini
  • 1 small sweet red or green pepper

Instructions

  1. In skillet brown sausage, onion, and garlic; transfer to Ultra 21 1½-Quart Roasting/Baking Pan.
  2. Stir in tomato sauce, undrained tomatoes, chilies, bouillon, and oregano; set aside.
  3. Cut ribs into 2-rib portions; brown in skillet.
  4. Add ribs to stew, spooning juices over.
  5. For make-ahead, seal and chill in refrigerator for 3 to 24 hours.
  6. To Bake: Remove Seal. Bake, covered, in a 350° oven for 1½ hours. (Or, bake immediately, covered, in a 350° oven for 1 hour.)
  7. Meanwhile, cut zucchini into ½-inch slices and red or green pepper into chunks; add to stew, spooning juices over.
  8. Bake, covered, about 20 minutes more or till ribs are no longer pink.
  9. Spoon off excess fat.
  10. If desired, garnish with fresh oregano.
  11. To micro-cook: Remove Seal. Micro-cook, covered, on 100% power (HIGH) for 10 minutes.
  12. Micro-cook, covered, on 50% power (MEDIUM) for 20 minutes, stirring twice. (Or, micro-cook immediately, covered, on HIGH for 5 minutes.
  13. Micro-cook, covered, on MEDIUM for 20 minutes, stirring twice.)
  14. Meanwhile, cut zucchini into ½-inch slices and red or green pepper into chunks; add to stew, spooning juics over.
  15. Micro-cook, covered, on MEDIUM for 10 to 15 minutes more or till ribs are no longer pink.
  16. Spoon off excess fat.
  17. If desired, garnish with fresh oregano.

Notes

Makes 4 servings.

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