Polish Style Braised Spare Ribs & Mash Potato

Updated: Feb 15

This my family recipe for finger-licking good pork ribs. I made a few adjustments to make it spicier. The meat falls off the bone and everything swims in delicious thick gravy with loads of paprika. Enjoy cooking!

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This makes around 6 portions


  • 1kg (2.2Pounds) pork ribs sliced (remember to buy good quality meat from the good source - It tastes soo much better, especially when it comes to pork)

  • 2 peppers diced (yellow and red)

  • 1 medium carrot halved and sliced

  • 1 celery stalk fine dice

  • 2 medium onions diced

  • 5 garlic cloves sliced

  • 1tsp caraway

  • 2 bay leaves

  • 3 allspice berries

  • 1tsp black pepper

  • 5tsp paprika (It works with smoked paprika as well)

  • 1-1,5L (1-1,6quarts) of vegetable stock

  • 3tbsp of canola oil for frying spices and veg

  • gravy to thicken (amount will vary depending on the powder you use)

  • parsley to garnish

  • pickled jalapeno to garnish

  • mashed potato to serve


1. Heat the frying pan to very high and sear the ribs on each side until golden brown. Once ready, transfer to a spare pot leaving the rendered fat behind.

2. Next, lower the heat slightly and fry the mirepoix to colour then transfer to spare pot.

3. Add 1tbsp of canola oil and stir-fry peppers until coloured then transfer to spare pot.

4. Lower the heat to medium and add 2tbsp of canola oil and 5tsp of paprika, mix it together and cook until aroma heats your nose, don't burn it.

5. Transfer all the ingredients back to the braising pan and pour in enough stock to cover everything to 3/4.

6. Add caraway, bay leaves, allspice and black pepper. Bring the temperature to just under the boiling point, cover with a lid and cook for 2-3 hours or until the meat starts to fall off the bone (during that time you may need to add more stock to keep cooking liquid at 3/4 level).

7. When ready mix couple of tablespoons of gravy powder with a little bit of water (enough to make it runny) and gently stir it into the ribs (add enough to thicken the sauce)

8. Remove from the heat and allow to rest for 30 minutes before serving. Enjoy!

9. Subscribe to my online cookbook for more delicious recipes! You can find more Polish recipes here. Thank you for visiting!

Check useful equipment for this recipe:

Easy to make Braised Ribs and mash potato


  • Try it with pasta it works very well on the second day!

  • For slow braising reduce the temperature to 80C (176F) and extend cooking time to 6-8 hours

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This website is an online cookbook of the professional chef, Lukasz Babral, sharing his favourite, tried and tested recipes. Chef Babral has become a valuable resource for professional chef recipes and advice on cooking materials and lots of tips for home cooks. Chef Babral will show you how to make delicious and nutritious recipes so that you can make authentic dishes from around the world including Polish Recipes, English Recipes, French Recipes, Italian RecipesJapanese Recipes, Thai Recipes, Chinese Recipes, Mexican Recipes and Caribbean Recipes and other Asian foods. Chef Babral has many years of professional chef experience. There are also lots of quick-cook and easy recipes to follow as well as Pescatarian Recipes, Seafood & Fish RecipesVegetarian Recipes, Vegan Recipes and Condiments, Sauces and Pastes RecipesIn addition to recipes, Chef Babral also shares culinary techniques, advice on cooking materials and lots of tips and tricks for home cooks.

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