Recipe

Pork Ribs Stewed in a Casserole with Prunes and Sweet Potato

Name: Pork Ribs Stewed in a Casserole with Prunes and Sweet Potato
Prep time: 20 min
Cook time: 95 min
Total time: 120 min
Ingredients: 1 kg of pork ribs cut into pieces; 600 g of peeled sweet potato; 120 g of pitted prunes; 1 medium onion (about 150 g); 2 cloves of garlic; 150 g of crushed tomato; 100 ml of dry white wine; 300 ml of hot mild broth; 1 tablespoon of oil (15 ml); 1 bay leaf; 1 whole clove; 1 tablespoon of sour orange or lemon juice (15 ml); 1 teaspoon of salt (about 6 g), plus to taste; ½ teaspoon of ground black pepper

Pork ribs stewed in a casserole with tomato sauce and dry wine, prunes, and tender sweet potato. A family dish for 4.

CiberCubaNovember 7, 2026

Image generated with AI.CiberCuba

Preparation20 min
Cooking1 h 35 min
Total time2 h
Servings4 servings
DifficultyMedium

This casserole is inspired by Pork Ribs Roasted in a Casserole with Prunes and Sweet Potatoes, a preparation collected by Nitza Villapol and Martha Martínez in Cocina al minuto (1956), the cookbook that accompanied several generations of Cuban cooks.

Our version preserves the trio that defines the dish, meat, fruit, and root vegetable, but turns it into a stew with homemade tomato sauce and dry wine. We do not add sugar to the sweet potato: the sweetness comes from the prunes and the root vegetable itself, and a touch of sour orange or lemon at the end balances it.

It is Sunday food, a casserole in the center of the table. The ribs become tender, the sweet potato whole and soft, and the prunes melt into a glossy sauce that calls for bread or a little white rice on the side.

Method

Dry the ribs well with paper towels and season them all over with the salt and pepper. Peel the sweet potato, cut it into chunks about 5 cm long, and leave it submerged in a bowl of cold water so it does not darken. Finely chop the onion and crush the garlic.
Image generated with AI.CiberCuba
Heat the oil in a wide, thick-bottomed casserole (about 28 cm in diameter and 4-5 liters) over medium-high heat. Brown the ribs in batches, without crowding them, for 4-5 minutes on each side, until they have a golden crust. Remove them to a plate.
Image generated with AI.CiberCuba
Lower the heat to medium and, in the fat released by the ribs, sauté the onion for 5-6 minutes, stirring, until it is soft and translucent. Add the garlic and cook for 1 more minute, without burning it.
Add the crushed tomato and cook for 3-4 minutes, until it darkens slightly and thickens. Pour in the wine, scrape the bottom with a wooden spoon to loosen the browned bits, and let it reduce for 2-3 minutes, until about half of the liquid remains.
Return the ribs to the casserole along with the juices from the plate. Add the hot broth, the bay leaf, and the clove. When it comes to a boil, lower the heat to minimum, cover, and stew for 50-60 minutes, turning the ribs over halfway through cooking.
Image generated with AI.CiberCuba
Check that the meat is almost tender: the knife should enter with little resistance, although it has not yet separated from the bone. If it is still tough, prolong the covered stewing in intervals of 10-15 minutes before adding the sweet potato. If there is very little liquid left, add hot water in increments of 50 ml until the ribs are covered halfway.
Drain the sweet potato and distribute it among the ribs along with the prunes, so that they are half submerged in the sauce. Cover and cook over low heat for 20-25 minutes. Do not stir with a spoon: if necessary, move the casserole by its handles so nothing sticks.
Image generated with AI.CiberCuba
Check the doneness: the sweet potato should be tender when pierced with the tip of a knife but whole, and the meat should yield to the fork. If the sauce is too liquid, uncover and let it reduce for 5 minutes. Add the sour orange or lemon juice, taste, and adjust the salt. Remove the bay leaf and the clove.
Turn off the heat and let the covered casserole rest for 5 minutes so the sauce settles. Serve it whole at the table.
Image generated with AI.CiberCuba

Tips and variations

Doneness of the meat. The ribs need a slow stew to soften: they are ready when the meat yields to the fork and begins to separate from the bone.

The sweet potato, at the end. Cuban sweet potato with white flesh cooks quickly and falls apart if left in the sauce too long. Cut it into large chunks (about 5 cm) and do not stir it with a spoon: move the casserole by its handles. If you use orange-fleshed sweet potato, it is not equivalent: it is sweeter and softer, so start checking it at 12-15 minutes.

Substitutions. Lemon juice is more acidic and less aromatic than sour orange; if you use it, add half a tablespoon first and taste. If you do not have broth, use hot water and adjust the salt at the end. If your prunes have pits, remove them before weighing. You can use Cuban cooking dry wine instead of dry white wine; if it is salty, reduce the salt in the stew.

Diet. The recipe contains no dairy. To make it gluten-free, check the label on the broth or use homemade broth.

Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat with a splash of water. We do not recommend freezing: the sweet potato loses texture when thawed.

Documentary source: Pork Ribs Roasted in a Casserole with Prunes and Sweet Potatoes, in Cocina al minuto (1956), by Nitza Villapol and Martha Martínez. The changes in this version (tomato sauce and wine, no added sugar, stewing in stages) are ours.