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“Spanishy ribs and beans”
13hrs 55mins

Ingredients Nutrition


  1. In a large bowl, mix the last four ingredients together with a sprinkling of salt and half of the olive oil. Coat the short ribs in the mixture. Cut the pork belly into pieces the same size as the ribs, and add them to the mix. Leave to marinate for as long as possible - overnight is great.
  2. Turn your oven to 220C/Gas 7. Pack the porky bits into a roasting dish with the onion and carrots and roast for 40 minutes, turning once, until browned all over. Turn the oven down to 180C/Gas 4.
  3. Drain the beans and tip them into the dish with the meat. Add all the other ingredients, including the remaining olive oil. Season with salt and lots of cracked black pepper.
  4. Stir well, making sure the ribs are mostly under the level of the stock, then cover with foil and bake in the oven for about an hour. By now, the meat should be tender, so take the foil off and give it a last 15 minutes, just to brown the top.
  5. Finish with a splosh of olive oil, and serve in bowls with crusty bread.

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