Braised Pork Ribs and Smoked Sausage with Cracked Corn Stew

Name: Braised Pork Ribs and Smoked Sausage with Cracked Corn Stew
Prep time: 120 min
Total time: 120 min
Yield: 8 servings
Cuisine: Française
Ingredients: 2.2 lbs (1 kg) pork spare ribs; 7 oz (200 g) smoked sausage, sliced; 6 garlic cloves, crushed; 1 large onion, finely chopped; 1 bacon stock cube; 3 ripe tomatoes, peeled and diced; 1½ cups cracked corn (hominy grits); 2 bay leaves; Fresh parsley and chives, chopped; Salt and black pepper to taste; Juice of 1 lemon; Vegetable oil for frying; 2 cups water (plus more as needed)

By Marie Lefebvre · Updated October 25, 2026

A soul-warming one-pot stew where tender pork ribs and smoky sausage slow-cook with cracked corn until everything melts together into a deeply flavored, comforting meal. Inspired by South American peasant cooking, this hearty dish is perfect for a cozy family gathering. Low effort, big reward.

Prep⏱️ 120 min

Servings👥 8 servings

Difficulty📊 Medium

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🛒 Ingredients

8 servings

2.2 lbs (1 kg) pork spare ribs
7 oz (200 g) smoked sausage, sliced
6 garlic cloves, crushed
1 large onion, finely chopped
1 bacon stock cube
3 ripe tomatoes, peeled and diced
1½ cups cracked corn (hominy grits)
2 bay leaves
Fresh parsley and chives, chopped
Salt and black pepper to taste
Juice of 1 lemon
Vegetable oil for frying
2 cups water (plus more as needed)

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🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
The night before, marinate the pork ribs with crushed garlic, salt, pepper and lemon juice. Cover and refrigerate overnight.
2
In a large heavy pot, heat a little oil over high heat and brown the pork ribs on all sides until golden and caramelized. Remove and set aside.
3
Discard excess oil. In the same pot, fry the smoked sausage until lightly browned, then add the onion and cook until soft and translucent.
4
Add the diced tomatoes, bay leaves and stock cube. Return the browned ribs to the pot and stir to combine.
5
Pour in 2 cups of water, bring to a boil, then reduce the heat. Cover and simmer for 30 minutes.
6
Stir in the cracked corn. Add more water gradually as needed to keep the stew moist and prevent sticking.
7
Continue simmering on low heat for 40–50 minutes, stirring occasionally, until the pork is fall-off-the-bone tender and the corn is fully cooked.
8
Adjust seasoning, garnish with fresh parsley and chives, and serve hot in deep bowls.

💡 Chef's Tip

This stew tastes even better the next day once all the flavors have had time to develop. Reheat gently with a splash of water to restore the creamy consistency.