Maple Leaf Foodservice

Spanish BBQ Pork Rib, Garlic, Eggplant & Potatoes

Featured Maple Leaf Product: BBQ Pork Rib (72230)


Olive Oil, Extra Virgin 45 mL 1.5 Fl oz
Red Onions, Diced 250 g 8.8 oz
Celery, Fresh, Diced 200 g 7.1 oz
Green Peppers, Diced 150 g 5.3 oz
Oregano, Fresh 1 g 1 tsp
Roma Tomatoes, Fresh, Diced 500 g 1.1 Lbs
White Pepper 2 mL 0.4 tsp
Brown Sugar 45 mL 1.5 Fl oz
Pork Rib (boneless) 25 each 25 each
Olive Oil, Extra Virgin 35 mL 1.2 Fl oz
Potatoes, Baby, Skin on 1.75 Kg 3.9 lbs
Garlic, Fresh 45 g 1.5 oz
Eggplant, Fresh, Large Dice 1 Kg 2.2 Lbs
Red Peppers, Sliced 150 g 5.3 oz
Paprika 20 mL 0.7 Fl oz
Parsley, Fresh, Finely Chopped 20 mL 0.7 Fl oz


  • 1. In a large pot or pan, heat olive oil. Add red onions and saute for 3-4 minutes. Add celery, green pepper, saute another 3 minutes. Add oregano, tomatoes, pepper and brown sugar.
  • 2. Cook together until combined and simmer 10 minutes. Add pork rib pieces into sauce and continue to cook for 20 minutes or until pork has reached a temperature of 160 F/70C.
  • 3. Wash potatoes, leaving the skin on, cut in half or quarters (depending on size). Wash eggplant and cut into large dice (slightly smaller than the potatoes). Peel and slice garlic and red peppers into strips.
  • 4. Heat oil on a grill or skillet. Add potatoes, cut side down and cook without turning for 10 minutes to form a crisp edge. Begin to turn potatoes, crusting another side. As potatoes begin to cook and become tender, add garlic, red pepper and eggplant chunks, continue to grill turning frequently so that these vegetables do not burn or blacken, turn down the heat if needed. Finish with paprika and chopped parsley, tossing to coat all the vegetables.

Suggested Accompaniments

Serve with crustini, pita wedges or toast points.
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