First, cut the pork ribs into small pieces. In a bowl, mix together the marinade ingredients and pour over the ribs. Mix well and let marinate for about 2 hours.

After marinating, pour enough extra virgin olive oil into a large pot to cover the bottom and heat it up. Brown the ribs over low heat for about 10 minutes. Set aside.

Meanwhile, peel and finely chop the onion, two garlic cloves, and the carrot. Add them to the same pot used for the ribs, stir, and cook for a couple of minutes over low heat.

Wash, peel, and cut the potatoes into chunks. Add them to the pot and stir everything together.

In a mortar, crush the remaining two peeled garlic cloves with a little salt and the washed, drained parsley leaves. Add this mixture to the stew.

Rinse and drain the green peppers, then cut them into strips. Add them to the pot as well.

Slice the chorizo into rounds about 1/2 inch thick and add to the pot along with the reserved ribs. Mix well. Add enough water to cover the ingredients. When it starts to boil, add the flesh of the choricero pepper, which should have been soaked in warm water for a few hours.

Simmer everything over low heat for about 20 minutes, or until the potatoes are tender. Check the salt, then turn off the heat. Serve these delicious Rioja-style potatoes with chorizo and pork ribs. Enjoy!