When it comes to Sunday lunches, there’s a particular kind of magic that surrounds dishes we prepare with a loving touch, reminiscent of cosy family gatherings. Among such meals, rice with pork ribs (Arroz con Costillas) holds a special place in my family. This recipe offers simplicity entwined with sensational flavours, standing out as an unequivocal delight that doesn't hurt your wallet. Today, we explore how this unassuming dish can become the highlight of your Sunday table, bringing joy with every bite.
Rice with pork ribs might remind some of the traditional noodle dishes, but its appeal lies in the rich, comforting taste it brings to the table with minimal ingredients. The secret to its success? Quality pork ribs, perfectly cooked rice, and a robust meat broth lend depth to this delectable feast. However, the magic doesn't stop there. I will share a tip to ensure the ribs turn out succulent and the rice, perfectly cooked.
This dish is versatile; you can 'beef it up' by adding vegetables or more meat according to your preferences. Imagine the delightful crunch of green asparagus, flat beans or the added richness of fresh sausage or chicken thighs mingling with the tender pork and rice. However, even with its basic ingredients, this recipe promises a meal that will have guests asking for seconds.
Basic Ingredients
To serve four, you'll need:
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800g of pork ribs
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½ a red pepper, finely diced (brunoise)
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½ a green pepper, finely diced
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1 onion, finely diced
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2 cloves of garlic, finely diced
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1 teaspoon of sweet Pimentón de la Vera (paprika)
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360 grams of bomba rice
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720 ml of meat broth
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1 twig of fresh thyme
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Salt to taste
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Extra virgin olive oil
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Ground black pepper
The journey to an unforgettable meal begins with prepping your ingredients, starting with finely chopping your vegetables and seasoning the pork ribs. The dance of flavours commences in a cazuela (or any heavy-based pan you have) where you'll sear the pork ribs in a splash of olive oil until beautifully golden brown all over. This is key for the flavour.
Once seared, set aside the ribs and introduce all vegetables into the same pan, allowing them to soften slowly over low heat for around 20 minutes. After this, stir in the Pimentón de la Vera, releasing its smoky aroma into the mix.
Returning the ribs to the pan, add room temperature water and bring to a boil until the liquid evaporates, creating the perfect base for the rice. Add in the meat broth and thyme, cooking the rice on medium heat. The grains should be al dente in about 15-16 minutes, but always taste to make sure. Finally, cover the pan with a clean towel and let the rice rest and fluff up for a few moments before serving.
Rice with pork ribs is more than just cooking; it’s creating and sharing moments of joy. Such a meal reminds us of the power of simple ingredients coming together to create something extremely satisfying.
Remember, cooking is an art steered by passion, but also one that delights in improvisation. Feel free to tweak the recipe to your taste, experimenting with different vegetables or meats. After all, the best meals are not just those that fill the stomach but those that carry the essence of home and happiness.
In the spirit of Sundays well spent, may this rice with pork ribs become a recurring joy in your home too.
Buen Provecho!