Pork, spare rib tips Spanish rice

Pork Ribs with Spanish Rice

Servings: 6–8

Prep Time: 20 mins

Cook Time: 1 hr 30 mins

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Ingredients

🩸 For the Pork Ribs:

• 3 lbs pork ribs (baby back or spare ribs, cut into sections)

• 2 tbsp olive oil

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp salt

• ½ tsp black pepper

• 1 cup BBQ sauce (optional, for glaze)

🍚 For the Spanish Rice:

• 2 tbsp olive oil

• 1 small onion, diced

• 1 small green bell pepper, diced

• 3 cloves garlic, minced

• 1 ½ cups long-grain rice

• 1 (8 oz) can tomato sauce

• 3 cups chicken broth

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp chili powder

• Salt and pepper to taste

• ½ cup frozen peas or corn (optional)

• Fresh cilantro for garnish

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Instructions

1. Prep the ribs:

In a small bowl, mix all the rib seasonings (paprika, garlic powder, onion powder, cumin, chili powder, salt, pepper). Rub generously over the ribs.

2. Sear the ribs:

Heat olive oil in a large pan or Dutch oven over medium-high heat. Sear ribs on both sides until browned. Remove and set aside.

3. Bake or simmer the ribs:

• Oven method: Place ribs in a foil-lined baking pan. Cover tightly and bake at 350°F (175°C) for 1 hour 15 minutes. Brush with BBQ sauce and broil for 5–10 minutes to caramelize.

• Stovetop method: Add 1 cup water or broth to the pan, cover, and simmer ribs on low heat for about 1 hour until tender.

4. Make the Spanish rice:

In a skillet, heat olive oil. Sauté onion, bell pepper, and garlic until softened. Add rice and toast for 2–3 minutes.

5. Add sauce and seasonings:

Stir in tomato sauce, chicken broth, cumin, paprika, chili powder, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes, or until rice is tender. Stir in peas or corn if using.

6. Combine and serve:

Plate the Spanish rice and top with juicy pork ribs. Garnish with fresh cilantro and a squeeze of lime if desired.