Very easy and super tasty Recipe of Rice with pork ribs

I am fascinated by the number of recipes that can be prepared with rice and how delicious it is (as long as it is well cooked). Throughout the world it is consumed in a thousand different ways and within our gastronomy it has a very important role since there are few things more typical than our rice dishes and paellas. The most beautiful thing is that this type of traditional recipes do not have an exact guide to followor at least I live it that way, since in each house they are prepared in a different way and depending on the region they usually give it a different touch out of habit or according to the ingredients that are usually more available.

East rice with pork ribs it is very easy to prepare and is super tastyIn fact, I would say that it is one of the rice dishes that have the most flavor. The key is in the pork ribs but also in the vegetable stir-fry that is prepared and if broth is used instead of water, the result is 10 (although with water it is also delicious!).

I like to prepare this rice with a sauce of garlic, onion, green beans and red pepper, but it could admit many other types of vegetables and it would still be delicious. To get a rice at its point I recommend that you follow the recipe step by step and above all, if you like rice dishes, experiment as much as you can and prepare one whenever you have the chance because you will see that experience is a very important plus in this type of dish.

If you like this recipe you will love our selection of rice where tradition is mixed with international cuisine, and you will discover new ways to taste this versatile ingredient. We start with the quintessential classic, the traditional Valencian paellaand we continue with chicken riceone of the simplest and with which all diners usually enjoy, as is the case with rice with vegetables or vegetable paella or the rice with mushrooms. If you want to enjoy baked rice, nothing better than preparing a traditional Valencian Oven Style Rice or the curious baked crusted rice, traditional from Elche.

Going to sea products, we have authentic classics such as seafood paellathe black rice with cuttlefish and prawns and homemade alioli saucethe rice with fresh codthe rice with squidthe famous plenty of rice and of course could not miss the delicious Caldero del Mar Menor, the Murcian rice a banda, one of my favorite rice dishes. For those looking for something exquisite, the Rice with lobster It is perfect for special occasions or the Rice With Octopus which is finished in the oven.

If we move on to the fideuás, surely you will like our recipe for Seafood and fish fideuá with walnut aliolithe chicken and vegetable fideuá with homemade alioli sauce, our most special version, the Fideuá in the style of the Ebro Deltawhose fish broth is the basis of its delicious flavor.

Ingredients to make rice with pork ribs, very easy and super tasty (4 people):

• 400 gr of bomba type rice.
• Approximately 1 liter of meat or chicken broth or water (the amount is usually between double and triple the weight of the rice). With broth it is the most palatable, with water it also works well, and if you don’t mind and you want to give it a little flavor when you do it with water you can use a tablet of concentrated meat broth.
• 800 gr of pork ribs. Ask them to cut them so that they have a similar length to the ones you see in the photographs, although this can vary according to taste, and to separate them one by one.
• 100 gr of flat green beans.
• 1 red pepper.
• 2 cloves of garlic.
• 1 onion.
• 100 ml of white wine.
• About 6 tablespoons of crushed tomato (I would say it is equivalent to a tomato), either fresh or canned and sifted (so it does not have skins or seeds).
• 1/2 dessert spoon of sweet paprika.
• 1/2 dessert spoon of coloring (optional).
• 7-8 threads of saffron.
• Olive oil and salt.

Preparation, how to make the recipe for rice with pork ribs, very easy and super tasty:

1. put your Paella over medium heat (for those who don’t know, the container is called paella, not paellera) with olive oilthat covers the fair bottom.
2. When it’s hot, add the pork ribs along with a bit of Salt and pepper and turn them over as they brown on each side, until they are all finished. They usually take about 10 minutes and I recommend using kitchen tongs to make it easier for you to change the position of each piece.
3. When is the meat list remove it to a separate plate.
4. Meanwhile peel the onion and finely chop it. Do the same with the teeth. Garlic.
5. Wash the green beanscut off the ends and cut into 4 parts.
6. Wash the Red peppercut it in half, remove the tail and the seeds from the inside and cut each half into thin strips widthwise.
7. When you have removed the meat, add the Garlic and the onion along with a bit of Salt and cook them 3-4 minutes.
8. Incorporates the green beans and the Red pepper a little bit of Salt and continue cooking for another 5 minutes or until the vegetables begin to brown slightly.
9. if you are going to use tomatoes natural, wash it and grind it. If you also want it without skins or seeds, strain it.
10. When the vegetables be ready throw the tomatoes on top and cook a couple of minutes all together.
11. heat the broth or water that you are going to use, that practically comes to a boil. You can do it in a saucepan or in the microwave.
12. Add them back to the paella pork ribs and sprinkle on top sweet paprikathe Colorant and the saffron. What I do with saffron is chop the strands a little beforehand in a mortar or even break them with my own fingers, so they don’t fall out whole and spread better. Mix it all together for a couple of minutes over medium heat.
13. Increase the fire so that it is strong and throw the White wine. Mix it all together well.
14. cast the rice and mix for a couple more minutes.
15. Add the broth or Water necessary, in this case for 4 people it is about 1 liter, together with a little Salt. I have prepared this rice with half the ingredients because it was for 2 people and this way the water evaporates more so I have used 3 times more liquid than rice.
16. Move the paella a little, holding it by its handles so that everything is well distributed. I have the habit of, if I see that a grain of rice has been left on top of the pieces of meat and out of the liquid, I remove it from there and put it where it is cooked.
17. Increase the heat so that it is at medium-high temperature and cook the rice for 8 minutes. Remember that it should not be removed at any time.
18. After that time, reduce the heat so that it is soft and barely bubbling for 10 more minutes. When there are only a few minutes left, taste it: if there is practically no liquid left and it is still quite hard, add a little more hot water. If you notice that it is practically done, do not add more liquid and let the cooking time finish.
19. When it is to your liking, you can let it rest for 5 minutes before taking it to the table or give it a dot charred, that is, slightly roasted on the bottom. To do so, when you have it ready, raise the heat so that the temperature is medium-high and cook it like this for 2-3 minutes. I usually open the rice a little with a spoon and when I see that the bottom has darkened a bit with that characteristic caramel brown tone, it is ready.

Time: 1 hour and 30 minutes

Difficulty: easy

Serve and taste:

Right after that 5-minute rest, put the rice on the table and serve it fresh and hot, which is how richer it is. Yes, it is true that there are rice dishes that hold up phenomenally until 3 days in the fridge and this is the case, although I do not recommend freezing it because the rice does not keep its texture well.

It is one of those tasty ricewith the grain of rice loose but wrapped in a thin layer of mixture of flavors of meat and vegetables that is simply exquisite. the meat is tender and the vegetables feel great, without a doubt it is a rice authentic… scandal!

Variants of the recipe for rice with pork ribs, super easy and very tasty:

The basis for preparing this dish is that it has rice and ribs, but you can prepare everything else to your liking. In this case what I would do would be vary the vegetables that he wears, for example, I would take the opportunity to put artichokes when they are in season, add green pepper or even a little cauliflower.

It can also be combined with chicken meat or even of duck to give it an incredible extra flavor.

Tips:

get the perfect rice It depends on your experience, on following the recipe step by step and above all on knowing your pan or paella and the power of your fire. The first times you prepare a paella or rice, you should taste the rice and observe it because if it has run out of liquid very soon or if it is a few minutes away and you try it and it is hard, you should add more hot water.

The rice is ready when try it in the paella pan and it is a bit harder than how you like to eat it since with the final minutes of rest it will finish cooking.

In addition to cooking the rice well, the other secret to succeed with this type of dishes is get a tasty stir-fry and permeate everything. In this case, using the fat from the meat to cook the vegetables and brown them a bit is essential for a good result.

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