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The Best Stovetop Ribs: Arroz Con Costillas de Cerd (Mexican Rice with Ribs of Pig)


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The Best Stovetop Ribs: Arroz Con Costillas de Cerd

(Mexican Rice with Ribs of Pig)

By Meathead Goldwyn

Pork is a major constituent in the Mexican diet as are peppers, onions, tomatoes, and rice. This traditional old peasant dish uses them all and elevates itself from everyday fare to something special. You can use country ribs or spareribs in this prep, but do not use baby backs. They are too curvy to brown properly in a pan. Country ribs will take longer than spare ribs because the meat is thicker, and because they really are chops, not ribs.

Best of all, they are cooked indoors making it the perfect thing to cook on cold winter days.

Makes. Four servings.

Takes. 30 minutes for preparation, and up to 2 hours for cooking.

To start

1 ancho (dried poblano) pepper

6 slices of smoked bacon

2 ounces cured, smoked ham or Canadian-style bacon, diced

2 medium onions, diced

3 red bell peppers, seeded and diced

1 green bell pepper, seeded and diced

1 jalapeño (leave the seeds and ribs in)

1 cup tomato sauce

1 tablespoon capers

12 green olives with pimentos

1 teaspoon dried oregano

3 teaspoons Chipotle Tabasco for a mild heat

8 country ribs or 1 slab of spareribs cut into individual ribs

The finish

1 can (19 ounces) garbanzos (chickpeas)

Salt and pepper to taste

The rice

2 cups rice

1 tablespoon salt

About the ribs. Spare ribs will take only about 60 to 90 minutes to get tender, but country ribs, which are really chops not ribs, have thicker meat and may take longer, up to 2 hours.

Method Scissors-32x32.png

http://amazingribs.com/recipes/porknography/mexican_ribs.html

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