Rice with Spareribs

Name: Rice with Spareribs (Arroz con Costillitas de Cerdo)
Cuisine: Puerto Rican
Ingredients: 1 ounce salt pork, washed and diced; 2 ounces lean cured ham, washed and diced; 1 tablespoon fat or Achiote Coloring; 1 tablespoon capers; 1 green pepper, seeded, chopped; 1 tablespoon fat or Achiote Coloring; 1 tomato, chopped; 3 sweet chili peppers, seeded, chopped; 1½ pounds spareribs, washed and halved; 1 onion, peeled, chopped; 2½ cups rice; 1 tablespoon salt; 1 can (1 pound 4 ounces) garbanzos (chick-peas); 1 can (1 pound 4 ounces) garbanzos (chick-peas); 1 teaspoon whole dried orégano; ½ cup tomato sauce; 8 olives, stuffed with pimientos; 8 olives, stuffed with pimientos; 2½ cups water (use 3½ cups water for long grain rice); 2½ cups water (use 3½ cups water for long grain rice); 2½ cups water (use 3½ cups water for long grain rice)

Arroz con Costillitas de Cerdo

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 ounce salt pork, washed and diced
2 ounces lean cured ham, washed and diced
1½

Americas
Gluten-free
Caribbean
Puerto Rico

Method

In a caldero or heavy kettle, brown rapidly salt pork and ham. Add spareribs and brown lightly over moderate heat. Drain off excess fat.
Reduce heat to low and sauté ingredients included in B until tender.
Add ingredients included in C and mix. Cover and boil over moderate heat for 30 minutes<