Mixed Ribs Pot with Vegetables and Rice

Lamb ribs and pork spare ribs with Koshihikari rice make all the difference to this dish cooked in a pot with vegetables and rice. It is one of my favourite dishes for cooler weather. The dish is easy to prepare, well cooked tender meat melts in your mouth and overall comforting taste leaves your fully nourished and satisfied. Vegetable mix can be adjusted to your taste, but carrots, onions and red capsicum are a must. The same goes for spice mix, the heat level depends on the quantity and type of chilli used, barberries are a nice addition, but are optional. The only challenge cooking this dish is to get it before rice is overcooked. As a general rule during initial cooking meat and vegetables have to be just covered with liquid, and it will be enough to cook 1 cup of Koshihikari rice.

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If not sure, add 3 volumes of liquid to 1 volume of rice.

Ingredients:

  • tray of lean pork spare ribs
  • tray of lamb ribs
  • 3 large carrots
  • 2 onions
  • 1 leek
  • 1 red capsicum
  • 1 cup Koshihikari rice
  • chicken stock (optional), usually I use boiling water
  • 2 table spoons olive oil
  • good pinch of fennel seeds
  • 3-4 cloves
  • 3-4 sticks of fresh thyme
  • 1 table spoon dried barberries (optional
  • chilli (type and quantity depends on preferences)
  • salt and coarse black pepper for seasoning

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Preparation:

  • wash and dry meat
  • heat one table spoon of olive oil in a deep casserole pot with non stick coating (I use ceramic casserole pot)
  • add fennel seeds
  • slice onion and leek and lightly fry it
  • add chopped carrots
  • add chopped capsicum
  • season with salt and pepper, stir, remove from heat
  • in another pan heat the remaining table spoon of olive oil and lightly fry meat
  • add  meat to the main pot with vegetables
  • stir and mix meat with vegetables
  • return the pot to heat
  • add thyme, barberries, cloves, season once more

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  • I happened to have homemade chicken stock, so I added chicken stock

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  • add water to make the liquid just cover meat and vegetables
  • cook 40-60 min (or until the meat is ready)
  • add rice, stir the rice in
  • cover with a lid and cook for 12-13 min, stirring half through the time
  • stir once again, put the lid back , cover the pot with towel and let it rest for 10-15 min

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If too much liquid was used, rice might get overcooked and become mushy, but it will still be a very tasty dish.

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I have tried this dish with different types of rice, they do not have the same texture and flavour. I also use this rice to make risotto, which is not conventional, but I do prefer this rice with its unique taste it gives to different dishes.

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