Pork ribs with vegetables and rice in one pot

One pot pork ribs, cooked with vegetables and rice, is one of our family favourite winter comfort dinners. The dish is easy to prepare with a short list of ingredients, it is delicious and nourishing, just perfect for dark winter days with unsettled weather.

Ingredients:

  • pork ribs, I had 1 kg
  • 2 large carrots
  • 1 large onion
  • 1 leek
  • 3 small sweet red chilli peppers
  • several cherry tomatoes
  • 1 cup of short or medium grain rice
  • 1 table spoon of olive oil
  • 1 table spoon of butter
  • oil to fry pork ribs if they are lean
  • homemade preserve from garlic and chilli peppers, hot and sweet
  • pinch of cumin
  • 4 sticks of fresh thyme (or pinch of a dry one)
  • 4 cloves
  • 1 heaped dessert spoon of sweet paprika
  • 1 or 2 garlic cloves (I had a large one and cut it into 4 pieces)
  • sea salt and black pepper for seasoning

Preparation:

  • heat the mixture of butter and olive oil in a pot/pan with heavy bottom, I used enamel cast iron deep and large pan with a lid
  • add cumin seeds
  • add onion and leek sliced in semi-circles, fry on medium heat for 2-3 minutes, season with sea salt and pepper
  • reduce the heat and cook until caramelised and translucent
  • add carrots, peppers and cherry tomatoes
  • add homemade preserve
  • cook on medium heat 3-5 minutes
  • add boiling water, 3 times the volume of rice (3 cups)
  • cover with lid, reduce the heat, continue cooking while preparing ribs
  • cut ribs stack into individual pieces
  • fry each piece on high heat from 3 sides if possible
  • insert ribs one by one into vegetable mix, add paprika
  • cook simmering under lid for 60 minutes
  • add rice, I spread it by spoon in empty pockets between ribs
  • add sea salt, check the seasoning
  • you might need to add boiling water if the liquid evaporated from the pan too fast, it depends on the lid
  • insert cut or whole garlic cloves and cloves
  • uncooked rice had to be covered by water +1 cm
  • add thyme sticks on top
  • cook for 12 minutes
  • take the pan from the heat, cover with kitchen towels and something to preserve the warmth
  • leave the dish rest for at least 30 minutes
  • take thyme, cloves and garlic out and enjoy the meal

Leftovers could be reheated. They will not be exactly the same the next day, but tender and delicious nevertheless.

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