Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 1/2 lb Country-style spareribs
- 2 cn (14 1/2-ounce) beef broth
- 2 c Long-grain white rice
- 1 cn (15-16 oz) chick-peas
- 1 tb Dried oregano; crumbled
- 1 4-ounce jar sliced
- 4 lg Garlic cloves; chopped
- 1/3 c Red wine vinegar
- 1 lg Onion; chopped
- 2 tb Chopped fresh cilantro
- 1 tb Paprika
- 2/3 c Water
Preparation
Preheat oven to 350?F. Season spareribs with salt and pepper. Brown spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate. Add onion and garlic to pot and saut? until onion is translucent, about 5 minutes. Add all remaining ingredients except pimientos to pot. Bring to boil, scraping up browned bits. Return ribs and any collected juices to pot. Push ribs into rice mixture. Season with salt and pepper. Spread pimientos evenly over top. Cover pot and bake until meat and rice are tender and all liquids are absorbed about 50 minutes. 6 Servings Bon App?tit March 1993 Joanne Lopez-Cepero: Merrick, New York Posted to recipelu-digest by Sandy on Mar 05, 1998
