Rice Recipe with Iberian Pork Ribs

For lovers of rice and Spanish paella, in this recipe we teach you how to make an exquisite rice with Iberian pork ribs. It is the ideal option for family Sundays, since it is a simple dish with a lot of flavor. Keep reading and discover the step by step to prepare this incredible vegetable paella with meat.

Ingredients to make Rice with Iberian pork ribs:

1. 300 grams of Iberian pork ribs
2. 250 grams of round rice
3. ½ liter of chicken broth
4. 1 unit of ham bone
5. 2 pieces of ripe tomatoes
6. 2 pieces of spring onions
7. 1 piece of green pepper
8. 1 clove garlic
9. 1 pinch of oregano
10. 1 pinch of salt
11. 1 pinch of Pepper
12. 1 splash of extra virgin olive oil

How to make Rice with Iberian pork ribs:

• 24 hours before preparing the rice with meat, we must prepare the ingredients to marinate the ribs. If you don’t know where to get Iberian pork ribs, at Ibéricos Vázquez you will find a whole variety of products.
• The ingredients for cooking rice are as follows.
• As we mentioned, 24 hours before cooking the rice we will have to marinate the ribs. To do this, we take a large dish and place in it 25 grams of sweet paprika, three tablespoons of dry oregano, two finely chopped garlic cloves, olive oil and a splash of water. Mix the marinade ingredients with a fork and place the ribs cut into squares in the dish. We bathe them well in the sauce, cover the dish with plastic wrap and reserve it in the refrigerator.
• After 24 hours, we take a large saucepan or peeler, put oil and fry the chopped onion for four minutes. Then, add the chopped green pepper and let the sauce cook over low heat. When we see that the ingredients are poached but not browned, we add the tomatoes without skin and cut into small cubes. We add salt to taste.
• Trick: You can substitute the tomato for crushed natural tomato.
• Let the sauce cook until it runs out of water.
• When the amount of water has reduced, add the rice and fry it for two or three minutes over low heat. To obtain a good rice with vegetables and meat, it is very important to respect both the times and the temperature.
• While the rice is frying, we take the opportunity to heat the chicken broth in the microwave. Then, we pour it into the paellera so that it covers all the rice. We let it boil.
• Tip: If you don’t have chicken broth, you can heat a glass of water with an Avecrem tablet.
• In the time it takes for the broth to boil, we take a frying pan and brown the marinated ribs little by little, until they are done on all sides. When the rice broth begins to boil, add the coloring, stir and add the already browned ribs and the ham bone to enhance the flavor of the Spanish recipe.
• We check the point of salt and rectify flavor if we consider it necessary. Lower the heat and let it cook for approximately 18 minutes. If after this time we see that the rice is not fully cooked and the broth has already been consumed, we can add a glass of hot water and leave it on the heat for the necessary time.
• Clever! We serve the rice with hot Iberian pork ribs. As you can see, it is a slow process Spanish recipe because we must marinate the ribs in advance but without any difficulty.