Sofrito Braised Country-Style Spare Ribs with Rice and Beans

 

I’ve been busy preparing for the onslaught of Eric’s friends for the Super Bowl. Dinner is Sofrito Braised Country-Style Spare Ribs Over Rice, Beans & Chorizo.

No one has a favorite team this year and I expect a rather low-key (no yelling or expletives) evening. They arrive around 4ish and expect noshes. I like to mix up the Super Bowl recipes and not always rely on salsa and chips and chili. Here’s a recipe for a quick and easy appetizer, Buffalo Wing Dip.

Check out some of these links for delicious dessert ideas!

Triple Chocolate Brownies

Apple Pie with Crumb Topping

Spare Ribs

Heat the oil in a 7-quart covered Dutch oven or heat-proof slow cooker insert over medium-high heat. Once the oil is hot (it quivers a bit), add the onion, cover and sweat for five minutes.

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Stir in the green pepper, tomatoes, salt and pepper flakes; bring to a boil, lower a bit and continue cooking until the liquid reduces about ten minutes.

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Add the garlic, sherry wine vinegar, coriander, turmeric, jalapeño and bay leaves, stir and cook for 30 seconds, just until fragrant. Pour in the stock and stir to combine.

Note: this is more liquid than I would normally use, but I want 2 cups of the flavorful liquid to cook the rice.

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Set the spare ribs in the sofrito and bring to a boil.

Stovetop Method: lower heat to barely simmer and continue cooking until the pork is fork tender, about two and one-half hours.

Slow Cooker Method: Set the slow cooker on low and cook until the pork is fork tender; check at six hours and adjust accordingly.

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Cool and refrigerate overnight. Skim the fat before reheating.

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Rice

Heat the oil in a small sauté pan over medium-high heat. Add the chorizo and sauté until golden brown, about five minutes. Remove to a paper towel-lined plate.

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Put the strained sofrito sauce and rice in a medium-sized covered saucepan. Bring to a boil and lower the heat to simmer, cover and cook for the recommended time on the package.

Note: Follow instructions on package for cooking in Microwave.

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Stir in the beans, chorizo and cilantro; continue cooking until heated through.

To serve: Spoon the rice mixture in the middle of the plate, top with the spare ribs and ladle sauce over the top. Serve remaining sauce in a gravy boat.

Print

Braised Sofrito Country-Style Spareribs with Rice, Pink Beans and Chorizo

Make this a day or two in advance to let the flavors meld.

  • Author: Trish Lobenfeld
  • Prep Time: 45 minutes
  • Cook Time: 8 hour
  • Total Time: 8 hours 45 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Braise

Ingredients

  • Spare Ribs
  • ¼ cup extra virgin olive oil
  • 2 cups diced onion
  • 1 cup diced pepper
  • 2 cans (15 ounces) fire-roasted tomatoes
  • 1 tablespoon Kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 10 garlic cloves, peeled and minced
  • 2 tablespoons sherry wine vinegar
  • 1 tablespoon ground coriander
  • 2 teaspoons turmeric
  • 1 jalapeño, seeded and minced
  • 3 bay leaves
  • 4 cups chicken stock (water or vegetable stock is fine)
  • 4 pounds boneless country-style pork spare ribs
  • Rice
  • ½ pound chorizo, skin removed and ¼-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 2 cups strained sofrito sauce, return the vegetables to the pot
  • 1 cup long-grain white rice
  • 1 can (15 ounces) pink beans, rinsed and drained
  • ¼ cup roughly chopped cilantro

Instructions

  1. Spare Ribs
  2. Heat the oil in a 7-quart covered Dutch oven or heat-proof slow cooker insert over medium-high heat. Once the oil is hot (it quivers a bit), add the onion, cover and sweat for 5 minutes.
  3. Stir in the green pepper, tomatoes, salt and pepper flakes; bring to a boil, lower a bit and continue cooking until the liquid reduces about 10 minutes.
  4. Add the garlic, sherry wine vinegar, coriander, turmeric, jalapeño and bay leaves, stir and cook for 30 seconds, just until fragrant. Pour in the stock and stir to combine.
  5. Note: this is more liquid that I would normally use, but I want 2 cups of the flavorful liquid to cook the rice.
  6. Set the spare ribs in the sofrito and bring to a boil.
  7. Stovetop Method: lower heat to barely simmer and continue cooking until the pork is fork tender, about two and one-half hours.
  8. Slow Cooker Method: Set the slow cooker on low and cook until the pork is fork tender; check at six hours and adjust accordingly.
  9. Cool and refrigerate overnight. Skim the fat before reheating.
  10. Rice
  11. Heat the oil in a small sauté pan over medium-high heat. Add the chorizo and sauté until golden brown, about five minutes. Remove to a paper towel-lined plate.
  12. Put the strained sofrito sauce and rice in a medium-sized covered saucepan. Bring to a boil and lower the heat to simmer, cover and cook for the recommended time on the package.
  13. Note: Follow instructions on package for cooking in the Microwave.
  14. Stir in the beans, chorizo and cilantro; continue cooking until heated through.
  15. To serve: Spoon the rice mixture in the middle of the plate, top with the spare ribs and ladle sauce over the top. Serve remaining sauce in a gravy boat.

Notes

Make this for Super Bowl Sunday or any dinner.

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