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 1x
- Category: Main Dish
- Method: Braise
- 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
- 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
- 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 5 minutes.
- 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.
- 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 that I would normally use, but I want 2 cups of the flavorful liquid to cook the rice.
- 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.
- Cool and refrigerate overnight. Skim the fat before reheating.
- 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.
- 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 the Microwave.
- 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.
Make this for Super Bowl Sunday or any dinner.