Creamy Rice with Pork Ribs

Name: Creamy Rice with Pork Ribs
Prep time: 15 min
Cook time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1kg pork ribs; 3 tablespoons homemade fried tomato sauce; 360g short-grain rice (arroz para melosos); Sweet paprika; Dried ñora pepper or choricero pepper paste; 2 garlic cloves; 1 large onion; Pink salt; Extra virgin olive oil; 1 small glass of red wine; 1500ml beef broth

Rice & pasta

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Today I'm making a creamy rice with pork ribs, the kind of dish that invites you to slow down and savor the table with great company. I love browning the pork ribs well to bring all that rich flavor into the sofrito, along with onion, garlic, and homemade fried tomato sauce. A splash of red wine, sweet paprika, and ñora pepper or choricero pepper paste round out the base.

To make sure this pork rib rice gets that signature creamy, saucy texture, I use short-grain rice meant for creamy rices and beef broth: I'm looking for a rich, juicy result, never dry. It's a recipe for four people, ideal for a relaxed meal at home when you have time to cook without rushing. Between prep and simmering, you'll need around 70 minutes.

If you love this style of rice, I also recommend my rice with ribs and baby garlic and my rice with pork ribs and potatoes for cozy family meals.

Prep: 15 minCook: 55 minServes: 4

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Ingredients

Here are the ingredients for 4 people

1kg pork ribs
3 tablespoons homemade fried tomato sauce
360g short-grain rice (arroz para melosos)
Sweet paprika
Dried ñora pepper or choricero pepper paste
2 garlic cloves
1 large onion
Pink salt
Extra virgin olive oil
1 small glass of red wine
1500ml beef broth

Step by step

Method

1Season the ribs with salt and place them in a deep paella pan with a drizzle of extra virgin olive oil.
2Brown the ribs well on all sides, then set them aside.
3In that same oil, fry the onion until golden.
4When it begins to take on color, add the garlic and the ñora pepper.
5Just before the garlic begins to brown, add the homemade tomato sauce.
6Sauté everything well, then pour in the red wine.
7Cook until the wine reduces.
8Stir in the paprika and return the browned ribs to the pan.
9Cover with the broth, put the lid on, and cook for 15 minutes over medium-low heat.
10After that time, stir in the rice, mix for a couple of minutes, and let it simmer for 16-18 minutes, depending on how tender you like your rice.

Extras

1I use a bit more broth because some of it will evaporate during the 15 minutes the meat simmers.
2The rice might ask for more broth depending on the heat of your stove; add more boiling broth if it needs it, and turn up the heat slightly in the final minutes.

Frequently asked questions

Can I prepare this creamy rice with ribs ahead of time?

You can cook the ribs with the sofrito ahead of time and add the rice just before you're ready to eat. That way, the rice won't keep absorbing broth and lose its creamy texture.

Can I substitute the red wine?

Yes, you can swap it for the same amount of beef broth. The flavor will be slightly different, but you'll keep the right amount of liquid without adding wine.

How do I store and reheat leftovers?

Cool the rice quickly in a shallow container and refrigerate it covered within two hours; enjoy it within 24 hours. Reheat only the portion you're going to eat with a splash of broth until piping hot throughout, keeping in mind that the rice grains will be softer.