Spareribs, Rice and Chickpea Casserole |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I have not tried this recipe that was printed in Bon Appetit (March 1993). Ingredients:
2 1/2 lbs country-style spareribs |
1 large onion, chopped |
4 garlic cloves, chopped |
2 (14 1/2 ounce) cans beef broth |
2 cups long-grain rice |
1 (15 ounce) can chickpeas, drained |
2/3 cup water |
1/3 cup red wine vinegar |
2 tablespoons chopped cilantro |
1 tablespoon dried oregano |
1 (4 ounce) jar sliced pimientos, drained |
Directions:
1. Preheat oven to 350°F.
2. Season spareribs with salt and pepper.
3. Brown spareribs in Dutch oven over high heat.
4. Transfer ribs to plate.
5. Add onion and garlic to pot and sauté until onion is translucent.
6. Add all remaining ingredients except pimientos to pot and bring to boil.
7. Return ribs to pot, stirring them into rice mixture.
8. Spread pimientos over top of mixture.
9. Turn into casserole and bake (covered) 50-60 minutes or until meat and rice are done.
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