Name: Arroz al horno with pork ribs
Prep time: 15 min
Cook time: 165 min
Ingredients: 2 Racks of baby Back Ribs; 6 Pork Sausages; 200 ml white wine; 1 lemon (zest pared); 4 oregano sprigs; 2 tsp pimentón (sweet smoked paprika); 75 ml olive oil; 1 large onion (finely sliced); 2 red peppers (deseeded and sliced); 3 large tomatoes (chopped); 3 garlic cloves (crushed); 300 g bomba or other medium-grain paella rice; 700 ml fresh chicken stock

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Arroz al horno with pork ribs

Easy Paella type dish

Course Main Course

Cuisine Spanish

Keyword Paella Pan

Recipe Type Pork

Prep Time 15

Cook Time 2 45

Servings

Ingredients

2 Racks of baby Back Ribs
6 Pork Sausages
200 ml white wine
1 lemon zest pared
4 oregano sprigs
2 tsp pimentón sweet smoked paprika
75 ml olive oil
1 large onion finely sliced
2 red peppers deseeded and sliced
3 large tomatoes chopped
3 garlic cloves crushed
300 g bomba or other medium-grain paella rice
700 ml fresh chicken stock

Instructions

Put the ribs and sausages in a dish with the white wine, lemon zest, oregano and 1 teaspoon of pimentón and marinate for 1–2 hrs, or overnight.
Heat the oven to 160C/140C fan/gas 2. Put the ribs in an ovenproof dish and cover with kitchen foil. Bake for 2 hrs, or until tender. Do not cook the sausages at this point.
Heat the oil in a paella pan or ovenproof dish. Fry the onion gently for 10 minutes
Add the peppers and cook for another 10 mins until really softened, Add a teaspoon of pimentón and cook for a further 5 mins.
Then add the tomatoes and garlic, and cook for 5 more mins.
Increase the oven temperature to 190C/170C fan/gas
Add the rice to the pan, then nestle the ribs and sausages into the rice, pouring in any of their juices.
Pour over the stock, season well with salt and pepper and return to the oven. Bake for 40–45 mins until the rice is tender and the ribs are browned, then serve.

Arroz al horno with pork ribs