1 pound of rice 6 pork ribs 3 ounces of lard 3 cloves of garlic 2 tablespoons of vinegar 1 large onion 1 large chili pepper 1 can of tomato puree ½ cup of dry wine ½ teaspoon of paprika 1 jar of pickled onions Salt and pepper to taste
Marinate the ribs for about 2 hours with vinegar, crushed garlic, salt, and pepper. In hot fat, prepare a sauté with finely chopped onion and bell pepper, tomato purée, and paprika. Let it cook for about 10 minutes, then add the ribs and dry wine, covering and simmering until the ribs are tender and the sauce has thickened. Cook the white rice separately, shaping it at the time of serving, and turn it out onto a round plate. Arrange the ribs around the rice with the sauce on top, and garnish each rib with a few pickled onions.