1 pound of rice 6 pork ribs 3 ounces of lard 3 cloves of garlic 2 tablespoons of vinegar 1 large onion 1 large bell 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 lard, make a sofrito with chopped onion and bell pepper, tomato puree, and paprika. Let it cook for about 10 minutes, then add the ribs and dry wine, cooking it covered on low heat until the ribs are tender and the sauce thickens. Cook the white rice separately, shape it at the time of serving, and turn it out onto a round plate; arrange the ribs around it with the sauce on top, and place some pickled onions on each rib.