Page 118 - Amazing Ribs - Book

a pan.
About the rice. White rice is the most common, but you can use brown if you wish.
Method
1| Prep. Cut the ribs into individual bones. Dice the ham, and onion into 1/4-inch cubes. Seed and stem all the peppers and cut into dice. Split the ancho, discard the seeds and stem, and tear it into large flat pieces. Heat a large, deep non-stick frying pan, on medium. Place the ancho pieces in the pan and press them down with a spatula for 30 to 60 seconds, just enough to toast them or until steam rises. Turn the pieces over and repeat. This amps up their flavor. Set them aside, and when they cool, break them into 1/2-inch pieces.
2| Render. Add the bacon to the hot pan and cook until it starts rendering fat.
3| Brown. Turn the heat down to medium. Add the ribs and brown them on both sides.
4| Cook the stew. If the bacon is getting crisp, remove it. Otherwise, leave it in the pan. Remove the ribs and toss in the ham, peppers, and onions. Cook until they are limp, stirring occasionally. Add the tomato sauce, olives, drained capers, ancho, oregano, Tabasco, and the ribs. Reduce the heat to a simmer, just above low. Simmer uncovered. If you are not using a non-stick pan, stir occasionally to make sure nothing is burning on the bottom of the pan. If the liquid gets too thick and too shallow, add a bit of water.
5| Make the rice. After the ribs have simmered for 25 minutes, in another pot, boil four cups water and add the salt and rice. Cover and cook for 30 minutes until ready or follow the directions on the box.
6| Finish. After about an hour the ribs should be tender enough to serve. About three minutes before serving, add the garbanzo beans. Taste and add salt and ground black pepper to taste. Serve by scooping the rice onto a plate and place the ribs and liquid on top. Place a bottle of hot sauce on the table.
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