SPARERIB, RICE AND CHICK-PEA CASSEROLE

Sparerib, Rice and Chick-Pea Casserole image

Provided by Joanne Lopez-Cepero

Yield Serves 6

Number Of Ingredients 12

2 1/2 pounds country-style spareribs
1 large onion, chopped
4 large garlic cloves, chopped
2 14 1/2-ounce cans beef broth
2 cups long-grain white rice
1 15- to 16-ounce can chick-peas (garbanzo beans), drained
2/3 cup water
1/3 cup red wine vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon paprika
1 tablespoon dried oregano, crumbled
1 4-ounce jar sliced pimientos, drained

Steps:

Preheat oven to 350°F. Season spareribs with salt and pepper. Brown spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate. Add onion and garlic to pot and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients except pimientos to pot. Bring to boil, scraping up browned bits. Return ribs and any collected juices to pot. Push ribs into rice mixture. Season with salt and pepper. Spread pimientos evenly over top. Cover pot and bake until meat and rice are tender and all liquids are absorbed about 50 minutes.