Portuguese Pork Ribs Recipe with Rice
If you love ribs and you love rice, this baked pork ribs recipe is about to change everything. The meat bakes right into the rice, turning smoky, juicy, and unbelievably flavour-packed, while the rice soaks up all the natural juices. Ready in about an hour, this is an easy, family-friendly recipe that makes my house smell like a Portuguese festa!
Equipment
- 1 Large skillet or Dutch oven
- 1 *9×13-inch) baking dish
Ingredients
- 2 Tablespoons olive oil
- 1 rack pork ribs cut into individual pieces
- Salt to taste
- 1 Tablespoon paprika
- 1 teaspoon white pepper
- 1 onion chopped
- 2 garlic cloves minced
- 1 bay leaf
- ½ tomato chopped, or 1 Tablespoon tomato paste
- 1 Tablespoon pimenta moída
- ¼ cup dry white wine
- 1½ cups Carolino rice or long-grain white rice
- 3 cups hot chicken broth
- Fresh parsley and lemon wedges for serving
Instructions
- Season the pork ribs generously with salt, paprika, and white pepper. Heat the olive oil in a large skillet over medium heat and brown the ribs on all sides until golden. Remove and set aside.1 rack pork ribs, Salt, 1 Tablespoon paprika, 1 teaspoon white pepper, 2 Tablespoons olive oil
- In the same pan, add the onion, garlic, and bay leaf. Cook until soft and fragrant. Stir in the chopped tomato or tomato paste and the pimenta moída, cooking for another minute.1 onion, 2 garlic cloves, 1 bay leaf, ½ tomato, 1 Tablespoon pimenta moída
- Pour in the white wine and let it simmer for 1-2 minutes to cook off the alcohol. Add the rice, and stir well to coat it in the flavourful base.¼ cup dry white wine, 1½ cups Carolino rice or long-grain white rice
- Return the ribs to the pan, pour in the hot chicken broth, and adjust seasoning with salt if needed.3 cups hot chicken broth
- Transfer everything to a baking dish. Cover tightly with foil and bake at 375°F (190°C) for 30-35 minutes.
- Remove the foil, and return the dish to the oven for another 8-10 minutes, until the ribs are lightly crispy on top and the rice is tender.
- Garnish with fresh parsley and a squeeze of lemon. Serve hot.Fresh parsley and lemon wedges
Notes
Storage: Store cooled ribs and rice in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 2 months. Thaw in the fridge, and reheat covered in the oven at 350°F (177°C) for about 15-20 minutes or just until they’re warmed through.
