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Braised Pork Sparerib, Rice, and Chickpea Casserole

Braised Pork Sparerib, Rice, and Chickpea Casserole prepared dish

Tender pork spareribs bake over paprika-scented rice, chickpeas, tomatoes, and sweet peppers in this hearty one-pan casserole. The ribs baste the grains as they cook, creating a savory dinner with crisp edges and a deeply seasoned broth.

This recipe is mediterranean style, dinner, scaled for 6 servings, with 25 min prep and 105 min cook.

Prep: 25 min · Cook: 105 min · Total: 130 min · Serves: 6

Quick cooking notes

  • Core ingredients include lemon juice, diced tomatoes, bay leaf, pork spareribs.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tbsp lemon juice (fresh)
  • 1 14.5 oz can diced tomatoes (with juices)
  • 1 whole bay leaf
  • 3 lb pork spareribs (cut into individual ribs)
  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • 2.25 cups low-sodium chicken broth (hot)
  • 1 tsp dried oregano
  • 4 cloves garlic (minced)
  • 0.25 cup fresh parsley (chopped)
  • 1 tsp black pepper (freshly ground)
  • 1 large yellow onion (diced)
  • 1.5 cups long-grain white rice (rinsed and drained)
  • 2 tsp kosher salt
  • 1 15 oz can chickpeas (drained and rinsed)
  • 1 large red bell pepper (diced)
  • 1 tsp ground cumin

Instructions

  1. Heat the oven to 325°F (163°C) with a rack in the center position, and place a 9-by-13-inch baking dish or 5-quart oven-safe casserole nearby.
  2. Pat the 3 lb pork spareribs dry with paper towels on a rimmed sheet pan, keeping the raw pork separate from vegetables and ready-to-eat ingredients; wash your hands, cutting board, and any surfaces that touched raw pork with hot soapy water before continuing.
  3. In a small bowl, stir together the 2 tsp kosher salt, 1 tsp black pepper, 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried oregano, then rub the mixture evenly over all sides of the ribs.
  4. Heat 1 tbsp olive oil in a 12-inch heavy skillet over medium-high heat until shimmering, about 1 minute, then add half the ribs in a single layer and sear until browned on two sides, 3-4 minutes per side.
  5. Transfer the browned ribs to a clean plate, add the remaining ribs to the same skillet, and sear over medium-high heat until browned on two sides, 3-4 minutes per side; move them to the clean plate and do not return cooked ribs to the raw-pork sheet pan.
  6. Reduce the skillet heat to medium, add the remaining 1 tbsp olive oil, the diced yellow onion, and the diced red bell pepper, and cook with a wooden spoon until the vegetables soften and the onion is translucent, 5-6 minutes.
  7. Add the 4 cloves minced garlic to the skillet and cook over medium heat until fragrant but not browned, 30-45 seconds.
  8. Stir the 1.5 cups rinsed long-grain white rice into the skillet and cook over medium heat until the grains are glossy and lightly toasted at the edges, about 2 minutes.
  9. Scrape the rice mixture into the 9-by-13-inch baking dish, then fold in the drained chickpeas, diced tomatoes with juices, 2.25 cups hot low-sodium chicken broth, and 1 bay leaf until the ingredients are evenly distributed.
  10. Nestle the seared ribs meaty-side up into the rice mixture, cover the baking dish tightly with foil, and bake at 325°F (163°C) until the rice has absorbed most of the liquid and the pork registers at least 145°F (63°C) in the thickest meaty part away from bone, about 60 minutes.
  11. Remove the foil carefully to avoid steam, continue baking uncovered until the rice is tender, the top is lightly browned, and the ribs are very tender with an internal temperature ideally around 190°F (88°C) for easy bone separation, 20-25 minutes longer.
  12. Transfer the baking dish to a heatproof surface, tent it loosely with the same foil, and rest the casserole for 10 minutes so the pork juices settle and the rice finishes steaming.
  13. Remove and discard the bay leaf, drizzle the casserole with 1 tbsp fresh lemon juice, sprinkle with 0.25 cup chopped fresh parsley, and serve the ribs over the chickpea rice while hot.

Nutrition (per serving)

  • Calories: 612
  • Protein: 31 g
  • Fat: 35 g
  • Carbohydrates: 44 g
  • Fiber: 6 g
  • Sugar: 6 g
  • Sodium: 1035 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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