A Creamy Spanish Rice and Pork Ribs Recipe

(Arroz Meloso con Costillas)


By Edu Valor / Author - Spanish Chef

Have you ever had one of those creamy rice dishes that make you go back for seconds? A Spanish rice and pork ribs recipe is one of those rich, comforting meals packed with flavor.

I’ve had plenty of them in my life. In the warm Mediterranean climate, a moist and light meal isn’t a luxury, it’s a necessity. Fortunately, this dish remains an affordable and satisfying option.

For some reason, I find it perfect to pair with a raw, tangy salad, the simple kind with just tomatoes, lettuce, and onion, seasoned with sea salt and a splash of vinegar or lemon juice.

Something about that mellow-and-crunchy texture combination just works.

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Edu's Rice Recipes
Mellow Spanish rice and pork ribs on a earth plate.


Let's Make Creamy Pork Ribs Rice!


Ingredients for 4 Servings


Preparation: 10-15 minutes
Cooking: 18-20 minutes for the Bomba rice, approx. 45 minutes total.

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

Using a different rice may change the cooking time. The info is usually on the packaging.

  • 600 g / 21 oz pork ribs
  • 340 g / 12 oz bomba rice (or other round grain rice like calasparra)
  • 1 onion diced
  • 1 bay leaf
  • 2 tbsp parsley chopped
  • 1L / 34 fl oz beef broth (plus some extra)
  • 3 tbsp dry white wine
  • 80 g / 3 oz tomato cubes or puree
  • ½ red bell pepper, cut squares
  • 2 garlic cloves, minced
  • 4 tbsp olive oil
  • salt and pepper
  • 1 pinch of saffron (or ½ tsp yellow food dye)

Instructions

  1. Season the pork ribs with salt and pepper.
  2. Heat oil in a pan over medium-high heat. Quickly brown the ribs, then remove them from the pan.
  3. In the same pan, add the onion and garlic. Cook over medium heat until they become soft and glazy.
  4. Add the tomato and sauté until its juices evaporate, then pour in the wine.
  5. Return the pork ribs to the pan and mix everything together.
  6. Pour in the beef broth and add the bay leaf and saffron. Taste and adjust the seasoning if needed. Cover and simmer for 20 minutes.
  7. Add the rice and red bell pepper. Stir briefly, cover, and let it simmer over medium-low heat for 18–20 minutes, or until the rice is fully cooked.
  8. Mix in the parsley.
  9. If the rice is too firm, add extra broth or water to achieve a creamier texture. Taste and adjust as needed.

TIPS: 

  • Sauté the tomato until juice evaporates.
  • Another rice than Bomba may have different cooking time and water/broth amount.
  • Taste before adding the rice.
  • Allow the rice to cook longer than 20 minutes if not done.


What You Will Need

  1. A large frying pan or pot with lid.
  2. Spatula
  3. Meat knife
  4. Paring knife
  5. Cutting board
  6. Measuring beaker
  7. Measuring spoons
  8. Scale


The Best of Both Worlds


I don’t know anyone who doesn’t like ribs. Pairing them with a satisfying rice dish guarantees your guests won’t lose interest at the table.

This is one of those meals I always enjoy, and I never mind having it again the next day. In our family, it’s a traditional meal.

Sometimes, we swap out the ribs for other types of meat. The recipe is easy to adjust based on whatever’s in your fridge.

I’ve had it with beef, pork loin, lard, and pork sausages, and honestly, I can never get enough of it.



*****

Edu's Tasty Rice Recipes

Spanish pork belly rice on a decorative plate.Arroz con Tocino (pork belly rice)