Roasted ribs & vegetable rice

There ain’t nothing like roasted ribs on a hot weekend with friends. Must admit I love preparing them during summer vacation at the seaside, when all of my friends come over and we enjoy them with a couple of cold beers on the terrace in front of the house. Afterwards we go to the beach just 3 min from the house where we lay in the sun, play cards, swim and have fun. But while in Zagreb, my family is the one who enjoys the ribs I cook, they usually come on the weekend when I get some free time off from work. It’s funny how all of us love spicy food, so even the youngest members don’t complain when I use chili pepper in combination with cayenne pepper. 😀

I love the sticky part of these ribs and there is just no way to avoid getting messy, but that’s the point. Not to mention the spicy, hot flavour that will blow your mind. Just the recipe for Easter which is almost here, just a few days away and these ribs would be a sure thing! So check out the recipe, give it a go, if not for the Easter weekend, there is always the next one. 🙂

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Enjoy & happy cooking!

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Preparation: 30 min

Cook time: 1 h 30 min

Servings: 4

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Ingredients

Roasted ribs:

• 800 g pork ribs
• 50 g onion, sliced
• 50 g red bell pepper, sliced
• 2 cloves garlic, sliced
• 4 tsp chili powder
• 1 tsp cayenne pepper
• 1 tsp dry mustard
• 1 tbsp ground cumin
• 1/2 cup bbq sauce
• 3 tbsp ketchup
• Salt & pepper to taste

Vegetable rice:

• 100 g onion, chopped
• 150 g tomatoes, chopped
• 150 g zucchini, chopped
• 1,5 cup rice
• 4,5 cups vegetable broth
• Salt & pepper to season

How to

1. Preheat the oven to 200° C. Sprinkle some vegetable oil over a medium glass bowl.
2. Combine seasonings – chili powder, cayenne pepper, dry mustard, ground cumin, bbq sauce, ketchup, some salt and pepper in a small bowl. Season ribs with the spice mix and place them in the glass bowl. Throw sliced onion, sliced red bell pepper and garlic around the ribs and place them in a preheated oven. Roast them for 1 – 1 h 30 min until cooked all the way through.
3. In a medium pan grill chopped onion, tomato and zucchini for a couple of minutes, remove from heat. Place a cup of rice in a large pot and cover with the vegetable broth. Cook over medium heat until al dente, add cooked vegetables, some salt and pepper. Stir a few times until the rice is cooked. Serve with roasted ribs, a bowl of fresh lettuce salad & enjoy!