Ribs and Rice
Ribs and Rice
Ingredients
For the Ribs and Sauce
- 1 tablespoon ghee
- 1 cup onions, diced
- 4 cloves garlic, minced or crushed
- 1/2 inch ginger, grated or minced
- 3 green chillies, fresh
- 1 tablespoon cardamom pods
- 1 tablespoon black pepper
- 1 can diced tomatoes, 14.5 ounce
- 1/2 tablespoon salt
- 4 tablespoons vinegar
- 1 lemon juice, from 1 lemon
- 1/4 cup fresh coriander, chopped, plus more for garnish
- 4 beef spare ribs
- as needed water, for pressure cooking ribs
For the Rice
- 2 cups Al Wazir basmati rice
- 4 marrow bones, split
- 4 cups water, for pressure cooking rice
For Browning the Ribs
- 3 tablespoons butter
- 1 tablespoon Al Wali olive oil
Instructions
- 1
Add 1 tablespoon of ghee to a pressure cooker and heat over medium-high heat.
⏱️ 1 min
- 2
Add the 1 cup of diced onions to the pressure cooker and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the 4 cloves of minced garlic, 1/2 inch of grated ginger, and 3 fresh green chillies. Sauté for another 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Add the 1 tablespoon of cardamom pods and 1 tablespoon of black pepper to the pot. Sauté for 1 minute, stirring constantly.
⏱️ 1 min
- 5
Pour in the 1 can of diced tomatoes and continue to sauté for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 6
Add the 1/2 tablespoon of salt, 4 tablespoons of vinegar, and the juice of 1 lemon. Mix all ingredients well.
⏱️ 1 min
- 7
Stir in the 1/4 cup of chopped fresh coriander.
⏱️ 1 min
- 8
Place the 4 beef spare ribs into the pressure cooker, ensuring they are well coated with the sauce.
⏱️ 2 min
- 9
Add enough water to cover the ribs completely. Secure the lid on the pressure cooker and cook on high pressure for 45-60 minutes, or until the ribs are very tender. Allow the pressure to release naturally.
⏱️ 60 min
- 10
Carefully remove the tender ribs from the pressure cooker and set them aside. Leave the remaining sauce in the pot.
⏱️ 2 min
- 11
Add the 2 cups of Al Wazir basmati rice and the 4 split marrow bones to the sauce in the pressure cooker. Add 4 cups of fresh water. Stir gently to combine.
⏱️ 2 min
- 12
Secure the lid on the pressure cooker and cook on high pressure for 5-7 minutes. Allow the pressure to release naturally.
⏱️ 7 min
- 13
Once the pressure has released, carefully open the pressure cooker and fluff the cooked rice with a fork.
⏱️ 1 min
- 14
While the rice is cooking, heat a large pan over medium-high heat. Add the 3 tablespoons of butter and 1 tablespoon of Al Wali olive oil.
⏱️ 1 min
- 15
Once the butter is melted and shimmering, add the cooked beef spare ribs to the pan. Sauté and brown the ribs on all sides until they develop a nice crust, about 5-7 minutes.
⏱️ 7 min
- 16
To serve, place a generous portion of the basmati rice with marrow bones on a plate. Top with the browned beef spare ribs and garnish with additional fresh coriander.
⏱️ 1 min
Kitchen Tools
Ribs and Rice
For the Ribs and Sauce
- 1 tablespoon ghee
- 1 cup onions, diced
- 4 cloves garlic, minced or crushed
- 1/2 inch ginger, grated or minced
- 3 green chillies, fresh
- 1 tablespoon cardamom pods
- 1 tablespoon black pepper
- 1 can diced tomatoes, 14.5 ounce
- 1/2 tablespoon salt
- 4 tablespoons vinegar
- 1 lemon juice, from 1 lemon
- 1/4 cup fresh coriander, chopped, plus more for garnish
- 4 beef spare ribs
- as needed water, for pressure cooking ribs
For the Rice
- 2 cups Al Wazir basmati rice
- 4 marrow bones, split
- 4 cups water, for pressure cooking rice
For Browning the Ribs
- 3 tablespoons butter
- 1 tablespoon Al Wali olive oil
Instructions
- 1
Add 1 tablespoon of ghee to a pressure cooker and heat over medium-high heat.
⏱️ 1 min - 2
Add the 1 cup of diced onions to the pressure cooker and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the 4 cloves of minced garlic, 1/2 inch of grated ginger, and 3 fresh green chillies. Sauté for another 1-2 minutes until fragrant.
⏱️ 2 min - 4
Add the 1 tablespoon of cardamom pods and 1 tablespoon of black pepper to the pot. Sauté for 1 minute, stirring constantly.
⏱️ 1 min - 5
Pour in the 1 can of diced tomatoes and continue to sauté for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 6
Add the 1/2 tablespoon of salt, 4 tablespoons of vinegar, and the juice of 1 lemon. Mix all ingredients well.
⏱️ 1 min - 7
Stir in the 1/4 cup of chopped fresh coriander.
⏱️ 1 min - 8
Place the 4 beef spare ribs into the pressure cooker, ensuring they are well coated with the sauce.
⏱️ 2 min - 9
Add enough water to cover the ribs completely. Secure the lid on the pressure cooker and cook on high pressure for 45-60 minutes, or until the ribs are very tender. Allow the pressure to release naturally.
⏱️ 60 min - 10
Carefully remove the tender ribs from the pressure cooker and set them aside. Leave the remaining sauce in the pot.
⏱️ 2 min - 11
Add the 2 cups of Al Wazir basmati rice and the 4 split marrow bones to the sauce in the pressure cooker. Add 4 cups of fresh water. Stir gently to combine.
⏱️ 2 min - 12
Secure the lid on the pressure cooker and cook on high pressure for 5-7 minutes. Allow the pressure to release naturally.
⏱️ 7 min - 13
Once the pressure has released, carefully open the pressure cooker and fluff the cooked rice with a fork.
⏱️ 1 min - 14
While the rice is cooking, heat a large pan over medium-high heat. Add the 3 tablespoons of butter and 1 tablespoon of Al Wali olive oil.
⏱️ 1 min - 15
Once the butter is melted and shimmering, add the cooked beef spare ribs to the pan. Sauté and brown the ribs on all sides until they develop a nice crust, about 5-7 minutes.
⏱️ 7 min - 16
To serve, place a generous portion of the basmati rice with marrow bones on a plate. Top with the browned beef spare ribs and garnish with additional fresh coriander.
⏱️ 1 min