Puerto Rican Rice-and-Pigeon Pea Timbale with Guava-Glazed Ribs

Instructions

1. 1

   Preheat the oven to 325°F (165°C). Pat the pork ribs dry and season them on both sides with 1 teaspoon of the salt, the black pepper, garlic powder, dried oregano, and ground cumin.

2. 2

   In a large oven-safe pot or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Brown the ribs for 2 to 3 minutes per side until nicely colored. Remove them temporarily.

3. 3

   In a small bowl, mix the guava paste, 1 tablespoon of the apple cider vinegar, 1/2 cup (120 ml) water, Dijon mustard, and 2 tablespoons of sofrito until you have a thick but pourable sauce.

4. 4

   Return the ribs to the pot, pour the guava mixture over them, cover tightly, and bake for 1 hour and 45 minutes at 325°F (165°C), turning them halfway through. Uncover for the last 15 minutes so the glaze can reduce and become glossy.

5. 5

   While the ribs bake, make the quick pickle: combine the red onion with the sugar, the remaining 1/2 teaspoon salt, the remaining 1 tablespoon apple cider vinegar, and 1/4 cup (60 ml) water. Press gently with your hands or a spoon and let sit for 20 minutes.

6. 6

   For the rice with pigeon peas, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Cook the rest of the sofrito for 2 minutes until fragrant.

7. 7

   Add the medium-grain rice and stir for 1 minute to coat it with the sofrito. Stir in the cooked pigeon peas, chicken broth, 1/2 cup (120 ml) water, annatto seasoning, bay leaf, and sliced stuffed green olives.

8. 8

   Once it comes to a boil, reduce the heat to low, cover the saucepan, and cook the rice for 20 to 25 minutes until tender and the liquid is absorbed. Remove the bay leaf and let it rest for 5 minutes. Fluff the rice with a fork.

9. 9

   Remove the ribs from the oven. If the sauce is too loose, place the pot on the stovetop over medium heat and cook for 2 to 4 minutes until the guava glaze thickens slightly and coats the ribs well.

10. 10

    To serve, pack the rice with pigeon peas into a lightly oiled mold or measuring cup to form a timbale on each plate. Arrange the glazed ribs on top or alongside, spoon over some of the guava sauce, and finish with the pickled red onion and chopped fresh cilantro.