Rice with spare ribs

Method

1. Begin by seasoning the spare ribs with salt and freshly ground pepper. Leave to marinate for about 30 minutes.
2. In a pressure cooker or a deep pan, heat a little olive oil over medium-high heat. Add the spare ribs and brown them well on all sides, for about 10-15 minutes. Remove and set aside.
3. In the same pan, add the finely chopped onion and sauté until translucent, about 5-7 minutes.
4. Add the tomato passata and cook for 2-3 minutes, stirring constantly, to develop the flavours.
5. Return the spare ribs to the pan. Add enough hot water to cover the meat, about 1.5 litres. Season with more salt if necessary.
6. Cover the pan and, once it comes to the boil, reduce the heat to medium-low and cook for about 45-50 minutes, or until the spare ribs are tender.
7. Remove the spare ribs from the pan and shred them, discarding the bones. Reserve the cooking liquid.
8. In a separate pan, put the carolino rice and add 800ml of the cooking liquid from the spare ribs (if necessary, top up with hot water). Bring to a boil.
9. When the rice is nearly cooked, about 10 minutes, add the shredded spare ribs and mix well. Leave to cook for a further 5 minutes, or until the rice is done, creamy and the liquid absorbed. Serve immediately.