How to make
Peel a carrot, celery and parsnips and cut them in half. Place them in a saucepan, along with half an onion and the cut ribs. Fill with plenty of water and put on medium heat for about 45 minutes. Towards the middle of cooking, add your desired amount of salt.
Remove the cooked pork ribs and wrap them in aluminum foil and strain the broth. Measure, so that its quantity is three times as much as the rice (for lovers of harder cooked rice - 2 and a half times). If you do not have enough liquid, dilute the broth with water. Keep it hot on a very low heat.
Turn the oven to 380°F (195 degrees) - lower reotan. Finely chop the other onion and fry in the heated oil over moderate heat with a pinch of salt.
When it softens and the color starts to show, add the rice, which needs to be pre-washed well from the starch. Add the dill, black pepper (ground) and more salt. Fry for a short while until it's crystal clear.
Spread in a suitable baking pan and pour the hot broth, while stirring well. Arrange the ribs and immediately place in the preheated oven.
Bake until only the fat remains and the rice is fully cooked (about 20-25 minutes). Remove from the oven and cover with a towel to sit for at least 5-10 minutes.
Serve the dish sprinkled with finely chopped spring onions.
Emjoy this traditional, classic dish!
The pork ribs with rice according to this classic recipe are very tasty.
