How to make
Let the pork ribs to boil for about 40 minutes. Even if they are not completely ready, it is not a problem, because they have to be baked in the oven.
Strain the broth from the cooking and save it.
Peel and thinly slice the garlic cloves. Put them in the fat heated over moderate heat. When they release their flavor, but are not browned, add the parsley and after 30 seconds, the tomato puree with paprika, pepper puree and tomato paste.
Season with aromatic cumin, which goes well with tomatoes as well as meat. Add as much salt and black pepper as you like.
In the tin of tomatoes, pour two ladlefuls of the broth and beat the flour into this liquid. Pour it over everything else. If you don't want a thicker sauce, you can add a little more flour.
Boil over low heat, until the sauce starts to thicken and when it does, pour another two ladlefuls of broth.
Pour the tomato sauce into a rectangular baking pan, arrange the ribs and leave them to soak in the sauce. Sprinkle with a little salt, oil and black pepper and put it in the oven, which is heated to 390°F (200°C).
Bake, until the tomatoes have reduced and thickened and the ribs begin to aquire a crust. If you are worried whether one of the two sauces or the ribs are completely done, you can always add a little of the broth and wait a few more minutes.
While the pork dish is baking in the oven, start making the rice - it's just plain white rice for garnish.
Boil it according to the instructions on the package along with the salt and butter. When ready, sprinkle with black pepper.
Serve the pork ribs with tomato sauce, sprinkled with chopped fresh garlic and in each portion put as much rice as you like, beautifully shaped into a ball.
Enjoy your meal!
