Baby Pork Ribs with Yellow Rice
A recipe from the Sneaky Kitchen
2 1/2 lbs lean pork ribs or 2 lbs. pork chunks
2 tbsp lemon juice
1 1/2 Tbsp olive oil
1 med. red bell pepper in julienne strips
1 med. carrot, thinly sliced diagonally
1 med. onion, chopped
2 cups white rice, uncooked
3 garlic cloves, minced
2 tsp salt
black pepper to taste
1/2 cup white cooking wine
4 cups chicken broth
8 oz. tomato sauce
10 oz frozen green peas
1 tbsp dry parsley, or 2 tbsp fresh, chopped
1/2 tsp ea. ground cumin, salt, black pepper, dried oregano & ground bay leaf.
For rice: 1 tsp yellow rice/saffron-based seasoning (Bijol, Goya with saffron)
pimento strips, optional garnish

Trim excess fat from pork & discard. Cut ribs into small portions, or pork chunks into 2'' to 3'' cubes. Combine with lemon juice & seasonings. Seal & turn or shake to mix. Refrigerate 2 hrs. or overnight turning at least once.

Heat oil in lg. heavy pan over high heat. Drain excess lemon juice & discard. Brown pork, stirring & scraping bottom frequently. Lower heat slightly as pork starts to brown. Add chopped red pepper & onion. Continue to sauté, scraping & stirring. Don't allow juices to burn; turn fire down as required. 

Measure out & combine white rice, cumin, salt, black pepper to taste, parsley & minced garlic. When onions & peppers start to brown (or if pan drippings start to get too dark), add rice mixture. Stir & scrape bottom a min. more. Add white wine & scrape to deglaze pan.  Add 4 C. chicken broth (if broth is short complete with water) & tomato sauce. Mix in yellow rice/saffron seasoning. Stir while bringing to a full boil. Cover tightly, & turn to lowest simmer for 20 minutes. If rice isn't tender but liquid is absorbed, add a little more water as needed & continue to simmer until done.

Shortly before done, cook peas; do not overcook. When rice & pork dish is done, mix half the peas into the dish; scatter rest on top as garnish.  You may also garnish with strips of canned or bottled pimento if desired.