Ingredients (serves 6)

• 1.2kg pork ribs, belly still on
• 100ml extra virgin olive oil
• sprinkle sea salt flakes
• 1 brown onion, finely diced
• 3 garlic cloves, chopped
• 1 teaspoon thyme leaves
• 6 bay leaves
• 2 green capsicum (peppers), finely diced
• 6 tomatoes, peeled, seeded (see glossary) and grated
• 300ml white wine
• 300g bomba rice
• 200g green peas, podded

Method

1. Take a sharp knife and cut the pork ribs between each rib to make single ribs with meat on either side of the bone. Heat 80 ml (21/2 fl oz/1/3 cup) oil in a large heavy-based saucepan over medium–high heat and cook the ribs, in 2 batches, for 10–15 minutes or until browned all over. Season with salt while cooking. Remove from the pan and set aside.
2. Wipe out the pan, so that the dish does not taste too much like pork fat, and return to medium heat. Add the remaining oil. Add the onion, garlic, thyme, bay leaves and season with a good pinch of salt. Cook, stirring occasionally, for 8–10 minutes or until the onion is lightly golden. Add the capsicum and cook, stirring occasionally, for 10 minutes or until softened. Meanwhile, bring 1.5 litres (52 fl oz) of water to the boil, then reduce to a bare simmer. Add the tomato to the onion mixture and cook for 30 minutes or until thick and pulpy. Add the wine and increase the heat to high. Allow to bubble away for a few minutes, then reduce the heat to medium–low, add back the ribs and 1 litre (35 fl oz/4 cups) of the hot water and simmer for 1 hour 10 minutes or until the ribs are tender. Add the remaining hot water, increase the heat to medium and bring to a steady simmer. Add the rice, season with salt and cook, stirring occasionally, for 15 minutes. Add the peas and cook for 4 minutes or until tender. The rice should just be a little past al dente but still firm to the bite. Serve straight away.