• Serves 6
  • 45 minutes
  • Difficulty Medium
  • 12 Ingredients

I love this dish because it's simple yet hearty – it's autumn fare at its best. My go to for delicious pork ribs is Thinh Dat Meat at Footscray Market. Their meat is fresh, top quality and all at unbeatable prices – you can't go wrong.

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


  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.

  • I haven’t heard of bomba rice before


  • Very interesting, have not seen this before. Looking forward to making it.


  • Pork Ribs are a very welcomed recipe in our house,thanks for your recipe,it looks fantastic!


  • Yum ,we cannot wait to try this dish out, thanks for sharing.


  • Now that’s something I haven’t tried, and would like to!


  • Thanks for this recipe; I know some people that would love to try this hearty and yummy looking dish.


  • yes this is a great hearty dish and one that i would be happy to serve up for dinner. i can’t wait to give it a try!

    • cheers for sharing this. love the rice aspect


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