Texas Rice
Grills in California never go into storage, but cooking starts moving indoors as the weather cools. Spareribs, typically reserved for the barbecue season, become succulent and tremendously flavorful as they roast in the oven.
Making these chipotle ribs is a two-step process, but it’s fairly hands-off for the cook. First, the ribs are browned, sealing in their juices, then generously brushed with chipotle barbecue sauce for yet another flavor layer. Creating a chipotle barbecue sauce from a bottled sauce is a nice shortcut. Be sure to taste the bottled sauce before adding any sugar or lemon juice as noted in the recipe.
Baby backs are popular because their meat is tender. They’re from the upper part of the rib section of the loin. They’re typically leaner than spareribs, which come from the belly of the pig. You can also use this recipe for an appetizer; baby backs are popular party nibbles.
The two do-ahead side dishes--Texas rice and baked zucchini and spinach--can be reheated in the oven with the ribs. The rice has zip and variety that holds up to the ribs, while the vegetables are deliberately subtle.
For a meal with this much flavor, you’ll just need some simple accompaniments. Try warmed corn or flour tortillas and chilled Mexican beer.
Heat the oil in a pot over medium-high heat. When hot, add the rice; cook, stirring often, until lightly browned, about 5 minutes. Add the onion, green pepper, jalapeno, garlic, cumin and salt. Cook, stirring often, until the onion softens, about 4 to 5 minutes.
Stir in 1 1/2 cups of broth and the tomatoes. Bring to a boil, then reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand, covered, 10 minutes. This can be served immediately (after stirring in the cilantro) or made a day ahead and refrigerated. (If made ahead, reheat, covered, in 350-degree oven until hot, about 45 minutes. Add more broth if the rice is too dry. Stir in the cilantro. Serve hot.)
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