Spareribs, Rice and Chickpea Casserole

• 2 12 lbs country-style spareribs
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 2 (14 1/2 ounce) cans beef broth
• 2 cups long-grain rice
• 1 (15 ounce) can chickpeas, drained
• 23 cup water
• 13 cup red wine vinegar
• 2 tablespoons chopped cilantro
• 1 tablespoon dried oregano
• 1 (4 ounce) jarsliced pimientos, drained

1. Preheat oven to 350F.
2. Season spareribs with salt and pepper.
3. Brown spareribs in Dutch oven over high heat.
4. Transfer ribs to plate.
5. Add onion and garlic to pot and saute until onion is translucent.
6. Add all remaining ingredients except pimientos to pot and bring to boil.
7. Return ribs to pot, stirring them into rice mixture.
8. Spread pimientos over top of mixture.
9. Turn into casserole and bake (covered) 50-60 minutes or until meat and rice are done.

countrystyle spareribs, onion, garlic, beef broth, longgrain rice, chickpeas, water, red wine vinegar, cilantro, oregano, pimientos

Taken from www.food.com/recipe/spareribs-rice-and-chickpea-casserole-43486 (may not work)