Sparerib, Rice and Chick-Pea Casserole

• 2 1/2 pounds country-style spareribs
• 1 large onion, chopped
• 4 large garlic cloves, chopped
• 2 14 1/2-ounce cans beef broth
• 2 cups long-grain white rice
• 1 15- to 16-ounce can chick-peas (garbanzo beans), drained
• 2/3 cup water
• 1/3 cup red wine vinegar
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon paprika
• 1 tablespoon dried oregano, crumbled
• 1 4-ounce jar sliced pimientos, drained

1. Preheat oven to 350F.
2. Season spareribs with salt and pepper.
3. Brown spareribs in heavy large Dutch oven over high heat.
4. Transfer ribs to plate.
5. Add onion and garlic to pot and saute until onion is translucent, about 5 minutes.
6. Add all remaining ingredients except pimientos to pot.
7. Bring to boil, scraping up browned bits.
8. Return ribs and any collected juices to pot.
9. Push ribs into rice mixture.
10. Season with salt and pepper.
11. Spread pimientos evenly over top.
12. Cover pot and bake until meat and rice are tender and all liquids are absorbed about 50 minutes.

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

Taken from www.epicurious.com/recipes/food/views/sparerib-rice-and-chick-pea-casserole-1308 (may not work)