Sparerib, Rice and Chick-Pea Casserole

Ingredients

• 2 cups long-grain white rice
• 1 15- to 16-ounce can chick-peas (garbanzo beans)
• ¹/₃ cup red wine vinegar
• 2 ½ pounds country-style spareribs
• 2 tablespoons fresh cilantro
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• + 5 more ingredients
• • ²/₃ cup water
  • 1 4-ounce jar sliced pimientos
  • 1 large onion
  • 4 large garlic cloves
  • 2 14 1/2-ounce cans beef broth

Preheat oven to 350°F. Season spareribs with salt and pepper. Brown spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate. Add onion and garlic to pot and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients except pimientos to pot. Bring to boil, ...

View full recipe at Epicurious