Fall-Off-The-Bone Pork Ribs with Rice

Heat the lard in a pot and sear the pork ribs on all sides, then remove them and set aside.

Process the onion and carrot in a food processor.

Use the bottom of the pot to sauté the onion and carrot mixture, adding the red bell pepper and garlic until well browned.

Add the tomato paste and dried seasonings, mixing well and adding a little water to thin out the spices.

Return the ribs to the pot, add enough water to cover them, and cook under pressure for half an hour.

Remove the ribs from the pot and reserve the broth that formed at the bottom. Shred the ribs; they should easily pull away from the bone.

In another pot or the same one, sauté a little more garlic.

Add the uncooked rice to the pot with the sautéed garlic.

Season with salt and add the flavorful reserved broth from cooking the ribs.

Cover the mixture with hot water and let the rice cook.

When the rice is almost done, mix in the shredded ribs and finish by sprinkling with fresh herbs on top.