Rice (spiced baked rice) with pork ribs

1Preheat the oven to 220C/200C fan/gas mark 7.

2Put the ribs in a large lidded ovenproof pan or dish, season generously and sprinkle over the spices. Cook in the oven uncovered for 10 minutes, until the ribs start to colour. Reduce the oven temperature to 190C/170C fan/gas mark 5 and cover the pan or dish. Cook for a further 35 minutes, turning every so often.

3Remove from the oven and transfer the ribs to a plate.

4To make the rice, spoon out most of the fat from the pan you cooked the ribs in, leaving about 3 tbsp. Add the onions (2) and garlic and fry over a low heat for 2-3 minutes, stirring frequently so they don’t colour too much. Add the rice and chicken stock (600 ml), and mix well. Season then bring to the boil and scatter over the oregano or marjoram.

5Turn down the heat and place the ribs on top of the rice. Cover with the lid and return to the oven for 40 minutes, or until the rice is tender.

6Meanwhile, cook the broad beans in a pan of boiling salted water for 2-3 minutes, then drain. Add the butter (30 g) and parsley and stir until melted, about 1 minute. Season to taste then spoon over the ribs to serve.