Roasted Spicy Ribs & Peanuts/ Raisins Rice

I'm well aware that by now many of you are already tired of the food excesses commited over the holidays [I'm still just half-way] and are in a full plan of diet and cleanse, but these dreary days of constant rain, freezing cold and gloom still call for comforting meals, at least in my book! Well if you really don't want to break your resolutions of detoxifying at least it was well worth giving this delicious dish a try over the upcoming weekend as a special treat or try them separately - this tasty pinenuts and golden raisins rice actually makes a wonderful side dish to any meal.


Ingredients:

• 2 strips of ribs 
• salt
• chilis
• bay
• garlic
• extra virgin olive oil
• 1 & 1/2 beers
• long grain rice 
• pinenuts  
• yellow raisins

Ribs:
De-bone the strips of ribs so that you end up with individual ribs. Arrange on a tray and season with garlic cut into rings, but with the rind on, 2 bay leaves broken into small pieces, chilis to taste, salt and sprinkle with olive oil and a beer. Take to a preheated oven at 200º until well roasted and do not forget to turn over the ribs from time to time so that they get roasted from all sides.

Rice Pine Nuts and Raisins:
In a pan put olive oil and half an onion with 2 cloves of garlic to brown slightly. Add the pine nuts and raisins and let fry a little. Add the rice and let it fry a little. Add hot water and salt and let cook.


Ingredientes:

• 2 tiras de entrecosto
• sal
• malaguetas
• louro
• alho
• azeite virgem extra
• 1 & 1/2 cervejas
• arroz agulha
• pinhões
• passas amarelas

Entrecosto:
Desossar o entrecosto até ficar com as costelas individualmente. Dispor num tabuleiro e temperar com alhos cortados às rodelas, mas com a casca, 2 folhas de louro partidas aos pedaços, malaguetas a gosto, sal grosso e regar com azeite e uma cerveja. Levar ao forno pré aquecido a 200º até ficar bem tostado e não esquecer de ir virando as costelas para ficarem tostadas de todos os lados.

Arroz de Pinhões e Passas:
Numa panela colocar azeite e meia cebola com 2 dentes de alho a alourar ligeiramente. adicionar os pinhões e as passas e deixar fritar um pouco. Juntar de pois o arroz e deixar fritar um pouco. Adicionar água e sal e deixar apurar.