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Put the chopped spare ribs in a pressure cooker with 1 litre water. Cook for 20 minutes, then leave to cool.
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In a large frying pan fry the garlic and the pork pieces in the olive oil until browned.
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Add the rice and fry for a couple of minutes.
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Add the tomato frito, the spare ribs and the cooking water and bring to the boil.
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Stir occasionally, moving the rice from the centre of the pan to the sides, adding more water as needed.
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Cook for about 30 minutes, until the rice is just cooked and there is still a little liquid.
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Cover and leave for 10 minutes for the rice to absorb the remaining liquid, then serve with lemon wedges.