Pigeon Peas and Rice

In a large, heavy pot with tight fitting lid, in olive oil brown ribs well on all sides. Remove and set aside. When cool enough to handle, cut meat into cubes. Add onion to pan and cook until translucent. Add rice and stir to coat with oil. Cook until rice is lightly browned. Return pork to pot. Add tomato sauce and pigeon peas. Add water just to cover and bring to boil. Reduce heat, cover and simmer 20 min, until rice is done. Serve with a salad and a crusty bread. I like to add my own Red Devil Hot Sauce when serving. Cooked collard or mustard greens also go well with this.