1: Preheat the oven to the temperature recommended for cooking ribs.
2: Prepare the ribs with organic brown sugar barbecue marinade.
3: In a pot, add the rice, diced poblano pepper, onion, jalapeño, cilantro, garlic, chicken bouillon paste, and salt.
4: Pour in the 1 1/2 cups of water and bring to a boil.
5: Reduce the heat, cover, and simmer until the rice is cooked.
6: Heat avocado oil in a pan and sauté additional vegetables if desired.
7: Serve the ribs alongside the poblano rice.
