Acadian-Style Ribs & Rice
Prep Time
Serves
Cooking Mode
2 tbsp canola oil
3 lb pork back ribs, cut into single ribs
¾ tsp each salt and pepper
1 cup reduced sodium beef broth
4 tsp Worcestershire sauce
1 cup long grain rice
1 onion, diced
1 red pepper, diced
1 celery stalk, chopped into 1-in (2.5-cm) pieces
1 tsp dried thyme
2 tbsp canola oil
3 lb pork back ribs, cut into single ribs
¾ tsp each salt and pepper
1 cup reduced sodium beef broth
4 tsp Worcestershire sauce
1 cup long grain rice
1 onion, diced
1 red pepper, diced
1 celery stalk, chopped into 1-in (2.5-cm) pieces
1 tsp dried thyme
Directions
1Preheat oven to 325°F (160°C). Heat oil in Dutch oven on medium-high heat. Season ribs with salt and pepper. Brown ribs in batches; 4 to 6 min. per batch. Transfer each batch to plate. Add 2 cups (500 mL) water to Dutch oven and bring to a boil, scraping up brown bits. Return ribs to Dutch oven. Cover and bake 1 to 1 1/2 hr., until meat is tender but not falling off bone.
2Transfer ribs to plate; tent with foil. Skim and discard excess fat from liquids in Dutch oven. Pour liquids into measuring cup. Add broth, Worcestershire sauce and enough water to measure 2 1/3 cups (575 mL). Set aside.
3Mix rice, onion, red pepper, celery and thyme in the Dutch oven. Place ribs over top. Pour in broth mixture. Cover and bake in oven 40 to 45 min. until rice and ribs are tender and liquid is absorbed.
Tips
1
Serve with coleslaw for a fresh and crunchy side dish.
Disclaimer
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Personal Note
Personal Note
