BAKED COUNTRY-STYLE RIBS & RICE

A simple recipe for tender country-style pork ribs baked over a bed of perfectly seasoned rice.

INGREDIENTS

• 3-4 lbs country-style ribs
• 3 tablespoons oil
• 1/2 cup butter (1 stick)
• 2 cups uncooked white rice
• 1 onion, grated
• 2 10.5-oz cans beef consommé
• 1 14.5-oz can chicken broth
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Season ribs with salt and pepper to taste. Heat oil in a large skillet over medium-high heat then brown ribs on both sides. Set ribs aside.
3. Reduce heat to medium then add butter to skillet. Once butter is melted, add uncooked rice and grated onion then sauté for about 5 minutes or until rice is lightly browned and fragrant.
4. Add beef consommé, chicken broth, water, salt and remaining spices then stir until simmering. Taste for seasoning then add more salt and/or spices if desired.
5. Pour contents of skillet into a 3-quart 13×9 baking dish then spread rice evenly over the bottom of the dish. Arrange ribs evenly over rice. Cover TIGHTLY with aluminum foil then bake immediately at 375 degrees for 1 hour.

Note

• Bone-in country style ribs are best in this recipe but boneless works as well. Bone-in pork chops can be used as well (thin, boneless chops will overcook and be dry).
• Condensed French onion soup (10.5-oz cans) can be substituted for beef consommé.
• Grate the onion with a cheese grater the same way you’d shred cheddar cheese OR finely dice with a sharp knife.
• I use about a teaspoon of salt (vs the 1/2 teaspoon listed in the recipe) but since some chicken broths are way saltier than others, I wrote the recipe with just 1/2 teaspoon. Taste everything before adding the ribs then add more seasoning to taste. The rice will taste like the cooking liquid so make sure it’s salty enough for your tastes.
• Substitute bacon grease for the oil or butter and/or add a little Liquid Smoke for a “greasy rice” taste to the rice.
• If the dish doesn’t go into the oven straight from simmering on the stove, it may take 10-15 minutes longer for the rice to cook.