As we all know rice is a staple food in many homes for ages. This small grain can be white, brown or long grained. It is used by itself, in soups, for stuffing of vegetables as well as making desserts.
Spare ribs on the other hand are derived from either a pig or cattle. Therefore, we have a choice of the type of meat to choose; pork or beef. Spare ribs come in what is called a rack and usually range from 11 – 13 ribs total.
The word spare rib does not mean the animal had any ribs to spare. But, rather there was a spare amount of meat along the ribs in comparison to other portions of the pig or cattle it came from. Therefore, their name which can be spelt out either as a whole (sparerib) or separately as (spare rib) was derived from its meaning.
Spare Ribs are usually grilled with some sort of flavored BBQ sauce. Which should only be added to the ribs shortly before the grilling process is over to prevent the meat from burning. They are also great cooked in the oven. Another way of cooking them is to parboil or braise them. And then again the Chinese are well known for fried and steamed ribs which when seasoned take on a pinkish color. We all enjoy spare ribs whether the meat is taken off the bone; we gnaw on them to end up licking our fingers when done. One thing to remember is that if the pork is still pink than the meat is still not cooked all the way through.
Now that you know the two main ingredients to this recipe you should be ready to take on this slightly challenging set of instructions. Here we go!
Things You’ll Need:
- 2 to 2 ½ pounds of country-style pork ribs
- 2 tablespoons of olive oil
- 1 small sliced green pepper
- 1 can (16 ounces) of whole tomatoes
- ½ small sliced yellow onion (or ¼ of a red onion)
- 2 cup of chicken broth
- Salt and pepper to taste
- A few shake of Italian seasonings
- 1 large clove of garlic
- 1 cup of white rice (not minute rice)
The first thing you want to do is separate the ribs from the rack.
Next you have to braise or brown the spare ribs. Take a large frying pan and add the olive oil and let the oil get hot. Add the ribs one by one and cook over a medium high heat until they are browned on all sides.
Now reduce the heat on the frying pan and cover. Simmer the ribs for about 30 minutes. Stir the ribs around about three times. Remove the ribs from the frying pan and set aside on a plate and keep warm.
Pour most of the dripping from the frying pan off. Just leave a thin coating in the pan bottom.
Add the sliced pepper, onion and garlic to the pan. Sauté the vegetables over a medium heat or flame.
Then add the chicken broth and tomatoes to the pan. Bring the mixture to a boil, stir in the rice, Italian seasoning and salt and pepper.
Now place the ribs that were set aside over the top of the pan mixture. Sprinkle again with salt and pepper, cover pan and simmer for 50 – 60 minutes or, until rice and ribs are cooked all the way through. Enjoy.
Tips & Warnings
- Be sure to just brown the ribs and not allow them to burn.
- Never use minute rice.