Friday, February 12, 2010

Italian Ribs and Rice

I find that I can't always trust a recipe. Time wise. Preparation time: 20 min Cook: 1 3/4 hours. Ok... that would make it two hours and 15 minutes... right?? uh uh.... not in my kitchen. ROFLOL I started this recipe so it would be ready to eat by 6 p.m., it was around 7:15 p.m. when we sat down to eat. Or else, I started it later than I thought I did, which is entirely possible. It was worth the wait, though.

Italian Ribs and Rice from Taste of Home

  • 3 pounds country-style pork ribs
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 cup uncooked long grain rice
  • 1 small green pepper, thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 2 teaspoons salt, divided
  • 1/2 teaspoon Italian seasoning


  • In a Dutch oven, brown ribs in oil over medium-high heat. Cover and cook over low heat for 1-1/4 hours, turning occasionally. Remove ribs and set aside; drain.
  • In the same pan, bring tomatoes and water to a boil. Stir in the rice, green pepper, garlic, sugar, 1 teaspoon salt and Italian seasoning. Place ribs over rice; sprinkle with remaining salt. Cover and cook on low for 30 minutes or until rice and meat are tender. Yield: 6 servings.
Originally published Italian Ribs and Rice published in Country Extra March 2000, p51

No comments:

Post a Comment