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Low Country Backbones & Rice
3 lb pork back bones (country style ribs, I actually get boneless)
1 cup onion (diced)
1/2 cup celery (diced)
1/2 cup (1 stick) butter
1/2 tsp cayenne pepper
3 bay leaves
1 tsp each kosher salt and pepper
8 cups water
3 cups raw white rice (rinsed well)
1/2 cup chopped green onion
Backbones, are sometimes known as country-style ribs. They sound like something Granny would make on the Beverly Hillbillies, but they sure are tasty, especially with rice. In a stockpot, saute the onion, celery, and backbones in the butter, add all spices, and cook until the meat is brown, and onions have turned transparent. Add the water, bring to a boil, cover with a lid, and cook on a low simmer for 1 hour.
Add the rice to the pot and return to a boil, stirring well. Boil for 10 minutes, then reduce the heat, add green onions, cover the pot, and simmer for 20 minutes or until rice is done. Remove the bay leaves and serve. This dish goes well with a mess of collards and hog jowls. You might need to finish this off in a 300º oven to help the rice get done.
1 cup onion (diced)
1/2 cup celery (diced)
1/2 cup (1 stick) butter
1/2 tsp cayenne pepper
3 bay leaves
1 tsp each kosher salt and pepper
8 cups water
3 cups raw white rice (rinsed well)
1/2 cup chopped green onion
Backbones, are sometimes known as country-style ribs. They sound like something Granny would make on the Beverly Hillbillies, but they sure are tasty, especially with rice. In a stockpot, saute the onion, celery, and backbones in the butter, add all spices, and cook until the meat is brown, and onions have turned transparent. Add the water, bring to a boil, cover with a lid, and cook on a low simmer for 1 hour.
Add the rice to the pot and return to a boil, stirring well. Boil for 10 minutes, then reduce the heat, add green onions, cover the pot, and simmer for 20 minutes or until rice is done. Remove the bay leaves and serve. This dish goes well with a mess of collards and hog jowls. You might need to finish this off in a 300º oven to help the rice get done.
Tags: Country, Jambalaya, Low, Pork, Ribs, Rice
Views: 1
Replies to This Discussion
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Permalink Reply by Pranab Dutta on -
Would this work in a crock pot? Slow cooking does infuse flavors very well. Maybe after browning the meat?
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Permalink Reply by Tim Harkleroad on -
Pranab,
Absolutely I think you could after browning the meat. You might want to toss in the onions to let them caramelize a bit and let the meat juices pick up the brown bits to help darken the rice. Slow cooking is a wonderful way to infuse flavors, although the ribs in this recipe really get tender.
Thanks
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Permalink Reply by Pranab Dutta on
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Thanks Tim
Hope to try this recipe soon. Will let you know how it turned out and, more importantly, how much my guests liked it...
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