Acadian-Style Ribs & Rice

Prep time: 20min
Total time: 150min
Serves: 8
2 tbsp
canola oil
30 mL
3 lb
pork back ribs, cut into single ribs
1.5 kg
¾ tsp
each salt and pepper
4 mL
1 cup
reduced sodium beef broth
250 mL
4 tsp
Worcestershire sauce
20 mL
1 cup
long grain rice
250 mL
1
onion, diced
1
red pepper, diced
1
celery stalk, chopped into 1-in (2.5-cm) pieces
1 tsp
dried thyme
5 mL
Per serving (⅛ recipe):
calories
270
fat
12 g
saturated fat
4 g
carbs
23 g
sugar
2 g
protein
19 g
cholestrol
40 mg
fibre
1 g
sodium
360 mg

Directions

  1. Preheat 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.

  2. Transfer 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.

  3. Mix 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.