Low Country Backbones and Rice

Low Country Backbones and Rice

Joined: August 19th, 2007, 12:39 am

March 23rd, 2008, 11:35 pm #1

3 lb pork country style ribs (backbones)
1 1/2 cup onion (large diced)
1 1/2 cup celery (large diced)
1/2 stick butter
1 tbs Tony Chachere's Cajun Spice (salt free)
1/2 tsp cayenne pepper
1 tsp minced garlic
1/2 tsp thyme
3 bay leaves
1 tsp each kosher salt and pepper
8 cups chicken stock (you can use canned)
3 cups raw white rice (rinsed well)
1/2 cup chopped green onion (wash stems and save)

In a large (preferably) cast iron pot on MED, saute the onion, celery, and backbones in the butter, add all spices, g. onion stems, garlic, and cook until the meat is brown, and onions have turned transparent. Cover and cook on MED/LO about 30 mins. Add the stock, stir the meat and scrape the bottom of the pot, then bring to a boil, cover with a lid, turn down and cook on a LO 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 15 minutes. Give the rice a stir. Transfer to a 350º oven for about 30 mins. Turn oven off and let sit for about 15 mins. more.

These ribs, if you take your time and follow the cooking times, will fall off the bone in the rice.

Whad 'er you do, don bun dat roo! Tro id out, an stod agin.