Recipe: Pork Ribs and Rice (with tomatoes) and Pork Rib Jambalaya

PORK RIBS AND RICE

2 to 2 1/2 lbs. country-style pork ribs
2 tbsp. olive oil
1 small onion, sliced
1 small green pepper, slivered
1 clove garlic, chopped
1 (16 oz.) can whole tomatoes
1 cup chicken broth
1 cup rice
1/2 tsp. Italian seasoning
Salt and pepper

Brown ribs in oil in large skillet over medium high heat. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove ribs and set aside. Keep warm.

Pour off all but 1 tbsp. drippings from pan. Add onion, green pepper and garlic. Saute over medium heat until tender.

Add tomatoes and broth. Bring to a boil, stir in broth, rice, Italian seasoning, and salt and pepper to taste. Place ribs over rice. Sprinkle with more salt and pepper. Cover and simmer for 45 to 50 minutes or until rice and ribs are done.

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PORK RIB JAMBALAYA

3 lbs. pork ribs
salt and pepper
oil
1/2 cup chopped onion
1/4 cup chopped bell pepper
1 clove garlic, chopped
1 cup rice
3 cups water
chopped green onion tops and parsley

Salt and pepper pork ribs. Heat oil in Dutch oven and brown thoroughly. Pour off excess fat.

Add onion, peppers, and garlic to ribs and saute only until wilted.

Wash rice and add salt to taste. Add to rib mixture in pot along with water. Cover and cook slowly over low heat until done.

Add chopped onion tops and parsley about 15 minutes before serving.

Hi Marsha,

I don't know if either of these recipes was originally from the My Great Recipe Cards collection but they look similar to what you described. I don't know if the recipe you're looking for had tomatoes so I included a version with and a version with them. I believe quite a few of our visitors have the card collection so there's still hope that someone will come up with the exact recipe.

Happy Cooking!

Betsy