"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pork backbone and Rice Recipe

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This recipe for Pork backbone and Rice, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Smith

Category:
Category:

Ingredients:  
Ingredients:  
2-3 pounds of boneless country style pork ribs
2 Tbsp extra virgin olive oil
1 large onion
salt pepper
1 cup rice, uncooked

Directions:
Directions:
Salt and pepper ribs. Rinse ribs under cold water and rub to check for any small bone fragments. Heat oil in pan and add ribs browning for 1-2 minutes on each side. Cut onion in half and then slice in thin strips. Place onion in bottom of slow cooker. Place ribs on top of onions. Add 32 oz of low sodium beef broth and 1 cup water. Cook on high for 6 hours or low for 8. Once done, remove 2 cups of broth and place in saucepan. Add rice, cover, bring to a boil and then turn down to simmer and cook for 15 minutes. Keep covered and do not peek. Add backbone, leftover stock and rice in pot together. Add salt and pepper to taste and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
8 hours slow cook
Personal Notes:
Personal Notes:
This is a recipe from my aunt, Diane McPipkin. She served this to us at her house in Valdosta, GA along with fresh collard greens!

 

 

 

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