Spareribs With Saffron Rice Recipes

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COUNTRY-STYLE PORK RIBS & RICE BY PAULA DEEN RECIPE - (3.9/5)



Country-Style Pork Ribs & Rice by Paula Deen Recipe - (3.9/5) image

Provided by Onolicious

Number Of Ingredients 10

3 pounds pork back bones, sometimes called country-style ribs
1 cup chopped onion
1/2 cup (1 stick) butter
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
1 tablespoon salt, or to taste
8 cups water
3 cups raw white rice
1/2 cup chopped green onion

Steps:

  • In a stockpot, combine the backbones, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. 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 10 minutes or until rice is done. Remove the bay leaves and serve.

SPARERIBS WITH SAFFRON RICE



Spareribs With Saffron Rice image

I've always found the color of saffron rice to be quite attractive, haha. Prep time doesn't include marinating.

Provided by swirlycinnacakes

Categories     Pork

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs lean pork spareribs
2 garlic cloves, finely chopped
1 inch piece gingerroot, grated
1 green chili pepper, seeded and finely chopped
2 tablespoons hoisin sauce
3 tablespoons catsup
3 tablespoons clear honey
2 tablespoons soy sauce
1 tablespoon mustard
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 onion, chopped
1 cup long grain rice
3 saffron strands, soaked in
2 1/2 cups chicken bouillon, hot
salt and pepper
2 oranges, peeled and sectioned and sliced
1/4 cup sliced almonds

Steps:

  • Place the ribs in a large pan. Mix together the garlic, ginger, chili, hoisin sauce, tomato catsup, honey, soy sauce, mustard and Worcestershire sauce and pour over the ribs. Leave to marinate for 2-3 hours.
  • Cook in a preheated oven at 400°F for 1 hour, turning 2-3 times. Reduce to 350°F for a further 15-20 minutes, until tender.
  • Meanwhile, melt the butter in a pan and soften the onion. Add the rice and cook for 1 minute.
  • Strain the saffron bouillon over the rice and cook until tender and the liquid is absorbed.
  • Season, stir in the oranges and almonds and heat gently.
  • Garnish the ribs and serve with the rice.

Nutrition Facts : Calories 1024.3, Fat 63, SaturatedFat 21.2, Cholesterol 197.3, Sodium 1685.3, Carbohydrate 71.4, Fiber 4, Sugar 26.9, Protein 43

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