4 lb Pork spareribs
3 tsp Ground red pepper
2 tsp Salt
1/2 tsp Creole Seasoning
1/2 tsp Seasoned salt
3 cup Chopped onion
1/3 cup Chopped red bell pepper
1/3 cup Chopped green bell pepper
3/4 cup Chopped celery
1 Clove Garlic, Minced
1/2 lb Smoked sausage, Sliced
2 cup Uncooked rice
3 cup Water
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1. Have butcher cut ribs in half across the bone (about 2" wide). Cut into single rib portions. Place on rack in large roasting pan. Combine red pepper, 1 1/2 teaspoon salt, Creole seasoning, and seasoned salt. Sprinkle over ribs. Bake in oven about 1 1/4 hours. Reserve 3 Tbsp of the drippings (add oil if needed)
2. Cook onions, peppers, celery, garlic, and sausage in drippings in 6 qt Dutch oven for 15 minutes, stirring frequently. Add rice, water, remaining salt, and ribs. Heat to boiling. Reduce heat and cook covered 20-30 minutes until rice is tender. Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898 <Rodeo46898@aol.com> on Dec 28, 1997
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