Forums for all who enjoy sharing information about New Orleans food, drink, history...                       
Forums Index   Food   Nostalgia   Recipes   Soap Box   Pets   Books   Media   Reviews   Gardening   Abbreviations   Food Blog   WAG   TWS

Support the Locals

By using the following links you will support local businesses, authors, & entrepreneurs and help to pay the forum rent -- and it won't cost you a penny more.


The Nostalgic New Orleans Collection Shop



Northshore Tennis


Lake Pontchartrain
Catherine Campanella
Order online at Octavia Books
(Support the Locals)

or Order at Amazon.com


Ruby Slippers
Amy Cyrex Sins
Order online at Octavia Books
(Support the Locals)

or Order at Amazon


Gumbo Tales
Sarah Roahen
Order online at Octavia Books
or Order at Amazon


Books by Poppy Z. Brite
Order online at Octavia Books
or Order at Amazon.com

And the nonlocals:
Just about anything you might want can now be found on Amazon. Begin your search here.



Cheese:
Cheese and More

Various Food Items:
New Orleans Seafood Boil Supplies
Ethel M Confections
Port Chatham Smoked Seafood

Gifts:
Harry and David
Wine Country Gift Baskets

Sewing:
Sewing Products

Today's Deals at Amazon

Recipes




 


  Next Topic >>Recipes Homepage  

Low Country Backbones and Rice

March 23 2008 at 6:35 PM

  (Login Roux-B-Doo)

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 350ยบ 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.

 

 Respond to this message   
Current Topic - Low Country Backbones and Rice  Respond to this message   
  Next Topic >>Recipes Homepage  
 Copyright © 1999-2014 Network54. All rights reserved.   Terms of Use   Privacy Statement  










Advertise on this site   Recover Your Password   Contact Mr. Lake