Back Bones and Rice

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I am a single guy, and I like this recipie a lot. It is very easy, and it is very easily adaptable to changes you might want to make. 3 cups of rice makes a LOT! I take it down to 2. After making it the first time, I also reduce the red pepper to 1/2 tsp. Makes great leftovers too.

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I just made this and I think it's deliciousl! Of course, I had to make a few changes. First, I used boneless country ribs because that's all I had. Like some previous posters, I melted the butter and added the onions to sweat, then seasoned the meat with salt, pepper and garlic and browned it in the butter/onion mixture. I also add all of the seasonings to the butter to infuse it with flavor, including a little celery seed and a dash of Worsetershire I cooked it for quite a bit longer then 40 minutes (maybe an hour and 15 minutes? to tenderize the meat. A very nice dish, but it makes SO MUCH RICE! I should have paid attention and reduced the amount. Next time I think I'll try it in the slow cooker.

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I thought it was tasty. I liked the pepper addition and used brown rice instead of white. It was satisfying and it's a dish that you can put on and get back to whatever you were doing but still have dinner going forward. It's easy and perfect for a breezy fall night.

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delete a recipe from your recipe box -- this was terrible, a total waste of good meat and rice and time.

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I found this easy to make and wonderful to eat. Although, I should have thought about how much I was making. Froze the left overs and husband says"Great".

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I saw the show and the dish looked like something I wanted to try.
So I came and viewed the opinions of those that tried this dish, and the ongoing theme was that this dish was too bland.
After reading the recipe I could see where this recipe would be bland for some so I tweaked it a bit.
I replaced the 8 cups water with chicken broth, I melted the butter and allowed the onions to "sweat" for a minute or two and I also added the bayleaf so the flavor could infuse with the onion. I also threw in some garlic powder along with the other seasonings when I added the pork. I let the pork cook for a minute or two before adding the broth then I let the whole thing simmer.
I did use Country Style ribs and before adding the rice I adjusted my seasonings to fit my personal taste.
My family and I enjoy sticky rice so I used that according to the recipe but if you dont like that sort of rice then use what you prefer.
The end result was a crowd pleaser!
The meat was tender and falling off the bone, the seasoning was perfect and the broth gave the dish a richer , deeper flavor.The rice was nice and sticky, which is just how my family likes it.
This will be a keeper in my house hold!!!
The green onion garnish was the perfect compliment.

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I used boneless pork spare ribs. Instead of all of the rice, I added a cup of pinto beans and 3 chopped cloves of garlic in the beginning and cooked it on low for 1 1/2 hours with the meat and spices. I then added a cup of brown rice about 40 minutes before I was ready to eat and 3/4 of a cup each of celery and carrots about 20 minutes before serving up the meal. It was really good. I would make it again.

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I love Paula Deen and use a lot of her recipes. I was looking for something different to do with country pork ribs and found this one. It sounded good so decided to try it. I read the comments and decided that I would adjust some things to make it more me. I cut the cayene (red pepper in half, added 1 tsp salt, 2 cloves of chopped garlic, used chicken broth instead of water and put in carrots the last 10 minutes. I also browned the meat with a little garlic powder on them. When I added the water I stired all the brown goodness off the bottom of the pan. I cooked this in my pressure cooker, the meat for 25 minutes under pressure and the rest with the top just resting on the pan. The meat was so tender you could cut it with a fork and everything tasted wonderful. My Husband told me that it was a do over. Because he liked it so much and likes Paula as much as me I made him the Chocolate Gooey Butter Cookies as a treat. Thank you Paula for making it fun to be in the kitchen again.

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Go to a butcher and get real backbone. I found one that actually keeps the backbone for me. Country ribs are a bit different more meaty and tend to get tough when parboiled. I was raised on this dish and since my Mom has since passed away it holds alot of sentiment for me. Thanks Paula for keeping this very southern dish alive.

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I just finished this and it was a big hit with my family, my toddler ate a whole bowl himself. I did use chicken broth for half of the water, added diced tomatoes, browned the meat first and added some dry mustard and red pepper flakes. Next time I will use half the butter and add green beans or pole beans to the last few minutes of cooking. Overall great recipe with plenty of room to make it your own. Love you Paula!!