1/10/22

Baked Country-Style Ribs & Rice

A simple recipe for tender country-style pork ribs baked over a bed of perfectly seasoned rice.

I picked up some country style ribs to make a pot of Ribs & Rice a few weeks ago. The day I was going to cook them, I got called away from the house and didn’t get the ribs in the pot to simmer.

Not having hours to work with, coupled with the fact that these were MONSTER ribs (seriously, I’ve never seen such huge country-style ribs before!), I decided to cook them in the oven with rice sort of like I would cook a casserole. 

I suppose this recipe is sort of a hybrid between Mama’s Brown Rice and Pork Chop Casserole. The rice is super moist and delicious from the beef consommé and the ribs are tender and juicy since they get a quick seer then finish cooking in the oven.

Baked Country-Style Ribs & Rice - A simple recipe for tender country-style pork ribs baked over a bed of perfectly seasoned rice.

You can use bone-in pork chops, chicken thighs (any variety) or even bone-in, skin-on chicken breasts in this recipe instead of country-style ribs. Boneless, skinless breasts will be dry and overcooked but you’re welcome to use them if you want.

You’re probably wondering why I used beef consommé and chicken broth in a pork recipe. Welp, until they start making pork flavored condensed soups, broths or other cooking liquids, it’s going to have to be beef or chicken. Or, as is in this case here, both.

Baked Country-Style Ribs & Rice - A simple recipe for tender country-style pork ribs baked over a bed of perfectly seasoned rice.

A FEW NOTES ABOUT BAKING COUNTRY-STYLE RIBS & RICE

  • Bone-in country style ribs are best in this recipe but boneless works as well. Bone-in pork chops can be used as well (thin, boneless chops will overcook and be dry).
  • Condensed French onion soup (10.5-oz cans) can be substituted for beef consommé.
  • Grate the onion with a cheese grater the same way you’d shred cheddar cheese OR finely dice with a sharp knife.
  • I use about a teaspoon of salt (vs the 1/2 teaspoon listed in the recipe) but since some chicken broths are way saltier than others, I wrote the recipe with just 1/2 teaspoon. Taste everything before adding the ribs then add more seasoning to taste. The rice will taste like the cooking liquid so make sure it’s salty enough for your tastes. 
  • Substitute bacon grease for the oil or butter and/or add a little Liquid Smoke for a “greasy rice” taste to the rice.

Baked Country-Style Ribs & Rice - A simple recipe for tender country-style pork ribs baked over a bed of perfectly seasoned rice.

WHAT TO SERVE WITH COUNTRY-STYLE RIBS & RICE:

  • SOUTHERN-STYLE CANNED GREEN BEANS - The trick to making perfectly cooked green beans with canned beans - the beans don’t fall apart but taste like they’ve cooked all day!
  • COUNTRY-STYLE BABY LIMA BEANS - A no-fail Southern recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon.
  • CUCUMBER & TOMATO SALAD - A simple recipe for a perfect summer salad made with cucumbers, tomatoes, onions and an easy oil and vinegar dressing.
  • COLLARD GREENS - A step-by-step recipe for cooking the best authentic Southern collard greens.

Baked Country-Style Ribs & Rice - A simple recipe for tender country-style pork ribs baked over a bed of perfectly seasoned rice.

  • SOUTHERN-STYLE BLACK-EYED PEAS - A slow-cooked recipe for traditional Southern black-eyed peas with ham hocks (or ham bone).
  • ROASTED BRUSSELS SPROUTS - Brussels sprouts roasted with garlic, olive oil and sea salt. Plus tips for avoiding bitter sprouts.
  • STEWED SQUASH - A simple recipe for country-style fresh yellow squash stewed then pan-fried with onion and lots of black pepper.
  • SOUTHERN COOKED CABBAGE - cabbage cooked the Southern way by sautéing in bacon grease then slowly cooking until tender - sometimes called Fried Cabbage.

Baked Country-Style Ribs & Rice - A simple recipe for tender country-style pork ribs baked over a bed of perfectly seasoned rice.
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INGREDIENTS
  • 3-4 lbs country-style ribs
  • 3 tablespoons oil
  • 1/2 cup butter (1 stick)
  • 2 cups uncooked white rice
  • 1 onion, grated
  • 2 10.5-oz cans beef consommé
  • 1 14.5-oz can chicken broth
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
INSTRUCTIONS
  1. Preheat oven to 375 degrees.
  2. Season ribs with salt and pepper to taste. Heat oil in a large skillet over medium-high heat then brown ribs on both sides. Set ribs aside.
  3. Reduce heat to medium then add butter to skillet. Once butter is melted, add uncooked rice and grated onion then sauté for about 5 minutes or until rice is lightly browned and fragrant.
  4. Add beef consommé, chicken broth, water, salt and remaining spices then stir until simmering. Taste for seasoning then add more salt and/or spices if desired.
  5. Pour contents of skillet into a 3-quart 13x9 baking dish then spread rice evenly over the bottom of the dish. Arrange ribs evenly over rice. Cover TIGHTLY with aluminum foil then bake immediately at 375 degrees for 1 hour.


2 comments:

  1. Could I substitute long brown or wild rice instead of the white rice? Thank you!

    ReplyDelete
  2. I can never view the recipe on your posts anymore just the pictures and your suggestions. I don't know what happened

    ReplyDelete

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy