RIBS AND RICE WITH THYME

This can be served as a side dish or a one-dish meal.

Photo by karron h.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb boneless country style ribs

  • 1

    cup white long grain rice

  • 1

    cup chopped onion

  • 1/3

    cup chopped fresh garlic

  • 2

    Tbs butter or margarine, for sauteing

  • 1

    Tbs butter or margarine for rice

  • 1

    Tbs fresh thyme leaves or 1 tsp dried

  • Salt/Pepper to taste

Directions

Add ribs to 4 quart pot. Add 4-5 cups water and bring to a boil. Cover and simmer for approx 1 hour. Set ribs aside to drain and cool, reserving 2 cups of broth. To broth, add one cup rice and bring to a boil. Cover and simmer approx 20 minutes. While rice is cooking, heat small skillet and add butter. Saute chopped onions and garlic until soft. Turn burner off and add thyme to the onion and butter mixture. When ribs are cooled, chop into small cubes. In casserole dish, mix rice, cubed rib meat and onion/thyme mixture. Add 1 tbs butter margarine, salt and pepper to taste. Serve immediately or keep warm if serving as a side dish.

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