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Prep Time
20 mins
Total Time
2 h 30 m
Serves
8

Ingredients

2 tbsp
canola oil
30 mL
3 lb
pork back ribs, cut into single ribs
1.5 kg
¾ tsp
each salt and pepper
4 mL
1 cup
reduced sodium beef broth
250 mL
4 tsp
Worcestershire sauce
20 mL
1 cup
long grain rice
250 mL
1
onion, diced
1
red pepper, diced
1
celery stalk, chopped into 1-in (2.5-cm) pieces
1 tsp
dried thyme
5 mL

Method

Step 1
Preheat oven to 325°F (160°C). Heat oil in Dutch oven on medium-high heat. Season ribs with salt and pepper. Brown ribs in batches; 4 to 6 min. per batch. Transfer each batch to plate. Add 2 cups (500 mL) water to Dutch oven and bring to a boil, scraping up brown bits. Return ribs to Dutch oven. Cover and bake 1 to 1 1/2 hr., until meat is tender but not falling off bone.
Step 2
Transfer ribs to plate; tent with foil. Skim and discard excess fat from liquids in Dutch oven. Pour liquids into measuring cup. Add broth, Worcestershire sauce and enough water to measure 2 1/3 cups (575 mL). Set aside.
Step 3
Mix rice, onion, red pepper, celery and thyme in the Dutch oven. Place ribs over top. Pour in broth mixture. Cover and bake in oven 40 to 45 min. until rice and ribs are tender and liquid is absorbed.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ recipe):
Calories:
270
Fat:
12 g
Saturated Fat:
4 g
Carbs:
23 g
Fibre:
1 g
Sugar:
2 g
Cholesterol:
40 mg
Protein:
19 g
Sodium:
360 mg