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Prep Time
20 mins
Total Time
2 h 30 m


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
onion, diced
red pepper, diced
celery stalk, chopped into 1-in (2.5-cm) pieces
1 tsp
dried thyme
5 mL


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.


Serve with coleslaw for a fresh and crunchy side dish.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ recipe):
12 g
Saturated Fat:
4 g
23 g
1 g
2 g
40 mg
19 g
360 mg
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