Pork Rib Jambalaya

Oxmoor House
2 to 4 servings


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2 pounds pork spareribs, trimmed
1/4 cup vegetable oil
1 medium onion, chopped
1 small green pepper, seeded and chopped
1/2 cup chopped green onion
1/2 cup chopped fresh parsley
2 cups regular rice, uncooked
1 teaspoon salt
1/4 teaspoon pepper


Brown ribs in oil in a large Dutch oven over high heat. Drain well on paper towels. Reserve drippings in Dutch oven.

Sauté chopped onion, green pepper, and green onion in remaining drippings 2 minutes. Return browned ribs to Dutch oven; add remaining ingredients and water to cover. Cover and cook over low heat 20 minutes or until water is absorbed. Serve immediately.

Created date

February 2010