Pork Backbone and Rice



Makes 6 to 8 servings

Recipe from

Southern Living


2 pounds pork backbones
1 pound boneless pork loin, cut into 1 1/2-inch cubes
6 cups water
1 1/2 teaspoons salt
1 teaspoon pepper
2 cups uncooked rice


Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 1 1/2 hours or until meat is tender.

Stir in rice; cover and cook over low heat 20 to 25 minutes or until rice is done. (Do not stir.) Fluff rice with a fork, and serve.

Note: Pork backbones are also sold as "country-style ribs."