country ribs and orzo
I started out thinking I would make a plain sauce with spaghetti for dinner. My mind wandered from the original intent but this seems to happen often. I am sure many of you find this happens too. The ribs turned out fine, even though I cooked them uncovered. I have no complaints.
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yield
5 serving(s)
prep time
10 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For country ribs and orzo
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for the sauce:
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29 oz. can crushed tomatoes
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2 zucchini – sliced
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½ onion – sliced
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19 oz. can cannellini beans – rinsed and drained
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4 garlic cloves – chopped
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¾ cup water plus tsp. vegeta seasoning
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½ cup fresh basil – chopped
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juice of ½ lemon
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¼ tsp. red pepper flakes
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½ tsp. dried oregano
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¼ tsp. salt
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pinch of sugar
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¼ tsp. cinnamon
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3 tbs. olive oil
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grated romano or parmesan cheese
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1 lb. of orzo
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for the country style pork ribs:
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3 lbs. of county style pork ribs
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for the rub:
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½ tsp. salt
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½ tsp. garlic powder
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½ tsp. brown sugar
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½ tsp. paprika
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½ tsp. dried oregano
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2 tbs. olive oil
How To Make country ribs and orzo
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1For the Country Style Pork Ribs: Preheat Oven 300 degrees. Adjust the seasonings to taste and the amount of pork ribs being prepared. Combine all of the ingredients for the rub in a small bowl. Rub the meat with the mixture and place in a baking dish. Bake: 1¼ to 1½ hours Prepare the Orzo as directed; close to the time when the ribs will be ready. When the orzo is plated combine the lemon juice with the chopped basil and a tablespoon of olive oil and pour over the orzo when plated. Top with the tomato sauce, a little extra olive oil, dash of oregano, red pepper flakes and grated cheese. Finish the dish by topping with the ribs and a drizzle of olive oil and serve.
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