country ribs and orzo

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By Catherine Cappiello Pappas
from Amityville, NY

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.

serves 5
prep time 10 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For country ribs and orzo

  • for the sauce:
  • 29 oz. can crushed tomatoes
  • 2 zucchini – sliced
  • ½ onion – sliced
  • 19 oz. can cannellini beans – rinsed and drained
  • 4 garlic cloves – chopped
  • ¾ cup water plus tsp. vegeta seasoning
  • ½ cup fresh basil – chopped
  • juice of ½ lemon
  • ¼ tsp. red pepper flakes
  • ½ tsp. dried oregano
  • ¼ tsp. salt
  • pinch of sugar
  • ¼ tsp. cinnamon
  • 3 tbs. olive oil
  • grated romano or parmesan cheese
  • 1 lb. of orzo
  • for the country style pork ribs:
  • 3 lbs. of county style pork ribs
  • for the rub:
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. brown sugar
  • ½ tsp. paprika
  • ½ tsp. dried oregano
  • 2 tbs. olive oil
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How To Make country ribs and orzo

  • 1
    For 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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