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.
prep time
10 Min
cook time
1 Hr 30 Min
method
Bake
yield
5 serving(s)
Ingredients
- - 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
How To Make country ribs and orzo
-
Step 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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