Country Ribs and Orzo

Catherine Cappiello Pappas


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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10 Min
1 Hr 30 Min


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


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.

About Country Ribs and Orzo

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Hashtags: #ribs, #orzo, #pork