This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Italian Sausage Fried Rice
Italian Cabbage and Rice
Italian Rice
Skillet Ham and Rice
Slow-Cooked Country Ribs in Gravy
more »
Top Related Articles
Italian Wine Country: Abruzzi to Sicily
How to Cook Rice
Sunday Dinner: Coq au Vin, Italian Style
Rice
5 Most-Loved Meatloaf Recipes
Wild about Game
Searing Meats: Tips and Tricks
Tying Roasts
Stuffing and Dressing
Roasting Meat
Related Collections
Canned Tomatoes
Canned Vegetables
Montepulciano Wine Pairing
Canned Food Recipes
Pork Country-Style Ribs

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Italian Ribs and Rice

By: Ruth Seitz

"With meat, vegetables and rice, here's a dish that can be a whole meal by itself. It'll satisfy the hunger of anyone at your table."

Rate/Review | Read Reviews (14)

Prep Time:
20 Min

Cook Time:
1 Hr 45 Min

Ready In:
2 Hrs 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 pounds country style pork ribs
1 tablespoon vegetable oil
1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
1 cup uncooked long grain rice
1 small green pepper, thinly sliced
1 garlic clove, minced
1 tablespoon sugar
2 teaspoons salt, divided
1/2 teaspoon Italian seasoning

Directions

In a Dutch oven, brown ribs in oil over medium-high heat. Cover and cook over low heat for 1-1/4 hours, turning occasionally. Remove ribs and set aside; drain. In the same pan, bring tomatoes and water to a boil. Stir in the rice, green pepper, garlic, sugar, 1 teaspoon salt and Italian seasoning. Place ribs over rice; sprinkle with remaining salt. Cover and cook on low for 30 minutes or until rice is tender and meat juices run clear.