Friday, January 9, 2009

Gravy Smothered Ribs over Rice

I love ribs...I really love them slathered in BBQ sauce and left to slow cook in the crock-pot all day long. Daniel loves ribs as well, but he won't give them another glance if they've come out of the crock-pot. He is a strange man sometimes. On our last visit to the grocery I picked up two packages of country style pork ribs that were already cleaned up and off the bone. I knew since we had just had pulled pork last weekend that cooking them with BBQ sauce was out and I also knew I would have to come up with some other way to cook them then in the crock-pot. I was also not brave enough to weather the extremely cold elements outside to grill those bad boys so that left me with my stove. This is another one of those recipes I pulled out of somewhere where the sun doesn't shine and I was quite surprised with the outcome. Hope you enjoy!!

Ingredients:
1 1/2 lbs. country style pork ribs
1 tsp. black pepper
2 tsp. salt
2 tsp. paprika
3 tsp. onion powder ( love my onion powder)
1 tsp. garlic powder
2 tbsp. butter
1 1/2 tbsp. flour (I didn't use a measuring spoon, I used an actual tablespoon...FYI)
3 C. chicken stock (1 1/2 for ribs and 1 1/2 for rice)
2 tbsp. teriyaki sauce (I used Kikoman teriyaki baste and glaze)
2 tsp. red pepper flakes (Use less or more to meet your preferences)
1 1/2 C. instant rice
green onions for garnish

Directions:
1.) Wash and trim any additional fat off of ribs, cut into one inch pieces.
2.) In a large skillet on medium high heat add 2 tbsp. of butter, and add rib pieces.
3.) To the rib meat add black pepper, salt, onion powder, paprika, and garlic powder. Cook meat until brown and cooked thoroughly.
4.) In a sauce pan boil 1 1/2 cups of chicken stock and add 2 tsp. of red pepper flakes. Add rice and cook as directed on box of rice.
5.) To the rib meat add teriyaki sauce and allow to coat all pieces of meat.
6.) Add flour to rib meat and stir, allow meat to continue to cook until you can no longer see the white of the flour. Add remaining 1 1/2 cups of chicken stock and allow to thicken.
7.) Once sauce has thickened turn off heat and serve.
* I dish up the rice and top with rib gravy mixture. Garnish with chopped green onions.

2 comments:

Melissa said...

This looks delish. I like the idea of putting on top of the rice with gravy.

WandaNob said...

Found your recipe through a Google search. So glad I did, it was yummy and my 3-year-old twins loved it too. I added some mushrooms and minced garlic, because, well, it just sounded good.

Thanks for the recipe!