Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Pork spareribs |
| 3 teaspoons | Ground red pepper |
| 2 teaspoons | Salt |
| ½ teaspoon | Creole Seasoning |
| ½ teaspoon | Seasoned salt |
| 3 cups | Chopped onion |
| ⅓ cup | Chopped red bell pepper |
| ⅓ cup | Chopped green bell pepper |
| ¾ cup | Chopped celery |
| 1 \N | Clove Garlic; Minced |
| ½ pounds | Smoked sausage; Sliced |
| 2 cups | Uncooked rice |
| 3 cups | Water |
1. Have butcher cut ribs in half across the bone (about 2" wide). Cut into single rib portions. Place on rack in large roasting pan. Combine red pepper, 1½ teaspoon salt, Creole seasoning, and seasoned salt. Sprinkle over ribs. Bake in oven about 1 ¼ hours. Reserve 3 Tbsp of the drippings (add oil if needed)
2. Cook onions, peppers, celery, garlic, and sausage in drippings in 6 qt Dutch oven for 15 minutes, stirring frequently. Add rice, water, remaining salt, and ribs. Heat to boiling. Reduce heat and cook covered 20-30 minutes until rice is tender.
Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898 <Rodeo46898@...> on Dec 28, 1997