Wild rice with spareribs

Yield: 4 Servings

Measure Ingredient
¾ cup Wild rice
4 pounds Spareribs; cut into 3- or 4-rib servings
2 cups Tomato juice
½ teaspoon Salt
1 teaspoon Fresh ground black pepper
1 teaspoon Sugar
1 tablespoon Worcestershire sauce
1 dash Tabasco; or to taste
½ teaspoon Thyme
2 \N Cloves garlic; crushed
1 tablespoon Dijon mustard (Grey Poupon is fine)
\N \N Salt and pepper to season the ribs
1 large Yellow onion; sliced thin


This is a recipe sent me by a viewer. It was good in her version, but we decided to zip it up a bit with a few additions. I hope that Gertrude will not be angry with me. This is a whole meal when served with bread and a very crisp salad.

Place the rice in a large bowl and cover with 6 cups boiling water. Allow to soak for 4 hours. Drain, discarding the water.

Cut the ribs into 3- to 4-rib serving pieces and place on an oven broiling rack. Bake at 450ø for about 15 minutes, or until lightly browned.

Mix all other ingredients, except the onion slices and the seasoning of salt and pepper for the ribs.

Choose a large, lidded oven-proof casserole and place ⅓ of the rice on the bottom. Top with ⅓ of the browned ribs; season the meat with salt and pepper and top with ⅓ of the onion slices. Repeat the layer of rice, ribs, and onions as before. Continue until you have 3 complete layers.

Pour the tomato mixture over the pan contents and cover. Bake in a 350ø oven for about 2 hours, or until the bones are loose from the meat.

You should stir this mixture twice while it is in the oven.

This is one of those "jump in" dishes, so I hesitate to add too much to the menu. You need a salad, a lot of beer, many napkins, and certainly people whom you like at the table. It is messy! From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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