It is getting chilly but very nice here on Long Island. It is the weather I truly love.
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.
Country Ribs and Orzo
- Total Time: 1 hour 40 minutes
- Yield: Serves 5
Ingredients
Units
Scale
For the Sauce:
- 29 oz. can crushed tomatoes
- 2 zucchini - sliced
- 1/2 onion - sliced
- 19 oz. can cannellini beans - rinsed and drained
- 4 garlic cloves - chopped
- 3/4 cup water plus tsp. Vegeta seasoning
- 1/2 cup fresh basil - chopped
- Juice of 1/2 lemon
- 1/4 tsp. red pepper flakes
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- pinch of sugar
- 1/4 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:
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. brown sugar
- 1/2 tsp. paprika
- 1/2 tsp. dried oregano
- 2 tbs. olive oil
Instructions
For the Sauce:
- Heat a large frying pan with the olive oil; add the onion, garlic and zucchini. Let the onions, garlic and zucchini sauté until the garlic is fragrant and the onion and zucchini are softened.
- Add the crushed tomatoes, water and Vegeta seasoning, beans and seasonings and simmer on low 15 – 20 minutes. Turn the heat off while the ribs are preparing so that the sauce does not dry up. You may heat the sauce for five minutes just before serving.
For 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.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
Enjoy with Love,
Catherine
xo
Also find this recipe here:
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Key Ingredient
Just A Pinch
Michelle says
My goodness, what a fantastic dish for Sunday supper. Now that fall has come around (at least for now), I've been craving hearty foods like this. Thank you for sharing.
Nicole says
You had me at ribs. That's one of my favorite types of meat. Thanks for sharing these on #yuckstopshere link up. Please come share more with us next week.
Diane Balch says
Great looking ribs... but as always I love your meals. Thanks for bringing this to Weekend Bites.
Elizabeth Lund says
Everytime I come here I am struck by this site! So striking and different. It really sets you apart. The food looks so yummy! Thank you for stopping by Merry Monday!! Thanks for linking and be sure to come back next week!
Culinary Flavors says
Perfectly cooked ribs! Thanks for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr! I hope to see you there!
Kitty says
Oh Catherine, what a wonderful, comforting meal. I love that you used orzo for this dish. I'm out of that ingredient and will need to get some soon. Thanks for sharing a lovely recipe.
Angie@Angie's Recipes says
A really hearty and flavourful meal, Catherine.
Lorraine Hebler says
A delicious looking meal so very perfect for cooler temperature days!
Choc Chip Uru says
Wow these ribs look so hearty and delicious!
Cheers
Choc Chip Uru