Backbones And Rice

1. 1

   Put ribs, celery, onions, salt, pepper and water in a large covered pot and cook on high until it boils.

2. 2

   Cut heat to low; cover and simmer 2 to 3 hours until meat falls off the bones. Allow to cool enough to handle.

3. 3

   Remove the meat from the bones and put in another covered saucepan.

4. 4

   Add the rice and 4 1/2 cups of the stock with the celery and onions.

5. 5

   Taste stock for salt and add more to taste.

6. 6

   Cover and simmer on low heat until rice is done and liquid is absorbed.

7. 7

   Check from time to time and add a little more stock if rice is not done and all liquid has been absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.