Who doesn’t like a good Texas barbeque? This tangy Texas barbequed ribs over rice are the real deal. Now, rice may not be a Western staple, but you’d be surprised at how well it goes with most meats — including Texas barbecue. The recipe below is a nice one and it is simply delicious.
- 4-1/2 pounds country-style pork ribs
- 2 cans (14.5-ounce size) diced tomatoes with sweet onions, undrained
- 1 1/2 cup water
- 1 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup Worcestershire sauce
- 1/2 cup packed brown sugar
- 3 tablespoons paprika
- 1 tablespoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon ground red pepper
- 2 cups long-grain white rice, uncooked
- Preheat your oven to 350°F. Bake the ribs for an hour and a half in a 13 x 9 baking dish.
- In a saucepan, boil tomatoes with their liquid, water, ketchup, vinegar, Worcestershire sauce, sugar, paprika, mustard, salt, and red pepper over medium-high heat.
- Lower the heat to a medium-low. Stir the mixture occasionally while you simmer it for 15 minutes.
- Drain the rib juices from the baking dish. Then pour 2 cups of the mixture before covering loosely with aluminum foil.
- Bake the ribs for another 30 to 45 minutes, or until the ribs are tender.
- While waiting, you can easily cook the rice using modern rice cookers. If you’re using other grains, such as brown rice or quinoa, the rice cooker can handle that too. It can even simultaneously cook with vegetables and other sides if you wish to do so.
- Once the ribs and rice are finished, spoon the rice onto a platter and top the ribs. Then pour the remaining tomato mixture.