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Receta Country Ribs and Orzo

by Catherine Pappas

Ingredientes

For the Sauce: 29 oz. can crushed tomatoes 2 zucchini – sliced ½ onion – sliced 19 oz. can cannellini beans – rinsed and drained 4 garlic cloves – chopped ¾ cup water plus tsp. Vegeta seasoning ½ cup fresh basil – chopped Juice of ½ lemon ¼ tsp. red pepper flakes ½ tsp. dried oregano ¼ tsp. salt pinch of sugar ¼ 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: ½ tsp. salt ½ tsp. garlic powder ½ tsp. brown sugar ½ tsp. paprika ½ tsp. dried oregano 2 tbs. olive oil ½ tsp. salt ½ tsp. garlic powder ½ tsp. brown sugar ½ tsp. paprika ½ tsp. dried oregano 2 tbs. olive oil

Direcciones

1. For the Sauce:
2. 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.
3. 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.
4. For the Country Style Pork Ribs:
5. Preheat Oven 300 degrees.
6. Adjust the seasonings to taste and the amount of pork ribs being prepared.
7. Combine all of the ingredients for the rub in a small bowl.
8. Rub the meat with the mixture and place in a baking dish.
9. Bake: 1¼ to 1½ hours
10. Prepare the Orzo as directed; close to the time when the ribs will be ready.
11. 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.
12. Finish the dish by topping with the ribs and a drizzle of olive oil and serve.

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