Tangy Texas BBQ Ribs and Rice
Country-style pork ribs are baked with a flavorful sweet-and-sour sauce.
- 4-1/2 pounds country-style pork ribs
- 2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
- 1-1/2 cups water
- 1 cup Hunt's® Tomato Ketchup
- 1/2 cup cider vinegar
- 1/2 cup Worcestershire sauce
- 1/2 cup firmly packed brown sugar
- 3 tablespoons paprika
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon ground red pepper
- 2 cups long-grain white rice, uncooked
- Preheat oven to 350°F. Place ribs in 13x9-inch baking dish. Bake 1-1/2 hours.
- Combine tomatoes with their liquid, the water, ketchup, vinegar, Worcestershire sauce, sugar, paprika, mustard, salt and red pepper in medium saucepan while the ribs are cooking. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally. Remove from heat.
- Drain rib juices from baking dish; discard juices. Pour 2 cups of the tomato mixture over ribs; cover loosely with aluminum foil. Bake an additional 30 to 45 minutes, or until ribs are tender. Meanwhile, cook rice according to package directions. Reheat remaining tomato mixture during the last few minutes of the rib baking time, if necessary.
- Spoon rice onto serving platter; top with the ribs and the remaining tomato mixture.
|Amount per Serving|
|% Daily Value*|
|Total fat||22 g||33%|
|Saturated fat||7 g||37%|
|Dietary fiber||3 g||12%|
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