Vernice’s Pork Rib Jambalaya
Pork Rib Jambalaya is more than just a dish; it’s a celebration of tradition and bold, comforting flavors. It’s the kind of recipe that turns simple ingredients into something extraordinary, filling the kitchen with the irresistible aromas of spices, smoked sausage, and tender pork.
This dish doesn’t rush. It takes its time, simmering away until every bite is infused with rich, bold flavors. From the first sizzle of the ribs to the final sprinkle of scallions, making jambalaya feels like stepping into a story that’s been passed down for generations.
This recipe brings the kind of comfort that works just as well for a big family dinner as it does for a solo night in. It doesn’t matter if you’ve been cooking for years or you’re figuring it out as you go. Jambalaya like this invites you in with simple steps and delivers rich, layered flavor that feels deeply satisfying.
As you go, you’ll watch it transform from a pot of basic ingredients into something that tastes like it’s been simmering in tradition for generations.
Vernice's Pork Rib Jambalaya
This Pork Rib Jambalaya is a soul-warming dish packed with tender, flavorful pork ribs, smoky sausage, and perfectly seasoned rice. It’s a one-pot wonder that combines hearty ingredients with classic Southern spices for a meal that’s both comforting and full of personality. Whether you’re cooking for family or friends, this recipe is all about slowing down, savoring the process, and sharing something truly special at the table. With just a bit of time and care, you’ll have a dish that’s rich in flavor and even richer in memories.
Equipment
- large Dutch oven or heavy-bottomed pot with a lid
- cutting board
- knife
- Wooden spoon or heat-resistant spatula
- measuring cups and spoons
- small bowl (for seasoning mix)
- tongs (when searing the ribs)
- aluminum foil (optional, for resting ribs)
- ladle (for serving)
Ingredients
For the Pork Ribs:
- 2 lb pork ribs (spare ribs or baby back ribs)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
For the Jambalaya:
- 2 tbsp vegetable oil
- 1 medium onion, finely diced
- 1 green bell pepper, finely diced
- 1 stalks of celery, finely diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1½ cup long-grain white rice (uncooked)
- 3 cup chicken or pork stock
- 1 cup smoked sausage (e.g., andouille or kielbasa), sliced
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, adjust to taste)
- 2 tsp dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 2 scallions, finely chopped (for garnish)
- Hot sauce (optional, for serving)
Instructions
Step 1: Prep the Ribs
- Remove the membrane from the back of the ribs (optional but recommended for tenderness). Use a paper towel to grip and peel it off.
- Mix salt, pepper, paprika, and garlic powder in a small bowl. Rub the mixture all over the ribs.
- Let the ribs rest at room temperature for 15–20 minutes while you prepare other ingredients.
Step 2: Sear the Ribs
- Heat 2 tbsp of vegetable oil in the Dutch oven over medium-high heat until shimmering. "Until shimmering" means heating the oil until it looks like it's moving or wavy on the surface. Watch the oil as it heats up—it will start out thick and still, but as it gets hotter, it will thin out and look like it’s gently rippling or shimmering under the light. If you’re not sure, you can test by carefully tilting the pot slightly. The oil should flow easily and look glossy.
- Using tongs, sear the ribs on both sides until browned (about 3–4 minutes per side). This step adds flavor.
- Remove the ribs and set aside on a plate.
Step 3: Build the Base
- Reduce heat to medium. Add the diced onion, green bell pepper, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the smoked paprika, cayenne pepper, thyme, and bay leaves. Mix well.
Step 4: Combine Ingredients
- Add the diced tomatoes (with their juice) to the pot. Stir well.
- Add the rice and sliced sausage
- Pour in the chicken or pork stock and bring the mixture to a gentle simmer.
- Nestle the seared pork ribs into the pot, ensuring they are partially submerged in the liquid.
Step 5: Cook the Jambalaya
- Cover the pot with a lid and reduce the heat to low. Let it simmer gently for about 1½ to 2 hours, or until the ribs are tender and the rice is fully cooked. Stir occasionally to prevent sticking.
- If the liquid reduces too much before the rice and ribs are done, add a little more stock or water (about ¼ cup at a time).
Step 6: Final Touches
- Taste the jambalaya and adjust seasoning with salt and pepper as needed.
- Remove the bay leaves and discard.
- Let the dish rest for 5–10 minutes with the lid on before serving.
Step 7: Serve
- Garnish with chopped scallions.
- Serve hot with optional hot sauce on the side.
Notes
Additional Notes
- Budget Tip: If pork ribs are expensive, consider substituting with pork shoulder chunks or chicken thighs.
- Make It Spicy: Add more cayenne or a diced jalapeño.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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