Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine Cajun, Creole
Servings 6
Calories 550 kcal

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.
 
Need some side dish options to pair with Pork Rib Jambalaya? Try these:
  • cornbread
  • collard greens
  • fried okra
  • simple green salad
  • garlic bread
  • southern coleslaw
  • cajun-spiced roasted vegetables
  • pickled vegetables
  • Hush Puppies
Keyword cajun-inspired recipe, classic jambalaya, jambalaya, one-pot meal, pork rib jambalaya, savory and spicy, smoky sausage rice dish, soul food recipe, southern comfort food, tender pork ribs, traditional southern cooking