Southern Neckbones Rice Recipes

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SOUTHERN-STYLE NECK BONES

Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.

Provided by KERYNE

Categories     Meat and Poultry Recipes     Pork

Time 3h

Yield 5

Number Of Ingredients 7



Southern-Style Neck Bones image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
  • Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

Nutrition Facts : Calories 1133.8 calories, Carbohydrate 9.7 g, Cholesterol 214.9 mg, Fat 102 g, Fiber 1.7 g, Protein 41.6 g, SaturatedFat 36.2 g, Sodium 824.3 mg, Sugar 3.9 g

2 onions, roughly chopped
5 cloves garlic, roughly chopped
1 tablespoon distilled white vinegar
¼ cup water
4 pounds pork neck bones
1 ½ teaspoons salt
1 teaspoon ground black pepper

SOUTHERN NECKBONES & RICE

This is an old recipe that my mom and grandma used to make when I was a child. As I got older I started missing this simple comfort food and revamped it a little. It's great with hot sauce.

Provided by Tara Waites

Categories     Rice Sides

Time 1h50m

Number Of Ingredients 8



Southern Neckbones & Rice image

Steps:

  • 1. In a large pot bring the water to a boil and add the neckbones, salt & pepper. Reduce heat to medium and simmer for 45 mins.
  • 2. Add the chicken broth, bell pepper, onion and shallots and boil for 20 more mins.
  • 3. add the rice and simmer until the broth is absorbed by the rice and the rice is tender.
  • 4. Serve.

4 lb pork neckbones
1 1/2 c rice
32 oz chicken broth
1/2 c dicediced bell pepper (multi-colored)
1/2 c diced onion
1/2 c diced shallots
kosher salt & black pepper (to taste)
3 c water

NECK BONES AND LIMA BEANS

Meaty neck bones and fresh dry beans are best for this one. If done correctly meat should fall off the bones. Great over rice.

Provided by CRB

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 10

Number Of Ingredients 13



Neck Bones and Lima Beans image

Steps:

  • Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub 3/4 of this mixture into the pork neck bones; set the neck bones and remaining seasoning aside.
  • Heat the olive oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the neck bones; reduce heat to low, and cover. Cook, stirring occasionally, for 1 hour, adding water as needed to keep the meat and vegetables from scorching.
  • Meanwhile, place the lima beans into a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
  • After the beans have stood for 1 hour, drain and rinse. Return the beans to the pot, and pour in 2 cups of water. Bring to a boil over high heat, then stir in the pork and vegetables, and the remaining spice mixture. Reduce heat, cover, and simmer until the lima beans are tender, and the pork is falling off the bones, about 30 minutes.

Nutrition Facts : Calories 500.4 calories, Carbohydrate 34 g, Cholesterol 110.4 mg, Fat 18 g, Fiber 9.7 g, Protein 49.4 g, SaturatedFat 5.3 g, Sodium 1017.4 mg, Sugar 6.3 g

2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon rubbed sage
1 tablespoon ground nutmeg
1 teaspoon seasoned salt
salt and pepper to taste
3 pounds pork neck bones
3 tablespoons olive oil
1 cup diced onion
1 cup chopped red bell pepper
1 (16 ounce) package dried lima beans
10 cups water, divided

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