- 2-1/2 pounds St. Louis pork ribs, trimmed
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 2 tablespoons Soy sauce
- 1 tablespoon Vegetable oil
- 1/2 cup Sweet onion, 1/4-inch dice
- 1/2 cup Green bell pepper, 1/4-inch dice
- 1/2 cup Red bell pepper, 1/4-inch dice
- 1-1/2 quarts Chicken stock, unsalted
- 1 quart Stewed tomatoes, canned [32 ounce can]
- 3 cups USA jasmine rice, cooked
- 1-1/2 cups Sorghum, popped
- 2/3 cup Scallion, 1/8-inch slice
- In a large bowl; combine ribs, salt, pepper, and soy sauce. Cover and refrigerate for 30 minutes.
- Heat oil in a large heavy-bottom pot and brown pork over medium-high heat for 5 to 7 minutes or until pork is medium brown in color. Remove pork from pot and reserve.
- Add onion, green bell pepper, red bell pepper, chicken stock, and stewed tomato. Bring to a boil over high heat, reduce flame to medium, and add pork.
- Cover and transfer pot to an oven set to 350°F. Allow pork to braise for 3 hours.
- To make one portion: Pour 1 cup sauce into a bowl. Place 1/2 cup rice in the center of the bowl, arrange 8 ounces pork around rice, and top with 1/4 cup popped sorghum and 1 tablespoon scallion.
Optional: Serve with hot sauce and lime wedges. Popcorn can be substituted in place of sorghum.