Instructions: 1. Have butcher cut ribs in half across the bone (about 2" wide). Cut into single rib portions. Place on rack in large roasting pan. Combine red pepper, 1 1/2 teaspoon salt, Creole seasoning, and seasoned salt. Sprinkle over ribs. Bake in oven about 1 1/4 hours. Reserve 3 Tbsp of the drippings

(add oil if needed)

2. Cook onions, peppers, celery, garlic, and sausage in drippings in 6 qt Dutch oven for 15 minutes, stirring frequently. Add rice, water, remaining salt, and ribs. Heat to boiling. Reduce heat and cook covered 20-30 minutes until rice is tender.

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