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Pork Rib Jambalaya

2 pounds of pork spareribs, trimmed
1/4 cup of vegetable oil
1 medium onion, chopped
1 small green pepper, seeded and chopped
1/2 cup of chopped green onion
1/2 cup of chopped fresh parsley
2 cups of regular rice, uncooked
1 teaspoon of salt
1/4 teaspoon of pepper

Brown the ribs in oil in a large Dutch oven over high heat. drain well on paper towels. Reserve drippings in Dutch oven.
Sauté chopped onion, green pepper, and green onion in remaining drippings 2 minutes. Return browned ribs to Dutch oven; add remaining ingredients and water to cover. Cover and cook over low heat 20 minutes or until water is absorbed. Serve immediately. Yield: 2 to 4 servings

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