Braised Country Ribs with Carrots

3½-4 pounds bone-in pork country ribs

Salt and pepper to taste

2 cups all-purpose flour

¼ cup olive oil

6 garlic cloves, peeled and chopped

1 tablespoon ground cumin

2 cups beef stock

2 cups long-grain brown rice

5 cups water

½ stick butter

1 bulb garlic, cloves separated but not peeled

1 pound baby carrots

About ¼ cup parsley, chopped

Heat oven to 350 degrees. Season ribs with salt and pepper and dredge in flour; shake off excess.

In Dutch oven over medium heat warm olive oil until nearly smoking. Add half the ribs and brown on all sides, about 10 minutes; remove to plate and keep warm. Repeat with remaining ribs, removing to plate.

Drain excess oil and stir in garlic and cumin. Return ribs to pot and place over medium heat. Add beef stock and enough water to almost cover ribs. Heat until boiling; turn off burner. Cover pot and bake for 1 hour.

In the meantime, in a medium saucepan place rice, 5 cups water, butter and salt. Bring to boil, reduce to gentle simmer and cook until rice is tender and water is absorbed, about 45 minutes.

Remove ribs from oven; add garlic cloves with skin and carrots. Heat to boiling on stove top; cover and return to oven for 30 minutes. Remove from oven, simmer uncovered on stovetop until liquid is reduced by half, about 30 minutes. Serve over rice; garnished with parsley.

Serves six.

Nutrition values per serving: 1,220 calories, 69 g fat (24 g saturated), 90 g carbohydrates, 5 g fiber, 57 g protein, 205 mg cholesterol, 360 mg sodium.