Backbones and Rice

Put ribs, celery, onions, salt, pepper and water in a large covered pot and cook on high until it boils.

Cut heat to low; cover and simmer 2 to 3 hours until meat falls off the bones. Allow to cool enough to handle.

Remove the meat from the bones and put in another covered saucepan.

Add the rice and 4 1/2 cups of the stock with the celery and onions.

Taste stock for salt and add more to taste.

Cover and simmer on low heat until rice is done and liquid is absorbed.

Check from time to time and add a little more stock if rice is not done and all liquid has been absorbed.

Serves 6 to 8.