Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: bring the stock to a boil with the green onion and pepper. add the rice; turn down to a simmer and cover; cook for 20 minutes. note: if you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer. variations: rice made with fish stock can be served with fish, beef-stock rich with beef. if you begin adding more vegetables, you will end up with a jambalaya instead of a side course of country rice.

Target recipe: combine the onion, ketchup, vinegar, brown sugar, salt, worcestershire, chili powder and oregano in a 4  6 quart slow cooker. stir in the ribs. cook on low heat for 6 hours, or on high for 3 ½ hours. using tongs, remove the ribs from the cooker and arrange on a broiler pan. heat the broiler. pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. remove and discard the fat. pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes. broil the ribs about 6 inches from the heat until browned. serve with the remaining sauce on the side.