- 3 pounds baby back pork ribs
- 1 (7.2 ounce) package butter and herb rice mix
- 1/2 large green bell pepper, seeded and diced
- 5 cloves garlic, crushed
- 2 tablespoons dried sage
- 2 tablespoons dried oregano
- 2 tablespoons dry mustard powder
- 2 tablespoons Cajun seasoning
- 2 tablespoons honey
- 1/4 cup fresh orange juice
- Preheat the oven to 400 degrees F (200 degrees C). Prepare the rice mix according to package directions, but adding bell pepper and garlic at the end. Set aside.
- In a small bowl, mix together the sage, oregano, mustard powder and Cajun seasoning. Rub onto both sides of the ribs. Mix together the honey and orange juice in a separate bowl. Brush half of the sauce onto the meaty side of the ribs.
- Set the ribs in a roasting pan so they are standing in a ring with the meaty side facing outward. Secure with kitchen twine. Spoon the rice mixture into the center.
- Roast the ribs for 40 minutes in the preheated oven, basting with the remaining glaze halfway through. Rib meat should reach 160 degrees F (70 degrees C) when a meat thermometer is inserted in the thickest part. Cool for at least 5 minutes before slicing into rib portions and serving with rice on the side.