A rustic Southern recipe of rice cooked in the savory stock from slowly simmered pork neck bones.
JUMP TO RECIPEOK, I know a lot of you are going to have the same reaction to this that Husband did but just TRUST ME!! This old-school recipe is one you need to try!
Don't be like Husband.
Husband: Whatcha cooking?
Me: Neck bones and rice.
Husband: Oh, OK. It smells goo… Wait. What?
Me: Neck. Bones. And. Rice.
Husband: WHY?
Me: Because they had the most beautiful packs at the grocery store this morning and I just had to have them!
Husband: WHY?
Me: Because I grew up eating this and it’s delicious. And because I want to.
Husband: WHY?
Me: Get your behind out of my kitchen.
Husband: I just don’t understand why anyone would cook a pot of bones. On purpose.
Me: Because these bones make the most amazing stock which makes the most amazing rice. Put some hot sauce on it, you'll love it!
Husband: I’m not eating neck bones.
Me: Good. More for me. And I wouldn't advise eating the bones anyway. Wouldn't want you to choke.
Once again I find myself laughing at what a mismatch Husband and I are. Bless his heart. Bless his Canadian, center cut with lots of ketchup, heart.
OK, I know a lot of you are going to have the same reaction to this that Husband did but just TRUST ME!! This old-school recipe is one you need to try!
Pork neck bones are very common here in the South. If you’re in other regions you might have a hard time finding them. You can ask your butcher or even just use button ribs or rip tips.
Growing up, we usually had this as a side dish to some other pork because there’s really not a ton of meat on the bones. But my Lord, they make a good stock for rice!
If you’d like to try something similar that does have plenty of meat, try my recipe for Country-Style Ribs & Rice
Recipe for Neck Bones & Rice
Neck Bones & Rice
Ingredients
- 3-4 pounds pork neck bones
- 1 small onion, finely diced
- 3 tablespoons bacon grease or vegetable oil
- 3 cups water
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (or to taste)
- 1 1/2 cups uncooked white rice
Instructions
- Heat grease or oil in a Dutch oven or large pot over medium-high heat.
- Season neck bones with 1 teaspoon salt, black pepper and red pepper flakes then add them to the hot pot. Let the neck bones sear a few minutes, stirring occasionally to move them around a bit.
- Add onions, stir then continue cooking for 5 minutes.
- Reduce heat to low, add water and remaining teaspoon of salt then cover and slowly simmer for 2-3 hours. It's OK if the water doesn't cover all the neck bones - they will cook down. DO NOT let the pot boil – just slowly simmer.
- Taste stock for seasoning then add more salt and pepper if needed.
- Stir in rice then increase temperature to high. When broth begins to boil, stir to ensure rice isn't sticking to the bottom. Reduce heat to low, cover and cook for 25 minutes, stirring occasionally to make sure the rice isn’t sticking to the bottom of the pot.
- Turn off heat, leaving pot on burner, and let rest, covered for 30 minutes before serving.
Oh my goodness...finally! Someone who understands the goodness of neckbones! When I was a kid I thought it was treat when my Dad cooked up a pot of either beef or pork neckbones. I loved them just as much the next day with ketchup after school. I thought everyone knew that the meat right next to the bone is always the best tasting!
ReplyDeleteIt's my lucky day. I just saw some in the grocery store the other day. I hadn't had neckbones in over 5 years. They are sooooo delicious. Thanks for being them back and they will be in my belly this weekend! Cheers!!!
ReplyDeleteI was just asking an older man at Walmart, a few weeks ago, if he knew how to cook neck bones...this sounds better than what he was trying to explain to me! Thanks for sharing! <3
ReplyDeleteI am seriously drooling right now just tasting this in my mind!!!!!!Our store carries the bones and I WILL be cooking a batch this week.YUM!Thanks for sharing.I am a BIG fan of rice also.
ReplyDeleteWe ordered a hog last fall from a local farmer. Just had it butchered and picked up all the pork when we got home from SC. WHY were we not offered the neck bones? Although, I probably would have said no at the time of ordering the cuts, since you hadn't introduced me to this recipe yet! Oh yeah, and collard greens? Finally had some of those, and loved 'em!
ReplyDeleteWelcome to the south! Cooking neckbones right now for my greasy rice. Collard greens are a SC staple food as well as cornbread.
DeleteYummmm!! Love me some neck bones! My hubby has a Yankee heart, so we have some of those same discussions...lol. Thanks for a great recipe!
ReplyDeletePut some neckbones in your next pot of tomato sauce.
ReplyDeleteThat whole meal sounds so good. Mama used to fix neck bones and noodles that were delicious. Pinned this for future! Thanks for sharing!
ReplyDeleteI served neck bones and rice when my daughter was a teenager. Later years after her friend was married, the friend called to ask for the recipe. Good stuff!
ReplyDeleteNeck bones in with a pot of pintos is out of this world!
ReplyDeleteNorthern girl here of Slovakian descent. Neck bones with sauer kraut and boiled, buttered potatoes. MMMM. Tasty! Love your blog.
ReplyDeleteVicky
Atta girl. Me too!!!
DeleteGrowing up in South Carolina and then moving 'up north' to Michigan I have to search for those pork neck bones in the grocery stores. Usually I can find them lately at Walmart - thank goodness. Just made up a port of neck bones and rice with a side of cornbread and coleslaw. YUM! I have to put the leftovers in the freezer otherwise I'd be back into them too soon! Special weekend treat for me! My husband is a Yankee but he tolerates a bowl full now and then. Thanks for sharing :)
ReplyDeleteNeck bones make THE best spaghetti sauce on the planet too!
ReplyDeleteNoodle with it or just neckbones an sauce
DeleteI boil my neckbones for an hour, then rinse under cold water. To a pot I add a 28oz. Can of tomato sauce, half a can of water and more seasoning. I cook them for another hour and half on the lowest heat. Before they finish I start a pot of spaghetti and only cook it for about 7 minutes so its undercooked, then add it to the tomato sauce and let it finish cooking till the pasta is done. Its Awesome! But sometimes I don't use the pasta but still cook them in tomato sauce... It makes them taste so much better.
DeleteI am so happily full right now! Happy sigh...it has been way too long!
ReplyDeleteNeckbones and rice was one of my Mother's favorite things to eat. She has walk on now for few years. One day I was at at the store and overheared a small girl say, "Are we having neckbones and rice? That is my favorite." My Mother came to my mind and had a smile.
ReplyDeletevery delicious
DeleteSimilar experience, my mom past about 20+ years ago and my daughter grandfather was cooking something that smelt familiar and it clicked, my mama used to cook this with rice which was one of my favorite meals. Glad they posted it.
DeleteOne of my sister in laws used to make this meal. My sister and I were discussing it last week. Rainy dreary day and I decided to get the bones and make dinner for myself.
ReplyDeleteHi Mandy.. I just found your website and I'm from Charleston... so your way of cooking is right up my alley! I've already fixed your Ham Salad... my husband wouldn't let me share the dish! LOL. Tonight your shake and bake concoction for chicken... Thank you so much! I have a question are these pork neckbones fresh or smoked?
ReplyDeleteThey're fresh. I've never seen smoked ones but I'd sure love to find some!
DeleteSOME PLACES DO SELL THE SMOKED NECKBONES. I USE THE SMOKED NECKBONES FOR MY BEANS (PINTO OR NORTHERN OR BLACKEYED PEAS) AND GREENS (ANY TYPE)
DeleteSmoked neck bones are amazingly good !!! Put in field peas , lima beans, greens. I always add extras because they don't all make it to the table !!
DeleteI just happened to come across this recipe for neck bones and rice. And yes, smoked neck bones really kicks this recipe up a notch!! I am making this right now with butter beans in a ham hock on the side.
DeleteI am so glad I found your website and this recipe. My husband grew up on neck bones and I have cooked a few time when my children were young. My daughter told everyone at school that neck bones were her favorite food. I will sure try this recipe.
ReplyDeleteCan this be made in the crockpot (minus the rice)
ReplyDeleteSure, you can cook these down in a crock pot.
DeleteDo i use the same amount of water if cooking in the crock pot? Also will 3 hours on low be fine in the crockpot?
Deletei've been cooking neck bones for years, but i always boil my them first to
ReplyDeleteget all that extra stuff (sorry) off and then recook and add broth and seasonings..
Nicole, do you use vinegar instead of water?
DeleteCooking fresh backbones is well known to my family from my great great grand mother down to myself and they're delicious, If you know how to
DeleteCook them.
I love cooking pork neck bones and dumpling
ReplyDeletes to day its going to be neck bone and rice , just went to grocery purchased pack of neck bone was pretty big I took my limb cutters cut in to smaller pieces I cook in my electric pressure cooker about 45 minutes thanks for
your recipes papa james
Neck bones are BORN for the pressure cooker.
DeleteHow long do you put them in the pressure cooker for? I have a Ninja Foodi.
DeleteI'm from Wisconsin, but I grew up eating neckbones! As a kid neckbones and black-eyed peas was my favorite meal, not pizza or hot dogs. Glad to see someone else appreciates them as much as I do!
ReplyDeleteHmm... neck bones, rice and black-eyed peas. You just gave me an idea! Thanks.
Deleteim from charleston south carolina we eat neckbones with everything
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHi Mandy, jut found your site and added it to my favorites. While searching thru the freezer this morning, I came across a pack of neck bones that I've had for a while. Being from the very Southern most part of Alabama- can't get any more Southern than me - I thought about this recipe. Hubby's grandmother (born in 1895) taught me most of what I know about cooking; so you could say I'm pretty old fashioned, when it comes to recipes. LOL
ReplyDeleteThe only difference I see in your recipe is that I always add about 1/2 of a large onion, diced.
Look forward to going thur more of your site. Thanks for posting.
Neck bones and rice, is sure a southern thang. They season veggies very good. baked sweet potato...oh yes.
ReplyDeleteYES. This meal was awesome. I kind-of wanted to eat the whole pot. Okay, I REALLY wanted to eat the whole pot. But I stopped at just half the pot. :) This recipe is so much more than the sum of it's parts, I just can't get over how flavorful this was. Neck bones are so cheap too, it cost just a couple bucks for a potful of deliciousness! Thanks so much for the recipe!
ReplyDeleteThis so reminds me of my mom...I'm cooking this today. Neckbones and blackeyed peas, greens and cornbread. Moms was straight out of Louisiana. Thanks for all the memories!
ReplyDeleteThis so reminds me of my mom as well . I Lost my mother 2 years ago and this is one of her favorite meals to cook and mine as well . I even still use her same pot to cook them in. I'm actually cooking some for dinner tonight for my family. I will always cook this meal in memory of my mother .!!!!
ReplyDeleteHere I am commenting again....cooking your neck bones and rice...Never cooked that before but my daughter has cooked a lot....just started it. I am sure it will be good!send me a signed cookbook.....ha ha!
ReplyDeleteNeckbones, cooked with chopped onions and a couple of cloves of garlic. I also add red potatoes and here lately carrots, bay leaves and a pork flavor packet. Need I say scrumptious. It could very well be a soup. Mmmmm!!!
ReplyDeleteCan you use minute rice?
ReplyDeleteNo rice. Southerners do neckbones and cabbage.
ReplyDeleteHa! that's on my menu for today. Neckbones, cabbage, and fried corn.
DeleteEvery New Year's Day is a blessing because being from MS coast & now living in Louisiana, my mama makes pork neck bones, rice, black eyed peas, cabbage & cornbread!! It's the best meal of the year! I'm trying my hand at making them now myself & I can't wait to engineer a recipe to share with her as a thank you. When you were describing your must haves my mouth was watering too, I love collard greens (it's the only one) with those pork necks & cornbread, I might push the little ones out of the way to get to the serving table. LOL!! not really, but when my mama makes cornbread it's on. she adds a little of the pork grease to the batter & greases the iron skillet with it so you know that stuff has a good crunchy bottom & so delicious. I'm going to try your recipe for my first time cooking them, it's cool I use Tony Chachere's instead of the red pepper flakes, right? I hope so. Thanks so much for this recipe, I really want to surprise her with these. Happy New Year!!!
ReplyDeleteCan I use pork neck to cook my veggie soup?
ReplyDeleteSure!
DeleteOMG I am from the north but did all my rearings in the south and as a single parent my kids grew up on them...when money was tight neck bones would stretch my budget.
ReplyDeleteNow after 34yrs in the south I'm back in the north where I love to eat these and all my fav southern foods
This is exactly how my beautiful Mom use to cook hers & now I'm cooking a pot of them for my family. She always made spinach & fresh sliced homegrown tomatoes with them & the tradition has now trickled down to me! What a wonderful meal!!!
ReplyDeleteCan I cook beef neckbones this way??
ReplyDeleteSo glad I found this recipe making them tomorrow
ReplyDeleteHere it is 2020 and I have a question haha. Following this recipe, will all the water cook out after adding the rice? I've never made neckbones and rice but am dying to, as I grew up eating them. But I'm having anxiety about there being too much or not enough water.
ReplyDeleteLOL that's OK! Yes, the rice will absorb the liquid. Rice cooks at a 1:2 ratio of rice:water
DeleteI'm 69 years now. I can remember coming up in East Macon, which is in Macon, GA as a child I would eat my self "silly" when it came to Grandmas cooking. When I got older she and my mother starting teaching me to cook. My Grandmother and Granddaddy immigrated from Scotland and Ireland. Anyway I loved "chitterlings, neckbones & rice, anything we could offered as far as meat back then. I still eat this way today. Just have perfected the recipes over the years. RICKEY PHILLIPS
ReplyDeleteMy neighbor next door brought me a bunch of collards and a huge cabbage last week, I cooked them up using smoked turkey wings and neck bones. Yesterday my across the street neighbor brought me the biggest bunch of collards and the biggest bunch of turnip greens I have seen in a while. Needless to say, I spent all of yesterday cleaning them and cooking them and freezing them. I now want to cook this rice and neckbones.....do you think the smoked turkey neckbones would be just as good? Love your recipes!
ReplyDeleteAren't you lucky?! Yes, I think turkey would be great! Reduce the salt a bit though because smoked turkey parts are usually salt cured.
DeleteSorry Mandy. Trying to leave a comment on this reel is difficult. Only wanted to say this recipe is off the hook!! I have eaten neck bones and rice my whole life. Never, ever have cooked them. Did today.Your recipe is homestyle and brings memories. Be proud of yourself!!
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