Creole Ribs

Creole Ribs
2 lbs. pork spareribs
1 onion, chopped
1 green pepper, seeded and chopped
1/2 cup green onion, chopped
1/2 cup fresh parsley, chopped
2 cups rice, uncooked
1 tsp. salt
1/2 tsp. fresh ground pepper
1/4 cup vegetable oil

Brown ribs in oil in large deep skillet. Remove and drain well on paper towels. Reserve drippings in pan and saute onion, green pepper and green onion for 2 minutes. Return ribs to pan. Add remaining ingredients and water to cover. Cover and simmer for 1 hour or until ribs are tender and rice is cooked.