Neckbone & Rice Casserole - cooking recipe

Ingredients

4 -5 lbs pork necks, you might have to go to a real butcher shop to find neckbones or a mexican mercado (market)
2 1/2 cups beef stock or 2 1/2 cups chicken stock (If you use factory made, watch the salt)
1/2 teaspoon molasses
1 cup basmati rice, sorted and washed
1/2 cup dried onion flakes
1/8 cup onion powder (NOT ONION SALT)
1/2 teaspoon celery seed

Preparation

Preheat oven to 350f.
Brown neckbones in a heavy skillet or dutch oven, cast iron works best.
Remove with slotted spoon and drain on a paper towel.
Add stock to the pan, bring to a boil, scrape and deglaze.
Add molasses to liquid, mix well.
Butter a casserole dish, add rice.
Mix the Onion, onion powder, and celery seeds.
sprinkle 1/2 of the onion mix on the rice.
Arrange neckbones on the rice.
Sprinkle remainder of the onion mix over neckbones.
Add the stock, molasses, and drippings mixture.
Cover, bake for 1 hour.
Serve with a loose leaf lettuce salad dressed with nice Balsamic vinaigrette and some Merlot.
A WORD OF CAUTION!
Don't try eating this while using paper napkins.
You'll need at least one large cloth napkin per person, two for any one with a beard.