Neckbones and Gravy with Rice

I don't know if I am allowed to call this Soul Food but it is pure southern comfort food. Featuring falling off the meat tender pork neck bones with neck bone gravy over white rice. Simple yet tasty.

Ingredients

About 3 lbs Pork Neck Bones 

2 Tbsp Cooking Oil

1 Medium Sweet Onion

2 Cloves Garlic sliced

1/2 tsp Salt

1/2 tsp Pepper

1/4 cup White Wine

2 C  Pork or Beef Stock Plus 1 C for Gravy

1 Tbsp All purpose flour

1 batch Perfect White Rice (click for recipe if needed)

Gravy

Skim about 2 Tbsp Neck Bone Drippings off top of cooking liquid

In a small skillet mix Drippings and 1 Tbsp over medium heat with a fork till smooth. 

Slowly add 1 C beef or pork stock while stirring with fork till desired consistency is reached.

Cook

In a large pot or Dutch oven combine Neck bones, Oil, Garlic, Onion, Salt and Pepper

Cook over medium heat stirring often till neck bones are mostly browned. 

Add wine and bring to boil and continue cooking for about three minutes. 

Add pork or beef stock and bring back to boil. 

Lower heat to medium low and continue to cook stirring occasionally for about 2 more hours or until neck bones are falling off the bone tender. 

Serve over rice with gravy.