1. Heat oven to 350°F. Cut ribs into 2-inch pieces. In small bowl, stir together Creole seasoning and pepper; sprinkle over ribs.

2. Heat oil in heavy large pot or Dutch oven over medium-high heat until hot. Add ribs in batches; cook 3 to 4 minutes or until browned, turning once. Place on plate.

3. Reduce heat to medium. Add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups of the broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil.

4. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through.

5. Remove from oven; return pot to stovetop. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.