Tuesday, November 1, 2011

Making Tuesday Tasty-Braised Country Style Ribs

I made these today and I must say, pretty tasty!   This would be easily adaptable to a slow cooker as it is a braised meat.  I cooked in a type of crock pot today and it was tender and lovely.  I just prepped the meat and sauce per the directions and poured all of it in the cooker.  As with all recipes, I like to alter from time to time to my liking.  I changed out the cider vinegar to a cooking wine.(you could pair it with any you like for pork).  The sauce had a nice bite with the acid and the red pepper flake.  I thickened the juice instead of reducing it any more at the end, and strained the chunks of veg and garlic.  I poured it over the meat after resting and used it for some potatoes too.  This is also a chef that touts making dinners for around $10 dollars so, SCORE!  I got my country style ribs today for $1.97 a lb. Very good price and really inexpensive dinner.  Caveat, if you don't trim some of the fat off these ribs(which falls apart once done), you are going to have a super fatty sauce.


3 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
divided 1 onion,
chopped 1 carrot
chopped 1 stalk celery
chopped 4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes
2 bay leaves
2 1/2 cups chicken stock
2 tablespoons chopped fresh parsley, for garnish


Preheat the oven to 350 degrees F. Pat the ribs dry and season with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon oil to the Dutch oven and reduce the heat to medium. Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
De glaze the pan with the vinegar, and then add the red pepper flakes and bay leaves. Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover, and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.

*recipe courtesy of Melissa Darabian*


geschumann said...

Okay, you're making me hungry. They sound wonderful. Enjoy! Gloria

Melanie said...

They were, thanks for stopping by!