Braised Country Style Pork Ribs With Mustard Beer Sauce Recipe 445 Food

BRAISED COUNTRY STYLE RIBS RECIPE

Steps:

• Preheat the oven to 300ºF.
• Pat the ribs dry, then season with the Old Bay Seasoning, and then salt and pepper to taste. Heat 2 tablespoons of the oil in a Dutch oven. Brown the ribs, cooking in batches, until all sides are browned. Remove all of the ribs to a plate.
• Add the remaining tablespoon of oil to the pan. Add the carrot, celery and onions and cook until softened, 3-4 minutes. Add the garlic and cook another minute. Add the tomato paste and cook, stirring to cook out the raw flavor, a few more minutes. Stir in the apple cider vinegar to deglaze the pan, then add the bay leaves and red pepper flakes. Season with salt and pepper if needed.
• Place the ribs back into the pan. Add the chicken stock (it should reach about halfway up the sides of the ribs.) Bring to a simmer, then cover the pan and transfer to the oven. Cook until the ribs are tender, about 2 hours. When about 1/2 hour remains, uncover the pan to allow the liquid to reduce a bit and for the pork to brown.
• When the ribs are done, remove the pan from the oven to the stove. Transfer the ribs to a plate. Cover lightly with foil to keep warm. Whisk together the water and cornstarch, then stir into the liquid in the pan, cooking over medium heat. Cook until the sauce is slightly thickened. If desired, add the ribs back into the pan to be coated by the liquid.
• Serve the ribs over mashed potatoes or creamy polenta. Garnish with parsley, if desired.

BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the 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 of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some 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.
• Deglaze 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.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

BRAISED COUNTRY-STYLE PORK RIBS WITH MUSTARD-BEER SAUCE RECIPE - (4.4/5)

Steps:

• Braise the ribs: Position an oven rack about 6 inches from the broiler element and heat the broiler on high. Arrange half of the ribs in a single layer in a broiler pan (without the top rack). Broil, turning occasionally, until browned on all sides, about 15 minutes. Transfer to a platter and discard the fat in the pan. Put the pan over high heat. Add 1 bottle of the beer and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spatula. Transfer the mixture to a large roasting pan. Repeat with the remaining ribs and beer. Clean the broiler pan. Reposition the rack to the center of the oven and lower the oven temperature to 350°F. Heat the oil in a 12-inch skillet over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Transfer to the roasting pan holding the beer mixture; stir in the broth, soy sauce, and red pepper flakes. Spread the vegetables in an even layer and arrange the ribs on top (it's OK if they're crowded). Cover the roasting pan with heavy-duty aluminum foil, crimping the edges to create a tight seal. Braise in the oven for 30 minutes. Turn the ribs, re-cover the pan, and braise until the ribs are tender when pierced with a small knife, 60 to 80 minutes more. Line the clean broiler pan with aluminum foil and transfer the ribs to the broiler pan. Tent loosely with more foil while you make the sauce. Make the sauce: Strain the braising liquid through a fine sieve into a medium saucepan; discard the solids. Let stand for 5 minutes; skim off and discard the fat on the surface. Bring to a boil over high heat. Lower the heat to maintain a steady simmer and cook, stirring often, until the liquid has reduced to 1-1/2 cups, about 20 minutes. Whisk in the brown sugar, mustard, and vinegar and raise the heat to return to a boil. Then lower the heat to maintain a simmer and cook, stirring occasionally, until reduced to 1-1/2 cups, 10 to 15 minutes. Finish the ribs: Leaving the rack in the center of the oven, heat the broiler on high. Brush the tops of the ribs with about 1/2 cup of the sauce; broil until glazed and sizzling, 5 to 7 minutes. Flip the ribs, brush with another 1/2 cup of sauce, and broil until the other side is glazed and sizzling, 5 to 7 minutes more. Transfer to a serving platter, drizzle with the remaining sauce, and serve. Make Ahead Tips: You can braise the ribs and make the sauce up to 1-1/2 hours ahead and keep them at cool room temperature. Brush the ribs with sauce and finish them under the broiler just before serving.

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS

Steps:

• Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
• Place the ribs in an oven proof pan and scatter the onions all around them.
• Pour in the beer and seal with a lid or tin foil.
• Bake at 375F until the pork is tender 1 1/2- 2 hours.
• Pour out the beer.
• Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
• Enjoy.

BEER RIBS

Steps:

• Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
• Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
• Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
• Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
• Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
• Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.

CREAMY GRAVY-COVERED, BEER-BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Mix salt, pepper, garlic powder, and onion powder in small bowl or Ziploc bag and then sprinkle liberally over ribs. Allow the seasoned ribs to sit for about 20 minutes at room temperature.
• Heat oil in large heavy-bottomed, oven-proof Dutch oven (love my enameled cast iron Dutch oven for this). Brown the ribs on all sides. Do NOT crowd them while browning, if it takes two batches, let it take two batches (otherwise they just steam and won't develop a nice sear).
• Once ribs have browned well, remove them to a plate.
• Preheat oven to 375°F.
• There should be ample rendered fat, but if there is more than about 4 tablespoons, remove the excess. Place all sliced onions in the bottom of the pan and allow them to start to take on just a bit of color.
• Pour in about 1/4 can of beer to deglaze the bottom of the pan while the onions continue to cook.
• Once the bottom of the pan is deglazed, return ribs to the pan (with any of juices on the plate). Pour in the rest of the beer. This should just barely cover all of the ribs and onions.
• Cover and bake at 375°F for 1 1/2 to 2 hours.
• When you remove the Dutch oven from the oven, be prepared for the onions to have cooked down into gooey lusciousness, and the sides of the pan to look like a disaster. Don't worry - it will taste great.
• Remove the ribs (which will be falling apart tender) and the onions from the pan.
• Turn oven down to 325°F.
• Use the water that you will be using to make the pork gravy mix with to "deglaze" the bottom on the pan, then add the mix according to the instructions on the packet. (I originally did try using canned gravy but it tasted "canned.") Once the gravy has thickened, mix in cream of mushroom soup, the dry onion soup mix and the mushrooms.
• Place ribs and onions back in the Dutch oven and stir so that the gravy is covering the ribs.
• Cover the Dutch oven again, and return to the oven heated to 325°F.
• Cook for about 1 hour.
• Serve with mashed potatoes, noodles or rice.

JULIE'S EASY COUNTRY STYLE PORK RIBS

Steps:

• Pat ribs dry, sprinkle with spices, then hand rub the spices into the ribs.
• Mix together the jam and barbecue sauce and brush onto the ribs.
• Barbecue on grill, turning and basting often. Cooking time will depend on the thickness of your ribs and the heat of your grill. On our grill it takes about 35 minutes.
• OR put in crock pot on low for 8 hours or on high for 4 hours.
• OR bake the ribs in the oven, covered with aluminum foil, at 300 degrees for 3 hours. Then uncover and increase temperature to 350 degrees. Baste with the sauce and bake one more hour, turning and basting again after 30 minutes. (DEPENDING ON THE SIZE OF YOUR RIBS, THIS MIGHT BE TOO LONG OF A COOKING TIME, SEE THE REVIEWS).
• OR cook in heavy covered pot on stovetop, starting on medium and reducing heat after 10 minutes or so. Cook for about 3 hours, basting and turning as you go.

BEER N BBQ BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• 1. Prepare pork by rinsing off and patting dry with paper towels!Mix seasonings together to make a dry rub for the the ribs making sure all sides are coated!! Set aside! Clean and cut onions in half them slicing them setting to the side!
• 2. Pre-heat oven 375 degrees F! Heat a large skillet spraying lightly with cooking spray! Braise pork on all sides browning them till golden brown(app. 7 mins). Place the ribs in a oven proof pan, scattering onions all around and on top of ribs.
• 3. Pour 12 oz. can of beer all over the top of onions and ribs and then sealing with a lid of tin foil! Bake until pork is tender app. 1 1/2-2 hrs, pour beer off ribs, leaving onions!
• 4. Slather the ribs with BBQ sauce and bake another hour uncovered or until meat is brown and sauce is thicken!! Remove from oven and enjoy!!!

BBQ-LESS COUNTRY-STYLE PORK RIBS

Steps:

• Coat a baking dish with sesame oil and sprinkle with half the onion.
• Smear ribs with the mashed garlic and place them in the pan on top of the onion.
• Sprinkle the top of the ribs with the rest of the onion and soy sauce (to taste).
• Fill pan with about a quarter of an inch of water. Bake at 325 degrees for 1.5 - 2 hours, until meat is crisped on top and pulls away from the bone easily with a fork.
• Alteration: Add sesame seeds, ground ginger, Tabasco, and a little honey (during the last half hour, so it browns and doesn't scorch)
• Add lots of hot pepper flakes and some sweet smoked paprika.