Country Style Pork Ribs Recipe 475 Food

COUNTRY STYLE PORK RIBS

Steps:

• Preheat oven to 325.
• Place ribs meaty side up in an ungreased baking dish.
• Sprinkle with garlic powder, salt, and pepper.
• Cover with foil and bake for 2 hours.
• Drain liquid.
• Brush ribs generously with BBQ sauce.
• Bake uncovered for an additional 30 minutes in oven or on the BBQ.
• Add more sauce half-way through.

EASY COUNTRY-STYLE PORK RIBS IN THE OVEN

Steps:

• Preheat your oven to 300°F. Salt and pepper both sides of your ribs and place in a single layer in your pan, fattier side up.
• Cover the pan tightly with foil and bake for 2 hours. Carefully (steam and liquid in the tray will be hot!) remove ribs from the oven and check the meat. They should be starting to become tender. If they still feel tough, re-cover them and place them back in the oven for 15 to 30 minutes.
• Transfer ribs to a plate and drain liquid from the pan. Return ribs to tray and brush with a generous coating of BBQ sauce.
• Turn oven down to 275°F and bake ribs, uncovered, for 1 hour more, or until you can pull the meat apart with a fork (if your ribs were small and already pretty tender when you put them back in the oven, start checking after 20 minutes). Brush with another coat of BBQ sauce, rest for 5 minutes, serve and enjoy!

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.

COUNTRY STYLE PORK RIB RAGU

Steps:

• Salt and pepper both sides of the country style pork ribs.
• Heat a large braising pan over high heat until it's hot and then add in the clarified butter.
• Sear both sides of the meat and remove from pan. Do this in multiple steps if the meat gets too crowded.
• Do not clean out the pot. The baked-on stuff on the bottom of the pot is called a "fond. The fond that is leftover in the pot will add to the flavoring of the sauce. Add carrots, celery and onions. Cook for 5 minutes stirring occasionally.
• Time to deglaze the pan (deglazing means to loosen up the fond and dissolve it into the sauce). Add the red wine. Using a wooded spatula scrape the fond and allow that to meld in with the wine. Bring the wine to a boil and cook for about 5 minutes.
• Add in the garlic, rosemary sprigs, tomatoes, beef broth, bay leaves and stir.
• This will give you a lot of liquid in your sauce. Time to reduce. Cook at high heat until the sauce has reduced by about one third. NOTE: You may want to reduce after you cook the meat. I prefer to keep the meat out of the liquid a little bit so I reduce by one third before putting the meat back in to braise.
• Add meat that was set aside earlier back into the dish.
• Allow the dish to come back to a boil and cover the pot and lower the flame and simmer for 3 hours. Test the meat and if it tears apart easily, then you your dish is ready to remove from the heat.
• NOTE: While braising, use a spoon and scoop out the fat that starts to gather on the top of the liquid. Leaving it in the dish will cause a bad mouth-feel and also not sit well while digesting.
• Remove the meat from the pan and remove the bones and any hard cartilage parts (careful! The meat is hot!). Shred the meat with two forks and add back into the dish.
• Salt and pepper your dish to taste.
• Sometimes the tomatoes aren't sweet enough by themselves and if you notice too much acidity, add in a little honey (or sugar of choice) and taste, add more if needed.
• At this point, what I like to do is to leave it uncovered and leave over medium heat while the sauce continues to bubble and reduce even more. Then I boil my water and make my egg noodles.
• Once egg noodles are done cooking, drain.
• Serve by plating a wide bowl with noodles, spoon the ragu over the noodles, top with shredded pecorino romano cheese and then lastly sprinkle the chopped parsley over the cheese.

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.

COUNTRY-STYLE BAKED PORK RIBS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Combine garlic powder and onion powder.
• Rub seasoning mixture over the ribs.
• Line a shallow baking pan with foil; oil or spray foil with nonstick cooking spray.
• Arrange ribs on the foil.
• Top ribs with onion slices.
• Cover with another piece of foil and bake for 1 hour and 15 minutes, or until very tender.
• Remove the top piece of foil and brush with barbecue sauce.
• Bake uncovered for about 15 minutes longer, or broil for about 5 minutes.

GRILLED COUNTRY STYLE PORK RIBS

Steps:

• Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce. Then wisk in the Mustard. Reserve 1/4 cup of the marinade.
• Trim the pork ribs and place in a sealable plastic bag in a large bowl.
• Pour in the marinade remove the excess air and seal the bag. Let the ribs marinade at room temerature for 30 minutes.
• Heat up the grill and clean the grates.
• Mix the reserve marinade with the barbecue sauce.
• Remove the meat from the marinade and discard the remaining marinade.
• Brush the meat with the marinade & Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. When meat temp reaches 155° remove from grill and enjoy.