Country Style Ribs Over Campanelle Noodles 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.

COUNTRY PORK RIBS & CABBAGE

Steps:

• 1. Heat your oven to 325° F.
• 2. Place the cabbage, onion, and potatoes in the bottom of a Dutch oven.
• 3. Heat a couple of tablespoons of oil in a pan over medium-high heat.
• 4. Add seasoned pork ribs and cook until browned on each side. Remove pork and place over cabbage. Pour off fat.
• 5. Combine vinegar and brown sugar in a small bowl.
• 6. Add to frying pan, stirring to remove browned pork bits from bottom of pan.
• 7. Pour over ribs and veggies.
• 8. Cover & bake for 2 hours or until the internal temperature reaches 155° F.

COUNTRY STYLE RIBS OVER CAMPANELLE NOODLES

Steps:

• 1. Rinse off the ribs with water and then season with salt and pepper and place into the crock pot. Slice the onion and red pepper and place into crock pot. Place the rest of the ingredients (except for noodles and green onions) into a bowl and mix together and then pour over the ribs. Turn the crock pot on slow cook for 8 hours.
• 2. When ribs are done prepare noodles as directed. For al dente it is about 9 to 10 minutes. Drain and add a little olive oil and seasonings (salt and pepper) or whatever you like and spoon the ribs, onions, peppers and sauce over noodles. Slice your green onions and place on top for garnish.

OVEN BAKED BBQ RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
• Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
• Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
• Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

ITALIAN BRAISED PORK RIBS WITH PASTA

Steps:

• Trim some fat off the ribs and cut them in half. Most of mine didn't have a hard bone. You can ask your butcher to do this or look for boneless ribs. Rub the ribs with some sea salt.
• Peel and finely chop the onion. Wash and finely chop the celery and carrots. Wash the cherry tomatoes. If using, chop the chili pepper into small pieces. Remove most the seeds so it's less spicy!
• Heat the extra virgin olive oil in a deep pan and brown the ribs. Remove and set aside. You may need to do this in batches.
• Add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Don't let them burn. Add more olive oil if necessary.
• Add the bay leaf, chili pepper and cherry tomatoes mix together and cook for a minute. Then add the browned pork ribs. Pour in the wine and turn up the heat so the alcohol evaporates.
• Now pour in the tomato passata/chopped peeled tomatoes and add salt and pepper to taste. Stir everything together and reduce the heat.
• Cook the sauce covered over a lowish heat for about 2 hours or until the meat is very tender and easy to remove from the bone. Exact cooking time depends on the size of your ribs. Check them after 90 minutes. Add some water or stock if the sauce reduces too much. Remove the lid for the last 30 minutes is the sauce is too liquidy.
• Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
• When the braised ribs are ready remove them from the sauce. Strip the meat from 3-4 and put back into the sauce. Keep the rest of the ribs with some sauce for another meal or course. You can serve them with potatoes or polenta.
• Alternatively you can strip the meat from all the ribs and eat with the pasta or serve the pasta and sauce with whole ribs!
• When the pasta is ready drain and add to the sauce. Mix together well and serve immediately. If you like, you can add chopped parsley or grated Parmigiano before serving!