Island Country Style Ribs Food

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 RIBS

Steps:

• Place pork in a saucepan and add all liquids; cover and simmer for five minutes.
• Place ribs and sauce mixture in a baking dish, then let simmer in an oven at 325 for one and a half hours (or until tender with a fork); cool.
• Finish on a greased hot grill- brushing on extra Jack Daniel's Sizzling Smokehouse Blend Grilling Sauce.

BEST-EVER COUNTRY-STYLE RIBS

Steps:

• Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.
• Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl.
• Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.).
• Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
• Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more.
• DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.

ISLAND STYLE RIBS

Steps:

• Mix all marinade ingredients in a bowl, stirring until the brown sugar is dissolved.
• Place ribs in pan and pour marinade mixture over them. Marinate at least 4 hours and up to overnight.
• Grill ribs over a charcoal fire or broil.

ISLAND BRAISED SHORT RIBS

Steps:

• Heat oven to 325 degrees.
• Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large deep ovenproof pot.
• Drain the fat from skillet, and then heat the oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over the ribs.
• Bake, covered, in 325 degree oven 3 hours or until the ribs are very tender; turn ribs over every 45 minutes.
• Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight.
• To serve, discard fat from sauce. Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion.

ISLAND COUNTRY-STYLE RIBS

Steps:

• Trim extra fat from ribs, place in a large pot, cover with cold water, and bring to boil. Stud onion with cloves add to pot. Simmer for 20 minutes. Drain well. In a small bowl, mix vegetable juice, cumin, coriander, soy sauce, ginger, honey, and garlic. Place ribs in a single layer in a large roasting pan and cover with marinade, turning ribs to coat evenly. Let stand at room temperature for at least 2 hours. Cover with foil bake in a preheated 350° F oven for 30 minutes. Remove foil and bake 30 minutes longer, basting frequently. Serve at once.

ITALIAN COUNTRY STYLE RIBS

Steps:

• In dutch oven or electric fry pan put 2 Tbsps oil and sear ribs on all sides.
• Remove ribs from pan.
• Saute onion, garlic and green peppers in same pan.
• Put ribs back in pan.
• Mix spaghetti sauce, water, sugar and Worcestershire sauce.
• Pour over ribs, cover and simmer on medium low heat for about 1 to 1-1/2 hours or until cooked through and tender.
• Serve with rice or egg noodles and a vegetable.

SWEET AND TANGY COUNTRY STYLE RIBS

Steps:

• Broil ribs on all sides until brown. Drain well.
• Combine all other ingredients and heat to boiling, stirring constantly.
• Pour over ribs and bake uncovered at 325% for 1 1/2 hours.

SUPER EASY COUNTRY-STYLE RIBS

Steps:

• Cut pork ribs into serving pieces, if necessary. Arrange meaty side up in ungreased 13x9 rectangular pan. Cover pan with foil and bake in 325 degree oven until tender, about 2 hours. Drain.
• Remove foil and pour barbecue sauce over ribs. Bake uncovered, spooning sauce over ribs occasionally, until ribs are hot and glazed, about 30 minutes.

COUNTRY STYLE RIBS

Steps:

• Cut ribs into 6 serving size pieces. Place in a large Dutch oven. Add sliced onion and water to cover the ribs. Bring to a boil. Cover, reduce heat, and simmer for 45 minutes. (If the ribs are already cut, decrease your cooking time in this step or they will fall apart -- only cook about 20 minutes.) Drain ribs, and set aside.
• Melt the butter in a medium saucepan over low heat. Add the chopped onion, saute until tender. Add the minced garlic and cook 1 minute more. Stir in the remaining ingredients. Bring to a boil. Remove the sauce from the heat, and set aside.
• Grill the ribs over medium coals for 20 to 30 minutes or until desired degree of doneness. Turn and baste frequently with the sauce.