Add the tomato paste and cook, stirring to cook out the raw flavor, a few more minutes. Add the carrot, celery and onions and cook until softened, 3-4 minutes. Add the remaining tablespoon of oil to the pan.Brown the ribs, cooking in batches, until all sides are browned. Heat 2 tablespoons of the oil in a Dutch oven. Pat the ribs dry, then season with the Old Bay Seasoning, and then salt and pepper to taste.But here are some other ideas of what to serve on the side. I love mashed potatoes or a creamy polenta. Transfer the pot to the oven to cook low and slow for about 2 hours, until the country style ribs are tender.Īnd then when they are finished, you’ll remove the ribs and make a creamy, amazingly-delicious sauce.īecause these are so saucy, you need something to serve the ribs over. You could also use beef stock, but I like the chicken stock because it’s a little milder. The ribs go back in and then are covered with chicken stock. Don’t forget to season to taste with salt and pepper. After the vegetables are soft, start making the sauce with tomato paste, apple cider vinegar, bay leaves and red pepper flakes.
This helps to caramelize the meat and bring in a layer of flavor that you don’t want to miss.Īfter browning the meat, remove them from the pot and cook your vegetables until softened. In this recipe, you start by browning the ribs in a heavy pot, I like to use my Dutch oven. Except in the pressure cooker, which speeds up the process, but they still will take a longer cook time than other cuts of meat. There are actually quite a few ways you can cook country style ribs – in the oven, grill them, in the slow cooker, in the instant pot, and even on the stove top.īut this is a cut of meat that needs to be cooked for a long time to make it tender. Most cuts are labeled clearly at the grocery store, but if you are ever in doubt, don’t be afraid to ask while you are there! These will have bones, tend to be fattier than other cuts of ribs, which means they are super tender. Spare ribs are actually part of the ribs, coming from the belly side of the rib cage. Sometimes, people confuse country style ribs and spare ribs. The difference between country style ribs and spare ribs They tend to be meatier, and will often have some good marbling. Sometimes, they can even be pieces of pork shoulder that have been cut. Country style ribs are actually not even ribs- as they are cut from the blade end of the loin, close to the pork shoulder. There are different cuts of pork ribs – differentiated by where they are cut on the ribs. This recipe is one that makes a regular appearance on our menu! And the end result? I would seriously be happy making this Braised Country Style Ribs recipe every weekend!! The meat gets super tender, and has so much flavor. But once you do it, you’ll realize just how easy it is! It does take some time, but most of that time is hands off and just braising the meat.
Looking for more comfort food recipes perfect for a Sunday supper? Check out this Slow-Simmered Short Rib Sauce with Pasta, this New Mexican Red Pork Chili, or this Slow Cooker Beef Noodle Soup.įor some reason, I had always been intimidated by cooking country style pork ribs at home. They make the perfect comforting dinner for any cold night.
COUNTRY STYLE PORK RIBS FULL
Tender and full of flavor, this Braised Country Style Ribs Recipe is the perfect Sunday supper.
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