Country Style Pork Ribs
I just picked up a share of pork from a local farm. I was shocked to see that most of the 20 lbs was made up of "country style ribs." There are probably 12 of them (apprx 10-12 lbs).
I have no idea what to do with them. Please give me your recipes!!! Thanks.
We've been getting a fair amount of these from our farm share and really enjoy making them in the slow cooker. here's one favorite:
* 3 pounds boneless country-style pork ribs
* 2 large tart apples, peeled, cored, chopped or sliced
* 1 large onion, halved and thinly sliced
* 1/4 teaspoon cinnamon
* salt and pepper
* 1 cup barbecue sauce (heated)
In a slow cooker, combine the ribs, apples, onion, and cinnamon. Sprinkle with salt and pepper.
Cover and cook on LOW for 7 to 9 hours. Drain off and discard juices. Add barbecue sauce and continue cooking for about 30 minutes longer.
Serves 4 to 6.
I also received these in my share, and just got around to making them. I used this post as a guide: http://www.reluctantgourmet.com/blog/...
I added ancho chili powder to the rub and deleted the carrots. The braising time was just about two hours. THis was okay... not spectacular. The smell was wonderful however. Day two, I took the meat and sliced it up. Caramelized some onions, made a simple tomato based BBQ sauce and added some of the braising liquids. Served with some leftover rice, and it was much more interesting.
This cut of meat was more like a pork chop than a rib, so I think you could adjust any chop recipe that you have and enjoy.
Some people have all the luck. Wish I had a big bunch. Last night my wife made
pork green chilli with some country style ribs, oui la la. Just cooked them up with a
few Jalapenos till the meat was falling apart, throw in a can of pozole if you like
I love to boil them for a long time
and then put them in my smoker for 4 hours. They make great pulled pork sandwiches
cook them till they will shred easily and mix with bbq sauce, serve on a bun with dill
pickles. good luck
These are mighty good in the pressure cooker. I chop the ribs up in bite-sized chunks, brown them, and throw them in the pressure cooker with some vinegar, mustard, chopped onion, and a bit of crushed chili. Cook for about 25 minutes. I've also used them to make sweet-and-sour pork.
Where is itr written that you have to use ribs as traditionally-cooked ribs?
Slow-cooker works well - goulash, chili, just cook 'em in a splash of beer until fall-apart and serve in a sauce made of chopped onion (and maybe peppers) cooked until transparent in butter, tomato sauce (or crushed or stewed), and a good bit of red wine and reduce, and add the drained pork.
It doesn't get any easier than this:
Make some deep slits in the ribs, then place them in a casserole dish. Slice up a few garlic cloves, then insert the pieces into the slits. Pour a liberal amount of barbecue sauce over the ribs (you really want to cover it all), season w/salt & pepper, then bake at 350F for about an hour. You might want to check them for doneness at about 45 minutes.
That's it. I usually serve this with a simple pasta dish, like orzo with sauteed onions. I put leftovers (if I have any!) into small containers and freeze.