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what to do with country style pork ribs?

Aimee Feb 11, 2011 05:19 PM

I only have a small amount - never cooked these before. Thanks.

  1. f
    french5000 Sep 13, 2011 08:57 PM

    I usually by extra ones on sale and freeze them. When I bring them home I cover them in a rub of Adobo and Taco seasoning and wrap them tight in foil. When I'm ready to eat them I pull them out of the freezer the night before or the morning of and thaw them in the fridge. I put them in my toaster oven at 275 for 2 1/2 hours. in that time I can usually come up with a starch and a veg to go with it. They fall apart and are very yummy this way and actually make good barbecue samiches!

    1. v
      vivaldi1 Sep 13, 2011 05:57 PM

      I had this dilemma tonight. Needed to cook or throw them out but I was in the mood for Indian. So made a quick impromptu Vindaloo/Curry (and discovered the first Vindaloo was actually pork not lamb):

      Browned 2 lbs of ribs in 1 inch chunks
      Loosely chopped up 2 white onions, sauteed with:
      6 cloves of garlic
      1.5 TBS of curry powder
      1.5 TBS of garam masala
      2 TSP of ground ginger
      1.5 TBS of Paprika
      2 Habaneros finely chopped
      24 ounce can of crushed tomatoes
      Some water or vegetable stock
      6 new potatoes cut in half

      Basically bring it all to a simmer then cook low heat for and hour or so, adding liquid if necessary. Stiring, tasting and adjusting. Add potatoes for last 30 minutes. It was quite delish.

      1. al b. darned Mar 1, 2011 02:37 PM

        Rub them with a dry rub, let sit in the refrigerator overnight, and throw them on the grill just like other ribs...long, low, and slow.

        I prefer these to regular ribs at times.

        1. JuniorBalloon Feb 12, 2011 07:09 PM

          Braise is a great way to go, but I would always use a chicken stock not water.


          1 Reply
          1. re: JuniorBalloon
            Nanzi Feb 23, 2011 09:03 AM

            I use them all the time. I cook them in the oven @250 for 3 or 4 hours. I cover them in BBQ rub, (the same one we use on ribs & pulled pork done on the grill), add a small can of pineapple juice, and cover the pan tightly in foil, with the fatty side up, if there is one. I usually cook Basmati rice to go with it, and the juices from the pan for gravy.(I don't thicken it, just use it straight from the pan). It's a fav because once its in the oven I can forget about it til dinner time.

          2. junescook Feb 12, 2011 10:18 AM

            I rinse sauerkraut, then mix it with sliced apple and onion and spread out in a (usually corning) roasting or lasagne pan. S&P the ribs all over and nestle into the kraut mixture. Cook in a medium oven adding liquid as necessary (water or cider) to keep the kraut from drying out until the ribs are brown and very tender, probably 1 1/2 hours. I serve this with baked sweet potatoes in their skins. I love this cut because it is more tender, juicy and flavorful than chops and as long as you give them some low slow cooking time, you can also throw them on the grill to finish them.

            1 Reply
            1. re: junescook
              sarahmchugh Mar 1, 2011 04:15 PM

              I use a nice strong beer as liquid instead of water or cider ....great flavor

            2. f
              fourunder Feb 12, 2011 09:43 AM

              Bake or Grilled Barbecue Style.....otherwise, a meat ragout or component with other meats in sauce, e.g., Sunday Gravy.

              2 Replies
              1. re: fourunder
                deabot Feb 12, 2011 09:46 AM

                Make it with sauerkraut and applesauce.


                1. re: fourunder
                  jjjrfoodie Feb 12, 2011 02:50 PM

                  <<<"Bake or Grilled Barbecue Style.....otherwise, a meat ragout or component with other meats in sauce, e.g., Sunday Gravy.">>>


                  I to use them in my Sunday Gravy since the local price on them is very reasonable. <thumbup>

                  As a youth my parents used to grill them only quckily instead of low and slow and due to the cut they always came out fatty and less than ideal.


                2. I used to know how to cook... Feb 12, 2011 09:22 AM

                  Hi all,

                  Fake pulled pork.

                  Brown the ribs very well, add water halfway up, cover closely, braise slowly until they fall apart, pull to shreds with a fork, add BBQ sauce, serve on a soft burger bun.

                  Watch the water, you might need to add some from time to time so it doesn't cook away.

                  I've never used beer but that should work also.

                  I do this in an aluminum saute pan which has a tight fitting lid.


                  1. mrbigshotno.1 Feb 12, 2011 09:05 AM

                    Salt, pepper, brown them off, put in crock pot, cover with saurkraut, juice and all. cook 5-6 hours until meat falls apart. Serve with rye bread and butter, mmm mmm!

                    1. Wtg2Retire Feb 12, 2011 08:31 AM

                      I love to prepare county style pork ribs as noted below; however, I only do this about once every two or three years, because it is so not diet friendly.

                      Cover ribs with water in a large pot; bring to boil and then simmer the ribs until very tender. Remove meat from water. Put peeled, quartered potatoes into the water and bring potatoes to boil, then simmer until potatoes are done. Return ribs to potatoes. We like them served with green beans and sliced onion.

                      2 Replies
                      1. re: Wtg2Retire
                        magiesmom Feb 12, 2011 09:14 AM

                        what is unhealthy about this, really. Trim them first.

                        1. re: magiesmom
                          Wtg2Retire Feb 12, 2011 10:02 AM

                          Because we don't trim them and don't want to trim them.

                      2. Cherylptw Feb 11, 2011 07:15 PM

                        I also like cooking them in the slow cooker but I also like just putting them in a pan, seasoned up then cover & cook in the oven on 325F. degrees for about 1 1/2 hours. Add a bit of water to the bottom of the pan to keep from sticking. Halfway through, turn the ribs over and baste with your favorite BBQ sauce. Remove cover & continue to cook until fork tender. Easy & delicious

                        1. MrsCheese Feb 11, 2011 06:12 PM

                          Anything you would do with pork shoulder.

                          1. c oliver Feb 11, 2011 05:59 PM

                            They cook great in the slow cooker.

                            1 Reply
                            1. re: c oliver
                              uman Feb 22, 2011 10:13 AM

                              Yes, the slow cooker is perfect. I make dry garlic spareribs...brown them, then mix some water and brown sugar, ground mustard, soy sauce with a bit of cornstarch and a ton of minced garlic. This is one of the ways the Chinese restaurants in New Brunswick, Canada prepare their pork.

                              I tried something new this morning...for the sauce i used roasted cherry tomatoes, and a roasted tomatillo sauce(onions, garlic, chilis, cilantro). I will find out tonight if it's any good...How could it not?

                            2. f
                              femmevox Feb 11, 2011 05:31 PM

                              I think these would be a good candidate for a recipe I used to cook and love, taught me by the camp counselor I assisted when I was twelve. (She was a sophisticated 19.)

                              Use a skillet or a cocotte with a tight fitting lid. Salt and pepper your pork, then sear on all sides. Add slivers of garlic., and lots and lots of cleaned, chopped up greens, all kinds--spinach, collards, kale, scallion greens, chard, romaine. Let it cook slowly on top of the stove or in the oven until the pork is tender and the gteens melt into a slightly carmelized, savory, pork flavored mess. You can add chunks of potatoes. Or serve the finished dish with mashed potatoes or crusty bread.

                              So delicious...


                              11 Replies
                              1. re: femmevox
                                Aimee Feb 11, 2011 05:35 PM

                                This is just the kind of thing I had in mind! Does it need liquid?

                                1. re: Aimee
                                  femmevox Feb 11, 2011 08:45 PM

                                  Not really, if you keep the heat low enough. These greens are mostly water, which they give off, and then they cook down.

                                  I forgot to mention that you can use Chinese greens like bok choy, mizuna, mustard greens as well.

                                  1. re: femmevox
                                    Will Owen Feb 11, 2011 09:25 PM

                                    Pork and greens and thick, Northern Chinese noodles - yum! I've got no Chinese in me anywhere, but I know good Granny food when I taste it.

                                2. re: femmevox
                                  Aimee Feb 12, 2011 02:29 PM

                                  I made this today and it was great! I changed it up a little bit - sauteing onion to start and adding a little wine. I had rainbow chard, kale, and spinach Thanks for the recipe!

                                  1. re: Aimee
                                    femmevox Feb 12, 2011 07:04 PM

                                    I'm so glad you enjoyed this.

                                  2. re: femmevox
                                    GretchenS Mar 1, 2011 10:20 AM

                                    I made these as directed last night, using quite a lot of garlic, 1 bunch of collards, 2 bunches of kale and 1 bunch of scallions. Served with saffron rice. Delicious, we all loved it! Thanks, I will make this again and again.

                                    1. re: GretchenS
                                      c oliver Mar 1, 2011 11:12 AM

                                      Did you do stovetop or oven and for about how long? This does sound so good.

                                      1. re: c oliver
                                        GretchenS Mar 1, 2011 02:12 PM

                                        Once I got it to a good simmer I put it in a 310 oven which I turned down to 300 after a bit. About an hour and a half I think. It might have benefitted from a little bit longer but we were too hungry. Oh, and I forgot to say, I stirred a good splash of apple cider vinegar into the greens before serving as I think greens really need some acid, and then I put some Chipotle Tabasco, Penzey's Arizona Dreaming seasoning and a few other condiments on the table for people to dress it up if they wanted. I thought the Chipotle Tabasco was fabulous on it although it was also great without. My BIL was moaning while he scarfed it down... :)

                                        1. re: GretchenS
                                          c oliver Mar 1, 2011 02:22 PM

                                          Moaning is good :) Chipotle Tabasco is great. And I agree with the vinegar. That's very traditional in the South. I'm definitely going to make this.

                                          1. re: c oliver
                                            Will Owen Mar 1, 2011 02:27 PM

                                            I've got a nice Dansk enamelled-steel pot just waiting for yet another oven stew recipe. Thank you to both GretchenS and femmevox!

                                    2. re: femmevox
                                      Sushiqueen36 Mar 6, 2011 06:06 PM

                                      Thank you~ this was very good! I followed your recipe exactly using kale, rainbow chard, spinach and scallions with the garlic. I only seasoned the pork with salt before searing and added nothing else before shoving the chopped up greens in the pot and throwing into a 325 oven (which I then lowered to 300). 2 hours later it was wonderful! Served in a bowl over farro and it almost felt healthy. Only issue was the price - I think I paid about $3.50 for the pork but $9 for the greens!

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