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what to do with country style pork ribs?

  • a

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

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  1. 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...


    14 Replies
    1. re: femmevox

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

      1. re: Aimee

        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

          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

        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: femmevox

          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

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

            1. re: c oliver

              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

                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

                  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

            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!

            1. re: Sushiqueen36

              Question regarding the ribs & greens. Do the ribs go on bottom underneath the greens, or are they on top of greens? Sounds delish and know hubby would love!

              1. re: chloebell

                You need to sear the ribs and then throw in the greens. Femmevox's original post is pretty self explanatory as far as the "recipe" goes.

            2. re: femmevox

              I've been cooking for 60 years and the one thing that eludes me is pork country ribs that cook without being super stringy! I baked some last week for 2 hours on low and they were dry and stringy. I only saved a ton of them by shredding, adding BBQ sauce and giving to my son for sloppy joe's. For some reason, I seem to remember putting these on the grill on indirect heat for a few hours and they were delicious. Where am I going wrong? With the cost of beef these days, its hard to buy steak.

            3. They cook great in the slow cooker.

              1 Reply
              1. re: c oliver

                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. Anything you would do with pork shoulder.

                7 Replies
                1. re: MrsCheese

                  Yes, but pork shoulder has a ton of fat and the ribs I bought at Costco were super lean with no marbling, so they turned out tough and stringy. As I asked in another place on here, where am I going wrong. I know that some things you either cook fast or low and slow. The in between makes them tough?

                  1. re: happygoluckyinoregon

                    We do pork ribs, drizzled with oo, in a 425 oven for an hour or even two. Pan tightly covered with foil. Super tender and ready to eat or toss on the grill for a couple of minutes per side.

                    1. re: c oliver

                      Thanks Oliver, will try that next time. I remember doing them as I said on INDIRECT coals for about 45 min or so and they were not stringy. Its a balancing act isn't it? Too long and they are dry and stringy, too little and they are raw and tough :-) But I don't like the sirloin chops or the tenderloin - too dry.

                      1. re: happygoluckyinoregon

                        We cook pork tenderloins on the grill for about 15 minutes total. Beautifully tender.

                    2. re: happygoluckyinoregon

                      There are a couple different kinds of "country style ribs". There's no real definition so they could be anything. Usually they're either cut from the shoulder or they are pork loin country style ribs. The later cannot be cooked too long or they will dry out and get tough and stringy. Sounds to me like that's what you got.

                      1. re: chileheadmike

                        I think you hit it on the head Chile' - they must have been from the latter. I know the Butt Roasts are from the shoulder and they are NOT stringy, so it makes sense. Will watch for it - the old adage is "if it seems like a bargain, it usually isn't" goes here. That's why they were on sale and cheap :-) . . . Something to share off the subject - I was in the grocery just now and they grocer said, we have some 90% lean, CHOICE,Angus ground beef on sale for $1.99 a pound - usually $6.99 a pound so I grabbed all 7 pounds he had left to divide!! Now and then you DO get a bargain.

                        1. re: happygoluckyinoregon

                          Maybe he'll give you some fat from trimming steaks and you can get it not so lean. 70/30, 75/25, even 80/20.

                  2. 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. 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

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

                        1. re: magiesmom

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

                      2. 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!

                        2 Replies
                        1. re: mrbigshotno.1

                          A sliced apple in the sauerkraut here is good too.

                          1. re: BangorDin

                            The best sauerkraut I've ever tasted had apple bits and pineapple bits in it along with tiny pieces of smoked sausage. I often asked myself if I should make a meal out of the kraut alone, it was that good. A tad expensive though, IIRC.

                        2. 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. 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

                                <<<"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 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

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

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


                                  1 Reply
                                  1. re: JuniorBalloon

                                    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. 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. 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. 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. Pork Chile Verde

                                          Sear off pork ribs that have been seasoned with salt and pepper, drain fat and arrange in casserole dish that is at least 2" deep, or a crock pot.

                                          Take the husks off a pound and a half (more or less) of tomatillos. Line a rimmed baking sheet with foil and arrange the husked tomatillos on it.

                                          Cut a medium white onion (you can use a regular yellow onion or even a red onion too) in half and put on the baking sheet. Toss 2, 3 or 4 large cloves of peeled garlic on the baking sheet too. And while you're at it, put a big jalapeƱo (or 2 small serranos) on the baking sheet.

                                          Roast the veggies under the broiler for about 7-8 minutes, turn and roast another 5. If the garlic and chile start to get too charred just take them out. The onion may take longer.

                                          Put it all in a food processor along with a handful of cilantro and about a teaspoon of salt. Pulse a few times until you get a chunky sauce, of fully blend it until smooth, your choice. Taste the sauce and add more salt if it needs it. Tomatillos can be a little tart, so if it's tart just add a bit of honey, agave nectar or granulated sugar. Pour the sauce over the ribs.

                                          Cover dish with foil and bake in a 325* oven for a couple hours or until the pork is falling off the bone tender. Remove the foil for the last half hour to evaporate the sauce some if there is too much. In a crock pot cook on high for about 6 hours, set the lid ajar for the last hour or so to evaporate any excess liquid.

                                          If there is a lot of liquid, you can also add peeled and quartered potatoes, carrots, chayote squash, or other vegetables and cook them as the ribs finish.

                                          You can pull the pork off the bones and discard any fat or gristle and serve it over rice, with potatoes, as a filling for tacos or enchiladas, or topping for tostadas. Use it as a filling for empanadas.

                                          Country style pork ribs are so versatile and doing them chile verde style gives you lots of options too. They're easy to do and very forgiving.

                                          Good luck with them how ever you decide to prepare them.

                                          1. My go to recipe for country style pork ribs is to brown them on all sides in a hot skillet, then toss into a crock pot. Add zest and juice of a couple of lemons, a can of drained garbanzo beans, some rosemary, and enough chicken stock to cover. You can refrigerate it overnight at this point in the crock, and start it cooking the following morning. 8 or so hours on low and dinner will be waiting for you when you get home. You end up with incredibly tender meat that falls apart when poked with a fork, and very tasty broth. I like to serve it over a bowl of couscous. I suppose rice could work too, but the couscous does some sort of magic textural combination for me in this dish.

                                            1. I'm doing them twice this week and finding them leaner than in the past. Over the weekend I prepped some with my usual bbq rub (actually Memphis Dust recipe from the Amazing Ribs website) and smoked them for about 3 1/2 hours. And tomorrow I'll put another batch in the slow cooker with an envelope of the Rick Bayliss Frontera Garlicky Carnitas Slow Cook Sauce (with lime and chipotle) which we really like. I think his cooking sauces are great except for the chicken taco one.

                                              We love this cut because, like turkey thighs, given enough time, it becomes tender and sweet.

                                              1. This is my absolute favorite way to prepare country style pork ribs! The recipe has gotten more compliments than just about anything else I've cooked for friends.


                                                1 Reply
                                                1. re: LiveRock

                                                  The white wine can make or break this recipe.

                                                  Does anyone have a brand and varietal they can recommend
                                                  for this fatty pork preparation ?? I'd hate to mess this up.
                                                  I only drink reds.

                                                2. Brown and put them a crock pot with enchilada sauce. Simmer all day on low setting. Make tacos for dinner. Oustanding.