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Feb 11, 2011 05:19 PM

what to do with country style pork ribs?

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.